Exciting News and Raw Strawberry Pudding

The beginning of summer is such a beautiful time up here in the North. Right now the pretty purple lilacs are in full bloom. Soon the lupins, wild roses, dwarf raspberries, and strawberries will be out. This afternoon I just happened to catch a shot of the lilacs in my yard with a gorgeous butterfly resting on them.

I have some exciting news! I'm in the midst of finishing up a new eBook which will be released by next week. Ice Cream In The Raw is a 50 page book featuring 40 ice cream and topping recipes.

Still on my irish moss kick, here's a yummy nut-free, creamy strawberry pudding that I whipped up last week. A batch of moss gel lasts a week - enough time to pull a few creations together. I had some chocolate crumbs from a new cake creation (that's coming soon too), so thought they'd be a nice little added touch.

Strawberry Pudding

1 1/2 cups chopped strawberries
1/2 cup irish moss gel*
1/2 cup young coconut pulp
3 tablespoons liquid sweetener
2 tablespoons lemon juice
4 drops stevia
1 tablespoon melted coconut oil

Blend all ingredients except the oil, until smooth.
Add the oil and blend to incorporate.
Chill the pudding in the fridge for at least 4 hours.

*Irish Moss Gel
3/4 cup water
2 oz soaked irish  moss
1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Remove the moss from the soak water - do not rinse.
4. Chop the moss and blend it with the 1 cup water until it warms up and turns into a gel (you may have to scrap the sides of the blender down a few times).
5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it's already chilled and firm, make sure to pack it into the cup to get a proper measurement.

 Stay tuned for my new baby, Ice Cream In The Raw... 🙂

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  1. June 13, 2011 at 01:11

    Congratulations, Heathy! I am sure the recipes, like all your others, are going to be amazing! I love looking at the pics of your creations. It is almost as good as eating them! :-)

  2. June 13, 2011 at 01:35

    how exciting! congrats! xoxo

  3. June 13, 2011 at 09:33

    Looking forward to another Heather Pace masterpiece! <br /><br />I am going to pick up some more irish moss this week. Your recipes always call to me :)<br /><br />xo

  4. June 13, 2011 at 12:51

    this looks amazing! excited to see your new creations in your book!<br />xo<br />Em

  5. June 13, 2011 at 14:17

    How exciting! My sister will definitely be wanting this book! Maybe I'll get it for her as a bday gift :)

  6. June 13, 2011 at 22:22

    Love it! :) Thank you for sharing your amazing food knowledge and creations. Looking forward to the book Heather!

  7. June 15, 2011 at 18:35

    Thank you! I'm so excited about this book! :) Its cute, delicious, and summery!

  8. Erin
    June 17, 2011 at 14:54

    Wow! This pudding is fantastic! I added a TBsp each of lecithin and toco and I love it! And I'm sooo excited for your new e-book! Perfect timing, I've been thinking the last week or so how I want to start making my own raw ice creams. Was wondering if you could offer like a package deal or a mix and match of the customer's choice of 3 or 4 of your e-books or something? I realize you may not be able to or what have you, just thought I'd put it out there. Would also like a post update on how you're health is, how you're feeling, what your diet is like, if you feel so inclined to share. Hope all is well; from what comes through on the blog you sound great. Take care.

  9. Stephanie
    September 8, 2011 at 05:31

    Heathy, for the Irish moss, can you recommend a place to buy it online? Should I get it whole, chopped, or powdered? Our local health food store only sells the powder. Thanks! :)

  10. September 9, 2011 at 02:37

    Stephanie, get it whole. I get it here: http://www.therawfoodworld.com/index.php?main_page=product_info&cPath=0&products_id=1002386<br /><br />I tried the powder once and it was terrible.

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