Monday, October 11, 2010

Thanksgiving Sweet Tooth


This weekend it's Canadian thanksgiving - the perfect time to share a few Autumn dessert recipes with you.

First though, I want to thank each and every one of you who commented on my last post. I appreciate all the kindness and support more than you can imagine, and I feel as though this love is reverberating out to everyone else who is in a similar situation right now. I'll be giving an update soon and answering the questions I've received.

These recipes reflect my new ways of eating. I've started playing with both raw and cooked desserts that use raw butter, eggs, minimal nuts, and are moderate-low in sweeteners. Some of the recipes have two parts, one of which might be cooked and the other raw, one part vegan and the other not. Being a trained chef I'm familiar with the world of white flour, sugar, eggs, etc - but working with what seems like limited ingredients these days, I'm still in the beginning stages of finding my way.

Unfortunately as of tomorrow (after having my vegan pumpkin pie for thanksgiving dinner this evening which I'll post the recipe for in the coming days), I'll be cutting sugar from my diet for the next while, except for an apple here and there. Not easy, but something I must do.

Apple Zucchini Crumble
Raw or Cooked


This crumble works well either cooked or raw. I've made it a few times and baked the filling, but kept the topping raw. If you want the keep the filling raw, I suggest allowing it to marinate for a few hours, or as long as overnight which will slightly soften the apples and zucchini. If you want to keep it strictly vegan, try substituting the raw butter for coconut butter (not oil, butter).

Why BUTTER? Raw butter is a highly nutritious food. Read all about it's benefits HERE, and HERE.


Crumble Topping:

1 1/2 cups shredded coconut
1 1/4 cups macadamia nuts
1/2 cup chopped, dried figs
1/4 cup raw butter, cubed
2 tablespoons coconut crystal sugar
1 teaspoon cinnamon
1/4 teaspoon himalayan salt
Pinch freshly ground nutmeg

Grind all the topping ingredients, except for the butter, in a food processor. 
Add the cubed butter and pulse into a crumbly mixture. 
Set aside.

Filling:

5 large apples, peeled and thinly sliced
1 1/2 cups sliced zucchini
4 dried figs, chopped
1 tablespoon lemon juice
1 tablespoon coconut sugar
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Pinch of himalayan salt

Optional: Preheat the oven to 375 F.
Toss all filling ingredients together.
Spread into the bottom of a 9 x 9" or 9x13" (for a thin layer) baking pan.
Bake the filling (not the topping) for 20-25 minutes, or until the mixture is slightly soft.
Sprinkle the topping over the filling and serve... with a side of raw vanilla ice cream if possible :)

Crustless Sweet Potato Custard Pie
Cooked


Baked pie filling - without the crust! Try this with yams, sweet potato, or any winter squash. I've used coconut sugar and stevia which are 2 great low glycemic sweeteners. Top it with a dollop of raw goat yogurt (as I did), or coconut whipped cream.

2 cups packed, cooked sweet potatoes (or try butternut squash)
(Baked in a 400F oven until soft)
4 eggs
6 tablespoons coconut crystals
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon himalayan salt
4 drops stevia

Preheat the oven to 375 F.
Blend all ingredients in a blender until smooth and creamy.
Lightly oil 6 ramekins with melted coconut oil.
Pour the mixture into the ramekins and bake for 20-25 minutes.

Apple Squash/Pumpkin Butter
Cooked Vegan


A thick, creamy, sweet spread that I enjoy on apple slices, or by the spoonful like pudding! I also like to keep the nutritious skin on, as it blends easily once baked.

3 medium apples
2 cups packed, cooked kabocha squash - or try with pumpkin!
(Any other squash will do)
1/4 cup maple syrup
10 drops stevia
1 tablespoon mesquite (optional)
2 teaspoons cinnamon
2 teaspoons pure vanilla extract
1/4 teaspoon salt


Preheat an oven to 375F.
Core and half the apples. Bake in the oven for 20 minutes. Cool.
Quarter and bake the squash until soft, 30-40 minutes. Cool.
Blend all ingredients (including the apple skins) in a food processor or blender until smooth.

Carrot Apple Cake
Cooked


Here I've played with using ground coconut as the flour. This cake is super moist from the apple, carrot, and coconut oil. Layer sliced mini cakes with coconut whipped cream.

