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Its 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’s 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!
This recipe is from * Roshi’s Raw Lifestyle [3] * . For the original posting, visit _ this link [4] _ .
To contact Roshis, please email me at rishi@roshis.com [5] or my brother at ro@roshis.com [6]
Ingredients
- 1 carrot – grated
- 2 bananas
- 1/8 cup raisins
- 1/4 cup pecans
- 3 tbsp agave nectar
- 2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp red chili powder (optional)
Directions
Take one banana, 1 tsp of cinammon, 1/2 tsp salt, and the optional chili powder, and mash them together with a fork.
Next, take the carrots, raisins, pecans, and agave nectar, and mix them together. After thoroughly mixed, add 1/2 tsp of salt and 1 tsp of cinammon.
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.
