I never liked persimmons. Several people got me to try them at several times, and I just could never get on board with this fruit for some reason. It kinda bummed me out because as a vegetarian I eat mainly fruits and veggies, so I don’t like coming across one of those that I don’t want to eat. I’ve been even more bummed lately because persimmons are the IN fruit right now. Full on fall fruit. They are all over the farmers markets and every time I shop I feel like I should buy some, but I just don’t want to “waste” my money on them. Last week a friend made a salad with them in it. I just ate around them and eventually decided to stop being such a pries and just eat them. What came next was such a surprise. I actually liked it!! I ate them all! And then I had more salad! I have no idea what changed. I even looked up the nutritional content of persimmons and wondered if maybe my body was craving so much the nutrients and vitamins persimmons have that it changed my taste buds. Whatever the reason, I was so excited!!! A new ingredient to play with!!! I could not wait to go to the farmers market so I could buy some and eat them and make raw treats with them 🙂
So I decided to make a raw fall flavored pie to bring to our friends house warming party today. After a little hiccup in the kitchen, I made this beauty.
Ingredients for pie crust:
1 cup raw pecans
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup soft medjool dates
zest of 1 orange
put all ingredients in food processor and blend until everything sticks together but not so much as it forms a ball
put in pie dish a using the back of a spoon flatten it out to form a crust.
Here I used a spring form pan as it is easier to travel with, but normally I would use a regular pie dish. And I always put wax paper on the bottom of my raw pies or cakes to make it easier to get out of the dish as they can be sticky.
Ingredients for filling:
1 1/2 cups persimmon
1 1/2 cups butternut squash ( I would have used persimmons here but ran out because of my kitchen hiccup)
1 1/4 cups coconut milk
2 tsp pumpkin pie spice
5 medjool dates, pitted
2 TBS soy lecithin
1/2 cup coconut oil
put all ingredients in the blender minus the lecithin and oil
When it comes to my taste buds, I can never go wrong with chocolate, well… except for that one time…. but I learned 😉
My husband is the same. If I present him with something chocolatey, I know he will devour it happily. So I created this rawcoroon after the lemon one. Because, well I love lemon too. And I was actually inspired to start making rawcoroons when I had an expensive store bought lemon one. So here is my chocolate indulgence for today.
2 cups almond flour (made from whole almonds blended down into a flour, not the store bought kind)
1 cup shredded coconut
1/4 raw cacao powder
1/8 cup maple syrup
1/8 cup coconut sugar
1/4 cup water
2 TBS coconut oil
in a large bowl mix first 4 ingredients
in a small bowl or blender mix remaining ingredients
combine everything until well incorporated
don’t let husband come in and eat everything out of the bowl
scoop into little balls on the mesh screen of the dehydrator
dehydrate for about 8 to 10 hours, depending on what consistency you want and also what size balls you made. I like mine crispy on the outside and moist on the inside.
These are a spinoff of macaroons. A wholesome, nutritious spinoff. They are becoming quite a staple of raw treats I like to make for people. This is the first of many rawcoroon recipes I will be sharing. I am having fun experimenting with flavors! Please feel free to ask if you would like to have me try making a specific flavor! I am always up for new ideas!
2 cups shredded coconut
1 cup almond flour (made from whole almonds, blended down into a flour, not the store bought flour)
1/2 cashew pieces
pinch of salt
1/4 cup lemon juice
zest of one lemon
2 TBS coconut oil
1/4 cup agave or any liquid sweetener
1/8 cup water
in a large bowl mix first 4 ingredients
in a small bowl or blender mix all the rest
combine both mixtures until well incorporated
try not to eat all the mixture before it makes its way onto the mesh screen
scoop into little balls and put on mesh screen on dehydrator
dehydrate for about 8 to 10 hours, or until desired texture. I like mine dry on the outside and moist on the inside.
Blow peoples minds away with these tasty wholesome treats!! Or eat them all by yourself 😉
We just had a fun day in the sun and it seemed like the perfect way to end a great day was with ice cream. Although I do love ice cream and frozen yogurt, I try to limit the frequency of which I have them. Thankfully I had a bunch of frozen mangoes in my freezer ready to be made into sorbet!! This sorbet is so creamy and rich you wouldn’t believe it’s just mangoes!! I hope you enjoy this as much as we did 🙂
Ingredients for sorbet:
Frozen MANGOES!!! I had three small ziploc bags filled. That’s what I used. If it were all chopped up I would say maybe 2 or 3 cups?
Ingredients for coulis:
1 cup fresh strawberries
1/8 cup coconut oil
1 TBS raw honey
make coulis first by blending all the ingredients on high until very well incorporated. Set aside.
run mangoes through champion juicer with the blank attachment.
Put in bowls and enjoy!!!
This made barely enough for 4 of us. Next time I will add another ziploc bag of mangoes (or two 😉 )
I haven’t tried making this in the food processor like I do my banana ice cream, if anyone tries it, let me know how it turns out!!
Being a mom, I am always on the lookout for some easy to transport wholesome snacks other than fruits and nuts. I am finding that muffins can fit that description pretty well.I got this recipe from my brother. It needed some tweaking to make it to our standards of healthy. I am happy with the results and so are my kids!
2 cups rice flour
4 tsp baking powder
1/2 tsp salt
zest of one small lime
1 cup almond milk
5 TBS honey ( or other sweetener of choice)
4TBS melted coconut oil
1 cup blueberries (fresh or frozen)
Preheat oven to 425 F
Mix first 4 ingredients in a bowl
Mix remaining ingredients in another bowl, minus the blueberries
Combine both dry and wet ingredients until incorporated
Fold in blueberries
Pour in oiled muffins tins (I find that coconut oil works best here)
Bake for about 20 minutes, or until a toothpick comes out clean
Let cool for 5 minutes before removing from the tins