Monday, December 27, 2010

Pomegranate & Orange Creamsicle Pie

New Mandala Pie! This recipe was inspired by fresh California fruits pomegranate and cara cara oranges. A delicious and light coconut & brazil nut crust is a great accompaniment to the sweet & tart filling. Freshen up your winter with this fruity citrus pie.

Pomegranate & Orange Creamsicle Pie

Coconut & Brazil Nut Crust:
2 cups coconut flakes
1/2 cup brazil nuts
1/4 cup walnuts
3 T lucucma powder
3 T honey
1 T maca powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp Himalayan salt

Pulse all nuts in a food processor until a flour forms. Add all remaining ingredients and mix until combined and sticking together easily. Press into pie plate and set aside.

Orange Creamsicle Filling:
2 cara cara oranges, juiced (1 cup)
1/2 cup cashews, soaked (30 minutes)
2 T honey
3 T coconut butter, melted
1 T coconut oil, melted
3 T lucuma powder
1 T maca powder
1/2 tsp vanilla powder
1/2 tsp orange zest
pinch Himalayan salt

Zest orange before juicing. Juice oranges, and melt coconut butter and oil. Blend all ingredients in high power blender until smooth. Pour into pie crust and chill 30 mintues.

Pomegranate Cream Filling:
1 large pomegranate, juiced (3/4 cup)
1/2 cup cashews, soaked (30 minutes)
3 T honey
3 T coconut butter, melted
1 T coconut oil, melted
2 T lucuma powder
1 tsp camu camu powder
1/2 tsp vanilla powder
pinch Himalayan salt

Juice pomegranate by using a citrus juicer or squeeze with hands. Blend all ingredients in a high power blender until smooth. Pour over orange cream, and swirl if desired. Chill 3 hours or longer to set.

Decorate with fresh cara cara orange segments, goji berries and orange zest.

Serve this pie to anyone, it is tasty and familiar in flavor from the coconut and orange, and sugary enough to please any sweet tooth. Enjoy!

Thursday, December 23, 2010

Holiday Spice Pudding

This delicious dessert is creamy, rich and filled with freshly ground warming spices. I layered the pudding mixture with fresh raw whipped cream, and the contrast of the two is like a light fluffy cloud and a sweet condensed maple butter dancing as one. I love this special sweet treat!!!

Holiday Spice Pudding:

3/4 cup raw cashews, soaked 30 minutes
1/4 cup pure water or coconut water
1/2 cup raw cream
1/4 cup raw unfiltered honey
2 T raw butter, softened
1 T coconut butter, softened
4 T lucuma powder
1 T mesquite pod meal
1 T maca powder
1 tsp vanilla powder or 1 vanilla bean
1/4 tsp himalayan salt
fresh grated nutmeg and cinnamon

This recipe can be made in the food processor or blender. I recommend a high power blender for the cashews, as it will turn into a smooth cream this way. The remaining ingredients can be mixed in a food processor.

Blend the soaked cashews, pure water and 1/4 cup of the cream until smooth. Add all remaining ingredients and blend in food processor or high power blender. The mixture may be a little thick, so if you choose to do all in the blender, you may want to add additional water or cream. Fold in a few cacao nibs in at the end for a kick.

Whipped Cream:
1 cup raw cream
fresh grated nutmeg
1/2 tsp vanilla powder or 1/2 vanilla bean

Whip in a food processor or with a mixer until lightly whipped, and peaks are barely holding. You want this to be light and fluffy!

Layer in a glass jar the spice pudding and whipped cream, top with a dash of fresh cinnamon.

This recipe was made in California, where the access to raw cream and butter is a plenty. If you can't access raw cream, and can get raw milk, just let milk sit overnight in a wide glass bowl, and skim off the cream in the morning. 1 gallon raw milk should be enough for this recipe. I also didn't have all my normal tools (vitamix) and the results still turned out great! Try this recipe if you love raw dairy!

Wednesday, December 8, 2010

Recipe: Butter Thumbrint Cookies

This recipe was inspired by a holiday cookie I remember devouring every Christmas as I was growing up, made by my aunt. That cookie was a buckeye, with a soft and silky peanut butter component dipped into chocolate. Now this cookie has no chocolate, rather is filled with a holiday fruit frosting, but can easily be dipped in raw chocolate as well. The texture of the cookie I reformulated is what I remember most, soft and buttery and very richly sweet. Use this cookie rolled out into fun shapes for pie decorations, as a fondant-like frosting, or just eat it as you go :)

Raw Butter Thumbprint Cookies

2 T raw pasture butter
3 T coconut butter, softened
2 T raw honey
¼ cup lucuma powder
1 T maca powder
1 tsp amla extract
½ tsp cinnamon powder
¼ tsp Himalayan salt

Place all ingredients in food processor and mix until combined. Roll into cookies, and press an indent into the cookie with your thumb or fingers. Refrigerate and make filling.

Cranberery Cream Frosting:
½ cup dried cranberries or other dried fruit
2 T raw butter
3 T raw honey
½ tsp cinnamon powder

Place all ingredients in a food processor and mix until a paste forms. Spoon mixture into a pastry bag or tube and top cookies with the frosting. Chill 30 mintutes.

Raw butter, specifically from pasture raised (grass-fed) animals is highly nutritious, rich in vitamin A (for thyroid and adrenal health), also contains lauric acid, lecithin, vitamins E & K, selenium and a number of other components that are beneficial for a healthy and thriving body. If you don't have access to raw pasture butter, make your own! Just take raw cream and place in food processor for 10 minutes or so until the butter separates, then rinse in pure water and eliminate all buttermilk. (raw cream can be skimmed off the top of raw milk that has sat overnight).

If you don't do the butter, use coconut oil in its place. This healthy fat is also high in lauric acid.

Diviana Alchemy disclaimer


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.