Spreadable Heaven: Chocolate Hazelnut Butter

If you have even just a bit of interest in raw foods then, almost certainly, you're into nut butters too. They sure are "in"...and I doubt it's a temporary thing. It definitely isn't in my home, ha!
More and more companies are coming out with different flavored, even sprouted versions and the selection at health food stores is ever growing... However, if you'd rather make your own little jar of heaven instead of making extra trips to the store, then here's how you CAN.  No, you don't need a stone grinder. Yes, it would be nice, but let's be somewhat realistic, most of us don't have one of those machines sitting on the counter top. A food processor though...well, chances are you have one of those, and if you do, you're all set! You're just minutes away from indulging in your own creation of yumminess :)

By the way, home made nut butters make great Christmas presents too so you might as well stock up on a variety of nuts and other ingredients too.....to boost the flavor and nutrition density..

DIY nut butter, here we go..

Chocolate Hazelnut Butter

Ingredients:

(Makes about 7 ounces)

1 ½ cup hazelnuts

½ cup cashews

¼ cup (or more, to taste) coconut sugar

¼ cup cacao powder

ground vanilla

optional: coconut oil*

Directions:

1. Place all of the nuts in the food processor and process them until you see butter forming. You will get a crumbly mixture first, which will slowly transition into a creamier paste, and eventually oily butter.
*Depending on how oily or dry the nuts you're using are, you might need to help out with a bit of coconut oil, so add some if you think it's necessary. I didn't need any this time at all.
While processing the nuts, make sure you pause your machine every now and then and scrape the sides and the bottom to help the formation of butter and even mixing.
2. Add the coconut sugar, cacao powder and vanilla and process it more to get a homogenous mixture.
3. Enjoy it immediately or store the butter in a glass jar. Refrigerate it to keep it for a longer period and lessen the chance of the oils separating out.








You're welcome! : )

Hazelnut Nutrition
Filberts are exceptionally high in manganese and are a great source of minerals in general...a great food for your bones and for supplementing mineral-deficient diets.  They're also a very good source of B vitamins, especially B1 (thiamine) and, like most nuts, they're high in vitamin E...overall, a wonderful snack for healthy skin, your nerves, and to support fertility. As if you needed to justify eating some : )
Just enjoy...

♥
Dita 

Featured in Funky Raw, UK's raw food magazine

To-Be-Devoured Persimmon Pie For The Holidays

One of my dear clients who quickly became a wonderful friend too invited me to a Diwali dinner and when I asked her to please tell me what to bring, she said: "a yummy, raw dessert".

Shouldn't be a hard task for someone who eats stuff like that every day, right? Um, not quite! My palate is so different...not like the average person's, to say the least. So every time I get asked to make something for a party or some kind of get together where there will be a variety of non-raw-foodie people present, I get nervous. It's not as simple as writing recipes for a blog and pointing out what is optional what is not and what ranges of the amounts of ingredients you may add to this or that...no, you make it once and that's it. You take what you've made and the guests will either like it or they won't. End of the story. Whew. And it's not that I really care about whether people like my food or not..they can always have something else...but in THIS case...well, this was a different story! Diwali is a beautiful and very important holiday and I felt truly honored to be invited and treated as part of the family and I wanted to make something that they would like. So, it was quite nerve-wracking process! : )

Whenever I'm preparing something for a new crowd I taste test my mixtures and once I find the perfect (to my palate) balance I add more sugar or salt or spices, depending on what kind of dish it is. In this case, obviously, since it's a dessert, I added some sugar. That is optional though if you've been on raw foods for a while and enjoy things closer to their original state.

So, what did I make? Well, the title already has given it away...
I'm not a pie person. Mainly because I don't have a family to feed (yet) so what will I do with a pie? Eat it all? Probably! That's what would happen but (1) I don't want to do that to myself and (2) I'm just not motivated enough to make a pie for me only.

