YOUR HEALTHY PLATE: Peach Pie

A few years ago, a friend of mine got interested in the raw food movement. When she said it changed her life, I thought to myself, “Okay, lots of people say stuff like that.” But I saw the difference. She became more relaxed, energetic, vibrant. She felt better, and I could see it.

She wanted to introduce me to her new style of cooking, and I was all for it. The opportunity presented itself finally when we both had the good fortune to be invited to attend a picnic in the woods, complete with loops of tiny electric lights, an enormous bonfire, spectacular grilled salmon, great company, children of all ages, and a talented guitar player. Something for everyone. And a raw peach pie, courtesy of my friend. It was really fantastic. Extraordinary even. The fact is that I couldn’t stop thinking about it afterward.

I called her for the recipe, and I share it here so that you can make it for Thanksgiving. If you like.

  1. Measure one cup each of almonds and brazil nuts (both raw), and place in a water-filled jar to soak overnight.
  2. The next day, drain the water, and place the nuts in a food processor with 1/2 cup unsweetened coconut flakes, 1/2 teaspoon vanilla extract, and a scant 1/2 teaspoon of cinnamon.
  3. Process the contents until the consistency of meal, and then add 6-8 pitted dates (Medjoul variety, the finest and sweetest) to make a dough.
  4. Press the dough into a pan to form a crust, and then place in the freezer to firm up while you finish the recipe.
  5. Cut 6-8 peaches into chunks, and mix with 1 teaspoon cinnamon, 1 teaspoon lemon juice (optional), and 1/4 teaspoon grated nutmeg. Note: the less sweet the peaches, the more important it is to include the lemon juice.
  6. Finally, slide the peach mixture into the crust, and refrigerate until it’s time for dessert.

And did I mention how good that pie was? It really was unbelievable. I’m almost embarrassed to say that I went back for a second piece before I’d finished the first. It doesn’t matter whether you’re a raw foodie or a Thanksgiving pie crust traditionalist; I expect that everyone will be blown away by the flavor of this pie.


YOUR HEALTHY PLATE: Sweet Potato Brownies

I’ve heard of black bean brownies before, and I have even made them on occasion, but I had never heard of sweet potato brownies until a couple of weeks ago. This recipe comes from Katherine, a newly arrived co-worker who is committed to good health, running in the sunshine, and preparing delicious, nutritious food. Lucky for us! The amount of sweetness in this recipe makes it perfect for a special dessert, though I wouldn’t hesitate to eat it for breakfast, either.  Continue reading



YOUR HEALTHY PLATE: Cookies!

I hope that everyone is having a wonderful holiday, and that you find yourself surrounded by at least a few simple things to nourish body and soul, like kind people, blankets, hummable music and, of course, good food. Just in case you’re looking for one more cookie recipe, I recommend this one. Enjoy to your heart’s content. Continue reading


YOUR HEALTHY PLATE: Thanksgiving Brownies Times Two!

It’s holiday season! And you’re probably trying to figure out how you’re going to get through them with more success than in years past… Here’s one way. Make these recipes, bring these recipes, serve these recipes. I’m not a fan of self-deprivation. Enjoy everything on the table, and know that these brownies are not only entertaining (like all good desserts), but also nourishing. I LOVE beautiful orange sweet potatoes, rich creamy tahini, thick delicious almond butter, and CHOCOLATE! I’m sure you will find something that you love, too, in the recipes below. Enjoy, and have a happy Thanksgiving! Continue reading


When My Friend Bob Turned His Health Around

A while ago, I ran into my old friend Bob, and I was delighted to see a much slimmer, trimmer, happier-looking guy than I had seen the previous time. He and I had had a conversation about six months earlier, and I had suggested increasing the protein in his breakfast, and switching out the soda for unsweetened iced tea. That’s all. We hadn’t talked since. Continue reading



YOUR HEALTHY PLATE: Hazelnut Spread (Not-tella)

A group of us went out for breakfast this past Sunday morning at one of my favorite spots, a great local place called Cafe Avalaun, and a plate of their heavenly pancakes with “not-tella” arrived at our table in short order. Not nutella, whose first ingredient is sugar and second ingredient is modified palm oil, but not-tella, which the folks at Cafe Avalaun make with real food ingredients, all of which you can find at the grocery store.  Continue reading


YOUR HEALTHY PLATE: Rice Pudding

On the day we were married, almost 36 short years ago, my Aunt Gerda showed up with a bucket of the creamiest, most extraordinary rice pudding I have ever eaten, before or since. We even packed up a small container to take on our honeymoon. You might say that rice pudding holds a special place in my heart and soul. Especially Aunt Gerda’s rice pudding. Continue reading