Today pallid darling, sallow flour, dairy yield, trans and saturated fats, refined cars and glut calories are on the "no-no" inventory ... And with the festival time it feels as if the cakes, cookies and candies will become obsolete. And we arise to feel depriving and panic suffering. After all, it is a long-time tradition.

One answer is to make some raw food desserts and take them to get-togethers and family meals. Use nuts, dried fruits, and avocadoes instead of fair flour and white baby. They have a lot of hint, looks and are good for you. Oh yes ... And they are easy to put together. Jenny Cornbleet has a book out called "Raw Food Made Easy for 1 or 2 People." In it there are desserts - cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream recipes all raw - for holidays and all meals. Guess what? They style better than their sugar burdened counterparts.

One recipe is for a "Flourless Chocolate Cake with Raspberry Sauce" which calls for 1 1/2 cups raw walnuts, dash of salty, 8 eroded medjool dates, 1/4 cup unsweetened cocoa or carob powder, 1/2 tsp vanilla wring, and 2 tsp water. For the raspberry sauce you use 1 cup unmarked or frozen raspberries (defrost and drain if frozen) with 1/4 cup rutted medjooy dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food computer with the S blade and course awaiting gauzily ground. Add dates, cocoa powder, and vanilla ... Practice pending mixture becomes sticky. Add water and method quickly. Transfer to a portion plate and form a 5 crawl spherical cake. Place the raspberries and dates in a blender and mix until efficient, pouring over the cake just before serving.

You do not have to give up all your comfort foods, just find an improved recipe for it. You will find the dessert to be much tastier. Nevertheless should you decide to nibble on a few old foods, do so in moderation, do not go overboard, and reminisce to delay and let your stomach digest right before the next meal.