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Deliciously Raw 2012
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Contents Page
Welcome................................................................................ 3
About Deborah.................................................................... 4
The Recipes........................................................................... 5
Fruit Sparkle......................................................................... 6
Passionfruit Party Punch.................................................... 7
Jewelled Christmas Fruit Salad.......................................... 8
Frosted Grapes with Chocolate Dip................................. 9
Dark Delectably-spiced Raisin
Chocolate Truffles................................................................ 10
Medjool Chocolate Almond Pralines............................... 11
White Christmas Cheesecake............................................. 12
Almond Milk........................................................................ 13
Coconut Milk....................................................................... 14
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Deliciously Raw 2012
A Super Sweet Special Offer.............................................. 15
Deliciously Raw Recipe Books.......................................... 16
Deliciously Raw Delivery Service..................................... 17
Hello,
I dont know about you but Christmas is one
of my most favourite times of the year. I love
all of the sparkle and wonder of it and its a
great opportunity to get together with family
and friends.
Ive developed Im dreaming of a Deliciously
Raw Christmas to help you to create the most
amazing healthy, abundant and exuberant
festive season on the planet.
I always find that a good Christmas
gathering starts with a relaxed host, so the
majority of these recipes can be made ahead
of time and then prepped at the last minute.
This will leave you with plenty of time to focus on other festive indulgences.
The added bonus is that these recipes take just a few minutes to prepare and you
might also be surprised at how little time they take to devour too.
So, I hope that you find these recipes an inspiring addition to your Christmas feast.
Wishing you a very merry deliciousmass,
Deliciously yours,

Deborah x
p.s. If youd like to get in touch, feel free to email me - deborah@deliciouslyraw.co.uk
www.deliciouslyraw.co.uk 3 Deliciously Raw 2012
Deborah Durrant Deliciously Raw 2012
No part of this book may be produced, circulated
or translated by any means without prior
permission of the author.
About Deborah
Deborah Durrant is a raw food alchemist whose courses have recently been
shortlisted for the Looking to Cook Best Short Cookery Course in the UK and
Ireland 2012 (she missed out to Jamie Oliver who pipped her to the post in her
category but she doesnt mind too much about losing to him).
Deborah has always been a real foodie so in 2005, when she wanted to eat a
healthy diet, she set about learning how to make raw foods that taste every bit
as indulgent, delicious and comforting as any cooked food. Now she knows
how to make raw food that tastes so good that you really wont know that its
raw.
Deborah is passionate about supporting people who want to change their way
of eating to suit them and their lifestyle through training, one-to-one coaching
and recipe books. She also offers VIP days for people who would like a
completely indulgent foodie experience and would like to learn how to make
delicious, decadent and inspirational raw foods.
She is a member of the International Association of Raw Food Coaches and
Teachers and holds a Masters Degree in Change Skills from the University of
Surrey. By the time you read this, shell be packing her bags to spend some
time in America with none other than the world-famous raw food chef
Matthew Kenney at his Academy, heading back to the UK in early 2013.
www.deliciouslyraw.co.uk 4
Deb is the Nigella of the Raw Food World
- Emma Berry, Beautiful Bakes
Deliciously Raw 2012
www.deliciouslyraw.co.uk Deliciously Raw 2012
5
Fruit Sparkle
Everyone needs a little bit of sparkle at Christmas and this Fruit Sparkle provides just that. Its
delicious and refreshing and is a great alternative to the traditional Christmas morning Bucks Fizz.
Although, you might choose to add Champagne or Prosecco instead of sparkling water, the crucial
component is something to give a little fizz. It will taste fabulous whichever way you roll.
Equipment
A blender and a juicer
Ingredients
Makes 6 - 8 glasses
250 ml (1 cup) apple juice approximately 4 apples, juiced
250 ml (1 cup) orange juice - approximately 4 oranges, juiced
500 ml (2 cups) apricot pulp - approximately 12 fresh apricots
6 ready-to-eat dried apricots
750 ml (3 cups) of sparkling water, Champagne or Prosecco
Method
Juice the oranges and apples and place the juice in the blender. Blend the juice with fresh apricots
and the dried apricots until smooth. You should now have a juicy fruity nectar.
Pour the nectar into the bottom of a
champagne flute and top with sparkling
water, or your fizz of choice. Add a
garnish to serve.
Substitute
If you cannot get hold of fresh apricots,
this is just as delicious with fresh mango.
Peel and stone the mango and add the
flesh to the blender to replace the fresh
apricots.
Advance Preparation
Chill the sparkling water or sparkling
wine.
Make the drinks garnishes in advance and
keep these covered in the fridge.
You can juice the oranges and blend this
with the fresh apricots and dried apricots
in advance. Then when you are ready to
serve, add some freshly juiced apples and
top with the fizz.
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Deliciously Raw 2012
Passion Party Punch
This Christmas punch will put the passion into your party. With the perfect combination of
fresh ingredients every sip will be an explosion of flavour. Although be warned, you may not be
able to hold yourself back from the odd high leg kick or two
Equipment
A citrus press and a fine grater (I use a fine Microplane)
Ingredients
Makes 6 - 8 glasses
4 limes
6 passion fruit
1 inch fresh root ginger
750ml (3 cups) of sparkling water or sparkling wine
Method
Juice the limes and place the juice in the bottom of a
glass pitcher jug. Finely grate the fresh ginger and add
this to the lime juice. Then add the passion fruit pulp
and swoosh all of the ingredients with a fork until
well- combined. For a little bit of party theatre, top with
sparkling water in front of your guests.
Garnish the glasses with slices of limes and a grape on a
cocktail stick.
Advance Preparation
Chill the sparkling water or wine.
Make ice cubes.
Make the drinks garnishes in advance and keep these covered in the fridge.
You can juice the limes and grate the ginger in advance and keep these covered in the fridge too.
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Jewelled Christmas Fruit Salad
This is no ordinary fruit salad, oh no! This is a sensational fruit salad that really has the WOW
factor. With lots of different flavours and textures, the vanilla and cinnamon combined with the
caramel-toned coconut sugar really elevates this fruit salad into a festive affair. Please dont feel
bound by the measurements on this one and for maximum jewel-like effect, serve by candlelight.
Equipment
None
Ingredients
Serves 6 - 8
4 oranges, segmented
200g (1 cup) blueberries
100g ( cup) pomegranate seeds (about 2 pomegranates)
Approximately 20 (1 cup) grapes, halved and deseeded
4 ready to eat dried apricots, chopped
teaspoon vanilla powder
teaspoon ground cinnamon
2 tablespoons coconut sugar
Method
Segment the oranges. You can do this easily by cutting the top and bottom from each orange to
create a flat surface. Stand the orange on the chopping board and run the blade of a sharp knife
down the inside of the orange skin following the shape of the orange. Remove the skin in strips
using this technique. When all of the peel is removed, hold the orange and slice into each orange
segment in a v shape keeping the blade of the knife as close as you can to the inside of the
membrane of each segment. Repeat until you have cut all of the segments from the orange.
Gently fold together all of the fruits and sprinkle with vanilla, cinnamon and coconut sugar. Leave
to infuse for two hours in the fridge and remove an hour before serving to bring to room
temperature.
Advance Preparation

