Chef Johan's Raw & Tasty
Personal Raw Chef, and Raw Food Classes in Houston, Texas.
November 22nd, 2010 | 
Author: 
Ingredients
| 1 cup raw macadamia nuts 1 cup organic raisins 2 avocados, peeled and seeded 1 cup raw honey (you could use dates if you’re vegan) 1 vanilla bean (soak for an hour or so if it’s dried) 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon grated fresh or frozen ginger 1/2 teaspoon sea salt 1 cup water 4 cups (960 ml) raw pumpkin, peeled 4-8 tablespoons ground psyllium husks Pie shell of choice |
Directions
Soak the macadamia nuts in water overnight. Drain and rinse a few times.
Soak the raisins in water for 1-2 hours – no longer! We just want to soften them slightly.
Combine all ingredients in a blender except pumpkin and psyllium husks. I have an eight-cup Vita-Mix – which is pretty big – and I had to do this in two batches. Blend until the mixture is perfectly smooth.
Now is a good time to add the pumpkin. Blend until smooth.
Most blenders will not be able to handle blending in the psyllium husks at this point, so transfer the filling to a bowl and whip in the psyllium by hand. Once the psyllium is well combined, quickly pour into the pie shell. Refrigerate for a few hours until stiff; overnight if possible.
Posted in Dessert, Holiday Recipes, Raw Food Recipes | 
Tags: changing to a raw food diet, diet, free raw food recipes, raw diet, Raw diet recipes, Raw food cookbook, raw food cookbooks, Raw food diet, Raw food recipe, Raw food recipes, Raw Holiday Recipes, Raw Pumpkin Pie, raw recipes, Raw Thanksgiving Recipes | 
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Ingredients:
1 1/2 cups raw cashews
1/2 cup pine nuts
1 cup peeld and cubed zucchini
1 1/2 Tbsp fresh oregano leaves or 1 tsp oregano powder
1/4 cup extra virgin olive oil
1/2 tsp Celtic sea salt
2 cloves of garlic
1 1/2 Tbsp fresh squeezed lemon juice
2 1/2 cups water
2 scallions, finely chopped
9 baby portobella mushrooms
Instructions:
Place all the ingredients, except the scallions and 3 of the mushrooms into a high powered blender and blend until very smooth and creamy. Slice the 3 remaining mushrooms very thin and mix them into the soup by hand. Garnish with chopped scallions.