And so, I had to come up with a recipe from scratch because I'd never made persimmon pie before...and I must have done pretty well since it was devoured within minutes, with not a crumb of it left! Ha! Never seen a crowd like a raw dessert so much! And, that's why I'm sharing the recipe with all of you...


Raw Persimmon Pie
Ingredients:
(Makes One 9-inch (23 cm) Pie)

For The Crust
1 ½ cups cashews (use a bit less if you're like me and prefer a thinner crust)*
½ cup dry shredded coconut
8 dried cherries**
4-5 Medjool dates**
1 vanilla bean (only the scrapings of it)
pinch of salt

3 T coconut oil

* any kind of (or the mixture of) buttery nuts may be used: macadamia, walnuts, pecans work well
**any dried fruit you like may be used (I like adding some for tartness, like cherries) but you may use only sweet ones and add a squeeze of lemon or even some lemon zest for a nice twist

For The Filling
9 ripe (soft and dark orange!!) Hachiya persimmons
1 T coconut oil
3 T coconut sugar (optional, taste test the filling for sweetness)
½ tsp psyllium husk powder
½ tsp (or a bit less) allspice
½ tsp cinnamon
¼ tsp ginger powder

Preparations:
1. Grind all crust ingredients, except for the coconut oil, in the food processor to make a homogenous mixture
2. In a glass bowl, work the coconut oil into your crumbly mixture by hand. Make sure the oil is well distributed and there are no chunks of it anywhere in the dough.
3. Press the dough into a pie shell (you may even use a shallow bowl instead) and pinch the edges. Place it in the fridge for 15 minutes to let the crust become firm.
4. To make the filling, the easiest thing to do is to squeeze the soft insides of persimmons into the a blender by cracking the skin open while holding the fruit above the carafe and let the soft part drop in there. Don't use any of the skin or the stems and leaves, of course, only the soft part of the fruits.
5. Add the rest of the ingredients except for maybe all the sugar and blend them into a smooth pudding-like consistency.
6. Taste test your filling mixture and add sugar (or anything else) as desired to adjust the flavor to your and you guests' liking.
7. Pour the filling into the pie crust you have chilled and either spread it with a spatula or make a pattern on top or decorate it later with berries, dried fruits, edible flowers, nuts, coconut flakes, or anything you have on hand and you think would go well and / or look pretty.

I had no berries at home and that's what I would have put on...so, I just made a swirl, which people also commented on and really liked :) simple things can really work well.

8. Place the pie in the fridge to cool and set for at least an hour before serving. You want to make sure it becomes firm enough so that the slices don't collapse and look like sauce upon cutting the pie.

Persimmon Nutrition
Besides the fact that persimmons are so delicious, you may want to take advantage of their ease of use now that they're in season because they're very nutritious too! Read all about their health benefits and another recipe made with them here.

Happy first week of the Holiday Season!...

More to come soon... : )

P.S: What does the Holiday Season come with for many of us? Parties, dinners, abundance of food, temptation to overeat and, yes, actual overeating and being less active...which, more often than not, leads to weight gain.

How would you like to do yourself a favor and help "reset" your body and mind before you're invited to those parties, social events and huge dinners?
You're in luck! Very soon you'll have a chance to sign up and join a group of like-minded people for a Pre-Holiday Body & Mind Reset - Detox Program!..

Stay tuned for the details on that!

♥

Dita

Featured in Funky Raw, UK's raw food magazine

Fig Bread Gets Photobombed!!

Don't you hate when that happens?!?!

That's definitely NOT the case around here. I love living in a place where it does happen : )

I was trying to focus in on the food, which I'm about to share the recipe for with you in a moment…when she just elegantly walked into the picture. Needless to say, I was distracted for a few minutes and decided to watch the deer (there were three of them) around who are most welcome in the yard. But I did get back to work, eventually, so here's a recipe, with some unique photos this time…

I've been making fig bread for the past few weeks and can't get enough, it seems. What started out as an experiment last year, during fig season, continued and developed into a regular production around here….because it's simply delicious. So, I've decided to share this with you while figs are still available AND fresh pumpkin seeds are out too…a nice combination.

