Macadami_kiwi_pie2
Pie, Recipe

Epic Vegan Kiwi Pineapple Macadamia Pie

 

Macadami_kiwi_pie1   Greetings Health Fans,

Feast your eyes on this beauty of a raw vegan pie. It’s often difficult for me to eat something that looks so beautiful but the only thing better than how it looks is how it tastes.

Macadami_kiwi_pie5Don’t take my word for it though. Make one yourself. The crust features macadamia nuts and dates. The bottom layer has cashews, coconut milk and maple syrup. The top whipped layer uses the meat from young Thai coconuts blended with coconut milk and more macadamias. A layer of kiwi separates the bottom layer from the whipped goodness on top. The good news is that this pie is cruelty free, dairy-free and gluten-free. Follow the recipe below to experience your very own high pie-brational bliss.

Macadami_kiwi_pie3

Kiwi Macadamia Pie / Cheese Cake

Crust Layer:
1/2 cup dates (8) – pitted
1 C macadamias
1 C almonds
1/4 cup coconut flakes (add last)
1/4 tsp salt

Combine ingredients in food processor. Add coconut at the end and pulse in. Press crust mixture into pie pan or spring form.

Cheese Cake Layer:
2 C cashews soaked
1/2 C date (8) – pitted
1/3 C lemon/lime juice
1/3 C maple syrup
1/2 tsp salt
2 tsp vanilla powder
1/4 C coconut oil (melted)
1/2 C nut milk ( almond or coconut)

Combine in blender. Pour into crust and allow to set in freezer for 3 hours. Once set, add a layer of cut fruit of your choice. Return to the freezer.

Whipped Topping:Macadami_kiwi_pie2
1 1/2 C coconut milk
1/2 C macadamias soaked
Meat of 3 Thai coconuts
2 tsp vanilla powder
1/2 C maple syrup
3 TB coconut oil – melted

2 TB lecithin
Combine ingredients in blender adding lecithin last. Pour whipped topping onto frozen pie. Tap pie on counter to remove air bubbles. Set in freezer for 3 hours. Once set, decorate with fruit slices.

Allow to thaw for 30 minutes before cutting and serving.

Watch the videos for step by step instruction.

 

Pie, Recipe

Pawpaw pie is actually more American than apple pie

Still Life with Paw Paws

Thanks for joining me for the second installment of the “pawpaw diaries”. This weeks episodes features a video and recipe for pawpaw pie. Considering that pawpaw is the largest indigenous North American fruit, I think I’m justified in saying that pawpaw pie is more American than apple pie. Apples immigrated to North America with the European colonists while pawpaw was here long before they arrived.

Natural growing range of pawpaw

One interesting thing about the pawpaw tree is its flowers, which are tri-lobed and face the ground when in bloom. These funny flowers aren’t very fragrant and what little fragrance they have isn’t very friendly. Their smell has been likened to rotting meat which explains their native pollinators: blow flies, carrion beetles and the occasional fruit fly. I put my nose up to a flower in the Spring and really didn’t notice a smell at all. Pollinated flowers yield fruit that ripens by late September and early October here in Southwest Michigan. Ripe fruit drops from the trees and is a highly prized meal for deer, squirrels, fox, raccoons, possum and black bears. It’s rare to find an unblemished fruit on the ground. Usually they’ve been snacked on. The best harvesting technique I’ve found is to shake the tree and collect what hits the ground. You can admire my technique in the video included in my previous post on pawpaw.

Pawpaw Flower
Pawpaw Flower

The more I learn about pawpaw the more impressed I am with it. Why has no one ever heard of this fruit? Why can’t you get it in grocery stores?

Pawpaw at Whole Foods
Pawpaw at Whole Foods

Unfortunately pawpaw hasn’t quite made it mainstream… yet. While there are plenty of pawpaws feeding the woodlands creatures, they’ve only established themselves at local farmer’s markets and at regional grocery stores. Some of the disadvantages pawpaw’s have which are preventing them from being more mainstream is that they quickly ripen once picked, bruise easily and potentially ferment in their skin once ripe. Some varieties of pawpaw have shown to be better cultivars than others. The ideal pawpaw variety yields many fruit of large size with abundant flesh and few seeds. If Neal Peterson has his way, pawpaw would be seasonal staple around the country.

Neal Peterson tasted his first pawpaw in 1975 and since then he has made it his mission in life to develop pawpaws into viable cultivated crop. Over the past 30+ years he has created pawpaw varieties with outstanding yield, size, flavor and percentage of flesh. For those wishing to look into growing your own pawpaw, he is the authority and source for all things pawpaw.

