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.

 

blog, Raw Food Adventures, Recipe

VegFest in Florida 2011 and Brownie Recipe

VegFest Lineup
Uncooking Demo

The second annual Northeast Florida VegFest on Saturday November 5th brought me back to Jacksonville, Florida for a short little visit. While in town I had a chance to visit some friends, harvest reishi mushrooms, go surfing and make some brownies during my food demo at VegFest.

Saturday started out with a visit to WJXT News 4 Jax studios for a quick interview on the morning show. The morning anchor and weather lady Rebecca Barry confessed to me she was a burger and pizza kinda girl. I told her I ate that stuff too back in the day but you can’t get away with that forever… especially if you are on TV… well maybe if they don’t show you below the neck. I was impressed by how she would jog in high heels between the morning show couch and the weather set and then back all while on the air and even talking. That must be how she works off the burgers. I gave her a copy of the book and left a bag of granola with the other morning host (not sure of his name). The next morning show guest was a group of Zumba ladies. They asked me if I’d like to join them during their segment for some Zumba dancing… hey, why not? What’s a “Zumba” anyway?

WJXT4 morning show
WJXT4 Morning Show

While we were waiting between segments I watched the male morning anchor chowing down on the granola. I assumed he was enjoying it but before I could ask him he blurted out, “this stuff tastes like dirt.” That had me confused because he just kept eating it… he must like eating dirt. The old saying about “throwing pearls to swine” comes to mind. His comment didn’t bother me much because he seemed more like the the Froot Loop fan than the raw granola type.

The morning show finished up before 9am so I headed over to VegFest to catch everyone setting up. I said my “hellos” and slipped around the corner to a breakfast spot where I could warm up with some tea and eat a pomelo I had bought the day before.

pomelo breakfast
Breakfast of Champions

Pomelos are a favorite fruit of mine. For those of you not familiar with pomelos they’re the oversized grapefruit looking things you’ll find seasonally at the grocery store. Pomelos differ from grapefruits in a couple of ways:

  • Their skin is very thick and can be easily removed in one piece
  • They don’t come apart in clean slices like grapefruit and oranges. It’s best to peel the fruit, split it in half by pulling it apart from the middle and then peel each individual slice to free it of the thick skin that surrounds it
  • They taste sweeter than grapefruit
  • They don’t make as much of a juicy mess although once you’ve finished eating one there will be a pile of peels and pith

With breakfast and the surreal land of the mainstream media behind me I walked over to VegFest for my demo. Fortunately this year they had a sound system for the food demo. The year before we had to battle the amplified main stage for the attention of our audience. This year we had a microphone on a stand. Not ideal for a food demo but better than nothing. I actually liked the hand held microphone because it made me feel like I was doing stand-up comedy. My friend Natacha volunteered to assist me in my brownie making which allowed me to narrate the process. I was pleased to see a standing room only crowd gather for the no-bake brownie demo. I did a variation of the brownie recipe on page 176 of The Complete Idiot’s Guide to Raw Food Detox. There’s also another variation of the brownie called the “Bomb Dot Com Brownie“. Here’s the recipe I shared on Saturday at the VegFest:

[amd-zlrecipe-recipe:8]

VegFest Demo
Brownies anyone?
blog, Raw Food Adventures

Egyptian Pie… Oh My!

Egyptian Pie!

I’ve been back in Florida for a couple of weeks now. I’m happy to be home but missing my friends and family on the West Coast. The last day I spent in San Diego ended with a family feast with my aunt, cousins and friend Robyn. We put together some raw food delights as an offering for the evening’s meal. This is my Italian side of the family and they have an appreciation for delicious food. Back in the day I used to be quite a contender at the dinner table; devouring pasta, pizza, prosciutto and washing everything down with copious amounts of wine. Things have changed for me personally. Greens, veggies and fruits are at the heart of my diet and alcohol is a rarity unless it’s the trace amounts found in kombucha. That’s not to say we were going to go hungry. Robyn and I arrived in style with raw pizza, marinated veggies and an Egyptian Pie. The pizza crust was a simple combo of sprouted buckwheat, sunflower seeds, onion and spices. We topped it with a seed cheeze and marinated veggies. It came out kinda like a bruschetta. The veggie mix was tomatoes, cucumbers, zucchini, onion, garlic and fresh basil. All these ingredients were salted and allowed to drain and then I added some lemon juice and olive oil.

Pizza time

The Egyptian Pie is a recipe that I got from my first raw food teacher Francis. It’s listed in my recipe book Zen and the Art of Gadgeting as Egyptian Cake. We had to make some modifications to the recipe listed in the book. First of all the recipe says to use only soaked almonds to make the crust. What fun is that? We soaked then dehydrated the almonds then we added dates, cinnamon, orange zest and Himalayan salt to the crust. For the banana creme filling we added ginger, vanilla and orange juice. Robyn and I had fun reworking the recipe and making additions. Best of all was making lunch out of the leftovers from pie making. I’d have to say that this recipe is pretty easy, appealing to the eye and tasty. The addition of pomegranate and shredded coconut to top the  pie was perfection. At the end of dinner there was no pie left at all. It was a complete hit. Thanks Robyn for the brilliant idea to make it, thanks Francis for designing the recipe and thank you family for eating it.

Soup Night

My West Coast visit did not end there. I spent the next two days in Murrieta, CA with my cousin and his family. The weather in Murrieta is typically hot and dry in early October. Well exceptions were made for my visit. The day before I arrived it was sunny and 91F, the two days I was there it was overcast, rainy and in the 60s. I got blamed for bringing the weather. No worries though, it gave me time to make some tasty treats in the kitchen. The first night there I made a soup with hemps seeds, avocado, miso and a variety of veggies. The next evening we dined on egg-less egg salad and bell pepper pesto boats. Oh yeah, and I made ice cream with young Thai coconut and soaked cashews. It was good eating raw vegan style. I look forward to my next visit. Look for the egg-less egg salad recipe in my next post.

Keep it Live! Adam

blog, How To, Raw Food Adventures, Recipe

Banana Lama Ding… gone… part 2, the filling

Three bananas Johnny Utah, three.
Three bananas Johnny Utah, three.

I think it’s safe to say that the pie was a success. With little resistance the pie was happily consumed by the JaxRaw meetup members before it could melt in the sun. I will be posting a short video clip from the event but first I must share part 2 of 3 in the making of this yummy raw vegan pie. This filling is a modified version of some of the pie fillings that are listed in I Am Grateful, the amazing recipe book from Cafe Gratitude. I was looking for a pie filling that used Irish Moss. I did a combo of Irish moss and ground chia to thicken things up. Enjoy the latest video. As always, your feedback is appreciated.
Blessings, Adam

Banana Filling Recipe:
1 C water
.3 oz Irish Moss, soaked
3 T hemp seed
2 T ground chia seed
6 pitted dates
2 T lucuma powder
3 bananas
1 vanilla bean scraped
1 t salt