But I can still find Champagne mangoes! And no one can stop me from eating them. 
This salad has spinach, frisee, spring mix, thyme, papaya, mango, and strawberries. I love thyme in salads! The smell stays with me for a while and is very calming.
You can imagine that I don’t eat pies every day, or even every week. A more typical sweet treat for me is simply fruit or a banana whip. This is a banana whip with more fruit added. The strawberry portion has 1/2 of a vanilla bean scraped, 2 c. of strawberries, 2/3 of a fresh banana, and 1.5 frozen bananas. The mango part has 1.5 mangos chopped, 2/3 of a fresh banana, and 1.5 frozen bananas. You have to freeze it a little bit more; and stir it every 15 min. for about an hour until it’s ready.
Shown here with fresh mango, blueberries, strawberries, and grapes.
(for those that don’t know what a banana whip is, it’s bananas, chopped up, and frozen; then they are placed in a food processor, Vita-Mix, Champion juicer with blank attachment, or even a Magic Bullet, and blended (optional: add water or juice, a tablespoon at a time to facilitate blending or thaw the bananas for 10 min.). Bananas have a creamy consistency after being frozen. There’s really no reason for me to ever have even a raw-food ice cream made of nuts and coconut when I can just throw in some bananas and cinnamon or other fruit.
I can’t decide whether to eat this for breakfast, lunch, or dinner, but I might decide on all three! It’s very unique and tasty. Lots of texture, too.
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Ani’s Raw Food Kitchen
I have read reviews that this cobbler is better than cooked, and this is not surprising to me, because I have found many raw food dishes to be much better, tastier, purer, lighter than their cooked counterparts.
The crust and topping is amazing; the filling that the mangoes are tossed with is so simple but perfect. Probably the easiest and most flavorful cobbler anyone could make!
I hope to get a better picture later, but this is a chocolate cookie crust pie topped with caramel sauce, chopped nuts, vanilla ice cream, more caramel and nuts, chocolate ice cream, caramel and nuts, vanilla ice cream, caramel and nuts, and then a chocolate ganache – type topping. It started melting so fast that I couldn’t cut it up efficiently; I think I need to let it sit overnight.
And bonus summer rolls with mango, lettuce, tofu, mung bean threads, and peanut sauce.
Mango and papaya have been on sale at a few local grocery stores lately. I thought this papaya was just ripened enough but it smelled like gasoline. Strangely enough, the next day, it tasted and smelled better. Does papaya improve a day after cutting? Anyone else experience this?
The mango disappeared the same night….er…hour it was cut up.
A lower-fat version than the usual raw nut taco base, this has grated cauliflower with Bragg’s, coriander, and cumin, along with an appropriately-spiced mango and tomato salsa. Delicious!
Mixed greens with cilantro, kale, jicama, mango, carrots, corn, avocado, clover sprouts, a green pea-adzuki-lentil sprout blend, and a spicy Liquid Gold nutritional yeast dressing (with hemp).
Kale with avocado, bok choy, dulse, carrots, and a nutritional yeast dressing adapted from Becoming Vegan.
Dessert!
Nutritional Yeast Dressing
3 T. virgin coconut oil
3 T. flax oil
1 T. hempseed butter
1 T. extra-virgin olive oil
1/2 c. water
1/3 c. lemon juice
1-2 T. balsamic vinegar
1/4 c. Bragg’s or nama shoyu
1/2 c. nutritional yeast
1 tsp. Dijon mustard
1 tsp. ground cumin
Raw Food, Real World (for wraps and coconut ice cream)
Thai vegetable wraps in collard leaves with bok choy (instead of savoy cabbage), almond-ginger dressing, mango, carrots, basil, cilantro, mint, and served with a tamarind dressing. I left out the bean sprouts. I loved the wraps; I kept going back to make more. I think I will use the leftovers as a salad, with the collards chopped, so it’s easier to transport tomorrow. Definitely recommend this recipe!
Coconut ice cream sweetened with agave nectar, also shown with raw chocolate ice cream with coconut water and meat, macadamia milk, and cacao powder. Served with mango, kiwi, and blueberries. The ice creams tasted good, but I realized tonight that if I want to make my own nut milks and ice creams with coconut meat, I should really get a better blender, such as a Vita-Mix. The texture isn’t smooth and pureed enough with my regular old cheapy blender! Especially to serve to other people.
