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In 1998, Cherie Soria founded the Living Light Culinary Institute in Fort Bragg, California, America’s first raw cooking school. She’s a noted emissary for the raw foods movement and is featured as one of five Raw Food Stars in the August issue of Vegetarian Times. (http://www.vegetariantimes.com/) At ESV we are increasingly interested in the raw food movement, raw nutrition and recipes, so we reached out Living Light Culinary Institute for a sweet summer recipe to share with our readers. We will be working more closely with this renowned culinary school in the upcoming months – here’s your first of many tastes of raw cooking! If you can’t stand the heat… stay in the kitchen. Here’s the raw version of a Berry Delicious Coconut Yogurt Parfait:
Berry Delicious Coconut Yogurt Parfait
Yield: Serves 4
2 cups coconut yogurt (see recipe below)
1/2 cup sweetener of choice (date paste, coconut syrup, or agave nectar)
1 teaspoon vanilla extract
1 pint fresh berries of choice
1. Put yogurt, sweetener, and vanilla in a blender and process until creamy.
2. Layer berries and yogurt in a clear goblet and enjoy!
Yield: 2 cups (4 servings)
2-3 cups firm young coconut meat (see note below)
1/2 -1 cup filtered water (optional, see note below)
1⁄4 to 1/2 teaspoon probiotic powder (depending how tart you prefer the yogurt)
1 tablespoon coconut nectar (optional)
1⁄4 teaspoon coconut extract (optional)
Note: If the coconut flesh is very soft, use less water and more flesh.
1. Blend the coconut meat, water, and probiotics in a blender, adding more water if necessary to achieve a smooth, creamy texture.
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