Base:1 ½ cups macadamias11/2 cups shredded coconut2 teas lemon zest/rind4 teas honey or agave nectarProcess nuts and then add the rest of the ingredients.Press into a medium sized fluted pie panFreeze while making filling.Filling:2 cups of young coconut meat½ cup of lemon juice6 tabs honey or agave nectar2 teas lemon zest½ teas of turmeric for colouring6 tabs coconut oilBlend all ingredients in blender, pour in pie crust, chill 3-6hrs in fridge before serving.Decorate with cashew cream:½ cup of raw cashews¼-1/3 of a cup of water until thick creamy consistency1 teas vanilla essence How to make a Blueberry & Mango Pie..www.rawlifehealthshow.comSqueeze of lemon juice to prevent browningUse cake decorating syringe to apply the cream. Enjoy!Raw Apple Pie CRUST: FILLING: TOPPING:
Sprinkle with ground coconut, and place walnut or pecan halves around edge. ENJOY! Strawberry Slice BINDER: Blend above ingredients in food processor or blender. FRUIT FILLING Quarter 2 pints of fresh strawberries, fold into binder, and fill pie crust. Decorate with approximately ½ pint of quartered strawberries. Cover with plastic wrap and store in refrigerator. Be sure to chill thoroughly before serving. ENJOY!
Fresh Strawberry Pie (above)
PIE SHELL: Soak almonds overnight, then drain and place in food processor with an S blade along with the rest of the ingredients. Alternate dates, almonds, seeds and oats until all ingredients have been run through. Process until a soft dough forms. Place dough between two sheets of plastic wrap or wax paper. Roll until crust is about 1/4" thick. Peel off the top layer of plastic wrap and place a lightly oiled pie plate on top of it. Gently slide your hand under the crust and plate, picking it up and inverting it. Remove the remaining plastic wrap. Press the dough into the pie plate. Makes 10" crust. Note: Crust can be made in Green Power or Green Life or Champion juicers by using the closed blank rather than the screen. If using the Green Life or Green Power, leave the adjusting knob out. BINDER: Combine agar agar and apple juice, bring to a boil for one minute, simmer an additional minute. Remove from heat. While juice is cooling slightly, blend other ingredients in a food processor or blender until well mixed. Combine with apple juice mixture. FRUIT FILLING: May decorate with 1/2 pint of quartered strawberries, if desired. Cover with plastic wrap and chill for one hour before serving.. Chocolate Mousse No one will know that avocado replaces butter, cream, and eggs in this silky mousse. 1/4 cup pitted medjool dates, soaked Blend dates, maple syrup and vanilla in a food processor until smooth. Add avocado and cocoa powder, process until creamy. Add the water and process briefly. Stored in a sealed container, Mousse will keep for three days in refrigerator or two weeks in freezer. Yields 1 cup, increase amounts for more. Not Chocolate Mousse 6oz walnuts (soaked in water overnight) 4oz pine nuts (soaked in water overnight) 6oz dates (soaked in water to just cover dates) 2tbs carob powder 1/2 soft avacado (if available) 1/2 lemon (freshly juiced) Throw away water from nuts and rinse - drain. Process walnuts and pinenuts in food processor.
Add dates, carb powder, acacado and lemon. Place in dish. Leave in refrigerator for 2 hours or overnight. Decorate with raspberries, strawberries or edible flowers - ENJOY!! Banana Creme Cake(above)Base Pinch salt One whole Banana sliced Creme
To make the Cake base: Then add the rest of the ingredients and combine. To make the Whipped Creme: Assembly: You can make the cake layered! Just repeat the layers after leaving it
in the fridge for an hour or so. Sprinkle Cacao nibs and shredded coconut as garnish.
Macadamia Date Pie (www.rawfamily.com)
Crust: 4 cups macadamia nuts 2 cups dates Juice of one orange 1 teaspoon salt 1/4 teaspoon of butterscotch or vanilla extract
Blend macadamia nuts in food processor until they are finely chopped and transfer to a bowl. Next blend the dates and orange juice in a food processor and add to the macadamia mix. Mix thoroughly together with salt and butterscotch extract. Spread the crust out thinly on a plate. Finely slice bananas or you favorite fruit and spread on top the macadamia date crust. Next cover the fruit with another layer of the macadamia date mixture. Decorate the pie with thinly sliced oranges and nuts or your favorite fruits. Serves 8-12 people
Chocolate heaven cake( above) Make great pendants with Avocado stones
Raw Carrot Cake (Using leftover pulp from carrot juice) 3 cups carrot/apple pulp Place almonds in processor till fine, then add drained dates.
Lemon Date Frosting: Process all ingredients, using spatula, ice carrot cake.
1/3 raw macadamias (raw cashews work well too) Blend well in blender.
Cashew cream Blend in blender well.
Carrot cake with Brazil nut icing 7 Carrots 1 cup sunflower seeds 1/4 cup ground flaxseeds 11/2 cups of Brazils/pecans/hazelnuts 1/4 Psyllium husks 1/2 cup dried coconut 1/2 cup sun dried sultanas 1Tsp vanilla extract 1 Tsp cinnamon 10 Pitted dates
Grate carrots or process in food processor. Grind or process nuts and seeds into meals. Blend together in processor. Add the rest of ingredients. Put mixture into springform cake tin, and into fridge for at least an hour to set. After 1 hr free cake from container and get ready to ice.
Icing 1 Cup honey 1 Cup Brazil nuts 2 Tab lemon juice 1 Teas vanilla Process nuts, Blend all in a blender or processor until thick and creamy Garnish with your favourite nuts.
Custart- like tart Crust: 1 1/2 cups cashews 1 cup dates ( or honey) Filling: Process cashews and dates
Press into springform cake pan. Refridgerate. Blend all filling ingredients till creamy, pour into crust, refrigerate at least 1 hr to set before serving.
Pecan Pie
Preparation step: Soak 1 cup of pecans for 8 – 12 hours Process 1 cup raw, soaked almonds in a food processor until finely ground. Add 1 cup raisins, and continue to process until the almond – raisin mixture forms a ball in your food processor. (you might need to add just a bit of water). Press this “dough” into a 9-inch pie pan (preferably glass) as the crust. Drain the pecans and place the result into the food processor with 1 cup dried figs, 1 large ripe banana, ¼ tsp. nutmeg, ¼ tsp. cinnamon, 1 tsp. vanilla extract and 1 tsp. almond extract. Process until smooth.
Pour this “filling” into the crust shell.
Place into oven only until warm to the touch, or chill in the refrigerator for 2 hours. Decorate with your favorite topping
(from www.aliveraw.com)
|