Monday, October 25, 2010
Persimmon Cream Pie Filling!
Persimmon Cream:
2 fuyu persimmons
1/3 cup coconut butter, melted
1 cup raw cashews, or pecans
1 cup almond milk or other favorite raw milk
1 passion fruit, juice and seeds (or 2 T lemon juice)
3 T raw honey
1 T lucuma powder
1 tsp mesquite pod meal
1 tsp ashwaganda extract
1 tsp vanilla powder
1-2 tsp spice blend (cinnamon, nutmeg, allspice, clove)
pinch Himalayan Salt
2 soft medjool dates (optional, for more rich caramel sweetness)
1 whole fuyu persimmon for decorating
Optional:
Fresh Lavender flowers, whole
2. Melt coconut butter. Place chopped persimmons and remaining filling ingredients into high power blender and mix until smooth and creamy. Fold in 1 tsp lavender flowers if desired. Pour into pie crust and chill two hours or longer.
3. Decorate your mandala pie with sliced persimmons, goji berries and edible flowers like lavender or calendula.
A great additional component to this pie would be some raw caramel. Just take some pitted dates, honey, Himalayan or sea salt, and vanilla place it into a food processor and create your own fresh caramel to your desired consistency then place a little dollop on each slice of pie when ready to serve ☺
Thursday, October 21, 2010
Video Recipe for Black Sesame Coconut Pie Crust
Coconut Black Sesame Crust:
2 1/2 to 3 cups coconut flakes
½ cup walnuts
1 T black sesame seeds
1 tsp maca
1 T mesquite pod meal
1 T palm sugar (optional)
2 T raw honey
½ tsp spice blend (cinnamon, nutmeg, allspice, clove)
½ tsp reishi extract
2 pinches Himalayan Salt
Directions:
1. Place coconut flakes into food processor or dry blender and pulse or blend until a flour is formed. Place all remaining crust ingredients into food processor and mix until combined and sticking together between your fingers easily. Press into glass pie plate.
Another Option:
Roll this delicious cookie dough into 1" balls and refrigerate and serve on their own with raw milk!
Monday, October 18, 2010
Caramel Apple Cream Pie
Apple Season!!!The apples are fresh and vibrant here in the Northwest. With the crisp fall air settling in, Washington apples are the treat of the season, so sweet and juicy! With this mandala pie recipe, I use both fresh pressed apple juice and whole apples. The variety used here is called Mutsu, which is a cross between a Golden Delicious and the Indo apple. I also recommend using heirloom apples if you have them around.
Caramel Apple Cream Pie
½ cup pecans
2 ½ cups coconut flakes
1 T raw honey
2-3 medjool dates
1 T mesquite pod meal
1 tsp cinnamon spice blend
½ tsp reishi extract
¼ tsp Himalayan salt
Apple Cream Filling:
1 cup fresh apple juice
¼ cup coconut butter, melted
¼ cup pecans
2 t raw honey
1 T mesquite pod meal
1 vanilla bean, deseeded
pinch Himalayan salt
Caramel Filling:
¾ cup pitted halawai dates
¼ cup raw honey
¼ cup pecans
1 tsp cinnamon spice blend
¼ tps Himalayan salt
Topping:
1 apple
Directions:
1. Blend or pulse walnuts and pecans in a food processor or dry blender until a flour is formed. Place all crust ingredients in a food processor and mix until combined and sticking together easily. Press into glass pie plate and set aside.
2. Melt coconut butter and juice apple for the Apple Cream Filling. Place all Apple Cream Filling ingredients into a high power blender and mix until smooth and creamy. Pour half over pie crust, and set aside other half. Chill while making Caramel Filling.
3. Place all Caramel Filling ingredients in a food processor and mix until a ball starts to form and looks like a sticky caramel. Set aside.
4. Cut apple into very thin slices with a mandoline or with a sharp knife. Start to decorate pie by arranging half of the apple slices over the Apple Cream Filling, gently.
5. Shape the Caramel filling into a thin circle, and lay over top of the sliced apples and cream filling. You can wait for the cream filling to set to make it easier to press the caramel on top, but this is optional. After placing the caramel over the filling, pour the other half of the Apple Cream Filling over the top and spread evenly. Top with more apple slices and chill at least two hours until set.
For more Pie Mandala recipes order Sweet & Raw Pie Mandalas Here
Wednesday, October 13, 2010
Monday, October 11, 2010
Pomagranate Strawberry Cream Pie
Recipe: Pomagranate Strawberry Cream Piewith a Goji Walnut Coconut Crust
Crust Ingredients:
1/4 cup goji berries
3 cups coconut flakes
1 cup walnuts
2 T mesquite
1 tsp shilajit
pinch spice blend (cinnamon, nutmeg, cloves)
2 pinches himalayan salt
3 T honey
2 medjool dates
Filling
1/2 cup cashew flour (3/4 cup whole cashews pulsed or blended into a flour)
1/2 cup coconut butter, melted or softened
1/2 cup plus 3 T pomagranate juice
1/2 cup chopped strawberries
1 vanilla bean, scraped
4 T honey
1/2 tps hibiscus flower powder (optional)
Directions
1. Blend or pulse walnuts and goji berries in a dry blender or food processor until a flour is formed (optional). Place all crust ingredients in a food processor and mix until combined and sticking together between your fingers. Press into glass pie dish and chill.
2. Blend cashews into a flour, melt coconut butter in a warm place or over double boiler. Blend all filling ingredients in a high power blender until smooth and creamy. Add additional pomagranate juice if necessary to blend easily. Pour into pie crust and chill for 2 or more hours until set. Decorate with edible flowers and strawberry hearts.
This pie is easily assimilated by the body and very simple, I love the use of pomagranate juice in this recipe to really pack intense berry flavor into the pie, you could also use any other fresh pressed fruit juice you have in this pie, and it will turn out delicious! The crust is where all the herbal magic can happen here, since the flavors blend well into this rich textured element of the pie. Feel free to add your own favorite herbs here like amla or ashwaganda :)
Sweet & Raw Pie Mandalas on Raw Food World TV Show
Check out the video I made with Matt and Angela on the Raw Food World TV Show!!! Featuring Sweet & Raw Pie Mandala recipe book!
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