Freedom's Raw Recipes

Friday, September 29, 2006

Tropical Chocolate Ice-Cream Pie
Oh this is so good, you (and any lucky people you share it with) won't believe it is raw and vegan! It tastes so decadent and rich but is actually good for you!

For the filling -
1 small-medium black sapote (chocolate pudding fruit)
1 medium banana, broken into chunks and frozen
1 tbsp raw carob powder
1/4 cup paw paw (papaya) flesh, chopped
For the crust -
1 large dried fig
1 medjool date
1/2 cup almonds, soaked overnight then dehydrated for 8 hours (you don't need to do this but it makes them easier to digest and better for you, plus I think they taste better)
young or mature coconut water (could substitute orange juice or water)

For the filling - put the chunks of banana in a food processor and process until they resemble a smooth cream. This will take a while and if your food processor starts heating up you might have to let it rest ocassionally. First the banana will go all crumbly and weird, but eventually you will get an amazing cream, honest! When you do, add the black sapote, (scoop the flesh out of the skin and remove the seeds as you come to them) paw paw and carob powder. Process until the mixture is thick brown and chocoalte pudding-y, stopping to scrape down your processor is necessary. Place this is your prepared crust (see below) and either enjoy immediately (the best) or store in the fridge or freezer for laster consumption. (If you put it in the freezer, get it out at least half an hour before you want to eat it).

For the crust - chop the almonds in a food processor until in the smallest chunks you can get (if you have a really good foos processor you will eventually get something resembling flour - stop before this happens!) Then chop the fig and date roughly and add to the processor, processing until they are fully chopped and you have a moist mixture which holds together slightly when pressed. Depending how moist your dried fruit was you may not need any liquid - if the mixture is still a little dry, add liquid sparingly and process until it is just 'shapeable.' Press the mixture into the base of two small individual serving bowls or one large pie pan or similar. Refrigerate overnight before adding the filling.

Now, the filling serves three (me,my mum and my dad) but my mum can't eat nuts, so the crust only serves two. You'll have to figure it out for yourself if you want to serve the same amount of people with both - this was so tasty I didn't want to tamper with the amounts!

Sunday, September 24, 2006

ABC Soup
This is like alphabet soup but only the first three letters... and a zillion times better tasting! And there's two Cs not one. Okay so maybe it's not that much like alphabet soup. But make it anyway!

1 medium carrot
1 large rib of celery (with leaves!)
about 1/2 a small beetroot
about 1/3 of a medium avocado
1 tbsp finely chopped parsley
1 spring onion chopped

Chop the carrot and beetroot and push them through a juicer, then push the celery through too - this should leave you with about 100ml of juice, so if you don't have this much add a little more of whichever veggie you would like. Pour the juice into a food processor and add the avocado, then process until it is the most beautiful smooth creamy consistency - add more avocado if its not creamy enough. Pour into a bowl, sprinkle the parsley in the middle and drop the slices of spring onion around the outside. This makes for stunning presentation, but make sure to mix all the parsley and spring onion through as you eat, cos it tastes great!