5 responses

  1. Vanessa
    July 17, 2007

    What a thoughtful post. I agree with you about the labor intensiveness of raw cuisine and maybe it’s because my kitchen is tiny, but I just don’t want to buy another appliance and a dehydrator seems like such a pain! :) Good points about the lycopene and the non-local coconuts.

    Mostly, I just wanted to say that this sounds delicous! A walnut-date ball is another raw food that I just love.

  2. M.
    July 21, 2007

    maple syrup raw???

  3. Jessica “Su Good Eats”
    July 21, 2007

    M., technically maple syrup isn’t raw, since it’s boiled. Roxanne and a lot of raw foodists think it’s okay, since it has great flavor and isn’t as processed as white sugar. Another piece of trivia: cashews (another staple for raw eaters) are heated to get them out of their shells.

  4. Joi
    February 26, 2008

    Just today I ordered Vice Cream, a vegan ice cream cookbook that uses cashews, maple syrup and water as a base! The flavors got GREAT reviews on Amazon, I can’t wait to try them!

    • Jessica “Su Good Sweets”
      March 9, 2008

      Joi, any luck with Vice Cream? I’ve been eying that book for a while, too.

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