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: 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: Conner’s Own Spectacular Granola

Karma is when you discover that the yoga course for which you registered (how silly to think that it was solely in order to learn yoga!) brings you Conner Speigner, a gifted chef from Cleveland, Ohio.  Continue reading



YOUR HEALTHY PLATE: Beautifully Red Cabbage Salad

Welcome to lunch for a week with spicy, crunchy, sour power! When I saw this recipe I knew right away that it had a future in my kitchen! Even still, cabbage is one of those foods that is highly underrated — especially the red kind. But go ahead and make some for you, your gang, and your co-workers! You’ll be very happy you did. Continue reading



2016 Memorial Day Menu

Company’s coming! and I thought it might be nice to share the menu. 🙂

My friends and family inspire me so much every day, and I am grateful beyond words. Chief-cook-and-bottle-washer is making a trip to the grocery store today to gather the necessary provisions. Judith, a fine cook if ever there was one, is bringing her extremely fine baked beans. Lori has a tomato-watermelon salad (feta optional). And there is more, much more. We will raise a toast to the magnificent new garden envisioned and then built by the team of T&J. The new bride and groom will be here. And my parents will celebrate their 60th, yes, sixtieth(!), wedding anniversary. They were actually married (in the middle of the week) on May 30th, 1956, in the years before Memorial Day was moved to Mondays! Continue reading


A Box of Real Food

What to do next when your body still has a strong tendency to store significant amounts of belly fat? This question was put to me twice this week on behalf of two different people. Both eat a nourishing diet rich in whole foods. One runs marathons. And yet… Continue reading


YOUR HEALTHY PLATE: Chocolate Berry Tart

It’s so good to know that there are folks out there who have figured out how to make magnificent desserts like this one, delicious and nutritious, beautiful and filling. It comes straight from Rachel at bakerita.com. Thanks, Rachel! Continue reading


YOUR HEALTHY PLATE: Brown Rice, Carrots & Raisins

Some recipes are just more than the sum of their parts. This is one of those kinds of recipes. Make it in advance if that works better for your schedule, and just plan to save the almond sprinkling ’til it’s party time! Continue reading