apple pie

Yikes! I guess it’s been awhile since I last updated my blog…unfortunately it’s the last thing to get done when my days and weeks are busy. Well, I’m 3 ½ weeks into this grand experiment, and there are some noticeable differences: 1) I am sleeping MUCH better – as in, I have only had 1 restless nights sleep since I started this, whereas before I probably tossed and turned 3-4 nights per week (I kid you not). 2) My energy is finally starting to improve and stay more constant – I’m sure my raw vitamins are helping…I love them! 3) I am generally feeling better consistently; i.e. no “bricks-in-the-stomach” feeling. Some results I’m still waiting (hoping) for: 1) my aching to improve (which has been really bad in my wrists and fingers the last 3-4 days), and 2) my skin to clear up (break outs have been worse in the last 2 weeks). I think the third eye on my forehead could be due to all the toxins pushing their way out of my body by any means possible, and that eventually it’ll get better…Let’s hope!
In other news I think I am finally starting to get the hang of making food that I like, and besides spending 2 hours making 2 salad dressings last week I ended up throwing out (don’t ask…a very sad story), I finally stumbled upon a raw food chef who’s recipes are tasty AND quick. Thank goodness! One of these recipes being a raw apple pie – which I have to say, is as good as the “real” kind made with refined sugar, white flour, and dairy. Let me share this tasty recipe here, and perhaps give it a try the next time you are in the mood for some pie… being it is a very healthy alternative and fall is upon us :)

RAW APPLE PIE:
For the crust you will need:
1 C. raw almonds
1 C. pitted dates
1 ts. Sea salt
For the Syrup:
½ C. pitted dates
1 organic orange peeled and seeded and sliced or broken into sections
¼ C. water
2 tb. Cinnamon
For the filling:
5 organic apples (whatever is sweet and in season) peeled and thinly sliced
½ C. raisins (or dried cranberries…or both)

Blend the crust ingredients in a food processor until thoroughly mixed, soft, and chewy like. If you want, sprinkle a little almond flour or ground almonds on the bottom of the pie plate to help the crust not to stick. If you don’t have any, forget it, it works fine without it. Using your hands and fingers, spread the crust out in your pie plate covering the bottom and sides if you can – the crust will be pretty thin. (If you want a thicker crust, double the amounts above). When this is done, make your syrup by placing all the items in your food processor and blending until smooth – like the consistency of cake batter almost. Next, mix your peeled and sliced apples and your raisins together in a big bowl and then dump in the syrup, mixing again until everything is completely coated. I found that using my hands worked the best to evenly coat everything. Finally, dump your filling into your crust…and enjoy! You can let it sit out for several hours (up to 24) to soften the apples and cement the flavors, or stick it in the fridge straight away. I left mine out for about 3 hours and then refrigerated it…. Soooo tasty. Will last up to 3-4 days. Also, if you want to get really decadent, make some raw caramel sauce to drizzle over it: mix 2 parts raw, Amber agave with 1 part raw coconut butter (my favorite thing in the world) and enjoy the creamy goodness – which really looks and tastes like real caramel.

I’m going to make strawberry parfaits later this week…so I will let you all know how that goes! Oh, and if you want a dreamy chocolate “milk” shake, blend the meat of one young coconut, 1 banana, ¼ C. agave or pure maple syrup, 1 tb. Vanilla, 1 tb. Cocoa powder (or 2 to make it super chocolately), 1/3 C. coconut water (from your young coconut), and 4 ice cubes. Unbelievably smooth and decadent. I’m thinking everyone is probably getting the idea that I only sweet treats all day long! Haha. Let me assure you I usually only have 1 a day… and that I eat lots of big salads, guacamole (with homemade, dehydrated corn chips, flax crackers, or baby carrots), had Cashew Crème sushi the other night (very good), lots of “green juice” (spinach, celery, kiwis, wheat-grass, and apples), fresh heirloom tomatoes (currently out-of-this-world good) sprinkled with sea-salt, and will be making pesto over mung-bean noodles later this week (I’m a little nervous about this one). Oh, and I also have a rice dish I’m going to try – which begins by soaking wild rice until soft and adding some other components… also a little scared. Anyway, bon-appetite my friends! :) The raw food experiment continues....