Monday, April 5, 2010

Diviana Alchemy

I have been creating some new Mandalas this past week, love getting my hands messy with Honey!

Today I made a ButterscotchCacao Pie layered with Vanilla Citrus Buttercream frosting, so so YUMM! A few days ago I created a Chai Pie with Raspberry Jam topping, and last week made a Pecan Pie with Blood Orange Glaze. I've been so inspired these past couple weeks to finish my Pie recipe book, with the encouragement of my family and friends, and the amazing feedback from YOU. Being back in the process of Mandala Pie Art, and sharing with loved ones around me, is satisfying my need to move and make art. Thank You!!!

I will share one of the recipes here:

Chai Spice Pie w/ Cream and Jam

1 ¾ cups sunflower seeds (or almonds for a more decadent crust), blended into a flour

¼ cup black sesame seeds

1 T raw butter

2 T honey

¼ cup dates, chopped small

pinch cardamom (2 pods)

pinch nutmeg

pinch cinnamon

¼ tsp licorice powder

pinch black pepper

½ tsp Himalayan salt

3 T yacon powder

1 tsp vanilla powder

½ tsp lemon juice

¼ tsp fresh grated ginger

All ingredients can be placed in food processor to combine, by pulsing until crust is sticky. Or you can do what I do, and mix all ingredients by hand, after blending the nuts/seeds into a flour with a high speed blender. Press into Pie plate, and firmly pinch edges to create a solid structure for your filling, refrigerate while you make filling.

Whipped Cream Filling=

1 cup raw cream, close to room temp

1/4 cup coconut oil, melted

3 T non-crystalized honey

2 T chia seeds

1 tsp vanilla powder

pinch Himalayan salt

1 T maca

1 T yacon

Start by placing all ingredients in a high speed blender, except honey, and blend on low setting gradually turning up the speed. Add the honey (please use non-crystallized honey here, still unfiltered) slowly to the mixture with the top off, after the cream has started to thicken. Shouldn't spatter, since the cream is thick. Keep blending on medium setting (don't go to high) until the cream is forming peaks. You could also do this with a mixer if you have one. Pour into pie crust. Chill.

Raspberry Jam=

10 oz raspberries

1 T blood orange juice

¼ cup chia seeds

2 T irish moss gel (optional)

Blend all ingredients in blender on medium setting until combined thuroughly. If using frozen raspberries, wait for them to thaw. If you want this jam to be thicker, irish moss is great, but I choose to leave the topping more jam like instead of Jelly. Top Cream. Refrigerate for 2-3 hours then EAT!

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All information is the opinion of the owner and is provided for educational purposes only. It is not to be construed as medical advice. Only a licensed medical doctor can legally offer medical advice in the United States. Consult the healer of your choice for medical care and advice.