Raw Chocolate Hazelnut Pie

Ever since I was little girl living Vienna, Austria, I have loved the combination of chocolate and hazelnuts. I remember the Milka bars and the first bite into milk chocolate with whole hazelnuts is a sensory experience I have not forgotten and tried to recreate with this pie.

Crust

1 cup Macadamia nuts

1 cup dried coconut (shredded)

6-8 dates, depending on the size

Filling

2 cups soaked cashews

3/4 cup hazelnut milk (put 1/2 cup hazelnuts in 1 & 1/2 cups water and blend till smooth in Vita-mix - strain through nut milk bag)

1 teaspoon vanilla powder

1/2 cup coconut palm sugar

1/2 softened coconut butter (or oil, but I prefer the butter in this one - I soften it by letting the jar sit in hot water in a bowl for 10 min)

Blend in Vita-mix and pour into crust - chill in freezer for an hour and then move to fridge or fridge for a few hours if you have time.

Key Lime Mango Pie

One of my favorite dessert books is Jennifer Cornbleet's Raw for Dessert. Anyone new to raw can take a stab successfully. Her Key Lime Pie is amazing and the base is avocado, shocking to most! I was ready to try a different base and experimented with mango and papaya. The mango was scrumptious (A big shout out to my fabulous photographer Franco Lanzi!) -

Crust

1 cup Macadamia nuts

1 cup coconut

6-9 dates depending on size

Blend in Vita-mix until a paste

Filling

2 cups cashews, soaked

3 cups fresh mango

1/4 cup lime juice

3/4 cup almond milk

1/3 cup maple syrup (I used coconut palm sugar in this recipe and it tasted great - I also felt it helped firm it up a bit)

2 teaspoons vanilla powder (www.LivingTreeCommunity.com)

pinch salt

pinch cardamom (or cinnamon)

1/2 coconut butter, softened in the jar but soaking it in hot water for 10 min

Pour into crust and chill in the fridge for at least an hour.

Raspberry puree

Add 1 cup raspberries to food processor. Remove while still chunky.

Rawsta Pasta

Angel hair Zucchini Pasta with Live Marinara Sauce,

Topped with Green Olives and Macadamia Nut Cheese

Spiralize zucchini noodles

Put 2 cups cherry tomatoes, 1/2 cup sun dried tomatoes (in oil or rehydrated in water), 1/2 a red pepper, few leaves of fresh basil, 1/2 olive oil (www.LivingTreeCommunity.com), pinch salt and fresh black pepper in the Vita mix or food processor. Wait to mix it into the pasta when you are ready to eat as the zucchini mixed with the marinara will get watery, fast.

Top with green olives and macadamia nut cheese (1 and 1/2 cup soaked mac nuts, 1/2 cup water, 1 teaspoon brewers yeast flakes, lemon zest of half a lemon - puree in Vita mix)

Sustainable CAN feed the world!

http://www.grist.org/sustainable-farming/2011-05-11-factory-farms-only-way-to-feed-the-world-no-says-science-paper

Last Stanza of Hunger by Adrienne Rich

The decision to feed the world
is the real decision. No revolution
has chosen it. For that choice requires
that women shall be free.
I choke on the taste of bread in North America
but the taste of hunger in North America
is poisoning me. Yes, I'm alive to write these words,
to leaf through Kollwitz's women
huddling the stricken children into their stricken arms
the "mothers" drained of milk, the "survivors" driven
to self-abortion, self-starvation, to a vision
bitter, concrete, and wordless.
I'm alive to want more than life,
want it for others starving and unborn,
to name the deprivations boring
into my will, my affections, into the brains
of daughters, sisters, lovers caught in the crossfire
of terrorists of the mind.
In the black mirror of the subway window
hangs my own face, hollow with anger and desire.
Swathed in exhaustion, on the trampled newsprint,
a woman shields a dead child from the camera.
The passion to be inscribes her body.
Until we find each other, we are alone.

The many names of corn

Alcohol(Liquor) and vinegar

Ascorbic acid (vitamin C)

Aspartame

Baking powder (starch component is corn starch)

Bleached flour (can contain cornstarch)

Caramel (often sweetener is corn syrup)

Citric acid (candies and drinks)

Confectioner’s sugar

Corn-anything (whole corn, corn flour, cornstarch, corn gluten, corn syrup, corn meal, corn oil, and popcorn)

Dextrin, Maltodextrin (sauces, dressings, ice cream)

Dextrose (glucose), fructose (cookies, ice cream, sports drinks, french fries, fish sticks, and potato puffs)

Excipients (substances used to bind the contents of a pill or tablet)

Golden Syrup (mixture of molasses and corn syrup, found in cookies and candies)

Glucona delta lactone (additive in cured meats)

Invert sugar or invert syrup

Lactic acid (cheese)

Lecithin (occurs naturally in eggs and corn)

Malt, malt syrup, malt extract (alcoholic beverages, soft drinks, chocolate, and breakfast cereals)

Mono- and di-glycerides (sauces, dressings, and ice cream)

Monosodium Glutamate or MSG (prepared meals and instant soups)

Sorbitol (sugar substitute, oral hygiene products such as toothpaste and mouthwash)

Starch, food starch, modified food starch

Sucrose

Table salt(iodized salt contains dextrose)

Treacle (mixture of molasses and corn syrup)

Vanilla extract( all major brands contain corn syrup)

Vegetable-anything (unless you know what the vegetable is: think vegetable oil, vegetable shortening, and vegetable broth)

Xanthan gum (salad dressings and mayonnaise)

Zein (yellow powder obtained from corn, used chiefly in the manufacture of textile fibers, plastics, and paper coatings" or "a man - made fiber produced from this protein". Zein is the usual encapsulant for time-release medications.)

Bar-B-Q Tempeh Spelt Pizza

Since wheat & I do not agree, I decided to make a spelt crust pizza. But wait a minute - spelt IS a wheat! True, but it has 1 less gluten (wheat has 2) and it has not been hybridized - it's still an ancient grain, though not for long - Monsanto, yes the lovely Monsanto, has an application into the USDA to deregulate it's new Roundup Ready spelt seeds, engineered to withstand copious lashings of Monsanto's proprietary herbicide, Roundup (and thank you Tom Philpott of Grist because I couldn't have said that better - copious lashings is brilliant!)

Spelt Crust compliments of the Moosewood Cookbook

1 cup luke warm water

1 & 1/2 teaspoons dry active yeast

1 tablespoon sugar or maple syrup

2 & 1/2 cups - 3 cups freshly ground spelt flour (I use a Komo Mill - you just press a button!)

Add yeast and sugar to water and let blend in - then whisk in the flour. Knead it for 5 min into a ball and then brush with olive oil - let stand covered, in a warm place so it will rise to double it's size (mine does not usually co-operate to this size)

I usually have to press it out on a pizza stone - it's a bit sticky so dip your fingers in olive oil.

Add favorite toppings and cook at 425 for 10 - 12 minutes.

This pizza has:

tempeh with bar-b-q sauce, goat gouda, green onion and bar-b-q sauce on the crust.