You can make this in advance in the morning and leave this in the fridge to infuse in a
non-metallic bowl. The longer you infuse this for the more juice there will be.
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Frosted Grapes with Chocolate Dip
This is such an elegant dessert and can be served on a beautiful tray as a centre piece. The grapes
when frozen have the texture of mini sorbets and sometimes I like to pile high small bunches of
red and white grapes for a little variety on the table. The sorbet-like freshness of the grapes pairs
so well with the deep dark chocolate dip.
However if you opt for serving this with chunks of your favourite dark or raw chocolate instead of
the dip, then this is such a stress-free way to entertain.
Equipment
A mini blender or hand held blender for the chocolate sauce
Ingredients
Serves 6 8
1 large bunch of delicious grapes
For the sauce
60g ( cup) cacao powder
60ml ( cup) maple syrup
60ml ( cup) agave syrup
3 tablespoons almond milk (see page 13)
teaspoon good quality vanilla extract
1 tablespoon coconut oil, melted (optional)
Method
Wash and dry the grapes and place them in the freezer for 2 4 hours, depending on the size of
the grapes.
For the chocolate dip: blend all of the ingredients except the coconut oil until smooth. Finally
blend in the coconut oil if using. The coconut oil will give you a slightly thicker chocolate sauce.
Substitution
Alternatively you could serve this with a gently melted good quality dark chocolate such as Green
& Blacks or with randomly cut chunks of your favourite dark chocolate.
Advance Preparation
The grapes can be removed from the freezer when you are ready to serve. The chocolate sauce will
be good at room temperature covered for 4 hours or in the fridge for 2 days.
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Dark Delectably-spiced Raisin Chocolate Truffles
There is so much satisfaction to be gained from a good truffle. These are so easy to make and the mix of
orange, cinnamon and vanilla is a marriage made in heaven. These truffles have been dusted with
powdered beetroot and carob, but you could also use powdered cacao, cocoa or flaked coconut.
Equipment
A food processor
Ingredients
Makes approximately 20
truffles
20g ( cup) raisins, soaked
2 tablespoons of orange juice
100g (1/2 cup) cashew nuts
10 Medjool dates, stones
removed
30g (1/4) cup raw cacao
powder or good quality
chocolate powder
1 teaspoon vanilla extract
teaspoon ground cinnamon
1 pinch of Himalayan pink
salt or unrefined sea salt
1 teaspoon orange zest
1 tablespoon of raw almond butter
For dusting: carob powder, beetroot powder, cacao powder or good quality cocoa powder
Method
Soak the raisins in the orange juice for 20 minutes. Grind the cashew nuts in the food processor until they
resemble fine breadcrumbs. Add the dates, cacao powder, vanilla, cinnamon, salt, orange zest and almond
butter and process until well combined and forms a sticky dough. Turn into a mixing bowl. Add the
raisins and the orange juice and fold in gently. Roll into balls and place in the fridge to set. When set, roll
in your dusting powder of choice.

