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, How To, Raw Food Adventures, Recipe

Maple Chia Porridge

Got Snow?

My visit to Canada introduced me to many new flavors and experiences. Aside from the obvious differences between Northern Ontario and North Florida, like the weather and landscape, there was chaga tea, maple syrup and my new favorite ingredient maple butter; a creamy maple product made from cooking down the maple syrup, cooling it and then whipping it. Though maple syrup is a cooked product I feel that it is an acceptable addition to my kitchen quiver of ingredients. I’m already gadgeting ideas in my head of confectionery creations that I can make with maple products. Recently I made this yummy chia porridge using the ingredients listed:

  • 1/2 C chaga tea
  • 3 T chia
  • 2 T gojis
  • 1 T maple butter or agave, palm sugar
  • 1 T hemp butter or your favorite raw nut/seed butter
  • 1 T vanilla water -soaked vanilla beans blended in water
  • 1 T maca blend – maca, lucuma, mesquite, cinnamon
  • 1/4 C hot water
  • pinch of Himalayan salt

For this recipe you can use your favorite tea. Something with a bit of spice to it might be nice. Chaga has a mild and slight vanilla taste. Soak the chia and gojis in the tea or water in a bowl for a half hour. You can set things up to soak the night before and have it waiting for you in the morning. Take 1/4 C of the soaked chia and goji mixture and add it to the blender, add the hot water, hemp butter, vanilla, maca blend and salt. Blend smooth and add mixture to the chia mix remaining in the bowl. Mix everything together. You can sprinkle hemp seeds and cacao nibs on top.

That’s it, a yummy, warming, healthy, vegan breakfast creation that will blow your mind.

Maple Chia Porridge