The Complete Book of Raw Food (98 page)

B
Y
E
LYSA
M
ARKOWITZ

A
DVANCED PREP
:
8 to 12 hours for soaking +2 hours for refrigerating
I
MMEDIATE PREP
:
45 min
Y
IELDS
one 9-inch pie
S
PECIAL
E
QUIPMENT
Food processor or Green Power/ Star juicer

For the crust:

2 cups almonds, soaked 8 to 12 hours and rinsed

4 to 6 dates, pitted

For the filling:

4 bananas, frozen (overnight or for at least 12 hours)

3 fresh bananas, plus extra slices for garnish

3 tablespoons carob powder

1 to 2 teaspoons mint extract

spearmint leaves, for garnish

carob chips, for garnish

To prepare the crust, alternate putting the almonds and dates through a Green Power / Star juicer, with the solid blank in place. (You can also use a Champion juicer with the solid blank plate or a food processor.) Press the base into a 9-inch pie plate and freeze for 1 to 2 hours.

To make the filling, mash the fresh banana with the carob powder and mint extract. Alternate putting the fresh and frozen bananas through the machine (or into a food processor) and into a bowl; pour this mixture into the frozen piecrust. Place the pie in the freezer for 2 to 4 hours.

When ready to serve, decorate with sliced fresh bananas, carob chips and mint leaves. Let soften in the refrigerator for 30 minutes and serve.

Hint:
Use a fork to stir the carob powder with the fresh banana. The more carob powder you use, the darker the pie will be. Use whatever amount you prefer to get the desired color.

Contributor’s note:
This is a must for parties, especially if you like mint. It looks like a chocolate cream pie, but the carob will not interfere with calcium absorption, and the carob flavor is heavenly with the banana.

Coconut Cream Pie

B
Y
J
INJEE AND
S
TORM
T
ALIFERO

A
DVANCED PREP
:
4 to 6 hours for soaking
I
MMEDIATE PREP
:
40 min

S
ERVES
4
S
PECIAL
E
QUIPMENT
Cuisinart or blender

For the crust:

1 cup almonds, soaked 4 to 6 hours

pinch Celtic sea salt

⅛ cup olive oil

For the filling:

4 bananas

meat of 2 young coconuts

5 dates, pitted

⅛ cup flaxseed oil

cold-packed honey, to taste

cinnamon, to taste

nutmeg, to taste

1 avocado (optional)

To make the crust, blend nuts in a Cuisinart or blender until they turn to powder. Add the sea salt and olive oil. Blend well, and spoon into pie dish.

To make the filling, blend bananas, coconut meat, dates, flaxseed oil, honey, cinnamon, nutmeg, and avocado (if using).

Coconut Lime Tarts

B
Y
M
ATT
S
AMUELSON

A
DVANCED PREP
:
(Almond Pulp from Milk 12 hours)
I
MMEDIATE PREP
:
1 hour (Almond Pulp from Milk 15 min)

M
AKES
24 crusts or cookies
S
PECIAL
E
QUIPMENT
Dehydrator, blender

For the crust:

2 cups almond pulp (leftover from making
Almond Milk
)

1 ½ cups shredded coconut, ground in blender or spice grinder to a fine powder

3 tablespoons honey or maple syrup

6 teaspoons flaxseed meal

¼ to ½ teaspoon Celtic salt

1 teaspoon vanilla (optional)

½ cup coconut butter (warmed to a liquid)

For the filling:

1 cup coconut meat (from approximately 2 young coconuts)

juice of 3 to 4 limes

5 to 7 large dates

Combine all the crust ingredients with ¼ cup water in a large mixing bowl, adding the liquid coconut butter last. Mix the dough well with your hands.

Divide the dough into 24 equal portions. Using a small tart pan lined with cheesecloth, press one section of dough at a time into the pan and hollow out the middle. Gently remove from tart pan by lifting the cheesecloth. Place the crusts on mesh dehydrator trays and dehydrate at 105°F for 18 to 24 hours.

Blend the filling ingredients until smooth.

Fill the tart shells to desired fullness and chill before serving. For decoration, top with thin slices of a lime.

Variation:
For greener tarts, substitute ½ cup avocado for ½ cup coconut meat.

Creamed Strawberry Pie

B
Y
K
ARIE
C
LINGO

A
DVANCED PREP
:
30 min for soaking
I
MMEDIATE PREP
:
40 min

S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender

For the crust:

2 cups pecans

4 to 6 Medjool dates, pitted

dash cinnamon (optional)

For the filling:

2 to 3 ripe bananas

For the topping:

¾ cup strawberries (or other berries in season)

1 cup macadamia nuts or cashews, or 4 to 6 soaked dates

To make the crust, combine the pecans and dates in a blender. Combine well and press into a pie dish. Sprinkle with cinnamon if desired.

Divide into 2 equal portions and shape the first layer of the pie to fit your serving dish. Add sliced bananas. Shape the second layer of the pie and place it on top.

To make the topping, blend strawberries, macadamias, dates, and just enough water to move the blender blade, ¾ to 1 cup. Pour the mixture over the pie and decorate with fruit and berries. If you don’t like nuts, use bananas instead.

Decadent Vanilla Carob Halva Pie