Besides the flavor…
This snack food is incredibly rich in minerals (almonds, figs, and pumpkin seeds are all loaded with nutrients good for your bones, heart, skin, and even libido!) and very satisfying and easy to take with you. I have been taking them along for trips I went on lately and even when I'm just out and about…they're nice to carry in your bag so you have something nourishing to reach for wherever you are.

Raw Foodie's "Manna"  - Fig Bread

(Ingredients for 2 trays worth - 72 pieces, the way I cut them)

2 cups almonds

½ cup chia seeds

8-10 mission figs*

~1 tbsp cinnamon (fine powder)

pinch of your favorite salt

optional: cayenne pepper to taste, few extra figs for topping

pumpkin seeds for topping 

Directions:
0. If you have time, soak the almonds for up to 8 hours (or overnight)
1. In a food processor, grind the almonds fine and then add 8-10 figs and process further.
2. Grind the chia seeds (if you have a spice grinder or designated coffee grinder, otherwise just use them whole) and add them to the mixture, along with the cinnamon, salt, and cayenne (if you're using any)
3. Spread your batter onto two reflex sheets (about half of your batter on one and half on another) to prepare for dehydration.

Now, this step is optional:

(4.) Process a few more figs into a jam-like consistency (doesn't take much) and spread a thin layer on top of the batter. This will make them look even prettier and provide a nice gooey surface to hold the pumpkin seeds on top.

With "fig jam" layer

Without "fig jam"

5. Score, according to desired shape and size (I usually make square ones, 6 x 6 = 36 per tray).
6. Sprinkle / carefully place pumpkin seeds on top of the squares nicely, pressing them into the batter gently.
7. Place the trays in the dehydrator and dehydrate them for 1-1.5 hours at ~130 °F (54 °C).
8. Carefully flip them onto other trays with screens only, peel the teflex sheets off from the bottom, and  put them back in the dehydrator for several hours (depending on how soft or firm you'd like them to be) longer at 115 °F (46 °C).
9. Devour some of what's left (after coming around and tasting them while "baking") and let the rest cool before putting them in containers for storage. Most of the time I don't even put them away though. If you're not using the dehydrator for something else for a while, you can just leave them in there on the trays to store and get some out to eat / take with you every day (as long as they last).

Enjoy your raw manna! : )

Need A Drink?

Maybe it's just one of those days?!
How about one that will not only give you temporary pleasure only to make you feel "blah" later but also might just...

- make you feel refreshed
- ease your aches and pains
- help digest your dinner
- help balance your blood sugar levels
- relieve nausea

Well, I've got one for you that could do all that and much more because of the incredible medicinal qualities of the ingredients...Oh, and let's not forget to mention that it's also delicious!

Ready for a refreshing summer drink?

More good news: you can make this in minutes and store a pitcherful in the fridge to have within reach on hot summer days when the numbers are around 100˚F (~38˚C) on the thermometer!

You might wanna make a double-batch to have enough around to share with others!

Better-Than-Ginger-Ale

Ingredients:

~ 0.75 L Sparkling spring water (or your favorite water)

1 lemon 

~ 2 in piece (or more, for a strong flavor) fresh ginger root

~ 1 in piece (or more, for a strong flavor) fresh turmeric root

optional: Sweetener of your choice (honey/maple syrup/agave syrup/coconut palm sugar)

To prepare:
1. Juice the lemon, the ginger, and the turmeric and strain the liquid if you wish. It may be a little foamy and if you don't strain it you can just get the foam off the top to end up with a "cleaner" drink.
2. Add your freshly juiced ingredients and the sweetener of your choice to the spring water. Chill if you prefer it cold.

Serve chilled, with or without any ice or at room temperature. It's delicious any way.

Note: being flexible is an important aspect of a healthy, balanced life. Try to experiment with recipes and rely on what you have available. Don't worry about having to substitute some of the ingredients.

