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Getting Raw



Celebrity chef Bryan Au has crafted meals for big-name celebrities, but he also frequently stops by schools in the Los Angeles area to teach students how to create their own nutritious dishes. 
Au often shares his Raw Organic “Chocolate” Covered Strawberries recipe with the students he works with, calling it “a real crowd pleaser.” The recipe, crafted from all raw (read: not cooked) materials substitutes Carob Powder for chocolate, which is an affordable low-calorie substitute. Au recommends dipping strawberries, bananas or pitted cherries in the sauce.
“Best of all, it just takes literally five minutes or less to make, and the ingredients are very easy to get,” Au says.
On a related note, Au recently was named the 2012 winner of the Gourmand World Cookbook Award for the No. 1 Best Vegetarian Cookbook in the United States for his book, “Raw Star Recipes: Organic Meals, Snacks and Desserts in Under 10 Minutes.”
Makes 3 to 4 Servings
3 tablespoons organic carob powder 
4 tablespoons coconut nectar. If unavailable, substitute coconut water or raw organic honey
one basket, fresh organic strawberries
Directions: Pour carob powder and coconut nectar into a large mixing bowl and hand mix well using a fork until blended and mixed together very well. Adjust nectar or coconut water for desired thickness and consistency, using less to make the “chocolate” sauce thicker and using more to make it thinner. Use a spoon to cover the strawberries or just dip the strawberries into the sauce.