untitled-17When you look at this dessert you can’t help but think, “That is a Sexy desserts!”

I learned to make this when I was going to The Natural Gourmet Institute and have been in love with it since.

Serve it at dinner parties and your friends and family will be so impressed and you’ll be smiling on the inside knowing how easy it is to make.

If you’ve never used Agar before, it is actually the growth medium found in petri dishes.

Wait–before you dismiss it, check this out. Agar soothes the entire digestive tract, bonds with toxic and radioactive pollutants and dispels them from the body.

How Smart & Sexy is that???

Compare that to commercial gelatin, which is extracted from the cartilage, ligaments, tendons, bones and hides of cattle, horses and pigs (true story). Gross.

For those reasons, Agar is great to use in place of gelatin. You can buy it in a variety of forms, including flaked, powdered, granular and bars (the bars are often referred to as kanten). A little goes a longgggg way!

If you don’t have a Whole Foods or an Asian grocery store you can get it on on Amazon (click here:  Eden Foods Agar Agar Sea Vegetable Flakes — 1 oz)

Let me know in the comments below how much you LOVE this dessert!

Coconut Parfaituntitled-17

(Yield: approximately 2 cups)
½ cup water
3 tablespoons agar flakes
pinch sea salt
1 ½ cups coconut milk (1 13-oz. can)
¼ cup grade B maple syrup
1 tbsp. Vanilla extract
1 tbsp. coconut extract (optional)
1 tbsp. kudzu or arrowroot, dissolved in 2 tbsp. water

In a small pot, combine water, agar flakes and salt. Cover pot and bring mixture to a boil. Lower heat and simmer partially covered, stirring with a whisk until agar is completely dissolved.

Add coconut milk, maple syrup and extracts.

Add dissolved kudzu or arrowroot mixture to pot.  Whisk and continue cooking until mixture thickens slightly.

Pour into a shallow pan and allow mixture to cool and set-up in the refrigerator. Blend in a food processor until mixture is creamy.

Pomegranate Parfait

(Yield: Approx. 2 cups)

2 cups pomegranate juice
3 tablespoons agar flakes
pinch sea salt
1/4 cup grade B maple syrup
1 tbsp. kudzu or arrowroot, dissolved in 2 tbsp. water or juice

In a small pot combine juice, agar and salt.  Cover pot, bring to a boil, lower heat and simmer uncovered until agar completely dissolves. Add maple syrup.

Add dissolved kudzu or arrowroot mixture to pot.  Whisk and continue cooking until mixture thickens slightly.

Pour into a shallow pan and allow mixture to cool and set-up in the refrigerator.  Blend in a food processor until mixture is creamy.

To Assemble The Parfaits:

In a Parfait or Champagne glass, layer the bottom of the glass with the  Coconut parfait than add a layer of the Pomegranate. Continue until the glass is ¾ full.  (I like to have the top layer be the coconut. NOTE * I typically have more coconut parfait left-over than the pomegranate).

Crisp Ginger Cookie

Yield: approximately 1 silpat size cookie

¼ cup almond meal, sifted
3 tablespoons sorghum flour, sifted
1 tablespoon arrowroot flour
¾-1 teaspoon ginger powder
Pinch ground black pepper
2 tablespoons coconut oil, melted
2 tablespoons Lundberg Organic Sweet Dreams Brown Rice Syrup 
2 tablespoons maple syrup
½ teaspoon vanilla extract
Pinch sea salt
2 tablespoon water or as needed (batter should have a crepe-like consistency)
16 sliced almonds for garnish.

Preheat oven to 300 F.  Line cookie sheets with a silpat.

In a medium bowl whisk flours, ground ginger and black pepper.

In a separate small bowl whisk together the oil, syrups, vanilla, salt, and 1 tablespoon of water.

Pour the syrup mixture into the nut/flour mixture.  Batter should be the consistency of heavy cream.  If it is too thick add more water 1 tablespoon at a time until you have the proper consistency.

Pour the batter onto the silpat.  Place the sliced almond throughout the “cookie.” Bake 15-20 minutes or until cookies is golden.  Cool before removing from sheet pan. Break into pieces to garnish on the parfait.

Recipe: From The Natural Gourmet Institute.