Carmella
09-22-2006, 02:09 PM
Hi everyone and thank you so much for the incredible recipes and tips that you are so generously sharing. They will be a major help in Don and I's intention to stay raw in spite of the cold canadian winter. We've been mostly raw since 2001, keeping it real simple (mostly fruit smoothies, raw soups and salads) but seeing Alissa's mouth watering pics on GreenChef has inspired us to start experimenting with a dehydrator. So it's an exciting time for us right now as there is so much to explore and thrill our tastebuds with.
So much for the introductions... I thought I'd share with you this truly celestial pie recipe which we made last night. This gotta be the best dessert we've ever had! Here it goes...
Celestial Pecan Pie
By Rhio
Ingredients:
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)*
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces*
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Description:
1) Soak one cup of pecans in filtered water. Set aside.
Fruit Crust:
2) In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.
Filling:
3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95 degrees Fahrenheit for 3 hours.*
5) In a small bowl, blend the raw honey with just a little water and a dash of Nama Shoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.*
6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
7) Chill the pie at least one hour before serving.
Serves 6-8. Keeps for a few days in the refrigerator. :)
Carmella's notes:
*We put both papaya and mango
* We used only 1" of vanilla bean
* We took it out of the dehydrator after 1 1/2 hours (couldn't wait anymore!)
*We put a few crushed pecan pieces on top instead and ate the pie warm and it was still awesome beyond words!
Enjoy!
Carmella
So much for the introductions... I thought I'd share with you this truly celestial pie recipe which we made last night. This gotta be the best dessert we've ever had! Here it goes...
Celestial Pecan Pie
By Rhio
Ingredients:
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)*
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean, cut into tiny pieces*
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Description:
1) Soak one cup of pecans in filtered water. Set aside.
Fruit Crust:
2) In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.
Filling:
3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.
4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95 degrees Fahrenheit for 3 hours.*
5) In a small bowl, blend the raw honey with just a little water and a dash of Nama Shoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.*
6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.
7) Chill the pie at least one hour before serving.
Serves 6-8. Keeps for a few days in the refrigerator. :)
Carmella's notes:
*We put both papaya and mango
* We used only 1" of vanilla bean
* We took it out of the dehydrator after 1 1/2 hours (couldn't wait anymore!)
*We put a few crushed pecan pieces on top instead and ate the pie warm and it was still awesome beyond words!
Enjoy!
Carmella