One of the most exciting things about raw foods, aside from the health benefit, is having the opportunity to reinvent dishes. Sometimes you feel like an artist that has discovered a new medium. This is one aspect that I find most inspiring - being creative. Some dishes are easy, some dishes are incredibly complex and a lot of them have just never been done before! So when I was given the task of working on a traditional French Macaroon I could have not been more excited. Matthew and I both love them so aside from chocolate this is the next best thing

I actually cannot put in words how much I love macaroons. I LOVE them! Never again will any one of my family members try to steal a macaroon from me (it almost ruined Christmas one year). For me they bring back images of Paris, peering over the counter at Laudreee trying to choose from all of the beautiful colors. So many beautiful colors! As a gift, they are intoxicatingly romantic little desserts. Delicate, rich and beautiful truly a one of a kind treat.

However, making a dainty raw dessert is somewhat tricky. Raw desserts are often very dense and heavy- completely opposite from a French Macaroon. My efforts in the kichen have been surprisingly successful thus far, although I have not been able to quite capture the glow that you get on a traditional macaroon. I will. I have been working with different flours and sweetners to add flavour, but not density. There are no secrets to be revealed yet. It is a work in progress- but the end result is worth endless hours of trail and error!