For example:
1. Don't have any lemons but you desire the sour taste? Maybe you have raw apple cider vinegar at home!? If so, use a splash of that to make your drink a bit tangy AND you'll have added health benefits from the malic acid and the enzymes in the vinegar, which is also great for helping with balancing your blood sugar levels and it has wonderful cleansing qualities.

2. Don't want to add / or don't have any sweetener? Juice some fruit, a couple of oranges or apples or something else you have around, to add to your drink for a sweeter taste to help offset the bitterness of the turmeric.

Cheers! : )

xo

Dita

Avocados Are the Winners Again But There's One Fruit You Should Not Eat!...The Dirty Dozen & The Clean Fifteen, 2014

Yes, avocados, consistently, have the least amount of pesticide residue on them but beware of conventional apples! To find out the status of the rest of he fruits and vegetables, take a look at this years list: The Dirty Dozen and The Clean Fifteen, 2014

Organic produce can still be more expensive, even though some stores actually have certain items labeled with the same, or even lower prices than their conventional varieties. This is wonderful news and it's due to the higher and higher demand for organic foods, which allows for the cost to come down. Better yet, if you visit your local farmers market, chances are, you'll be able to pick up all of your favorites for a lot less and, most likely, they will be organic, or at least pesticide-free! Still, for those days when you can't find organic varieties or they are just too expensive for your budget, here's how to make a decision as to when to spend the extra dollar and when it's less of a worry to go with the conventional version because the have less pesticides on them.

….the lists are out and the fruits and vegetable on them are very similar to those on the lists from previous years so, if you've been shopping with them in mind, you will not need to get used to a lot of different items.

The Dirty Dozen*, Plus...

1.  Apples

2.  Strawberries   

3.  Grapes    

4.  Celery 

5.  Peaches

6.  Spinach     

7.  Sweet Bell Peppers

8.  Nectarines (imported)

9.  Cucumbers      

10. Cherry Tomatoes

11.  Snap Peas (imported)           

12. Potatoes 

13. Hot Peppers  

14. Blueberries (domestic)

15. Lettuce  

16. Kale & Collard Greens

 ...and The Clean 15

 1.  Avocados           

 2.  Sweet Corn**

 3.  Pineapples

 4.  Cabbage 

 5.  Sweet Peas (frozen)

 6.  Onions

 7.  Asparagus 

 8.  Mangoes 

 9.  Papayas             

10. Kiwi

11. Eggplant           

12. Grapefruit             

13. Cantaloupe 

14. Cauliflower    

15. Sweet Potatoes         

*NOTE: Forty-eight produce items were examined by the Environmental Working Group (EWG) for pesticide residue. The "Dirty Dozen" is simply the top 12 of that list, meaning, highest in pesticide residue and the "Clean Fifteen" are those starting at the bottom of the list, with the least amount of chemicals left on them.

**If you live in the U.S. almost all corn (~ 85 %) you will find is Genetically Modified (GMO). Unless it's certified organic, you won't know whether what you're buying has or hasn't had its DNA "tempered with". Therefore, even though they're on the "clean" list, I don't recommend conventional corn....due to a lack of regulations. 

There are a lot of people working really hard on changing this and make it into a law to label GMO produce. Please take your time and do some research and consider signing petitions for the sake of your and the planet's health. There are a number of them to sign at:

http://www.centerforfoodsafety.org/take-action#

Produce list reference: http://www.ewg.org/foodnews/list/

Come To My Free Class, Get a Chance to Win a Whole Foods Gift Card, and Enter a raffle to Win Superfoods!

All that in one evening?? Yes! Mark your calendar for June 12th! I'll be teaching a class at Whole Foods at 7pm on Thursday evening.

Topic: Cleansing, to welcome in the summer

Come and learn how to prepare delicious cleansing dishes, such as:

Cucumber Cleanse - A refreshing soup to welcome the summer

Hemp Tabouleh

Berrylicious Summer Salad

Space is limited! RSVP by commenting below and you will have a chance to win a Whole Foods gift card and be entered in the raffle to win cacao, goji berries, etc by Navitas Naturals.*

Is there anything you'd like to learn about (within the subject of cleansing and raw foods) during this class? Share in your comment below!

