my achy “unbakey” heart

4 Jun

today’s post is a bit of a change of pace.  rather than bake, i “unbaked.”  raw food seems to be incredibly hip and trendy as of late.  and seeing as how i like to pretend that i am also hip and trendy, i decided it was high time i jumped on the bandwagon.  j’s mom is pretty much the raw master (mistress?) and agreed to help me out with this little project.  so j and i hopped in the car and took a ride to marblehead (seriously adorable town on the mass coast), to meet up with her mom and simba (seriously adorable pooch on the mass coast).

for those of you not in the know, the raw food movement basically involves the consumption of uncooked, unprocessed foods.  apparently by leaving your food “raw” it keeps a lot of important enzymes around, which would otherwise be killed off.  assuming you can kill an enzyme, which, for the purpose of this post, you can.  some raw foodists say that eating this way helps with weight loss and healing/preventing different sicknesses/chronic diseases. (more info…)

so for today’s raw treat, the j fam and i made a cacao nib pecan pie with a cashew, coconut crust.  serious yum folks.  it was a lot of fun and really easy to make.  it was a little touch and go as j and i fought over the proper way to pronounce pecan.  i still maintain that it is pee-con, not pee-can.  crazy new englanders and their pee-cans.  not to be confused with a toilet, which just popped into my brain, and i felt compelled to relay to the blogging community. despite the fact that toilets are totally inappropriate talk for food blogs. (sheesh kell, we are reading about food here!) alright just look back at the pretty pic and forget this written detour ever happened…

Cacao Nib Pecan Pie w/ Cashew, Coconut Crust

the crust: from “pecan chai pie on cashew crust” in ani’s raw food kitchen by ani phyo

 what you’ll need: 1 cup cashew (dry), 1/2 tsp vanilla extract (we used pure tahitan vanilla extract), 1 tsp sea salt, 1 1/2 cups pitted dates (medjool), 1 1/2 cups shredded coconut

1. pulse cashews, vanilla, salt, and coconut in a food processor.

2. slowly add dates and process into a dough-like consistency.

(in case you don’t have pitted dates, have no fear… it is so simple to pit them yourself, these photos are pretty much pointless to post.  but i took them, so regard and pretend to learn…)

break in half, pull out pit, and…

wabam!  one pitless date…

so back to the dough making.

add dates… and make dough…

stir it around a bit… then process some more…

the dough wasn’t quite coming together. so we added a bit of water to make it stickier.

that is how your dough should look when done…

3. “flour” the bottom of a pie pan with coconut.

4. press cashew crust mix masterpiece into “floured” pan.

(you may recognize my hands, which are at the moment artfully smooshing dough into a pie pan.  its rough taking photos when both hands are smooshing/covered in date juice… so thanks j for your master photog skills.)

the filling: we first tried out ani’s recipe that accompanied this crust, but decided it tasted umm…not so good.  so… we scrapped that and came up with this concoction.  i wish i could take credit, but j’s mom is the genius behind the filling.  (coming soon to a computer near you, a food blog by j’s mom herself.)

what you’ll need: 1 orange (zested, peeled, and seeded), 1 cup dates, 1/3 cup raisins, pinch of nutmeg, 1/4 tsp cinnamon, 1/4 tsp salt, 1/4 tsp vanilla, 1 tblsp maple syrup, 2 tblsp water, 4 cups pecans (unpictured due to mysterious circumstances. just wonder on that one.), handful of cacao nibs

1. in a blender, blend (ah duh) orange pulp, dates, cinnamon, nutmeg, water, maple syrup, salt, vanilla, and raisins.

now side note… how does one get this orange pulp with minimal wear and tear? first before we begin this, zest the orange and set aside. then to get the pulp, we will “supreme” the orange, which let me just say, is “supremely” cool (har har).

slice off the top and bottom of the orange. then slice off the sides.

then you slice the pulp out of the little orange skin thingamajiggers. and ta da! orange pulp!

2. once the syrup is blended, you will add it to the pecans, cacao nibs, and 1 tblsp of orange zest. mix it together well.

and then spoon into the pie crust.

3. chill in fridge for about 30 minutes. and then you will have a lovely raw pie to eat and enjoy!  store in fridge.

the verdict: very yummy.  after our photo shoot and sampling, we decided it might be good to also process the pecans in the filling, rather than keeping them whole.  then keep some unchopped to decorate the top. but regardless, this tastes very good.  other fun bonuses: this is vegan! enzyme-packed! nutty! orangey! coconutty! and, not to mention, hip and trendy!

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10 Responses to “my achy “unbakey” heart”

  1. Tester M June 4, 2008 at 10:57 pm #

    This is your best post yet. Kudos, to YOU.

  2. HoneyB June 5, 2008 at 7:41 am #

    And it looks absolutely delicious! I would have never thought of a “raw” pie being good! I may have to give this a try with my own mom so we can see how good it is!

  3. Mom June 5, 2008 at 9:29 pm #

    How about coming back to Atlanta ad trying this with your own Mom? Sounds delicious!!

  4. Kim June 6, 2008 at 6:59 am #

    Lucky you Marblehead! I am heading back home to Old Lyme, CT next week. I am still practicing how to say pecan like a Southerner, which one is it? Great post!

  5. Ann June 6, 2008 at 4:15 pm #

    Mmmmm, looks great!

  6. naomi June 10, 2008 at 3:39 am #

    Looks great, I might just have to try this one.

    x x x

  7. michelle June 10, 2008 at 11:48 am #

    i love that for a foray into raw veganism, you made a pecan pie. that’s my kinda raw vegan.

  8. LindaSalas June 10, 2008 at 11:52 am #

    Thanks for posting this! Raw food is soo yummy and iverse, this pie looks so good, I´m making it soon!

  9. Mary July 14, 2008 at 8:59 pm #

    Ok, I was planning on just totally lurking, but I have to comment. This is such a neat thing to post on! I must admit the whole raw food movement has had me baffled. But your pie makes it seem way WAY more understandable.

  10. Amber Shea January 29, 2009 at 4:38 pm #

    This looks great! I wonder if there’s something else I could use besides an orange though…I’m an orange hater =/ I know, bah. There must be some suitable replacement…

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