I had a rough time deciding what to name this post because of a conversation I had with a friend yesterday. We discussed how there is a level of contradiction in the way we name our healthy raw and pure foods as a vague reference/comparison to unhealthy Standard American Diet (SAD) counterparts. For example, why do I call my pureed frozen bananas “ice cream” when they’re not?!
The contradiction occurs because it puts forth the idea that we should try and make food that is an exact substitute to recipes and food that are more mainstream. Ever heard of Tofurkey and Not Dogs? Why do they try and make un-meat to resemble meat?
This brings me to now, as I want to post a recipe I made this weekend—it’s from Ani Phyo’s Raw Food Desserts book. It’s called Raspberry Ganache Fudge Cake. It sounds awesome, doesn’t it? Well, it is! But I don’t think it’s even slightly close to Duncan Hines or Betty Crocker (or even from scratch) cake…..It is better, in my own humble opinion. It’s made from real ingredients that are health-promoting, and it tastes amazing if you are a fan of dark chocolate. The pictures make it look really nutty, and it is, but I believe it looks that way moreso because I put the ingredients into the food processor in the wrong order. The frosting is rich and wonderful too—and is really quite frosting-like, so I have no trouble calling it that 🙂
p.s. That leads you to one of my most favorite websites—I have both of Sarma’s books, and I’ve ordered many things from the website. I’m hoping to visit the restaurant the next time I go to NYC.