This recipe requires an ice-cream maker.

Vanilla Ic e Cream
1 fresh farm egg, preferably soy free
1⁄2 cup fresh raw cream
1⁄2 cup fresh raw milk
1 tablespoon raw unheated honey
1⁄2 teaspoon vanilla extract
Blend all ingredients together in a 12-ounce Ball
jar or blender. Pour into ice cream maker and
churn until firm.

Raw Fudge Brownies
2 cups raw almonds, soaked in water (purified
if you have it) overnight and air dried on
paper towels
1 pound Medjool dates, pitted
5 heaping teaspoons raw cacao powder
1 tablespoon raw unheated honey
Coconut oil for coating the dish

Blend almonds in food processor until finely ground. Add dates, cacao powder and honey, and blend until mixture has a doughy consistency. Coat an 8-inch-square glass baking dish with coconut oil
and press mixture into the dish. Top with icing if you choose (recipe follows). Place in freezer for approximately 1 hour. Cut and serve with ice cream.

Icing for Brownies (optional)
2 avocados
1⁄3 cup raw unheated honey
1⁄4 cup raw cacao powder
2 tablespoons raw coconut oil
1 tablespoon vanilla extract
Dash Himalayan salt
Dash cinnamon

Put all ingredients into blender or food processor, and blend on high until creamy. Spread icing over brownies and put in freezer for approximately 1 hour.

**** Ball jars versus blenders: I like to use Ball jars whenever possible for blending. Any regular-mouthed Ball jar can be used in place of the glass component of most blenders. Just unscrew the bottom of a regular blender, such as an Osterizer, and screw it onto your jar. Make sure to include the rubber washer. Using differently sized Ball jars for blending allows you to choose a jar that is the perfect size for the amount of ingredients you have. When you blend just a small amount in a large blender jar, large amounts of oxygen also get blended in, which allows the ingredients to oxidize faster. Less oxygen will make your dishes last longer.

For more information on raw foods, visit www.rawtoradiant.com or contact Kim at [email protected].