See You There! 

Don't forget to bring your kids, your questions, and your appetite!

Also, share this free event with your friends around the Bay Area. You never know who will benefit from learning how to make clean, nutritious dishes that are so simple to prepare!

♥

*You must be present to win. 

Grow Your Own Medicine In The Kitchen!

You know what's hot?! Whatever people are talking about, of course. And guess what, a few people asked me about sprouting and some, specifically about fenugreek sprouts, and the "how to" of sprouting….sooo, that's what today's subject is!

Now, you might ask, what's so hot about sprouts?

Did you know?…
- when you sprout a seed you increase its nutritional value up to 20 times!
- sprouted seeds provide high amounts of very easily digestible proteins
- by sprouting your own seeds, you are able to harvest the freshest foods right in your kitchen, no excuses : ) all year-round!
- almost any seed can be sprouted

What kind of seeds should you sprout?

- alfalfa
- clover
- radish
- fenugreek
- mung beans, etc

The above list has examples of seeds that are very easily sprouted simply using a jar. Some seeds, especially grains and sunflower seeds are better to be sprouted or grown into micro greens using trays of soil, which requires more commitment on your part. For now, let's just stick with introducing how to get started with sprouting in jars right in your kitchen.

What you'll need for sprouting in jars:
- any kind of pint size jars you might have (or mason jars)
- cheese cloth and rubber bands OR screen lids that fit mason jars (available in health food stores)
- space that is relatively dark (not exposed to direct sunlight)
- a dripping rack or tray that can hold your jar(s) at a 45 degree angle for days
- and, of course, the kind of seeds you'd like to sprout, and pure water

Note: I took the photo outside just because it's prettier than a picture of a sprouting jar in the kitchen sink where I keep mine. You do NOT want to grow your sprouts outside. 

What to do:
- soak a couple of tablespoons of seeds overnight in a cup of water
- rinse and drain the seeds and place them in your sprouting jar with the lid on or with a piece of cheese cloth held on tightly by a rubber band
- place the jar in your dripping rack / tray at a 45 degree angle
- rinse your jar's content at least twice a day (morning and evening are easiest for most people)
- repeat this process for 3-7 days, depending on how mature (long) you'd like your sprouts to be
- harvest your sprouts and add them to salads, soups, sandwiches, wraps, or just mix a bowl of them with your favorite nut butter and maybe a little water or vinegar for a quick snack

You may also try this recipe for a healthy, energizing snack, with fenugreek sprouts:
http://rawfoodfortruth.blogspot.com/2012/08/too-simple-to-believecelery-boats.html

…Which brings me to the subject of fenugreek seeds! WHY fenugreek seeds? 
These precious seeds have a myriad of health benefits and they are sometimes referred to as the "herb for every ailment".  No wonder, since fenugreek seeds have cancer-fighting qualities, are used as a digestive aid, sometimes even as a laxative, and they're full of fiber as well as vitamins and minerals and are high in protein too! The unique-shaped seeds with their distinct aroma are an amazing food for supporting breast health and are traditionally used for increasing breast milk production in nursing mothers…and it does not stop there!
Did you know that fenugreek seeds are an incredible blood sugar regulator too? Being such a common disease nowadays, unfortunately, chances are, you know someone with diabetes and you never know who you will help out with this information: You can make a fenugreek seed tea to help lower your blood sugar. Simply crush the seeds and make a concoction by simmering them for a couple of hours. Drain and sip the tea. The leaves can also be used to make tea but I've never tried that so you can share with me what your experience with that is, if you have!

See you soon!!
I have something exciting to announce this week so stay tuned! : )

Childhood Favorite Reinvented….Pasta Time!

Yay, it's zucchini season! And what can you use this summer squash for? Well, it would be probably easier to make a list of what you couldn't do with it…because it's such a versatile vegetable. You can use it in soups, salads, dressings, crackers, breads, dips, and…..what else?…PASTA! Yes, you can make pasta dishes even if you eat raw. In the past I've shared with you my Lasagna, Thai Pad, Pesto pasta recipes and here's something else that's very special to me.


