Living Rawesome Day # 204 Brigadeiro, Pudim De Leite, and Canjica “Ice Cream” pg. 168 entertaining in the raw
February 14, 2010
Happy Valentines Day! It’s been an interesting day. I woke up and decided to make this recipe first thing this morning. I started rolling the truffles and my phone rang, it was my mother calling me from home, but she told me that her night was not so good. She preceded to tell me that my father was not feeling good and felt sick and light headed last night. She went to call 911, and apparanetly he stood up and passed out and went down with a loud “BANG”. He passed out and broke his nose! The paramedics arrived and took him to the hospital. He is still in the hospital, and hopefully will be released tomorrow. They did CAT Scans, and ECG. The doctors think that it was something he ate that made him feel nauseous and then made him pass out. My poor dad. I am grateful that nothing worse happened. I have been praying all day that he will recover quickly and that it is nothing more that bad greasy fish syndrome.
ON A BETTER NOTE:
This meal turned out beautiful. I honestly didn’t taste any, and Jason will eat it when he gets home from work.
The first part was to open the cacao beans. I didn’t have any cacao nibs, but I had a whole bag of beans, so I got to work and started peeling the skins off. After you take the skins off are the big pieces of chocolate. It really is such a marvelous nut.
I put all of the nibs into a bowl, so I could dip the truffles into the nib pieces. Next, I rolled the truffle mixture into Tablespoon size balls.
Then I rolled the truffle in the cacao pieces.
Then I placed the rolled truffle on a plate, so I could use it later.
I also made some plain and some with shredded coconut, spirulina, and lucuma powder. I was going to use maca, but I couldn’t find it.
Next, I cut the layer cake. I made a round pie plate and I really should’ve used a square plate. They turned out, but they were not all evenly cut. I ended up with a lot of crumbs. That is okay, we can use them for ice cream topping.
The final recipe was absolutely perfect. I am so pround! I made one for Jason and one for my sister. She will be here soon to get it.
Pudim De Leite Ingredients
1 cup cashews, soaked
3/4 cup young thai coconut meat
1/2 cup raw carageenan
6 T raw agave
1/4 t sea salt
3/4 t nutritional yeast
2 pinches of turmeric
1/4 t cinnamon
All ingredients were placed in Vita-mix. I covered small ramekins with plastic wrap then put the mixture in the ramekins. They were placed in the freezer for an hour, then I was able to take them out.
The layer cake was stacked with the truffle mixture to keep the small pieces together. I put the mint on the top of the ice cream and I added the prune sauce to the pudim de leite. This was so fun to make. I love the presentation, especially on the white plate.
I was nervous after hearing about my Father, but after doing this recipe, it soothed my mind and spirit, I then showered and went to see him. He is doing fine, just a little uncomfortable. He is so strong. He never wants us to worry about him. He always seems to have everything under control. He has always been my HERO! I LOVE YOU DAD:)
“To love another person is to see the face of God.”-Les Miserables