Isabel De Los Rios a Certified Nutritionist just sent me these awesome recipes…try them out and let me know how they turned out. I am defiantly going to ask my wife to make them so we can see how they taste. Heck maybe we will do it together as a project…if she doesn’t through me out of the kitchen for testing and tasting everything.
Here’s Isabel,
I haven’t tried these recipes yet, so we will be experimenting with these recipes together (mad scientist Isabel, remember), but I decided to pick one fast and easy one and one that would take a bit more time (but still easy). Normally I wouldn’t send you a recipe before I tried it myself, but I was so excited to discover these I wanted to share them right away.
Fast and Easy Raw Apple Pie
Crust
1/4 cup pecans
1/4 cup walnuts
5 medjool dates-pitted
Mix in food processor. Spread thin in a pie tin. If you like thick crust, you can double this.
Filling
3 apples chopped in processor
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp juice from a lemon
Spread mix over crust. Chop 3/4 cup pecans spread around circumference of pie.
Refrigerate in the fridge for 30 minutes before serving but can also be eaten right away.
You may also want to top it with berries or even banana slices.
Not so Fast Raw Apple Pie (a little bit more time required)
Pie Crust
1 and 1/2 cups raw almonds
1 cup pitted dates
1/4 teaspoon cinnamon
1 teaspoon virgin coconut oil Process almonds in a food processor until you have a coarse almond flour. Add the dates, coconut oil, and cinnamon to the food processor and process until the mixture forms dough. Press the dough into a pie pan.
Apple Filling
7 small fuji apples
juice from 1/2 lemon
1/4 and 1/2 teaspoon cinnamon
1 cup dates
1/8 teaspoon lemon zest
Roughly chop 5 apples and pulse them in the food processor until they are in tiny pieces. Pour the lemon juice and 1/4 teaspoon cinnamon over them and dehydrate them on low for a few hours. You can dehydrate apples by placing them in the oven at a low temperature (135 degrees) for 1-2 hours. Apples should have most of the moisture removed, but still be a best soft. No need to make them crispy. (Check them often. Yours may take longer or a shorter amount of time.)
In a blender blend 2 finely chopped apples (add to the blender first), 1 cup dates, 1/2 teaspoon cinnamon, and 1/8 teaspoon lemon zest to make an apple sauce. Mix the applesauce and the dehydrated apples in a bowl. Pour the mixture into a piecrust. Refrigerate for at least two hours.
I can’t wait to try this one. It sounds dee-li-cious! And only contains super healthy ingredients.
The only problem with the above recipes is that apple pie does not taste like chocolate. So what do you do when you’re a recovering chocoholic like me?
My first strategy is I do allow myself a small piece of organic dark chocolate when I just feel like having a little treat. I also found this great recipe that I’m actually going to try before I make the apple pie (a girl’s gotta have her priorities right?)
Coconut Carob Truffles
1 cup raw walnuts
3/4 cup medjool pitted dates
1/4 cup coconut milk
4 Tablespoons carob
4 Tablespoon honey (or agave nectar)
shredded dry coconut
Blend all ingredients in food processor (except dry coconut). Refrigerate until cold. Roll into balls and roll into shredded coconut.
I’m so excited to make these and, of course, I’ll let you know how my desserts turn out. You let me know how yours turns out.
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