This one is a childhood favorite that I wasn't planning on giving up when I switched to raw foods….a simple recipe for some soul food that might sound a bit unusual to many. As a child, I watched fresh, home-made pasta being prepared. I was always lurking around the kitchen and thought it was exciting to witness flour, eggs, and water turn into dough and then the thinnest, finest, strips of pasta that was to be covered with poppy seeds and sugar or other favorite toppings. Today's version is the kind I eat lately. The pasta preparation has nothing to do with the traditional method I just described, and the refined sugar is replaced with healthier alternatives. The key ingredient though, poppy seeds, which is one of my very favorite foods in the world, is the same, of course :)

Raw Poppy Seedish Pasta

(Ingredients for 2 servings)

2-3 medium size zucchini squashes

3/4 cup ground poppy seeds

coconut sugar/honey/maple syrup/agave syrup/preferred sweetener* to taste

*A combination of dry (crystals or powder) and liquid sweeteners works the best


Here's what you do:

1. Cut the ends of the zucchinis off and and peel them.
2. Using a machine (if you have one) or a knife, make pasta out of them as described here.
3. Toss the pasta with a generous amount of poppy seeds and a combination of dry and liquid sweeteners.

4. Share with someone you love and devour!
Ahh…heavenly.

Thank the Universe for providing such amazing foods! : )

Notes on nutrition: poppy seeds are extremely rich in minerals. Look at the amounts of manganese calcium, magnesium, phosphorous, copper, iron, etc. in them! Good for your bones, brain, skin, and hair…these tiny seeds are not only delicious but a nutritional powerhouse!

Avocado-Seaweed Salad…"Arame Style"

Who eats enough minerals?…..I mean, I don't even know if that's possible. Anyway I'm always on the lookout for more. Truth be told, while I love miso soup (here's a recipe, if you'd like to make some) and nori rolls, and eat dulse regularly, I don't really eat any of the other seaweeds much. Even so, every now and then, I have my moments when I'm inspired to reach for a different kind and here's the result of one of those moments documented…

With fresh spring onions and crisp Persian cucumbers added….mmmm…what's there not to like!?

Arame Salad

Ingredients:

avocado
cucumber
red radishes

arame
green onions / spring onions

For the dressing

rice vinegar / umeboshi plum vinegar

sesame oil / tahini
water

black sesame seeds
chili flakes
salt, if desired

Why Eat Arame?

Seaweeds, in general, are a nutritional powerhouse. They are very rich in minerals (calcium, magnesium, iron, zinc), are the greatest sources of iodine, have incredible healing properties, and are alkalizing foods. They have cancer-fighting properties, especially when it comes to "estrogen-induced" cancers, such as breast cancer, for example…..And, as if that wasn't impressive enough, they're anti-inflammatory, anti-viral, full of antioxidants, and are a wonderful food group to make friends with if you want beautiful skin!

Arame is rich in vanadium, a trace mineral that is important for supporting the body's ability to metabolize carbohydrates and regulate blood sugar levels. Other great sources of vanadium in the raw foods kingdom are dulse, cinnamon, and cacao.

Preparation

1. Soak the arame in water for at least 10 minutes and up to half an hour (Save the soaking water for soups or to give it to your plants! It's very rich in nutrients, especially minerals.)

2. Make the dressing by mixing equal amounts of oil / tahini and vinegar and adding some water if necessary to "thin it" to achieve the desired strength. Add salt and chili flakes if you prefer and mix in some sesame seeds. Put it aside.

3. Slice the onions thinly and put them aside to "breathe".

3. In the meantime, slice / chop up the rest of your vegetables and place them in a bowl.

4. Cut the avocado in halves, remove the pit and score them lengthwise and crosswise so that you end up with little cubes, then, using a large spoon, scoop out the fruit and add it to the veggies.