Pawpaw pie

Pawpaw pie

Ingredients

  • Crust
  • 1/2 C sprouted buckwheat
  • 2 C walnuts or almonds
  • 1/2 C dates – pitted
  • 2 T chia – ground
  • 1-2 T water
  • pinch of salt
  • Pie Filling
  • 1 1/2 C pawpaw
  • 1 C cashews – soaked
  • 2 T coconut palm sugar
  • 1/2-1 tsp vanilla
  • 1/4 tsp salt
  • 1/4 C water

Instructions

  1. Prepare crust in food processor with the s-blade.
  2. Do not over process. Ingredients should bind when squeezed lightly.
  3. Press crust into pie pan or casserole dish.
  4. Place filling ingredients the blender and blend smooth.
  5. Pour filling into pie crust.
  6. Place in freezer for at least 2 hours to set before slicing.
http://www.livefoodexperience.com/2013/12/pawpaw-pie-is-actually-more-american-than-apple-pie/

blog, How To, Pie, Raw Food Adventures, Recipe

Chico Sapodilla Crumble

Feast your eyes on the fruit of the Manilkara zapota tree, commonly known as the sapodilla. I was first introduced to this variety of sapote while living in Taiwan and now I was being re-introduced to it in Kauai. It turns out that these little brown fruits have a different name in about every country that grows them. Bananas are pretty much bananas where ever you go but this sapodilla goes by the name baramasi (Bengal and Bihar, India); buah chiku (Malaya); chicle (Mexico); chico (Philippines, Guatemala, Mexico); chicozapote (Guatemala, Mexico, Venezuela); chikoo (India); chiku (Malaya, India); dilly (Bahamas; British West Indies); korob (Costa Rica); mespil (Virgin Islands); mispel, mispu (Netherlands Antilles, Surinam); muy (Guatemala); muyozapot (El Salvador); naseberry (Jamaica; British West Indies); neeseberry (British West Indies; nispero (Puerto Rico, Central America, Venezuela); nispero quitense (Ecuador); sapodilla plum (India); sapota (India); sapotí (Brazil); sapotille (French West Indies); tree potato (India); Ya (Guatemala; Yucatan); zapota (Venezuela); zapote (Cuba); zapote chico (Mexico; Guatemala); zapote morado (Belize); zapotillo (Mexico). Keep in mind this list isn’t complete. I’m calling them chico sapote. You can pick your favorite name and go with it. Chicos only ripen once they’ve been pulled from the tree similar to avocados. Like many tropical fruits they have latex that oozes from the tree when picked. This latex substance is referred to as chicle which if you know Spanish then you know this word means gum. Yes, the sap from the sapodilla tree was used by natives as chewing gum. Once upon a time all chewing gum was made from this natural tree sap. Unfortunately most chewing gums made today are made from butadiene synthetic rubber. Yes, that’s a petroleum by product you are chewing.  Enough about chewing gum, what about the chico? There is also some of this latex in the unripe fruit as well as a very tannic chemical called saponin. This strongly discourages the consumption of unripe fruit because of the mouth drying effect of this chemical. Once ripe though the flesh of the fruit is soft, juicy and sweet with a malty caramel flavor and a gritty pear like texture. Inside the fruit are 1 to 3 black seeds. I ended up with a ton of these chicos so I had to get creative. Since apples are an imported novelty in the tropics I immediately felt that the sapodilla could be an acceptable substitute in my apple crumble recipe. Sure enough the chicos did the trick. All I was missing was a scoop of coconut mylk ice cream.

If you’re not living in the tropics then you can look for chicos/sapodillas at Asian markets, farmer’s markets and specialty grocery stores. The trees fruit twice a year so you can find them throughout the year. Be patient and wait until they ripen fully. They become soft and their flaky and leathery skin will wrinkle slightly when they’re full on ripe. If you have a chico surplus…. which I had after buying 20 lbs of chicos in Hawaii, you can puree the ripe flesh and pour them mixture into ice cube trays to be frozen. This makes a great exotic addition to smoothies. To eat a ripe chico cut it in half from top to bottom and scoop the flesh out of the skin with a spoon. Look out for the seeds.

Here’s the recipe for the Chico Sapote Crumble, dehydrator required:

Crust

  • 5 C nuts, pecans are my choice
  • 1/4 C maple syrup
  • 1/4 C dates – pitted
  • 2 T chia
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/2 t salt

Filling

  • 3 cups chico sapote
  • 1/4 to 1/2 C mesquite, I like a lot of mesquite
  • 1/4 C maple syrup
  • 1/2 T cinnamon
  • 1/8 t clove
  • blend
  • fold in 1 C raisin

1.     Prepare the crust in the food processor.

2.     Split the crust mixture in half.

3.     Press half of the crust into the bottom of a casserole dish or rectangular spring form (10 by 12 inches).

4.     Pour the filling into the spring form on top of the crust.

5.     Crumble the remaining crust onto the filling evenly.

6.     Dehydrate at 115F – 120F 12 hours until crispy and dry.

7.     Serve warm with a scoop of your favorite raw vegan ice cream.

Stay tuned for the chico pie recipe… Keep it Live!

blog, Pie, Raw Food Adventures, Recipe

Birthday Blissings

surprise!

Happy birthday to me and what a happy birthday it has been. This whole facebook thing can be quite overwhelming especially for someone who likes to play down their birthday. I had over 60 birthday wishes in my inbox when I woke up this morning and the number is still growing. So many random acts of kindness makes my heart swell. Those are the times we live in though. The mainstream media may report on doom and gloom but what I see is people from around the world going out of their way to wish others, strangers and friends alike, well.

