Tuesday, August 22, 2006
Raw Picnic #2
Well, Sunday was my second raw picnic and I had a great time. Unfortunately, it was even more 'intimate' than the last one, with only three people (and Spirit my little ratty :-) in attendance. One was Rachan, who I met at the last picnic, and the other was Kathy, who is new to raw and still transitioning. Normally I'm pretty reserved/shy around new people but Kathy is great and we got on like a house on fire (sorry to use such an old-person sounding saying. What's happening to me?!) The three of us chatted merrily for about two hours while making total raw pigs of ourselves, then Rachan went home and Kathy and I kept talking for at least another hour. We were just totally on the same wavelength and I felt really comfortable with her - I can't wait till next month's picnic so we can catch up again (she lives miles from me, so getting together between times isn't really an option).
Anyway, onto what you really want to see... the FOOD! YUM! Rachan bought two salads, one with carrots and spring onions in a heavenly dressing that contained avocado and ginger, among other things, and the other one with chives, tomatoes and red onion in a similar dressing. Oh, and he also gave Kathy and I loads of delicious home grown mandarins, yumm! Kathy did very well, especially as a new raw foodie, bringing a great walnut/red capsicum (and lots of other things) dip, a big bottle of 'chocolate' almond milk (a bit rich for me, as I was never a chocolate lover, but still tasty) and also a bag of goji berries to share. (You can go here to read about the amazing goji). She can't decide whether she likes the gojis and since she bought lots, I got some sent home with me, yay!
Finally, I bought a raw pumpkin pie, the recipe for which I found at Raw Pleasure (see sidebar for the link) and which was very well received. I also think it looks pretty impressive! To suggest just how piggish we all were, we at the whole pie between us, on top of everything else... I had very little breakfast and no dinner on Sunday! :-) The recipe for the pie is posted below, with my adaptations in brackets. I also only made half the recipe and it MORE than served three people!
Hope everyone is having a great day! Oh, and check out my recipe blog for the raw cookie recipe that I mentioned a while back - it's super yumm!
2 avocados, peeled and seeded
1/2 cup (120 ml) raw agave (replace with more dates)
4 dates soaked in 1 cup (240 ml) filtered water
2 teaspoons vanilla (left out altogether)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (more, but not sure how much)
1/2 teaspoon ginger
1 teaspoon sea salt
1 cup (240 ml) raw macadamia nuts (half and half macadamias and cashews)
4 cups (960 ml) raw pumpkin, peeled
1 teaspoon ground psyllium husks (Ground flax seeds)
1 cup (240 ml) organic raisins
1/2 cup (120 ml) pumpkin seeds
1 Agave Nut and Date Pie Crust (recipe follows)
Wash pumpkin seeds. Soak for 8 hours and drain. Dehydrate for 6 to 8 hours at 95Â°F (35 Â°C) (Didn't bother with this).
Soak macadamia nuts for 8 hours and drain.
Place avocado, agave, dates with soak water, vanilla, cinnamon, nutmeg, ginger, salt, macadamias, and water into blender and blend until smooth.
Add pumpkin and blend until very smooth.
Add psyllium and blend well. Let this mixture sit for 10 minutes and blend well again.
Fold in raisins.
Pour into piecrust and top with 1/2 cup (120 ml) pumpkin seeds. Serves 4.
Absolutely STUNNING pie Crust!
1 cup (240 ml) almonds (dry)
1 cup (240 ml) pecans (dry)
1 cup (240 ml) walnuts (dry)
1/2 teaspoon sea salt
1 cup (240 ml) medjool dates, pitted
1 vanilla bean (chopped up small) (left out)
1/4 cup (60 ml) raw agave (replace with more dates)
Soak almonds, pecans, and walnuts separately for 12 hours.
Drain, and dehydrate for 12 hours
Place almonds in food processor with "S" blade and process until mixture resembles flour.
Add salt and vanilla to almonds and process well.
Add pecans, walnuts and dates to processor and process.
Add agave to the nut and date mixture and process just until mixed well.
Press mixture by hand into an 8 to 10-inch (20 to 25 cm) glass pie pan. Makes 1 pie crust.
Note: Crust may be made ahead and refrigerated or frozen. Definately freeze - I froze mine overnight then filled in the morning, turned out great).