5. Drain the arame and toss everything in a bowl with the dressing. Serve on plates and sprinkle with more sesame seeds.

Remineralized.

♥

Tropical Bites Beat Donuts

What do you do when they ask you to bring donuts to a meeting?  Bring donuts, right?  Nope. At least, I didn't : )
I've made these instead. They're relatively quick, easy, have only a few ingredients, and everyone will love them…Not to mention the added benefit of nutrients in them.
These fiber-rich balls are high in minerals and you might even get some bromelain out of them. Bromelain, which is an enzyme found in pineapple, may help digest proteins and even have anti-inflammatory characteristics. Oh, and the nuts are rich in unsaturated fats, the kind that's good for you ;) and cashews happen to score 100 in the amino acid department, meaning that they're a very good source of and close to being a complete protein!  It's almost too much to get from a sweet snack, isn't it!?!

So, if you have a get-together to go to tomorrow, might as well pull out the following from your pantry and get to work or rather, dance in the kitchen while creating these tropical, magical bites!

Why did I choose to use pineapple? That's what I happened to have on hand and it was the main ingredient I wanted to work around. Use may whatever dried fruit you have for an alternative, maybe not tropical, but other fruity snacks. Dried cherries make a wonderful dessert too.

Tropical Bites

Ingredients:

1/2 cup almonds

1/2 cup cashews

pinch of ground vanilla

pinch of salt

10 medjool dates

1 cup dried pineapple 

3 tbsp coconut flakes

shredded coconut, or other preferred ingredient, for rolling

Preparation:
1. Grind the nuts in a food processor until they're coarsely chopped
2. Chop the pineapple chunks and the dates into small bits if they're large pieces and/or on the dry side and add to the nut "meal" along with the rest of the ingredients
3. Process the ingredients until there are no large chunks of anything remaining but don't overdo it
4. Using your palms, roll spoonfuls of the dough into balls and then roll them into shredded coconut or   something else you prefer.

Share and enjoy!

They would keep at room temperature but I predict there will be none left to store! : )

The No-Nut, No-Machine !!! Chocolate Mousse Pie

Yep, you can just whip it up by hand and make no mess at all….fast track to chocolate heaven! :)
I just wish my grandma was here. This kind of pie would be a perfect way to celebrate her 86th birthday today! I love you so much, grandma! ♥

Avocados are one of the creamiest fruits and they:
- are a complete protein!
- are a great source of calories with healthy monounsaturated fats, which are easily burnt for energy
- have anti-inflammatory qualities
- are a rich source of B vitamins, including folate (B9), and vitamin C
- are an amazing source of pantothenic acid and minerals such as potassium, copper, magnesium, manganese, and phosphorus
- are a good source of fiber

……All of which translates into their being a wonderful food for your skin, bones, heart-health, and supporting a healthy pregnancy.

With cacao being the second main ingredient, giving you loads of antioxidants and minerals, you can't go wrong with something so delicious, so good-for-you, and so quick and easy to prep...

Avocado Chocolate Mousse Pie

Ingredients:

(Makes 1 mini pie)

Crust

2 Tbsp coconut butter

2 Tbsp coconut flour*

2 Tbsp shredded coconut

maple syrup (as needed)

Filling

1 avocado

3 Tbs + 2 tsp cacao powder

2 Tbsp maple syrup

1 Tbsp coconut oil

vanilla

tiny pinch of salt (optional)

dash of cayenne pepper (optional)

Optional garnish: sliced fruit, dried fruit, chopped nuts, coconut flakes

*Feel free to use almond flour instead of coconut flour, if you'd like, or make a more common, nut & date (or any dried fruit) base, like the one here, for a cashew creme pie.

