Slice of Heaven

I think it would be an insult to call this dessert by a name as common as "pie", so I'll call it "Slice of Heaven" which seems more appropriate. Keep in mind, most of these ingredients are superfoods, which means they are packed with nutrition. Superfoods have very high concentrations of anti-oxidents, vitamins, minerals, phytochemicals and healthy fats as compared with similar amounts of regular fruits, vegetables and nuts. This means that one slice of heaven has more nutrition in it than most dinners you eat. In addition, only whole foods, healthy fats and natural sweeteners are used so you can indulge 100% guilt free. The best part is when you finish your last bite, you feel fabulous and energized because you have just filled yourself with healthy, wholesome food.
Oh, don't forget, when preparing a Slice of Heaven, only use RAW, fresh, organic ingredients. All the healthy benefits are gone if you substitute Hershey's for Raw cocoa powder etc. For those of you that live in Utah, Agi's Raw Foods Store carries Raw Cocao powder for about $4 per pound which is a really great deal.
This recipe was inspired by "Raw Food Real World by Matthew Kenney and Sarma Melngailis.

Crust

3/4 cup raw cocoa powder
3/4 cup almond flour (pulse raw almonds in blender until powdered)
1/2 cup maple syrup (unprocessed, Grade B is higher in mineral content)
1/4 cup coconut butter (extra virgin, cold pressed from fresh coconuts. Not refined)
pinch of sea salt

Mix all ingredients together with hands or a wooden spoon until well blended. The dough should resemble the texture of graham cracker crust (if you press it down it sticks together). Adjust amounts a little to make it the right texture. More almond flour if it is too sticky or more oil and syrup if it is too dry.

Chocolate Layer

2 1/4 cups Raw Cocoa powder
2 1/4 cups pure maple syrup

Blend until smooth and not grainy.

Vanilla Layer

1 cup raw cashews (soaked 4 hours or more)
1 cup baby coconut meat
1/2 cup filtered water
1/2 cup agave nectar
1/2 cup coconut butter (unprocessed, extra virgin, cold pressed)
2 tablespoons vanilla extract
caviar of one vanilla bean (or 1 extra teaspoon vanilla extract)
1/4 teaspoon salt

mix together in high powered blender until completely smooth.

Raspberry Sauce

1 cup fresh or frozen raspberries
1/3 cup agave nectar

Blend in blender until smooth

Garnish

Fresh raspberries, cocoa nibs, mint leaves and other fresh berries if desired.

Assembly

Start with a glass pie plate lined with waxed paper or 9 inch tart pan with removable bottom.
Press the crust mixture into bottom and along sides of the pie plate to form the crust. Pour chocolate filling on the crust and smooth evenly. Place pie in freezer for 1 hour until the chocolate layer is firm. Smooth the vanilla layer on top of the chocolate layer and put in freezer again until the vanilla layer is frozen. The pie will keep for several weeks in the freezer if properly covered. I like to make the whole recipe and then I have an instant dessert any time I want it. When ready to serve, pour raspberry sauce over the top of each slice, top with berries, cocoa nibs and mint leaves and enjoy.

Photo Coming Soon!

Yummylicious Marinated Mushrooms

Sliced Mushrooms (whatever kind you want)
Fresh Lemmon Juice - 1/2 lemon per pound of mushrooms
Fresh Garlic (Crushed) - make it as garlicky as you like. I use about 3 cloves per pound
Black Pepper - 1/4 tsp. per pound
Olive Oil 2-3 Tbs. per pound
Soy Sauce 2 Tbs per pound

Optional: Fresh Ginger, Cayenne Pepper

Marinade Mushrooms in mixture for 12 hours in refrigerator or put mushrooms and sauce on a teflex sheet in the dehydrator for 12 hours.

Non Dairy Nacho Cheese Sauce

This Cheese Sauce is Awesome!!! You can use it for so many things. I use it on pasta for a yummy "Mac and Cheese" alternative, or as a vegetable dip, salad dressing, or nacho cheese alternative. It's fun to mix up the flavor a little bit with the optional ingredients so it doesn't taste the same every time.

