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Raspberry Agave Fool

This recipe is fantastic with local raspberries and mint but frozen berries work just as well when not in season.

INGREDIENTS

3 cups raspberries

¼ cup Cointreau or other orange liqueur

5 T agave nectar (divided)

6 mint leaves (plus additional for garnish)

12 oz (1 ½ cup) organic heavy whipping cream

1 t pure vanilla extract

4 lemon peel twists

DIRECTIONS

Using a food processor, puree raspberries with the Cointreau, 3 tablespoons of agave nectar and 6 mint leaves. Continue pulsing until smooth and consistent.

In a mixing bowl, using an electric mixer, beat cream, vanilla and remaining 2 tablespoons agave nectar until the cream thickens and firm peaks are formed.

Divide the whip cream among four glasses or bowl. Gently fold into each 1 teaspoon of the raspberry mixture. Be careful not to over stir as you want it to appear to be swirled rather than mixed.

Spoon the remaining raspberry puree over the top. Top each with 1 or 2 mint leaves and a lemon peel twist.


Recipes

Fresh and Spicy Gazpacho I love gazpacho, especially in the summertime when my body craves cooling, raw foods. And I love making it, not only because I get to control what goes in it, but also because it means that I’m embracing whole, raw foods in a low-energy “cooking” kind of way. Why raw foods? Heating can actually change the makeup of food so that some of the beneficial enzymes and nutrients are destroyed. Some believe that cooked foods may lose up to 85% of their nutritional value. Why low energy? In general, we all consume a lot of energy throughout our house. We run dishwashers, refrigerators, washing machines, air conditioners, TVs, microwaves… and that’s just the beginning. I love to make things that involve very little energy. This one requires only a good chopping block, a sharp knife, a compost bowl and a big bowl in which to mix all the tasty ingredients. Mix some up tonight and enjoy it for the next few days…the flavors will only get better with a little time. Use organic ingredients as much as possible in this recipe. INGREDIENTS ½ cup extra virgin olive oil 4 T fresh lemon juice 1-3 t salt (depending on saltiness of tomato juice) dash ground pepper 8 C (2 qt. or ½ gallon) organic tomato juice 4 large ripe tomatoes, peeled and cubed ½ cup finely chopped onion or scallions 4 stalks celery – chopped 1 large yellow or green pepper – chopped 1 large cucumber - chopped 1 cup corn (frozen or fresh) small bunch of cilantro – chopped (optional) 2 t hot sauce diced avocado – to garnish DIRECTIONS In the bottom of a large serving bowl, whisk together olive oil, lemon juice, salt and pepper. Pour in tomato juice and stir to mix. Stir in vegetables and cilantro until well blended. Allow to sit, for the flavors to marinate, from one hour to overnight. Dish into bowls. Season with hot sauce and garnish with diced avocado. This will keep, covered and refrigerated, for a couple of days.
Raspberry Agave Fool This recipe is fantastic with local raspberries and mint but frozen berries work just as well when not in season. INGREDIENTS 3 cups raspberries ¼ cup Cointreau or other orange liqueur 5 T agave nectar (divided) 6 mint leaves (plus additional for garnish) 12 oz (1 ½ cup) organic heavy whipping cream 1 t pure vanilla extract 4 lemon peel twists DIRECTIONS Using a food processor, puree raspberries with the Cointreau, 3 tablespoons of agave nectar and 6 mint leaves. Continue pulsing until smooth and consistent. In a mixing bowl, using an electric mixer, beat cream, vanilla and remaining 2 tablespoons agave nectar until the cream thickens and firm peaks are formed. Divide the whip cream among four glasses or bowl. Gently fold into each 1 teaspoon of the raspberry mixture. Be careful not to over stir as you want it to appear to be swirled rather than mixed. Spoon the remaining raspberry puree over the top. Top each with 1 or 2 mint leaves and a lemon peel twist.