1/2 cup melted coconut oil
1/2 cup maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
1 1/3 cup ground, dried coconut, lightly packed*
1 cup grated carrot
2/3 cup packed grated apple

Preheat the oven to 350F
In a blender, combine the first seven ingredients until smooth.
Transfer the mixture to a bowl and mix in the coconut, apple, and carrot.
Pour the mixture into muffin cups (regular sized, mini, or large), or mini spring form pans.
Bake the cakes for 20-30 minutes depending on the size of mold.

*Grind shredded coconut in a high speed blender.


Coconut Whipped Cream
Raw

I've gone really light on the nuts here, and kept it high in coconut. A few drops of stevia allow for less sweetener. Add a few pinches of ground ginger or fresh ginger juice, and cinnamon for a nice kick!

2/3 cup packed young coconut pulp
1/2 cup coconut water
1/4 cup macadamia nuts
2 tablespoons coconut nectar or maple syrup
2 drops stevia
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
Pinch of salt
1/2 cup melted coconut oil

Blend all but the coconut oil, until smooth and creamy.
Add the oil and blend to combine.
Chill the mixture for at least 6 hours or until it firms.


I hope you've all had a wonderful thanksgiving weekend too! 

30 comments:

kelli said...

happy thanksgiving, heathy!

everything looks divine. i love the idea of apple squash butter and your photos are a feast for the eyes!

so happy you're back in the kitchie!xo

Anonymous said...

Heather, I love to email you. Honestly, I feel that I relate to a lot of what you are talking about with the food and health. But I really don't think I can mentally do it like you are. I can't see myself giving up a lot of sugar (as in fruit). And I can't find ANY raw milk products. So I eat Liberte greek yogurt and some other yogurts and regular goat cheese. Do you have any thoughts? If I can email you via some address that would be lovely. I've been through the ringer for a long while now and seeking something!

Jenny said...

I love the new recipes! I've been following your (& Carmela's) blogs for a few years, although I cannot eat many raw foods without the inside of my mouth and throat itching like crazy. I'm wondering if you can help with a recipe that I tried a few years back and can't find. It's baked. And it has eggs.
The gist is a really light, almost souffle -like chocolate cake. It has grated apples & carrots, ground almonds, cocoa, and stiff egg whites. Cinnamon? Although I am confident in the kitchen, this isn't a recipe that I can figure out so easily on my own, and I would love your help - even if it's just some basic ratios!

Kat said...

I'm curious, where do you get raw butter? I assume you have a secret farm source, because even if you make your own from organic cream (as one of your links said), it's still pasteurized.

The Raw Butterfly said...

Happy Thanksgiving Heather!

The food looks amazing! Cooked or raw, I still wish you were my neighbour...! ;) xxx

Anonymous said...

So glad to have some new recipes! These look awesome. Your new food approach reminds me of Becky Mauldin's cookbook, 'Recipes for Life' as well as 'Nourishing Traditions' by Sally Fallon. Good stuff!!

Ashley Craft said...

Happy Thanksgiving! Your recipes and photos all look amazing!! (As usual!)

Lisa Marie Lindenschmidt said...

Thank you for these new recipes! I'm making a pumpkin version of the crustless custard pie right now for my kid for breakfast! Please keep these more conscientiously-developed, gluten-free recipes coming!

Much love and luck to you,
Lisa Marie
Owner, Rite Chocolate

eatlivebewell said...

Recipes look great. As someone who went vegetarian to raw vegan to now vegan, I'm going to have to play with ways to get around the butter & egg ingredients, but I'll try.

Glad you are batch in the kitch!

Carolyn
http://eatlivebewell.wordpress.com

Lauren said...

Happy Thanksgiving! I might have to veganize some of these recipes! :) If I am not in labor by the time our Thanksgiving comes! :)

Mel said...

I find it amusing that in most state of the USA unpasturised milk is illegal (or so I'm told) yet Apartame, cigarettes still roam free.

P.S So I can make that lovely looking dessert..what is coconut crystals?

Cheers.

Mel said...

I find it amusing that in most state of the USA unpasturised milk is illegal (or so I'm told) yet Apartame, cigarettes still roam free.

P.S So I can make that lovely looking dessert..what is coconut crystals?

Cheers.

Heather Pace said...

Thank you guys :)

Anonymous - you can email me: heather@sweetlyraw.com

Jenny... hmm, really not sure what dessert you're talking about, and I'm not eating cacao these days so unfortunately I can't experiment for you.

