Decadent Desserts to Lift your Spirits
By Joel Fuhrman, M.D.www.drfuhrman.com
Healthful Mouthwatering Delicacies Lovingly Designed To Elevate Your Mood!
Recipes by Chef Robin Jeep
Okay, I admit it. No one—not even a gourmet natural chef like me—makes desserts like these every day. But when you are in the mood for a fancy dessert, or when you are bringing a special dish to a party, these scrumptious desserts are proof that you don’t have to sacrifice exquisite taste and pleasure to eat healthfully. Try one of these delights, and live it up!
Decadent Healthy Chocolate Cake with Chocolate/Macadamia/ Hazelnut Icing
- 1 2/3 cups whole wheat flour
- 3 tsp. baking soda
- 1 tsp. baking powder
- 1 cup beets, shredded
- 3/4 cup carrots, shredded 1/2 cup zucchini, shredded
- 1-1/2 cups water
- 3 cups pitted dates
- 1 cup pineapple chunks
- 1 whole banana
- 1 cup chopped walnuts
- 1/2 cup currants
- 1/2 cup pitted dates, cut into 1/2" thick sections
- 1 cup unsweetened applesauce
- 2 tsp. vanilla extract
3 Tbsp. natural cocoa powder
Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a bowl.
In blender, blend 3 cups of dates, pineapple, banana, and applesauce together.
In a large bowl, mix beets, carrots, zucchini, blended mixture, cocoa powder, currants, sliced dates, walnuts, and water. Add the flour mixture. Mix well and spread in a nonstick baking pan. Bake for about 1 hour or until a toothpick inserted into the center comes out clean.
Chocolate/Macadamia/ Hazelnut Icing
- 1 cup raw macadamia nuts
- 1/3 cup hazelnuts
- 1 tsp. vanilla extract
- 2 Tbsp. natural cocoa powder
- 2/3 cup pitted dates
- 1 cup soy milk
In powerful blender or food processor, blend all ingredients until smooth and creamy. Place a dollop over warm cake and serve. (Serves 12)
Pomegranate Poached Pears with Chocolate & Raspberry Sauces
- 6 medium pears, ripe (still firm)
- 2 cups pomegranate juice (or red wine)
- 1 whole cinnamon stick 6 whole cloves
2 Tbsp. Goji berries (optional)
Peel pears, leaving stems intact. Slice a little off the bottom of each pear so that they stand up. In a large saucepan, place pears standing up snuggly together. Pour in pomegranate juice or wine and add cinnamon, cloves, and Goji berries. Gently simmer, covered, for about 20 minutes, until pears are tender. Remove pears and refrigerate until ready to serve. Reduce poaching liquid until it becomes syrup.
- 1 cup frozen blueberries
- 1 Tbsp. Goji berries or 1 tsp. turmeric (to adjust color)
- 1 generous Tbsp. cocoa powder (or more for a darker, stronger sauce; use natural cocoa powder, not Dutch processed)
- 1-1/2 cups soy milk
- 1/2 tsp. vanilla extract
- 1 cup pitted dates
2/3 cup raw macadamia nuts, unsalted (or wash salt off)
Place all chocolate sauce ingredients in blender. Blend until very smooth and creamy.Add more soy milk, if needed.
- 10 oz. frozen raspberries (about 1-1/2 cups)
- 1 Tbsp. maple syrup (optional)
Raspberry sauce: Defrost raspberries and blend until smooth. Push through sieve to remove seeds. Add poaching syrup and sweeten if necessary with maple syrup.
Place a generous dollop of chocolate on dessert plate. Place pear on chocolate and drizzle Raspberry Sauce over pear. (Serves 6)
Enjoy in moderation!