Making apple pie

We are lucky to have an abundance of Grandma’s. First there is my mom and Dan’s mom both of which live within 15 min of our house. We also have G-ma Judy who lives in Seattle. G-ma Judy is actually my sister’s, mother-in-law but she is also my Godmother and one of my mom’s best friends. So it only seems fitting that she would also be one of my kids G-ma’s after all she’s their cousins G-ma so it only makes sense!And yet that was a bit confusing.

 

We had the very fortunate experience of having G-ma Judy teach us how to make an apple pie; crust and all. First she taught my mom how to make a pie (why does my mom not know how to make pie?) which turned out so good they made another pie and this time we all learned her secrets. Ok, I don’t think there really were any secrets besides how easy it is.

and here’s my Dad playing with Ann:

So Thomas decided that apple pie is now his favorite dessert. Especially when he makes it himself!

I guess I didn’t take any pictures of the finished pie, probably because it didn’t last long. Somehow we managed to eat that whole, huge apple pie in one night. Even Daniel was amazed by how fast it was gone, he wanted a piece the next day and couldn’t believe it when he found the empty pan.

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This weeks RAW recipes

Well there have been some hits and misses this week. First off for the hits:

Raw Cacao Cookies

½ cup each walnuts, pecans, and macadamia nuts

¼ cup agave nectar

1 Tbls coconut butter

½ tsp vanilla

¼ cup cacao powder

¼ cup raw oats (optional, pulsed in at the end)

2 Tbls cacao nibs (pulsed in at the end)

Split the nuts in half and process them first. Half of them ground chunky (then set aside) and the other half ground fine. Pulse in the chunky nuts at the end along with the cacao nibs and oats. After mixing everything in a food processor, scoop into mounds (or roll into balls if you added oats) and freeze. This will make them stiffer and easier to eat, otherwise they are pretty gooey.

These are so good! They definitely take care of my sweet tooth when I want something decadent!



I’ve been trying to sprout different seeds and nuts. The mustard seed didn’t really work, the sunflower seeds worked fine but I can’t decide if the slightly pink coloring is mold or if they’re supposed to look like that. But the Mung beans worked great. I started with 1 cup of dry beans and they expanded and outgrew the mason jar.

Mung Bean Sprout Salad

Salad:

2 cup Mung bean sprouts
1 cup chopped sweet peppers (red and yellow)

1 cup shredded carrot
1/3 cup Fresh cilantro

Dressing:
2 Tbls Liquid Aminos
1 Tbls Olive Oil

1 Tbls hot sauce
1 Lime

Preparation:

Toss sprouts, peppers, carrot and cilantro in a bowl.

In a small dish whisk soy sauce, olive oil, hot sauce and juice of one lime.

Pour dressing over salad, place in fridge for and hour before eating to soak in flavors

This looked so pretty, it definitely could be taken to a potluck and appreciated by everyone. It is addictive, it is so fresh and crunchy, I could eat bowl after bowl. Dan really liked it also.

Raw Ranch Dip

This was a miss that tuned into a hit:

This recipe comes from The Complete Book of Raw Food by way of pepper paints:

1 1/2 cups raw cashews (I used macadamia nuts because that what I had)

Juice from 1 lemon or 2 1/2 teaspoons raw apple cider vinegar

1 teaspoon sea salt

1 teaspoon onion flakes

1 garlic clove

1 teaspoon dill weed

1 teaspoon Italian seasoning

1 teaspoon basil

Blend the cashews, lemon juice, sea salt, onion and garlic powder with 1/2 cup water (more if you want it like a dressing) until smooth and creamy. Pour into a bowl.

Add the dill, Italian seasoning and basil leaf by hand. Store in fridge up to 2 weeks.

I tried to use only nut pulp (left over from making almond milk) but it was way too grainy. I hated to throw it all out so instead I took ½ cup of the nut pulp mixture that I made and added it to the recipe in place of ½ cup of raw cashews. Also I tried to use my food processor the first time and it just didn’t mix it as smooth and my blender. So the second batch was blended in the vita mix. It was so much better, Dan and I both loved it!

Simple Curry

This recipe was from: gone raw, sharing raw, vegan recipes and advice

Sauce

1 medium ripe tomato
2 T. raisins
1 T. sesame seeds
1/3 c. cilantro (I use stems)
juice from 1/2 a lime
1/2 t. tumeric
1/2 t. cumin
curry to taste
1/2 inch slice of ginger
1 clove garlic
2 green onions, sliced

Salt

Preparation:

Soak the seeds and raisins if you have time.

Throw it all in the blender with enough water to make it move. I added water before I started blending which was a mistake as it turned to runny, so I added a handful of almonds to thicken it up. Next time I’ll start blending first & only add water as needed.

Serve over chopped vegetables of choice (I julienned (very thin) a butternut squash with my mandolin (it was like angel hair pasta) and some cherry tomatoes. It would be good over shredded cauliflower also.


Toppings of choice (sunflower seeds, raisins, cilantro etc.) I used some of the Mung Bean Sprout Salad as a topping.

Yum, this was very good and spicy! Don’t use too much garlic, raw garlic is way stronger than cooked garlic!