To Prepare:
1. Place the coconut oil in a dish that you can place in hot water and let it sit till it's melted (unless it's warm where you are and it is already in liquid form)
2. Mix the crust ingredients in a small bowl simply using a fork and press it into a tiny pie shell or a shallow bowl
3. Scoop out the avocado, mesh it with a fork and whip it into a smooth consistency as much as you can
4. Mix in the maple syrup and the coconut oil (make sure it's not hot) and little by little, add the rest of the ingredients while stirring it until you get a homogenous filling.
5. Taste test and add more sweetener, etc. to your liking
6. Pour the filling into your crust, decorate if you like, and place the pie in the refrigerator for an hour or so before serving.

Note: this also goes for a chocolate pudding recipe so if you have extra filling you're in luck. Gooble it up right away or chill it for a treat later.

Sweet ♥

D.

An Event-Full Raw February 2014

Whew, what a month! February was about exciting events, birthday, emotional ups and downs, and a raw anniversary!

More than anything else, this post is about some amazing foods I was fortunate to try. As a aside-note, however, yes, I am an Aquarius, born in February, so it was my birthday and my 3rd anniversary of having lived the raw lifestyle!!! Yay! : )

I went down to L.A., Thousand Oaks and Costa Mesa in Orange County, to be specific, to attend and educate at two of my favorite events of the year: the Raw Living Expo, and the Longevity Conference. Yay, it was such an amazing two weekends back-to-back. Can't wait for next year's…

While I worked a lot at both, I did have some time to explore, listen to some wisdom being shared by speakers and enjoy a couple of special dinners.

At the Expo, I was invited to the VIP Gala Dinner prepared by the hotel staff trained by a chef from the Bay Area....and I managed to take some photos of the several courses we were all served...

On the menu was:

Sesame Flatbread, Garlic Herb Boursin, Hickory Honey Fig coulis:

Black Sesame and Hemp Crusted Teriyaki Mushroom Fillet with Cauliflower Mash:

Cacao Crusted Vanilla Bean Cheesecake with Maca Rose Cream Caramel and Mulberries:

I must admit, even though I've never been into raw cheeses, of all the items, the Garlic Herb Boursin was my favorite!

And this was just the beginning…I also had a wonderful evening with a few friends at Au Lac. I had heard so much about this restaurant for years and I couldn't wait to try their food! The amazing dishes are created by Chef Ito, who came by our table to greet us in person!…What a sweet guy! We shared many dishes and, I must say, it was an memorable experience! Everything was incredible!….A welcoming atmosphere, wonderful people, nice servers, and very yummy food : )

I'm tempted to start with the dessert but I'll just show you what we had in order…

Song Salad….absolutely divine. I wouldn't eat at Au Lac without ordering it. How often do you get a chance to have a salad made of watercress? It is so delicious:

Kelp Noodle Chow Mein…as if it was cooked Chinese food….without the frying though! ; ) Incredibly soft "pasta". No crunchy kelp noodles that you might have had at other restaurants:

Curried rice….served over avocado. My goodness, it is so delicious. I highly recommend it:

BBQ Pizza….with macadamia nut cheese:

Cali Roll….of course, it is clean and delicious. It's so easy to make though that I would never order this in a restaurant. Here's how to make your own rolls, which I call "California Rawlls" (Rolls). 

And now, the desserts! If you feel full and there is just no way you could have any dessert after dinner, it might be a good idea to order some to go. They're just too special to pass on. 

Donut Holes….a MUST try! Warm, with the center melted…they're so incredible:

Chocolate to feed your soul (too). I don't think they were any special, but I make my own chocolate so, you know, what can be better than home-made?? They're still yummy, and the smeared-on decoration, colored with spirulina, etc (I'm guessing) is such a "PET" (pretty, edible thing) on the side.

…and, since there was a birthday-girl among us, we had to celebrate with a plate of cake! Again, order some if you can. They are all well worth it:

So, you get the idea…. It is a place to go visit!!! The good news is: I've heard that Chef Ito is opening up a second restaurant in Hollywood in about three months!  Yay, two of them to go to. Never too much of such yummilicious food created by such a kind man! : )

Alright, enough for now, I just thought I'd check in ; ) while I'm working on a surprise for all of you out there….

Have a rawsome day/night/time….till next time.
Lots of love,
D.