1 carrot (grated)
1/8 cup raisins
1/4 cup pecans
3 tablespoons agave nectar
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon red chili powder (optional)
1. Take one banana, 1 teaspoon cinnamon, 1/2 teaspoon salt, and the optional chili powder, and mash them together with a fork.
2. Take the carrots, raisins, pecans, and agave nectar, and mix them together.
3. After thoroughly mixed, add 1/2 teaspoon salt and 1 teaspoon cinnamon.
4. To serve, put some banana mixture into a small bowl (I used orange and grapefruit halves), and top with the carrot mixture and pieces of the remaining banana.
It's getting real close to my departure date, and my excitement has just been increasing exponentially.
I just got a guide of all the places to travel to in India, and now I really can’t wait to get there. All the reading I’ve been doing has also gotten me really craving some Indian food.
One of my favorite Indian desserts used to be my grandma’s halva.
Halva is a very sweet, very buttery dish, that’s probably just about as bad for your body as it is delicious. But with a little creativity and a little ingenuity, I created up something equally scrumptious.
My mom described it as raw “ambrosia.” I hope you agree!
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This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!