Raw Banana Cream Pie Recipe

The thing about a raw dessert is that you don't bake it and you can taste it as you go. Here's what I used in this one. Please note: I filled it to the top and this is kind of a double recipe because it will last longer and feed more people. I had a lot of company when I made this one.

Spring form pan (mine is 9") lined with parchment paper. You can use plastic wrap but I'm told parchment is healthier. That's how you get the "design" on the sides, from the wrinkles in the paper.

Crust:
1 cup raw sunflower seeds
1 overflowing cup of raw walnuts
1 cup mixed golden and regular raisins
about 8 medjool dates
1/4 cup shredded dried coconut (optional)

Filling:
3 cups raw cashews soaked overnight (can soak for less but will be creamier if longer soak)
1/2 cup coconut oil
1/2 cup honey
5 medium bananas (you don't have to measure, depends on the size of your pan!)
1/4 - 1/3 cup maple syrup (you can taste as you go for desired sweetness)
splash of vanilla

Topping:
1 teaspoon cocoa powder
1 teaspoon carob powder
1-2 Tablespoons maple syrup and or honey

To make:
put the crust ingredients in a food processor with the S blade, nuts first, then raisins, then add the pitted dates one at a time while the machine is running. Process until it starts to stick together. Press it into the prepared spring form pan and place in freezer.

In your clean food processor add the ingredients for the filling, starting with the nuts and add the rest as the machine runs. Taste as you go. You might not need so much sweetener since bananas are very sweet o their own. Pour into the pan on top of the crust and put back into the freezer to set up. Let it set in the freezer for around 5 hours.

Before you take it out of the freezer prepare the topping.

With a teaspoon in a small bowl, mix the sweetener and powder. If you're using only cocoa powder, use less because it's more bitter than carob powder. You can always add more if you want to.

Remove from pan and put on serving plate. Drizzle with the topping in random swirls, down the sides of the pie, and even on the plate.

This pie will freeze hard but you'll want to take it out and keep in the fridge before you serve it so it's soft and creamy. In summer it could get pretty melty like an ice-cream cake. It's relish! Enjoy!

Asian Salad Recipe

This is my version of an Asian salad and what makes it unique is the combination of sweet and salty dressing. It's a somewhat healthy version using no sugar, no msg, and good oils. Play with the veggies and amounts of things you add to make it the way you like it or follow my ingredients for a no brainer.

The base (this does not have to be exact):
1 cup purple cabbage
4 cups white cabbage
     the cabbage can be from a bag or  you can chop or grate it to your desired look

Add any combination of the following as you like depending on what you have and like:
1/3 cup frozen peas
1/4 cup raw (or roasted) cashews (or peanuts)
1/3 cup thinly sliced red (or yellow or orange) peppers

The dressing:
2 T of cold pressed sesame oil (you can also used roasted sesame oil or olive oil)
2-3 T balsamic vinegar
3-4 T selon (date honey, be sure it is pure without added sugar if that matters to you)
salt to taste
   (this is an important part of the taste of this dressing. You can use tamari or soy sauce if you use it)

Toss it all together and serve!

Here's a photo from my friend Sarah Leah who had the salad at my house and wanted the recipe (which is why you're reading it here now!). She prepared it in advance with the "Salad in a Jar" method. That means you put the dressing in first, then layer the ingredients (start with the crunchiest so the softer veggies don't get soggy). She said it was a hit at her table. I hope you love it too!

Non-dairy "cheese cake" recipe

I found this recipe on the Internet. It's all over the place so I hope it's ok that I'm jumping on the band wagon. It's a great recipe. I've made it a number of times and it's always a hit. I've changed some things in the recipe so it's actually a little different than the original. The photo is a "cheese cake" I made with a blueberry topping (used frozen blueberries). The first year I made it my daughter also made a chocolate cheese cake and side by side they disappeared at the same rate. :-) (Also I have substituted walnuts or pecans for the crust.)

Just Like Cheesecake
- by Emily Lee Angell

Makes: 24 slivers
Special Equipment: Food Processor

For the Crust:
2 cups raw macadamia (or walnut, pecan, or almond) nuts
1/2 cup dates, pitted
1/4 cup dried coconut (optional)

For the cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (or lime juice)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon celtic sea salt (optional--I never use this)
up to 1/2 cup water as needed for the "cheese" filling

For blueberry sauce:
1 bag frozen blueberries
1/2 cup dates

DIRECTIONS
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking OR line the pan with parchment paper. This will make wavy wrinkles in the sides of the cake but I think they look nice. Put this in the freezer while you make the filling.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. 

For the topping, put most of the blueberries in the food processor with the dates until creamy, then mix with the whole berries and pour the mixture over the firm cake, back to the freezer until you're ready to defrost for serving.

Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. 

Once the cake is defrosted, it does not need to go into the freezer again. 

Breakfast!

