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: Celebration Brussels Sprouts

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


A New Cookbook called Love Thy Legumes!

Dear readers,

I just finished reading a new cookbook called LOVE THY LEGUMES, and it was great! It’s an educational cookbook by public health nutritionist, Sonali Suratkar. Lucky for us, Sonali is passionate about cooking and nutrition education. Continue reading


YOUR HEALTHY PLATE: Hugs (Lentils) and Kisses (Carrots)

Bring a platterful of this amazingly delicious recipe to the table, full to the brim with tiny round hugs (lentils), and cross-hatched X’s (carrots), and share the love all around. Everyone will be so glad you did. You can serve it warm, or at room temperature. It’s great either way. Continue reading


YOUR HEALTHY PLATE: Lovely, Lovely Legumes

Many years ago, my then-vegetarian sister had a boyfriend whose mother served her “bean loaf” on her first visit to their home. Its dreadful and unappetizing name was nothing like its fabulous flavor. So we renamed it “chickpea pie,” and it ended up sticking around for much longer than the vegetarianism. And the boyfriend. Continue reading


YOUR HEALTHY PLATE: Recipes to Watch the Leaves Fall By

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


YOUR HEALTHY PLATE: Bamboo Rice Salad

Last week, my friend Conner brought me a container of bamboo rice, a short-grain white rice infused with chlorophyll-rich bamboo shoots to turn the rice the color of pale green jade. I had never tasted bamboo rice before, and I wanted to prepare it in a way that decreases the rate of absorption, reducing the glycemic index as it were, so as to decrease the height of the sugar spike that it might cause. Though bamboo rice is not a whole-grain product, the chlorophyll provides a different type of benefit. Continue reading



YOUR HEALTHY PLATE: Rustic Chicken

Any minute now the tomatoes are going to begin ripening and our counters will be absolutely covered in all kinds of tomatoes, big and small, yellow and red, green and orange! If you are looking for a special recipe to use them, you’ve come to the right place! One thing that I love about this recipe is that you can do the prep work earlier in the day, set it up in no time flat, and then pull it out of the oven in time for a lovely, sunset dinner. This dish makes a great visual impression, yes, but the slow cooking process caramelizes everything to impress your taste buds just as thoroughly. Bon appetit. Continue reading


YOUR HEALTHY PLATE: Creamy Dreamy Hummus

Did you know that chickpeas are a bean? And that edamame, lentils and peanuts are also members of the legume family? It’s not just kidney beans and black beans you’re after, it’s all of them! Remember that variety is an independent value when it comes to nourishing yourself. What’s the best bean? One you haven’t eaten for a while. Continue reading