A few weeks ago Ben Bella Books asked me if I’d like to review Christina Ross’ raw dessert cookbook, Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts. Because I love raw desserts, and I’ll never pass up an opportunity to check out a new cookbook—especially when the words “decadent” and “simply” are in the title—I said yes.
What sets Ross’ raw desserts apart from the crowd is that they are all gluten, dairy, and refined sweetener free. Every single dessert is made from whole plant foods that are good for you. And that’s great, but my job as a reviewer of this book is to determine if the desserts taste good, because let’s be real, that’s what matters when we’re talking about dessert.
Unfortunately, I didn’t have enough time to make all of the vibrant and gorgeous desserts in Ross’ book. I also didn’t have enough time to run off the calories I would have consumed if I had tried all of them; healthy doesn’t always mean low fat and low calorie. However, I did make the cinnamon raisin sunflower twists, made out of sunflower seeds, flax meal, raisins, and lots of cinnamon, vanilla, and a few more ingredients. They were outstanding! And I made the mango basil sorbet, which was sublime. I also made the carrot collective cupcakes, and I’m going to share the recipe with you after I tell you a little more about the cookbook.
Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts is filled with some of the most exciting, colorful, and nutritious desserts that I’ve ever seen in one place. Every page has a dessert that’s absolutely beautiful to look at, and simple to make. As I mentioned before, the ingredients are all whole food and plant based, with no processed sweeteners. The confections in this book are made from nuts, fruits, vegetables, dates, maple syrup, and other ingredients found in nature, not in a factory. After trying only a few of Ross’ desserts you would think that she must have studied at one of the finest culinary schools, because how can she just make up something so darn good? That’s where her story gets interesting.
Christina Ross began making raw desserts by accident after she and her boyfriend started eating a raw diet. She was craving something sweet so she took out a blender and created something delicious out of bananas and chocolate. Her boyfriend loved it so much that he encouraged her to create more.
Long story short, she built a small business called Patisse Raw, and sells her desserts online and locally in Southern California, she has a blog, and she contributes recipes and articles to numerous health and wellness magazines and blogs.
This is Ross’ first cookbook and it’s well done. The recipes are easy to follow, the photos are beautiful, and she adds personal stories to some recipes, and, she introduced me to some ingredients that I’ve never heard of, such as Irish moss. She also shares solutions to potential problems that might arise while making her recipes, which I appreciated.
If you like dessert, whether it be cooked or raw, you’re going to love, Love Fed. As I stated earlier, I made the carrot collective cupcakes to share with you, and they’re simply amazing. I couldn’t believe how much the frosting tasted like classic cream cheese frosting, and it was so rich and creamy. The cupcake was filled with healthy things, like carrots, nuts, and raisins, and even though it was raw, it held together perfectly, and it tasted so good.
It’s going to be in the nineties in the Chicago area this weekend, so a raw dessert is exactly what I’ll be craving. Should I make Christina’s peaches and cream ice-cream terrine, or her lemon berry icebox cake? What do you think?
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