Oddly, the infamous BEFORE & AFTER photos capture people’s attention. Even mine. Except when it’s me in my own pair of “before & after” photos. It’s so hard to look at my past “self”. Before losing my false body hidden behind an extra 45 pounds. Before conquering my high blood pressure using food, not drugs. Before taming my high cholesterol. Before disciplining my pre-diabetic and high triglyceride state and tempering my chronic allergies, sinus infections, and 4-day migraine headaches. Before restoring my energy levels. Before discovering vibrant health, becoming 100% drug-free and living an active, healthy lifestyle.
So once again here I sit before my computer, biting the bullet, and sharing another painfully personal “before” photo with only one goal in mind. That my photos will start a conversation between you and your inner “self”. They say pictures are worth a thousand stories. I hope that my photos will inspire you to seek your “best” life using the healing power of food as your medicine. I hope you’ll find freedom from food, rather than dependency on drugs and doctors, as I have through a raw and living, uncooked, plant-based, whole foods diet. You can do it!
I LOVE THE DELICIOUSNESS OF (AND EASE OF MAKING) RAW PIES!!!!!! I’m exclaiming that “Stone fruits are in season!”. Living on the Central Coast (CA) these past four years, hanging out at local farm stands and farmer’s markets, and talking with the people who actually grow my food, I’ve gotten a first-class education about locally-grown, seasonal, pesticide-free or organic fruits and veggies.
My raw “Coco-Peachy Raspberry Pie” is super easy to make, embellished with beautiful ripe, sweet, juicy sliced peaches, a blended raspberry pie cream, and topped with a drizzle of coconut nectar. I bet your mouth is watering, right?
RAW RECIPE: Coco-Peachy Raspberry Pie
Ingredients for Crust:
1 cup pecans, dry
1/4 cup coconut flour
1/4 cup coconut palm sugar
1/8 teaspoon Himalayan salt
1/4 cup pitted dates
1/4 cup filtered water
Ingredients for Pie Cream Filling:
3 cups raspberries (or a combination of peaches and raspberries to equal 3 cups)
1/4 cup cashews, soaked for 2 to 4 hours, drained
1 whole vanilla bean, cut into small pieces
1/4 cup coconut nectar
Filtered water, as needed
Ingredients for Topping:
3 cups sliced peaches (2 - 3 peaches, depending on size)
1 - 2 tablespoons coconut nectar
Instructions for the Crust:
Combine the pecans, coconut flour, sugar and salt in a food processor. Pulse until the nuts are finely ground (be careful not to over-process.) Add the dates and pulse until well incorporated. Add the water and pulse until the mixture begins to stick together but is still crumbly. Transfer the pie crust mixture into a 9” pie plate pressing it with your fingers to make a pie crust. Set aside.
(BETSY’S NOTE: I like to dehydrate my pie crust at 105 degrees for 3 - 4 hours. This will help to prevent the crust from soaking up so much of the fruit juices .)
Instructions for the Pie Cream Filling:
Combine the raspberries and soaked cashews, vanilla bean and coconut nectar in a Vita-Mix blender. Add 1 teaspoon of filtered water at a time, if needed, to get a thick cream consistency.
Instructions for Assembly of Pie:
Add 1/2 of the peach slices in the bottom of the pie crust. Pour the blended Pie Cream Filling on top of the peaches in the pie pan and gently using a spatula smooth the cream into spaces to remove any air pockets and level out the filling. Add the remaining peach slices on top of the pie cream filling. Drizzle the peach slices with the coconut nectar. Cover the pie pan tightly with plastic wrap and refrigerate for at least 2 hours before serving.
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED PLANT-BASED INGREDIENTS WHENEVER POSSIBLE!
Photo Credit: Betsy Asmus
Recipe Credit: Inspired by a recipe in Amber Shea Crawley’s “Practically Raw Desserts” book , Vanilla Bean Peach Cobbler, page 140.