I’m itching for spring, how about you? I say this with a guilty conscience because we’ve had really nothing but sunny skies and warm temperatures in California this winter. HOWEVER, I’m at that point where I am longing for spring produce, longer days, vacation, and just change in general.
So, I’m absolutely thrilled to be presenting a summer-ey recipe and giveaway today from one of my blogging (and real life!) friends, Katie, from the blog Serenity in the Storm. I do feel very, very lucky to call Katie a friend, she is talented in numerous ways and is a kind, generous, and loving soul.
I also consider Katie to be a role model in terms of using her talents for animal advocacy, she is just finishing up a dissertation in Geography at the University of Washington that tells the stories of individual cow’s lives in the United States dairy industry. In her own words, she says that “this work helps us to understand not only the everyday violence against animals in dairy production, but also explores the way the institution of animal agriculture is reproduced through industry practices and discourses, political and legal mechanisms, and agricultural education systems.” Fascinating, right? If you are interested in learning more, then you can read an excerpt here.
Katie is also passionate about healthy, plant-based living and recently published her first e-book called Gently Raw:
The book is a lovely, comprehensive guide for those who want to be inspired and have resources for this type of diet. The book is 78 pages in total, and includes 27 recipes (note: this is NOT a sponsored post, I paid for my copy).
Katie was sweet enough to offer to share one of her lovely recipes with us today, and I picked her Frozen Blackberry Torte because it seemed appropriate for my spring fever.
The recipe is really easy to make, the crust ingredients go in the food processor and then the bananas and blackberries for the filling:
She specifies a cake pan for this recipe, but I cut the recipe in half and used two ramekins instead. Here’s what it looked like before I spread out the filling:
- For the crust:
- ½ cup raw cashews
- ½ cup unsweetened grated or shaved coconut
- ½ cup dried dates
- ¼ cup ground flax seed
- ¼ tsp cinnamon
- ~2 Tbls water
- For the filling:
- 3 cups frozen bananas (in chunks)
- ½ cup frozen blackberries
- In the food processor, combine all crust ingredients, except water, and process until fine. Add water and process. It should be a moist clumpy consistency that is easily pressed into the cake pan. Using whichever pans you prefer, press a thin layer of the crust into the bottom of the pans. Give the food processor container a quick rinse to remove the crumbs and process the bananas and blackberries. This should take 5-10 minutes, and will require you to push the mixture down off the sides a number of times to get it to process until smooth. When the banana mixture is smooth and creamy, divide evenly among the pans and smooth the tops. Freeze for at least one or two hours (or more) and serve with a garnish of shaved coconut or blackberries.
I have really enjoyed owning this book and it inspired me to continue including more raw foods in my diet; I am making a batch of my very first sauerkraut right now (yes, I do plan to write about it soon, ha ha)!!!
Please purchase your copy of the book here or enter the giveaway for one of three copies that Katie has generously donated:
The only requirement for this giveaway is that you be over the age of 18. I’ll be randomly selecting three winners on Tuesday, March 18th. Good luck!
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring healthy, whole food recipes made using minimal oil, salt, or added sugars.