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.
- Measure one cup each of almonds and brazil nuts (both raw), and place in a water-filled jar to soak overnight.
- 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.
- 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.
- Press the dough into a pan to form a crust, and then place in the freezer to firm up while you finish the recipe.
- 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.
- 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.
If you haven’t already figured it out, I’m starting to post recipes to get your collection started for the upcoming holidays. And if you didn’t already know, I LOVE!LOVE!LOVE Brussels sprouts. This one is a gorgeous mix of Brassica (the major vegetable family to which Brussels sprouts belong), grapes (for a bit of tart sweetness), and pumpkin seeds (because, well, you know). Think of me when you make these. Continue reading
Any day now, our kitchen counters will be covered in pumpkins and onions, and this week I have two simply extraordinary recipes for you to try. Both make a meal very special: if you’d like to test them in the next few weeks for any upcoming fall celebrations, go for it. Also, although it’s not essential, if you have time to make the onions the day before, then I highly recommend it. As fabulous as they taste on day one, they taste even better the next day! Continue reading
Here’s one of my all-time favorite posts, reposted from July 4, 2010:
It’s the fourth of July today, and my sibs and I have converged on the family home for the great annual bash. On and off since yesterday evening, five strapping grandsons have been carrying cartons of beer, wine, soda, water, and iced tea up to the deck, where great drums of ice stand ready to receive them all. Continue reading
Looking for something cool to serve in small, elegant glasses on a warm evening? This lovely mix of fruits, almond and chocolate will make your heart sing and your eyes flutter. Promise. Continue reading
Once again, my dear friend and talented cook Judith has outdone herself. Potato kugel (loosely translated as “pudding,” but much more Yorkshire than chocolate) was a mainstay of my childhood. Last weekend she completely surprised (!) me, creating her own version of this recipe that is so familiar and dear to me, and which I grew up eating on so many holidays and other special occasions. My Grandma Rosie had her own special way of making potato kugel; she taught my mom to make it, and that’s how I learned. Grandma Rosie’s version would have you heating the oil in a square glass Pyrex pan in the oven, carefully pouring the potato batter directly into the hot pan with spitting hot olive oil, and then sprinkling a little more oil on top prior to cooking it, but Judith’s version gives you a little more control over the crust. Continue reading
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
Something about winter cries Vitamin C(!), and I’m pretty sure that C stands for citrus. Oranges, tangerines, lemons, grapefruit, kumquats, pomelos, tangelos, clementines, mandarins, and navels all start to call my name ’round about now, and here’s a great way to get some more! This simple recipe is a great choice, whether for company or a Sunday dinner at the end of a busy weekend, and it serves four easily. You’ll be happy to have this recipe up your sleeve when you need it. Continue reading
Looking for something special to share with a group of friends this holiday season? Here’s your answer! Chickpeas are amazingly delicious, nutritious, and full of flavor, and you can double down on all those descriptions when you add some creamy, nutty tahini, umami-rich miso, and bright lemon juice, along with some powerful sriracha! Now that’s a recipe guaranteed to satisfy all your tastebuds! Continue reading
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