In a meal, dessert is one of the most awaited moments, especially by the youngsters or the gourmands, because it is the closing session that must be done with a golden key. With more or less calories, the important thing is the pleasure that the tasting offers us in the dimension of happiness. The confection of desserts settled by Nutrition of Light requires, preferably, selected foods that are 100% biological and fresh.
It should be emphasized that if the dessert is a simple piece of fruit, it should be consumed half an hour before the meal. The reason is in the greater speed of digestion and absorption of the nutrients of the fruit, in contrast to the dishes of a meal that is slow and time-consuming. In effect, eating the fruit at the end of the meal means that many of its nutrients are not even absorbed by the body.
To be able to taste and enjoy in the fullness a good dessert here are three examples to make at home.
- 200 grams of almonds
- 100 grams pitted dates
- 2 tablespoons coconut oil
- 1/2 cup of coconut water
- 250 grams of cashew
- 3 limes juice with zest
- Half a dozen sour herbs (trunk and flower) or Capuchin (only the flower)
- 2/3 of a cup of raisins of white grapes
- 1/2 cup of coconut oil
- 1 large avocado
First, put the ingredients of the base in the blender, mash it but without making a paste. Then do the same for the stuffing ingredients until the texture is creamy. The cashew can be soaked so the blender can process it easily.
On a pie base, spread the preparation of the base very well and then place the cream on top of the stuffing. Finally, just put the cake in the refrigerator for four hours to make it stiffer. Enjoy your meal.
Avocado mousse with cocoa nuggets and pomegranate
- 2 avocados
- Mint leaves
- 20 grams of cocoa nuggets
- 1/2 peeled pomegranate
- Juice of two limes
- 1/2 liter of coconut milk
- Coconut sugar
Begin by peeling the avocados, separating them from the kernel. Do not throw away the kernel, use all its nutrients in a salad, a smoothie or even a soup, by grating it. Put the chopped avocados in pieces and the juice of the two limes into the blender until you get a paste. Then add a cup of coffee of coconut milk, two teacups of coconut sugar, a few drops of lemon juice (to help not oxidize, preserving the green color of the avocado) and four mint leaves. Start the blender again to get the mousse and finally pour it into dessert bowls and decorate with pomegranate and cacao nuggets. You’re ready to taste it.
Red fruits and banana crepes
- 2 vegetable yogurts
- 3 bananas
- 1 tablespoon of chia seeds
- 4 tablespoons of red fruits
- 10 strawberries
- 1 tablespoon of cane or coconut sugar
If you have homemade vegetable yogurt, simply place it in the freezer for four hours. During this time, stirring with a fork until it has the consistency of ice-cream.
To make the crepes, place the peeled and sliced bananas in the blender along with the chia seeds (they do not need to be soaked). Once well mixed, add the previously crushed red fruits and a pinch of cinnamon. Stir it up very well.
Now, in a dehydrator tray and under a smooth sheet, spread the liquid that you just made in a crepe form. Repeat the operation until the liquid runs out and take the dehydrator to 45° C for 10 hours. The time in the dehydrator depends on the thickness of the crepes. For those who do not have a dehydrator, the alternative may be to put the crepes on a baking paper in the oven, but in this case, you must control the crepes.
To finish, cut the strawberries into slices and macerate it with sugar and seven laminated mint leaves for at least one hour.
Once the crepes are made you only have to serve them accompanied with the macerated strawberries and yogurt ice cream garnished with two mint leaves. Enjoy it.
Reinforce your awareness about recipes at:
https://www.docelimao.com.br/site/ from Conceição Trucom,
https://verdadeirodetox.com from Elias Pereira,
http://alimentovivo.org/curso-vem-pra-cruzinha/lista-de-espera/ from Rita Zumberlan
Book “As Receitas da Cura Alcalina” from Stephan Domening and Heinz Earlacher,
Book “As Delícias de Ella Todos os Dias” from Ella Woodward