A Dessert to Adapt to Raw

Apricot Dessert Cones

Here is the recipe as posted with this amazing photo by Keiko on her blog nordljus:

Apricot and honey frozen cones

Makes 10

825g tin apricots, drained
1 cup sugar
1/3 cup water
2 cups plain greek-style yoghurt
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup crème fraiche or light sour cream

Place the apricots, sugar and water in a medium sauce pan over low heat. Stir until the sugar dissolves. Bring to the boil, reduce the heat and simmer for
3-4 minutes.

Set aside to cool. Place the yoghurt, honey, vanilla and crème fraiche in a
bowl and stir to combine. Set aside.

To make the cones, cut out 10 x 15 x 30cm lengths of baking paper. Twist the baking paper to form a cone shape making sure there is no hole at the pointy end and staple to secure. Spoon 1 tablespoon of the apricot mixture into each cone. Top with 1/4 of the yoghurt mixture. Place upright in the freezer for 2 hours or until set. To serve, invert the cones on to a serving plate and peel off the baking paper.

Now all we need to do is adapt it! Send in your adaptations and we'll publish them here.

Sweet Potato Hummus--A Recipe to Adapt

Here at sketchgrrl (and at RawFoodsNewsMagazine.com) we love to look for interesting recipes to adapt to raw food cuisine. We read the following at My Adventures in the Breadbox about one unique recipe that we're looking forward to tackling:

I found the recipe for this sweet potato hummus on the MSNBC website. The recipe is from Debra Paquette, chef-owner of Restaurant Zola, in Nashville, Tennessee. I like how the article tabulates the cost of making this appetizer for yourself at home. According to the article, it costs $3.63 to make it yourself, whereas it would cost you $6.50 to go order it at Zola. Hmm, I didn't keep my grocery receipt...I wonder how much I spent.

The taste of this unusual hummus is absolutely incredible. The toasted and crushed cumin seeds and orange zest really give it a complex, deep, rustic flavor. Lemon juice brightens it up, cayenne pepper gives it a good zing, and the tahini adds the subtle essence of traditional hummus. I omitted the olive oil when I made this, but I'm sure it would taste even slightly richer if you would choose to use it. This is definitely something I will make again and again. Next time, I think I'll add some chipotle pepper as well...hmm, and I wonder what would happen if I also added some chickpeas...maybe it would be even more hummus-ey?...there's only one way to find out!