My birthday started out quiet enough with me waking to an empty house. My brother, sister-in-law and nephew had gone to work, work and school but they didn’t exit without leaving reminders that it was my birthday. First of all the doorway to my bedroom was decorated with dangling ribbons and a half dozen balloons were piled at the door. This type of booby trap was effective in springing an instantaneous smile to my face. In the kitchen I was greeted by more balloons and a banner across the wall that read “happy birthday”. With all this birthday cheer in the air I had to share it with someone but no one was around… so I took it out on the dog. Sadie the Graham’ily cocker spaniel was treated to various renditions of a multitude improv birthday songs set to the tune of “so this is Christmas” and the “It’s your birthday” song from The Cosby Show. To crown things off for my birthday morning a single candle had been placed in the last big slice of raw cookie doh! pie and left in the fridge for me.

Birthday shenanigans continued in the evening at The Present Moment Cafe in St. Augustine, Florida. Without a doubt one of the best raw restaurants on the planet. A crew of 7 of us got cozy and had a feast of ages. I ordered super nachos which were extra special and birthday super sized. Dessert was brought and prepared by a good friend Natacha. She surprised us all when she pulled out a casserole dish filled with raw tiramisu… one of the most decadent and challenging raw food desserts to make. It was phenomenal. Not wanting to waste anything I helped to finish the dessert of 2 other people before surrendering to birthday bliss.

The entire day was a magical birthday gift. So here’s how I’ll pay it forward. For all of you interested in how to make the Raw Cookie Doh! pie, the recipe is below. Happy Birthday to me, you and everyone! Love Adam.

Raw Cookie Doh! Pie

(enough for 1 – 7 inch spring form and 1 – 5 inch baking ring or 1 – 9 inch spring form)

Cacao Crunch Crust

  • 1 C shredded coconut
  • ½ C pumpkin seeds or almonds
  • ¼ C buckwheat
  • ½ C cacao nibs
  • 8 dates – pitted
  • 3 T agave – enough to bind crust
  • 1 T coconut oil
  1. Add agave to running food processor until crust binds
  2. Press crust into a spring form or pie dish. Placing wax paper.
  3. Flatten crust in the middle and work it up the sides of the pan
  4. Place crust in freezer to set.

Lucuma creme layer

  • 1 C water
  • 1 C hemp seeds
  • 1/2 C coconut oil – melted
  • 1 vanilla bean
  • 1/2 C palm sugar
  • ¼ C lucuma
  • ½ C agave powder
  • 1/4 t salt or to taste
  1. Blend the hemp seeds, vanilla and water smooth.
  2. Add remaining ingredients saving the coconut oil for last.
  3. Add coconut oil while the blender is running. The mixture must be slightly warm.
  4. Let mixture cool before pouring it into the crust.
  5. Allow to set in the freezer for 1 hour.

Chocolate layer

  • ¼ C almond butter
  • 1/2 C cacao butter – melted
  • 2 T agave
  • 2 T maple syrup
  • ¼ C water
  • ¼ C agave powder
  • 1/4 C cacao powder
  • 1 T maca
  • pinch of salt
  1. Blend water and almond butter smooth.
  2. Add agave, maple syrup, maca and salt while blending.
  3. Continue by adding the cacao powder and agave powder.
  4. Finish by adding the cacao butter to the blender while it is running.
  5. Stop and scrape down the sides of the blender and continue to blend until the mixture is consistent.
  6. Allow mixture to cool before pouring it into the crust.
Layered
Swirled

I’m a big fan of options and with this recipe you have a few. The chocolate layer sets up thicker than the lucuma creme layer. As shown by the pictures you can assemble the layers in a variety of ways. The first version resulted from me pouring the warm chocolate layer onto the creme layer before it was firm. I thought I had a tasty disaster on my hands but then I remembered I could just swirl the chocolate into the creme layer for a nice visual effect. The next version is a result of waiting until the creme layer is chilled firm and then pouring in the cooled chocolate layer. In hindsight I would have layered chocolate/creme/chocolate or put the chocolate layer first and then the creme layer. The reason for this is the chocolate layer is more firm once it has set. The result of this is that the creme layer squirts out of the pie as you try to cut into it. Definitely let the pie warm before serving and dip the knife blade in hot water before cutting. Reversing the layers or swirling them can remedy this squirting tendency. Also feel free to decorate your pie with hemp seeds, nibs or a dusting of cacao powder.

Layered Slice
Swirled Slice

A note about agave powder. This ingredient is not used as a sweetener, it is a thickener. It is a very fine powder that sticks to almost any surface especially if there is the slightest bit of moisture. It is a plant fiber known as inulin. Always add it while the blender is running.  You can substitute chia gel or Irish moss to achieve similar results. Sorry, I don’t know the amounts without making the recipe. Off the top of my head try 1/4-1/2 C of chia gel pureed or 3 T of pureed Irish moss in place of agave powder.

That is all for now. In joy, enjoy and Keep it Live!