Written by Theresa K. Brady, Editorial Intern
Looking for a way to enjoy scrumptious dessert without feeling guilty? Look no further than the blog Sweetly Raw. Creator Heather Pace is a raw food chef specializing in sweets. She is also the author of four raw food e-books and a certified Kripalu yoga instructor. After perusing her recipe list, we asked this sweetie how she keeps her life fit, happy and balanced.
5 things I can’t live without: Vitamix blender, yoga mat, Mac laptop, yoga pants and chia pudding.
Favorite healthy snack: Chia pudding (a mixture of homemade almond milk and chia seeds that swell to be like tapioca pudding), topped with cacao nibs, goji berries, wild blueberries and coconut flakes.
Biggest indulgence: Anything sweet! I make healthy versions of the naughty kind. My homemade dark chocolate fruit and nut clusters, raw vegan ice cream sundaes, cheesecakes, truffles…the list is endless. I eat dessert everyday!
Favorite way to work out: Power yoga, weight training and walking are my faves. My boyfriend is a personal trainer and puts me through serious workouts. I sweat, grunt and curse through most of them but feel incredible afterward. My strength has increased tremendously since training with him and it’s really motivated me to challenge myself even more.
Most embarrassing song I’ll admit I work out to: “Love Shack” by The B-52s. It’s fun to workout to but I like listening to it in the car and around the house too.
We asked Heather to share a beginner raw recipe that you can try in your own kitchen, and since it’s been pretty toasty across the country this week, a no-cook recipe sounds like a wise choice!
- 2 cups diced mango
- 2 cups diced strawberries
- 2 cups blueberries
- Extra handful strawberries
Blend the handful of strawberries until smooth. Toss all ingredients together and spread the fruits into the bottom of a 9-inch by 9-inch pan.
- 1 cup walnuts
- 1/2 cup pitted, packed dates
- 1/2 cup shredded coconut
- 1/3 cup ground whole oats
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
Grind all ingredients into a crumbly, yet moist texture using a food processor. Add a few teaspoons of water if it’s difficult to press together. Evenly spread the crumble over the berries. Serve immediately or chill for a few hours.
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