Submitted by LaEnsalada on July 26, 2009 - 12:49pm
This is a very simple chocolate ganache adapted from a recipe in Raw Food Real World. I love easy recipes that take less than 5 minutes and have only a few easy ingredients. As well as being delicious this is also a very versatile dessert, it can either be chilled in the refrigerator for a ganache or warmed in the dehydrator for a warm chocolate pudding. You could also eat it with raspberries, strawberries or some raw ice cream. The possibilities are endless :)
It’s mid-winter here in New Zealand and the organic supermarket is full of celeriac and fennel, two vegetables that go well together in a kind of rustic French way. Celeriac is one of those underrated but highly versatile vegetables that often gets shunned for it’s rather unelegant apperance. It’s not the root of celery as it’s name suggests but kind of like a cousin, similar in flavour but a little more nutty. With the fennel, lemon and celeriac, this whole dish is very high in vitamin C. Mother Nature sure knows how to look after us by providing produce that’s high in flu-fighting properties during the winter. It’s also pretty high in magnesium, phosphorus and vitamin K. Make sure to use the zest of the lemon as well as the juice to give the risotto that wonderfully fragrant flavour. Yum.