Kat - you can get raw butter at Organic Pastures. They have amazing products, and they ship. http://www.organicpastures.com/

Megan said...

Yes yes yes to the raw butter links! I've loved following your blog, and now I'm even more excited to see what you come up with. Thanks for the great recipes, they will be going on my to-bake list for the week!

Beth said...

Looks like you had quite the plethora of desserts for thanksgiving.
I did a gluten-free apple crisp, but would have loved to have made any of the recipes you have just posted - too bad I didn't check your blog earlier.
I will have to keep the recipes and try them out before Christmas :)

Pure2raw Twins said...

YUM YUM YUM

Everything looks great! You are great at making delicious recipes :) Even with new ingredients!!

Happy thanksgiving to you beautiful lady!

Leslie said...

Heather,
I love reading your blog, but this is my first post. I'll be making your yam custard pie tonight! I have a yam and a squash that I was trying to figure out what to do with. Thanks for the great idea.

Veronika said...

These recipes look great! If you want to post the savory stuff you're eating, that could be helpful too. I'm so glad you post a little for everybody and include ways to substitute ingredients.

As long as it's gluten free (free of all processed flour is even better), I'm happy! Well, I do prefer vegan stuff too, but those ingredients are relatively easy to replace.

I'm on a raw vegan cleanse right now, so we'll see what I incorporate back into my diet later on.

Anonymous said...

Wow, these recipes are wonderful.
I love that you've used stevia aswell.
I'm like you, Ive started incorporating animal products and feel much better.
Cant wait for more!

Anderburf said...

These all look wonderful! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try it out in some of these recipes in preparation for my holiday meal plans. Thanks for the inspiration!

Ela said...

Heather -

- I've been behind on your blog and just caught your last post about animal products, etc. I want to give you my awe and admiration for how brave you are to share all this, especially given your high profile and 'poster child' status.

When I lived in Hawaii, in a homesteading/living off the land-type community, I couldn't even tell you how many ex-raw-vegans there were. It was astonishing, since you'd think that it was raw vegan paradise there, with all the fruit, or the avos and coconuts... Aajonus and the primal diet had many adherents too.

I had to quit my high-fruit, low-fat diet there, when I broke my arm and got staph at the same time. At that time, I started raw eggs and it made a huge difference to me - I built muscle and strength for the first time maybe ever. I then tried animal products - first raw, then cooked. Goat dairy seemed to work well, cow didn't, and regular pasteurized cow dairy's a disaster for me.

But funnily enough, my thyroid (which was on the fritz anyway) and adrenals finally really crashed when I'd been eating the cooked meat etc, and I gradually went back to mostly raw and vegan, with lots of superfoods and algae, and very low sugar!

It's fascinating how the journeys vary. But I'll never forget how much more compassionate and spiritually connected I felt after starting to eat animal products - more so than I'd ever been as a vegan. I sometimes feel a little churlish not eating animal products now, since we live up in Alaska and my husband loves to hunt and fish.

I don't know if you've seen on my blog, but I've been on a long-ish term mission to figure out how to create really _good_ raw vegan desserts with no sugar (just using stevia and xylitol - thinking of trying out yacon and coconut stuff) - I'm so excited that your dessert-genius mind is on the low-/no-sugar bandwagon! Would love to stay connected with you on this.

With love and respect,
Ela

Ela said...
This comment has been removed by the author.
Shayla said...

The direction your recipes are taking is exciting. These look wonderful. Before I couldn't handle so many nuts and I think your new desserts will be easier to digest for that. I also have adrenal fatigue and have had challenges getting enough easy to digest protein for my needs. Thank you for your heartfelt and honest story. There are many of us who can relate to it.

RawRawRawGal said...

I love your blog!!

Eva said...

Beautiful as always! I could EAT THE SCREEN!

:-)

beeskneeskitchen said...

Your photograpy is very lovely. It makes the food look so much more delicious!

Jason said...

These recipes look truly amazing! You always come up with most creative ideas!

tooth filling said...

I just had a tooth filling and so I am advised not to eat sweets right away. But upon seeing your yummy desserts, I can't help but crave for one!

debbiedoesraw aka grass fed momma said...

I love how you make low glycemic lemonade from your Life Lemons!!!!!!
xoxoxo
deb

Mandy said...

The pictures of the food and the recipes look so... I can't even describe it. See, I'm a sweet tooth and I can't help drooling over those sweets. Yum!