Advance Preparation
The truffles can be made in advance and kept in the fridge for a couple of days or freezer for a week until
ready to dust.

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Deliciously Raw 2012
Medjool Chocolate Almond Pralines
Sensational in every way, these pralines are definitely on my list of things to wake up and want.
Exquisitely simple the deep chocolaty-toned praline cuts through the sweetness of the Medjools
perfectly. You could serve these to guests as canaps with your Fruit Sparkle and Passionfruit
Punch and they can be made well in advance of your gathering which gives you plenty of time for
other indulgences.

Equipment
A heatproof bowl over barely simmering water to melt the coconut butter.
Ideally a food processor but you could get away with a coffee grinder. If you opt for the bought
ground almond substitution then youll need nothing more than a mixing bowl and a wooden spoon.
Ingredients
Makes 20 pieces
20 Medjool dates
40 whole almonds
For the Almond Praline
65g (1/3 cup) almonds, ground
60g ( cup) cacao powder
2 tablespoons of maple syrup or agave syrup
1 teaspoon good quality vanilla extract
teaspoon cinnamon
1 tablespoon coconut sugar
60ml ( cup) coconut butter, melted
Method
Make a small incision in each of the dates and remove the stones and the stalk.
Gently melt the coconut butter over a pan of barely simmering water.
To make the praline: grind the almonds in a food processor and add the cacao powder and process until it
resembles a fine flour. Then add the maple syrup, vanilla, cinnamon and coconut sugar and pulse
in the processor until mixed through. Add the melted coconut oil and pulse again until it is well
combined.
To assemble:
Substitutions: If you dont have a grinder or food processor you can use bought ground almonds
to make the praline. Bought ground almonds arent raw because they have been quickly blanched
to remove the skins, however, they still will taste great and you will have a canap that is
practically raw that has an amazing flavour. A good quality cocoa powder can be used as a
substitute for cacao powder.

Advance Preparation: These can be made in advance and kept for up to five days in a sealed
container but betcha cant wait that long to eat them!
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To assemble: take a small piece of the praline about the size of a penny coin and wrap this around
an almond. You will need 20 of the almonds to fill the dates. Then place this into each date cavity. Repeat
until you have used all of the praline and top each of the Medjool dates with the remaining almonds.
White Christmas Cheesecake
If youve been dreaming of a White Christmas then dream no further than this Deliciously Raw creation. The pecan
base with sticky dates and warming ginger is really cosy-making and the topping is creamy, coconutty and lush.
Whats also fantastic about this recipe is that it can be made ahead of time and kept in the freezer which leaves you
time to focus on other things. For an extra dramatic effect, serve with a raspberry coulis.

