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!

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.

Gingerbread Spice Cookies

Holiday Cookie Recipe!

These cookies are super sweet and lightly spiced to give a warming holiday treat for the tastebuds. You may choose to use less palm sugar if you like, for a less sweet cookie, but these little gems are a great special occasion treat. The palm sugar has a molassas like flavor, along with the mesquite pod meal, and these two together compliment the ginger with all the rich flavors they both posses.

Gingerbread Spice Cookies

Ingredients
1 cup almonds
1 ½ cups coconut flakes
¼ cup palm sugar
1 T honey
1 T mesquite pod meal
1 tsp ginger powder
1 tsp coconut oil
¼ tsp clove powder
¼ tsp cinnamon powder
½ tsp ashwaganda
¼ tsp Himalayan salt

Grind the almonds, coconut flakes into a flour. Grind palm sugar into a powder. Place all ingredients in a food processor and mix until combined and a dough is forming, sticking together easily. Form a ball and press out, by hand, onto a clean surface. You want the dough about ¼ inch thick. Then cut out shapes with a cookie cutter and carefully transfer to a plate. Place into refrigerator for 1 hour or longer, then frost.

Frosting Ingredients:
3 T lucumca powder
3 T coconut oil
1/4 tsp ginger powder
1 tsp liquid honey

Melt coconut oil and mix all ingredients together until smooth and creamy. If your honey is too cold, it will seize the coconut oil, so make sure you stir or fold the honey in gently, or rewarm the whole mixture once ready to frost your cookies.

Diviana Nectar Chai Elixir recipe video.

Ingredients:

1-2 T Diviana Nectar

1-2 T Coconut Butter

4 cups warm tea (horsetail, nettle, rosehips, cardamom, vanilla)

Steep tea 8-10 minutes on low heat. Blend all ingredients in high power blender until creamy.

Persimmon Cream Pie Mandala Decorating!

Enjoy!

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 ☺

Video Recipe for Black Sesame Coconut Pie Crust

http://www.youtube.com/watch?v=FP5vcVSUBiA

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!