Raspberry Passion Freezies
I never used passion fruit before, and I must admit we ended up with some hard seeds in the mix, but noone seemed to mind. The freezies were delicious. The recipe? Well, it couldn’t be simpler. I got it from Karen Knowler, the Raw Food Coach simply by signing up for her new free eZine. Karen is launching a new website, and she is giving away great things for free. (I especially like her free teleseminars.) The recipe comes from Karen’s “Go Raw for a Day” e-book, complete with shopping lists and recipes for two days “in a raw”. I followed menu 1 and it was amazing. Not only is everything on the menu easy to make, but my two little munchkins, my husband, and my mother-in-law (who is visiting with us) loved each and every one of my creations. I call that success! I’ll just give you an idea of what else from Karen’s e-book and was un-cooking in my kitchen, and then I’ll get to the recipe for the Raspberry Passion Freezies.
Mango and spinach smoothie
Veggie-nut burgers and salad (My burgers ended up as veggie nut balls, somehow it seemed easier to serve, and I had no dehydrator yet at the time – now I do. I got an Excalibur, more on that later.)
Marinated veggies with nut cheese
and last but not least the Raspberry Passion Pudding (Which in my case ended up as Raspberry Passion Freezies, same recipe though)
Now that you have read this far you deserve the recipe (and if I was able to awaken your curiosity, sign up for Karen’s eZine and get the free e-book! Just click on this link: The 7 Steps to Going and Staying Raw and then go to the Free Resources section on the left hand side.)
Raspberry Passion Freezies
Ingredients:
3 cups frozen raspberries
1 passion fruit (cut in half and squeeze out seeds, discard shell)
1 mango, peeled and pitted (or use frozen mango, if you cannot find fresh ones)
Preparation:
Place the prepared fresh fruit in the blender first, then add frozen raspberries. (If you are using frozen mangos as well, it is a good idea to let them defrost just a bit, otherwise you may have to add some water to get things blending – unless of course you own a Vitamix, which I unfortunately don’t at the moment.)
Pour into freezie moulds, making sure you leave about 12 mm empty form the top. As the mixture freezes it will expand.
Freeze overnight, and enjoy!
Yes, it is really that simple.