There is nothing as refreshing and enlivening as a living breakfast. This is one of my current favorites. Skip the corn flakes and give this a try for a while.

Change this according to the season. As it is it's delicious and so yummy.
2 apples
1 banana
3 dates
2-3 tablespoons of raw (shelled, unsalted) sunflower seeds
dash of cinnamon
diluted apple juice (optional) or water (or even yoghurt)

cut up the fruits, add the rest

It is great to add other healthy ingredients like chia seeds as well. Nuts are a bit heavier but also a delicious and healthy addition. If you add water, the dates will very quickly turn the water sweet when you stir it up some.

To your health!
Love,
Aunt Laya

Sweetie, quickie, healthy candy

When I get a sweet tooth and I need something in a hurry, I whip up these yummy treats. 

I use a hand blender that has an attachment to make it into a mini food processor. Be creative, maybe the blender or your regular food processor will work.

Sweetie, Quickie, Healthy Candy

1/3 cup almonds
4 big medjool dates, pitted
heaping teaspoon of carob powder

Process until it looks like a fine, almost powdery consistency. It's possible it could lump together which is fine too. The "dough" will be warm to the touch now.

In rounded teaspoons, compress into the palm of your hand and roll into little balls.
Refrigerate or, better still, freeze for a chewier consistency. Serve. That's it.
Yeild: 12-14 candies

Extra tip:
If you want to make this in the regular food processor in a larger quantity, freeze on sheets of baking parchment to keep them from sticking together in storage.

Wonderful minerals, fibers, vitamins and healthy oil. To your health!

Love ya,

Aunt Laya 

Raw Carob Fudge Cake Recipe

Serve this without guilt to any kids (without nut allergies of course!).
My take on this raw cake.

Raw Carob Fudge Cake
2 cups walnuts or pecans
12-15 medjool dates
1-4 ripe bananas
4 heaping Tbs of carob or cocoa powder
pinch salt

Optional: dried shredded coconut, whole nuts or banana slices for garnish

With the S blade in the food processor, process the nuts first until they are very fine.
Add the pitted and checked dates (no worms or insects in my cakes!), carob powder, and bananas
If you have a super duper processor, you can add the bananas last but if yours is wimpy like mine, add them together.

Line a spring form pan with plastic wrap.
Spread the "batter" out into the pan and freeze for about four hours.

Sprinkle your cake plate with shredded coconut if you like to keep the cake from sticking.
Turn the cake onto your serving plate.

Garnish with shredded coconut, decorate with whole nuts, or, if you're not going to leave it out of the freezer for a long time, slices of bananas.

Optional glaze: mix a small amount of honey (2 Tbs) with carob powder and drizzle over the cake for a beautiful effect. (Do this just before serving because it won't stay so elegant once it's been out for a while and put back in the freezer. It will still taste divine though!)

Some people like to soak the nuts for a few hours first to take off the bitter taste and the enzyme inhibitor. It's the healthier option but this recipe is fine if you don't. If you do, be sure to drain the nuts well, even let them dry for a while before processing.

Remember that this is a raw recipe so you can taste it as you go... add more banana or dates as you like. Add honey or agave if you want to make it sweeter. Try processing all ingredients at the same time for a crunchier version. My family likes it creamier so I make sure to process the nuts well at the start.

Healthy and wonderful. Always a hit at the table.

Yummiest Smoothie Recipe

This is a refreshing, filling, healthy, raw, smoothie you can make with a blender. 

It takes a little bit of planning if you want it thick and frothy and cold because you need peeled, sliced (or broken up by hand) ripe bananas frozen in advance. I buy bananas in big bunches so that we can eat some and I always have a ready supply frozen in a big zipper baggie. Here's the recipe:

1/8-1/4 cup raw, shelled cashews or sunflower seeds per person (or serving) or a combo of both.
1-2 pitted Medjoul dates per serving
1 teaspoon of carob or cocoa powder per serving (when I make a full blender full, I use two heaping tablespoons)
water
frozen banana pieces

This is the part of the process that will get you the creamiest texture:

In the blender put the sunflower seeds with enough water to generously cover them. Blend on high for a bit. Add the dates and carob powder and blend again until there are not chunks of dates, probably less than a minute depending on the power of your blender. You can really use any kind of date. If you have hard dates, soak them first and use the soak water for the shake because it will be sweet. Adjust the amount of dates you use to make it sweeter if you like. They are so good for you anyway!

Slowly add the banana pieces, about 2 small bananas per serving. Adding the ingredients in this order has given me the smoothest of smoothies. This seems to really amaze people (even the chocolate lovers have loved the carob!).

I am using less cocoa powder since I saw the documentary "The Dark Side of Chocolate."
There is only one brand that I'm absolutely certain of as free trade and that's Holy Cacao which is a very small company (so far). Cocoa powder is very bitter. Carob powder is actually sweet in comparison.

To your health!
Let me know how you like this or if you do something different and love it.

Love,
Aunt Laya