Peaches are in season here in sunny California. I had the pleasure of picking up some fresh organic peaches at the Mar Vista Farmer’s Market. It’s one of the best Farmer’s Markets in LA that I have visited. I really recommend everyone check out their local Farmer’s Market. It’s like going to the grocery store on sample day. You can try just about anything, and it’s so fresh!! Plus, vendors are from local farms. You can’t get any fresher than that unless you are growing it your self!!
So I decided to try my first attempt at making Peach Pie. I was not disappointed. This dessert is to die for!! And with only 6 fresh and natural ingredients this won’t disappoint the scale either.
1/4 cup pecans/walnuts- soaked 4 hours
Directions- Slice 3-4 peaches. Carefully de-skin by either gently peeling or slicing off peel. Place skins in airtight container to juice later. Set aside the other 1-2 peaches to juice later as well. Place sliced peaches in dehydrator and set temp at 104 degrees. Let dehydrate for 8-10 hours.
Soak your pecans/walnuts for 4 hours. Drain and place in food processor with 6 pitted dates. Process until evenly mixed. This does not need to be smooth, just not too chunky. Use a cupcake pan or other mold. I like to turn my cupcake pan upside down and mold my crust around the outside of the cupcake mold for easy removal and bigger center. Place in dehydrator for 4-6 hours.
Once peaches are dehydrated start juicing the last of the peaches skins, and peaches you set aside. In a glass bowl place dehydrated peaches and juice together and return the mixture to the dehydrator. You can also remove your crust from the mold and continue to dehydrate. Both will need to be dehydrated for 8-12 hours until crust is dry, and filling is thick.
Once everything looks thick and gooey, bust out the coconut. Carefully open the top with a meat cleaver or Coco Jack. If you have a meat cleaver make a square on the top of the coconut. Drain the water to drink or use later and scrape out the coconut meat. Place coconut meat in a food processor with a little bit of coconut water and process for up to 10 minutes. This takes a while, so be patient. You want it to be creamy and whipped, so it takes a bit of effort. Once creamy and whipped add vanilla and coconut nectar if you like. Blend again for about a minute.
Finally! Assemble your pie. Take the crust and scoop in the peaches filling. Then add a dollop of coconut creme on top. All that work!! Now you can ENJOY!!!
Summer is just around the corner. Time to get out that old bikini and flip flops. Here is a recipe that is both simple and delicious. Don’t feel guilty about this raw treat because if contains only 3 simple ingredients: Bananas, Blueberries, and a few Dates. Eat yourself into shape this year!
4-5 frozen bananas
1/4 cup blueberries
Directions: Freeze bananas in peel. Once frozen very carefully slice off the peel (be very very careful). Cut into three of four chunks and place in a high powered blender. Add blueberries and dates. Blend using ice cream settings, or any low setting, scraping down the sides of the blender when needed. Once the mixture is smooth dish and serve.
Serves 2-3 people. Store uneaten ice-cream in freezer until later use.
Today I went looking for fruit. One of the best things about living in Southern California is the street fruit. I’ve been watching a lot of Dual Survivor and it got me thinking. I could use basic survival skills to save money on some of my favorite fruits!!!
Here were the rules we followed:
1. Stay out of the neighbors fenced in yards: We only pick fruit from trees on public property or hanging over fences or walls.
2. If it looks like someone’s personal garden… leave it be as well: If you stand and stare at it long enough someone might come out and offer you some.
3. Don’t eat things you can’t identify: You don’t want to poison yourself…
In a mile in a half radius from my house, we were able to collect the following:
Lemons. +Meyer Lemons
We also managed to find Kumquats, Loquats which I put into a fruit salad with Pomegranates.
We also found some Pomelo grapefruits, and limes…
It took us a few hours to collect two bags of fruit, saving us close to $25 at least! Freshest thing you can eat!!!
So it’s been a while since I’ve posted any recipes. I’m going to do my best to keep up and post a few recipes a week. This one has got me really excited! Not only is it super easy, delicious, and inexpensive… It’s pretty eco-chic as well! **Note the lime peel bowls** These babies are made with only five ingredients:
1 inch vanilla bean
Step One: Coconut Cream
*BE CAREFUL* Use a meat cleaver (KitchenAid 6″ Stainless Steel Cleaver with Sheath – Black)
and break open on top. Strike top of coconut to create an opening. (I make a square) Pour coconut water in a glass Mason Jar for later use. Next use the meat cleaver to break coconut in half. Once again… BE CAREFUL! Scoop out the meat and run through your Champion Commercial Juicer G5-PG-710 – WHITE MODEL along with one date. If you do not have a Champion Juicer, use your food processor and blend the coconut and date until smooth. This process will take 5-8 minutes, so keep processing until completely smooth. Then stir in vanilla until evenly mixed. Pour into a candy mold and put in freezer for one hour.
Once you have your lime bowls filled, take the coconut creams out of the freezer. Top each dessert with a heart shaped, or whatever shape you choose, coconut cream. Let thaw for 5-10 minutes for best experience.
Hope you enjoy!
**Remember to always use organic!!! Say no to GMO!
1 cup quinoa- Soak overnight and drain. Then dehydrate for 3-5 hours or until crispy.
*** If you don’t have a dehydrator you can use your oven. Set all the way to lowest temp and crack open. You will have to watch this carefully for a few hours until they are crispy. They may lose some of their enzymes though due to the heat. Click Here to purchase my favorite dehydrators.
1/2 cup cocoa butter
2 tbsp cocoa
2 tbsp raw coconut nectar
1 tsp vanilla
dash Himalayan salt
In a dehydrator or over a double boiler use a low temperature to melt cocoa butter. If you don’t have a dehydrator place glass bowl over warm water on the stove. Watch the temp with a candy thermometer. Raw food should never be heated over 108 degrees.
Mix prepped quinoa and the rest of the ingredients into the melted cocoa butter.
Place wax paper in a class casserole dish or cookie sheet and pour and let set in fridge. You will want to score into squares before they get too hard in the fridge.