Fabulous Nacho Cheese Sauce (Vegan and Raw)

1 large red bell pepper
1/4 cup water
1 cup raw cashews (soaked over night and rinsed well)
1 Tablespoon Tahini
3 Tablespoons Nutritional Yeast
1 T Raw Onion
1 Clove Garlic
2 Tablespoons Fresh Lemon Juice
1 1/2 Teaspoons salt (I use much less salt)

Put all ingredients in the blender and blend until creamy.

Optional Ingredients:

For a little flavor variety, try adding green onion, jalapeno pepper, cilantro, green chilis, red pepper flakes, etc.

Raw Pancakes with Raw Fruit Jam

Raw Buckwheat Pancakes

1/4 cup sprouted buckwheat flour*
2 Tbs. coconut
1 date
2 Tbs. Orange Juice
3/4 tsp. cinnamon
4 Tbs. liquid of choice (nut milk, water, coconut milk, etc.)

Mix all ingredients in food processor, make into flat pancake shape and dehydrate 5 hours, flipping after about 3 hours.
Eat while still warm. Top with pure maple syrup, honey, or raw fruit jam.**

* To make sprouted buckwheat flour, soak buckwheat over night, then strain and rinse in colander. Let sit on counter in colander for 2 or so days. Rinse at least 2-3 times a day. After about 2 days, the buckwheat will grow small tails. Rinse a final time and transfer to dehydrator sheets, dehydrate until completely dry, then blend into powder.

Raw Fruit Jam

2 cups of favorite fruit (berries, mangoes, cherries, Pineapple
1/4 cup sweetener - or to taste (dates, agave nectar, honey, etc)

Blend in blender until smooth. Drizzle on Pancakes or Ice cream.

Home Made Ketchup

For those of you who love ketchup, but don't love all the sugar, high fructose corn syrup and other nasties that will ruin your health in a hurry, it is easy to make your own. Once you try this, you will never want to go back to commercial ketchup again.

This is a variation of a recipe in Sally Fallon's Cook Book "Nourishing Traditions". If you are interested in eating the foods you love, but making them with healthy ingredients and in a traditional - healthy style, I would highly suggest purchasing the book. It is one of my favorites!

Home Made Ketchup

2 cups canned Tomato Sauce
1 cup canned Tomato Paste
1 Tbs. salt
1/2 cup honey, maple syrup, or agave nectar (or to taste)
3 cloves garlic, peeled and mashed

1/4 tsp. cayanne pepper (optional if you like a bit of kick)
2 - 4 Tbs fish sauce (optional if you want a traditional/unique flavor)
1 probiotic capsule, broken open and disolved in a little water (optional if you want to ferment your ketchup and add probiotic nutrition to it)

Mix all ingredients together well. Place in a quart size wide mouth mason jar. Refrigerate and enjoy. If you wish to add probiotics to your ketchup, cover loosely and let sit at room temperature for 2 days before refrigerating.

Note from Janae: If you like thicker ketchup, use more tomato paste. If you like it more runny, use more tomato sauce. If you are using fish sauce, you may want to reduce the amount of salt a bit. I find that it is too salty for my taste if I use all the salt and all the fish sauce.

Raw Egg Nog

If you love Egg Nog, but are trying to get away from dairy and eggs, give this tasty and healthy recipe a try.

Egg Nog (Raw and Vegan)

5-6 cups nut milk
1/2 cup honey (or to taste)
2 Tbs. Vanilla
10 soaked dates (optional)
1/2 tsp. salt
1 tsp tumeric powder
1/2 - 1 tsp. cinnamon
1/2 - 1 tsp. clove powder
1/4 - 1/2 tsp nutmeg
1/2 tsp ginger powder (optional)

Blend at high speed until completely smooth. Start with the smallest measure of spices and taste test before adding the rest. Chill and enjoy. Use within 3 days.