The Complete Book of Raw Food (99 page)

B
Y
M
ICHAL
A
DI

A
DVANCED PREP
:
8 to 12 hours for soaking + 2 hours for refrigeration
I
MMEDIATE PREP
:
1 hour
S
ERVES
8
S
PECIAL
E
QUIPMENT
Blender, food processor

For the crust:

3 cups almonds, soaked overnight

pinch nutmeg

pinch cloves

pinch cinnamon

¼ teaspoon Celtic sea salt

1 to 2 tablespoons honey

For the coconut filling:

4 to 5 brown (mature) coconuts, juiced

2 oranges or 1 cup papaya meat

2 teaspoons agar-agar flakes

For the Halva topping:

2 cups tahini

½ cup honey

1 teaspoon vanilla extract

⅓ cup carob powder (optional)

To make the crust, process the almonds, nutmeg, cloves, cinnamon, and sea salt using the “S” blade, gradually adding honey till a ball of dough forms. Press the mixture into a pie plate.

To make the filling, blend coconut juice with oranges or papaya meat. Add agar-agar and blend for another 45 seconds. Pour the mixture into crust and refrigerate until coconut cream sets.

To make the topping, process the tahini, honey, and vanilla in a food processor using the “S” blade. You can make marble Halva by adding carob powder to half the vanilla mixture and processing. Refrigerate Halva for 2 hours before slicing.

Top coconut cream with a ½-inch layer of Halva creating a pattern of your choice to mix vanilla and carob Halva flavors. For extra decadence place another layer of Coconut Cream on top of the Halva and refrigerate until it sets. Top with a final layer of Halva.

De Lime Pie

B
Y
E
DDIE
D. R
OBINSON

A
DVANCED PREP
:
4 hours for soaking + 1 hour for refrigeration
I
MMEDIATE
PREP
:
1 hour
M
AKES
1 Pie
S
PECIAL
E
QUIPMENT
Food processor, Vita-Mix

For the crust:

½ cup almonds, soaked 4 hours

½ cup pecans, soaked 4 hours

½ cup sunflower seeds, soaked 4 hours

½ cup pumpkin seeds, soaked 4 hours

6 dates, pits removed

dash of cinnamon

For the filling:

4 large limes

2 cups coconut meat (from 2 to 3 coconuts)

1 ½ cups dates, pits removed

¼ cup fresh squeezed orange juice

¼ cup fresh squeezed lemon juice

1 tablespoon lime zest

1 tablespoon agar-agar

Process all the crust ingredients together in a food processor. Spread the mixture into an 8-inch glass pie pan. Blend all the filling ingredients to a creamy consistency. Pour the filling into the crust, transfer to the refrigerator, and let the pie chill for 1 hour before serving.

Fresh Strawberry Pie

B
Y
E
LAINA
L
OVE

A
DVANCED PREP
:
8 to 12 hours for soaking + 1 hour for refrigeration

I
MMEDIATE PREP
:
50 min
S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor, blender

For the crust:

1 ½ cups almonds, walnuts or pecans soaked 8 to 12 hours

½ teaspoon Celtic sea salt

pinch cayenne

¾ cup soft dates, pitted

For the filling:

⅔ cup dates, firmly packed and pitted

1 ⅓ cups berries (any kind of berry works great)

4 to 6 cups berries (slice if using strawberries)

2 tablespoons psyllium husk powder

To make the crust, purée the nuts in a food processor to a flour-like consistency. Add the Celtic sea salt, cayenne pepper, and dates and purée until the mixture sticks together or forms a ball.

Press into a pie plate.

To make the filling, blend the dates and berries in a blender or food processor until well mixed. Add 4 cups of berries and psyllium, and mix together.

Fill the pie shell with berry mixture and refrigerate before serving.

Mango Tart with Pecan Fig Crust and Rambutan Coulis

B
Y
C
HAD
S
ARNO

A
DVANCED PREP
:
2 to 3 hours for soaking + 2 hours for refrigeration
I
MMEDIATE PREP
:
1hr + 10 min
S
ERVES
8
S
PECIAL
E
QUIPMENT
Food processor, high-speed blender

For the crust:

2 cups pecans, unsoaked and finely minced

1 ½ cups dried figs, stems removed, soaked for 1 hour

1 tablespoon fresh lemon zest

½ tablespoon cinnamon

¼ teaspoon Celtic sea salt

For the filling:

2 cups dried mango, soaked for 1 to 3 hours in 2 cups orange juice until soft (reserve juice)

3 tablespoons dates, pitted

¼ cup macadamia nuts, unsoaked

1 tablespoon coconut butter

1 tablespoon lemon juice

1 fresh mango, peeled and thinly sliced

For the Coulis: (optional)

1 cup rambutan, seeded and peeled (strawberries can be substituted)

½ tablespoon powdered dried ginger

1 tablespoon sweetener—Sucanat®, date sugar or maple sugar

optional chopped pecans

In a food processor, combine pecans, figs, lemon zest, cinnamon, and sea salt and process until the mixture is fully blended and forms a ball. Transfer the mixture into a 9-inch tart pan and set aside.

In high-speed blender, blend the rehydrated mango, dates, macadamia nuts, coconut butter and lemon juice until creamy. Fold the mixture with a rubber spatula for optimum consistency.

Pour the mixture into crust and evenly spread the thinly sliced fresh mango. Chill for at least 2 hours so the tart forms and sets.

In a high-speed blender, blend the rambutan, ginger, ½ cup orange juice reserved from the rehydrated mangos and sweetener. Blend until smooth.

With a fine mesh strainer, strain rambutan sauce. Stir with spoon to drain the liquid and discard pulp.

To serve, cut tart into 8 slices, pour a small puddle of rambutan sauce to coat bottom of plate, and place the tart slice in middle. Drizzle a bit more rambutan sauce over the top. Serve chilled with a tropical fruit compote on the side.