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.

What to do with Nut Pulp

I have had several people ask me what to do with the nut pulp that is left over after making nut milk. Here is my favorite recipe (Alfredo Sauce) and some others that you might like.
These recipes were inspired by the raw food cookbook "Alive in 5" I have made quite a few changes to the recipes, but if you like them, I would highly recommend purchasing the book. There are a lot of great raw recipes, and they are quick and easy to make.

Alfredo Sauce

Note: Walnut pulp works the best for me, but other nuts should be fine. Softer nuts make a creamier sauce.

2 cups nut pulp
1 tsp salt
1 clove garlic
1 tsp. nutmeg
1 tsp. oregano
1/2 tsp nutritional yeast
1/2 tsp freshly ground black pepper
dash of cayenne pepper if you like it spicy

Put all ingredients in a blender and blend until smooth and creamy. Add a bit of water or nut milk if it needs to be thinned down a bit.

Note from Janae: I eat my alfredo sauce on Raw Zuchini Pasta, made by passing raw zuchini through a spiralizer that turns it into angel hair threads. This sauce is also great over traditional pasta. Keep in mind that this is a "raw food recipe", so if you want to maintain the integrity of raw nutrition, only warm the sauce, don't heat it above 115 degrees.
As with all my recipes, this is a generic guide. Some people prefer more or less salt, spice, etc. Start out with the basic recipe, see how you like it, and experiment from there.


Nut Pulp Cereal

2 cups nut pulp
1/4 -1/2 cup raisins
1- 2 teaspoons raw agave nectar, honey, or maple syrup
1 tsp - 1/2 cup shredded coconut (unsweetened, unsulphered)
1/8 tsp. salt
1/8 tsp nutmeg
1/2 tsp - 1 Tbs. Cinnamon
1-2 cups Diced fruit such as apples, bananas, mangoes, pears
dash of vanilla powder
1-2 cups nut milk

Combine all ingredients, mix well, and pour nut milk on top for a great oatmeal alternative.

Note From Janae: This is another generic recipe with dozens of possible variations. If you are creative you never have to eat the same cereal twice.


Nut Pulp Pate

2 cups nut pulp
1/2 cup cilantro
1/4 cup chopped onions (red, green, sweet)
3 Tbs Nutritional Yeast Powder
1 Tbs. Oil (olive, or other cold pressed oil)
1 tsp. salt

Place all ingredients in a food processor and grind until well chopped. Wrap in lettuce, kale, or cabbage leaves, spread on bread or crackers, or use for a vegetable dip. Garnish with chopped olives and chopped tomatoes. Add a sprinkle of Mexican seasoning if you want extra flavor.

Raw "Mint Oreo" Type Cookies

Courtesy of http://goneraw.com/node/4460

Ingredients:

¾ cup raw almonds, soaked
¾ cup raw brazil nuts, soaked
¾ cup young coconut meat, chopped
1 tablespoon coconut butter (not oil)
2 tablespoon raw honey
1 stevia packet
½ teaspoon alcohol-free peppermint extract
½ cup cacao nibs, finely ground in a coffee mill
½ cup shredded coconut, finely ground in a coffee mill
2 stevia packets
1 teaspoon vanilla extract
½ cup very soft pitted dates

Preparation:

First, blend the soaked almonds and brazil nuts with about 4 cups of water to make nut milk. Strain the nut pulp and spread it on a Teflex or parchment paper-lined dehydrator sheet. Set the dehydrator at 105 and allow the nut pulp to dry. Season the nut milk however you like (sea salt, sweetner of choice, vanilla, etc.) and put it in the refrigerator to chill.

Next, blend together the coconut meat, coconut butter, honey, stevia, and peppermint extract until smooth. (If you don’t have any coconut butter, you can grind some shredded coconut in a coffee grinder or food processor and mix it with and equal amount of coconut oil -instant coconut butter!) Scoop the mint cookie filling into a small bowl and put it in the refrigerator to chill. (If you happen to “accidentally” eat all the cookie filling, grab another coconut and try again!)

In a large mixing bowl, combine the ground cacao nibs and the ground shredded coconut (if using pre-ground cacao, use slightly more than half a cup). Take the nut pulp out of the dehydrator, you should have about 2 cups and it should be nearly dry by now. In a coffee mill (or food processor) grind the nut pulp until fine. It will start to look like nut butter. Add the nut pulp to the mixing bowl. Add the stevia packets and the vanilla extract. Mix thoroughly using your hands. Chop the soft dates (soak them a little if your dates are not soft) and mix them thoroughly using your hands to form cookie dough. Shape the cookie dough into small balls and flatten to make cookies.

Place the cookies on a Teflex or parchment paper-lined dehydrator sheet. Top half the cookies with the mint cookie filling. Dehydrate at 105 for about an hour until the filling has firmed up a little. Assemble your cookies and dehydrate for about two hours longer, flipping your cookies halfway through drying.

Serve Raweo cookies with nut milk. Store Raweo cookies in the refrigerator, or in the freezer like mini ice-cream sandwiches.

Almond Cheese

2 cups nut pulp
1/4 cup olive oil
1/4 cup lemon juice (fresh)
1/2 tsp. salt
1/2 bunch dill, cilantro, or other herbs for flavor
1 clove garlic
1/2 cup diced sweet onion
1/2 cup diced red pepper

Blend all ingredients until smooth (in a blender or food processor). Use as a soft cheese dip, spread, or dehydrate for a more solid cheese.


Ginger Snap Cookies

2 cups nut pulp
1 dried fig *
1 date *
1/4 tsp. nutmeg
1/4 tsp. (or more to taste) ginger
1/8 tsp cloves (optional)
2 Tbsp grated coconut
2 Tbs. Molasses
1 Tbs. liquid (if needed for moisture)

Mix all ingredients in food processor until well blended. Make round balls and dehydrate at 115 degrees for 8-12 hours.
Serve with nut milk.

* optional use all dates instead of fig. Use more dates for sweeter cookies, less dates for blander cookies.

Nut Pulp Coconut Macaroons

1 cup nut pulp
1 1/2 cup dried coconut flakes
1/2 cup maple syrup or other sweetener
3 Tbs. oil (coconut oil tastes best)
1 Tbs. Vanilla
1/2 tsp. salt

Mix all ingredients well in food processor. Roll into balls and roll in shredded coconut. Place on dehydrator sheets and dehydrate 12-24 hours.

Note From Janae:
If you can't use the nut pulp right away, freeze it for later use. It will only keep for a day or two in the fridge. I also like to dehydrate my nut pulp and put it in the blender or food processor to make nut flour. Nut Flour can be used in regular recipes in place of a portion of your wheat flour, or in raw recipes as the principal flour in cookies, pie crust, and cakes.