Equipment
A food processor and a blender
Saucepan and heat proof bowl
Ingredients
Serves 6 - 8
For the base
100g or 5 Medjool dates
200g (2 cups) pecans, dry
teaspoon ground ginger
1 tablespoon of chopped stem ginger (optional - not raw)

For the Cheesecake Topping
(1 cups) cashew nuts, soaked for two hours and rinsed well
250ml (1 cup) coconut milk (see page 14)
125ml () cup agave syrup
1-2 tablespoons good quality vanilla extract
2 tablespoons lemon juice
2 tablespoons lemon zest
125ml (approx 90g or cup) cacao butter, melted
1 tablespoon lecithin granules (optional)
To serve: 125g (2 cups) of raw coconut chips
Method
Line an 8 inch spring-form cake tin with baking parchment
To make the base: Put the dates in the food processor with 2 tablespoons water and process until it forms a paste.
Add the pecans and ground ginger mix until it resembles fine breadcrumbs and holds together when pinched. Pulse
in the stem ginger if using.
To make the cheesecake: Soak the cashew nuts in water for two hours and rinse well. Gently melt the cacao butter
in a heat proof bowl over a pan of barely simmering water. Once melted, remove from the heat.
Add the cashew nuts, coconut milk, agave, vanilla, lemon juice and lemon zest to your blender and mix until well
combined. Then add the melted cacao butter and blend again. Finally add the lecithin (if using) and blend again.
The lecithin gives the cheesecake an extra creamy consistency. Pour this white mixture over the cheesecake base and
place in the fridge or freezer to set. Once set, slide a sharp blade around the edge to loosen, remove the
spring-form cake tin and remove the baking parchment. If you use the freezer-set method it will be a lot
easier to handle. Plate and top with coconut chips to serve.
Substitutions:
You could replace the coconut milk with almond milk.
Advance Preparation:
Depending on the temperature of your fridge, you couId make this the night before and it will be ready by the
morning. I make the cheesecake in the morning and place in the freezer for a good firm set for the evening. Just
remember to take it out of the freezer for at least an hour before you want to eat it!
12 Deliciously Raw 2012
Almond Milk
This is a great staple that can be used in ice-creams, smoothies, cheesecakes or
simply enjoyed on its own or with granola. Its ideal if you can soak the almonds
for 8 hours or overnight to release the enzyme inhibitors. This will help you to
absorb the nutrients in the almonds and it will be easier on your blender too.
Equipment
A high speed blender and a straining bag
Ingredients

125g (1 cup) of almonds, soaked
3 cups of water
Method
Soak the almonds for eight hours.
Drain and rinse the nuts. If you don't have
time to soak the nuts for eight hours
don't worry just soak them for as long as you
can or you can use unsoaked almonds if your
blender can cope with it.
Then place in a blender and process until well
mixed and you have a smooth liquid.
Pour the liquid into a nut milk bag or a sieve lined with a fine meshed cloth.
You are aiming to collect a smooth white liquid which is the nut milk.
Refrigerate until needed. This will keep in the fridge for up to 2 days.
13
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Coconut Milk
This coconut milk is delicious in the White Christmas Cheesecake and is also lovely over granola.
In India the coconut is referred to as kalpa vriksha which is Sanskrit for the tree that supplies all
that is needed to live. It will be no surprise then to hear that coconut is thought by many all over
the world to boost hydration and to build a healthy body. That aside, it is delectably creamy and
extremely useful for building long Christmas drinks like a cheeky little Pina Colada or an
Unforgettable Night.
Equipment
A high speed blender and a
straining bag
Ingredients
160g (2 cups) raw shredded
coconut
750ml (3 cups) of water
Method
Soak the shredded coconut in the
water for 2 hours. I tend to leave
it to soak directly in the blender
to save on the washing up.
Once soaked, blend the mixture
for a minute until you have a
smooth liquid. Pass the liquid
through a straining bag or a sieve
lined with a fine meshed cloth.
You are aiming to collect a
smooth white liquid which is the
coconut milk.
Refrigerate until needed. This will keep in the fridge for up to 1 day.
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15
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in England in the Spring 2013.
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This is for you if:
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Deliciously Raw 2012 www.deliciouslyraw.co.uk
Click here to read all about it or visit the website to be one of the
first to experience my:
Deliciously Raw Recipe Books
If you like these recipes you might be interested in my other e-books
available to download from my website from mid-December 2012.
May Your Days be Merry and Bright
Filled with decadent Christmas recipes including:

Strawberry Party Punch
Spinach and Cashew Nut Timbale
Spiced Christmas Three Vegetable Slaw
Christmas Pudding Ice-cream
Chocolate Yule Log
Fig Profiteroles

Where the Treetops Glisten

A guide to to support to you to eat more delicious and comforting raw food
when the temperature drops. Recipes include:

Vanilla Latte
Borscht
Roasted Aubergines and Tahini
Coconut Rice Pudding with Raspberry Coulis
Chocolate, Toffee and Banana Tart
Snaffle yours at www.deliciouslyraw.co.uk
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