And last and most definitely least was my battle with the coconut (I had some awesome pictures of Dan breaking it open but when I was downloading them off my memory card they were all mysteriously erased. )

I bought one of the brown coconuts that you see at the grocery store (mine was from Giant Eagle) I have since learned that there are actually 3 different types of coconuts and what I bought was the least desirable and most likely to be rancid. Dan split it apart & drained the liquid into a cup and got all the pulp out for me. I tried a bite and thought it was pretty gross but hoped that it would be better in a recipe (I don’t know why I thought that, boy was I wrong.) I made a chocolate mousse with about ½ of the pulp and the liquid. I blended it all together in the vita mix and it looked really good. I tried a bite and it was disgusting, very grainy and just gross. So I put it in the freezer hoping that once it was cold it would be better. Then I put away the rest of the coconut for later. The next day I thought I would make a coconut milk, so I blended the rest of the coconut with water until it turned white and creamy, then I strained it through my yogurt bag to remove any left over pulp. It looked really good and smelled fine, I put it in the fridge to chill. Later that day I was starving and thought a smoothie with fresh pineapple, coconut milk and some other goodies sounded great. I blended it all together took a drink and had this gross burning acid like taste in the back of my throat, kinda like when you throw up a little in your throat. So I dumped the smoothie and tasted a little of the coconut milk to see if it was the culprit. It was, so I dumped the milk and the frozen chocolate mousse. I’m assuming this was just a bad coconut; I’ll try one more time with one from Whole Foods. I noticed theirs are refrigerated and don’t have the brown skin, so I think they are younger coconuts.

As you can see I’ve added some variety this week. Once you get the hang of cooking this way the meals are really quick and easy to prepare. It just takes a little getting used to.

Raw Ice Cream, yum!


Raw Ice Cream, that’s dairy free and sugar free, yum!

Chocolate Ice Cream
2 cups raw cashews (whole or pieces, unsoaked)
2 cups of water
1/4 cup Maple syrup
3/4 cup raw agave nectar
Or you can use dates instead of the maple syrup and agave nectar)

2 teaspoons of vanilla extract

2 scoops of raw cacao powder


Directions:

Put the cashews, water, maple syrup, agave nectar, and vanilla extract in your high-speed blender.

Start blending on low until everything mixes, then turn up to high for about one minute. Make sure your mixture is really smooth.

Once complete, taste test. Add more sweetener or vanilla extract to taste.

I put my blender into the fridge until I was ready to pour it into the ice cream maker.

Turn on ice cream maker, slowly pour your mixture into the ice cream maker while it is spinning. Now just let it work for about 20 or 30 minutes.

Scrape out the mixture with your spatula into a freezer container.

And Voila yummy ice cream!

Thomas didn’t care for this, he thought it tasted like coffee (there wasn’t any coffee, so maybe it’s the nut milk?) It was very creamy and rich. I think next time I will use 1/2 cashews and 1/2 almonds, (I’ll soak them both for a few hours also) plus I’ll use 2 1/2 -3 cups of water instead of just 2. Also it was a bit too sweet, I used dates and Agave nectar. Next time I’ll leave out the Agave. If I have maple syrup I may try that (and reduce the amount of dates) especially if I go with a vanilla ice cream, I think it would add a lot to the flavor.

This is also good if you leave out the cacao and use fruit. Just dump the fruit into the blender and either blend it smooth or leave it a little chunky.

A lazy day at home

Besides driving Beth to school I didn’t have to go anywhere today. So Thomas and I had a lazy day at home. It’s finally getting warm out so I had he doors open airing out the house and changed the sheets on the bed. It was even warm enough to dry them outside!
Next we were off to do some cooking, or non-cooking as the case may be. I had to make some more date balls. Since I gave up sugar 3 weeks ago these have been my treat when I’m craving something sweet. My current recipe is 1C soaked raw almonds (ground up in the food processor) then I add a scoop of hemp protein powder, scoop of flax meal, couple scoops of raw sunflower seeds, some goji berries, unsweetened dried cranberries, 2 scoops raw cacao powder, a sprinkle of cayenne powder and a sprinkle of sea salt, all blended together. Then I add about 5-8 pitted dates and blend some more. I like to add about 1/4 C of raw cacao nibs at this point and just pulse them in so they stay chunky. Then I add a couple Tbls of water so it all sticks together and pulse again.

Then just squish them into balls, roll in coconut and store in the refrigerator. Yum!

Then Thomas sliced a whole lot of potatoes for tonights dinner, Potatoes Au Graten. I have this very fancy mandoline that i never use because it’s just to bulky for me. I like using a knife. But Thomas enjoys slicing with it so off he went.

Since we had such great results with last weeks art project we decided to try another one this week. I love the book The Usborne complete book of art ideas. (Thanks for the suggestion Pepper Paints.) We painted castles today following the instructions in the book. We still need to finish some of the detail work with a black sharpie. These pictures were so easy (and not messy at all) You just pick 3 colors of acrylic paint, squeeze a line along the bottom alternating the colors. Then use differnt widths of card board to smear the paint up the paper. After it dries go over it with some black paint that you smear again with cardboard.


Since the weather was so nice Thomas & I walked to the library to return some books and try to find something that he is willing to read. Pretty much the only books I can get him to read are Captain Underpants, the Weird School series and the Ugly Guides. Great literature at it’s best!

Poor Dan is home sick for the 3rd day. Both yesterday and today he got dressed and tried to go to work only to turn around and go back to bed. He did go to the Dr. today and he has pneumonia, so he’s back to bed for a few more days. Which means he has to miss Daniel’s 18th B-day party at my mom’s tomorrow. And our OSU tours on Friday. We’re scheduled for the admitted student tour and the engineering overview and tour.

Finally we made sugar-free, dairy free, chocolate ice cream, to enjoy while we watched American Idol. It was very yummy, but I’ll play with the recipe a bit for next time. Thomas thought it tasted too much like coffee (there wasn’t any coffee in it) I think he was tasting the cashew milk, but Beth and I liked it. I love days like this. I can’t wait for summer when almost all our days are home days!