Seasons Greetings !
I decided this year would be a great time to release my “secret” holiday recipes that has been requested every year by people that know me well. (It is highly unlikely that you will find recipes like these anywhere else.)
These recipes are most loved not only for their taste, but for how healthy their ingredients are. Guests have told me their body “thanks” them for eating these dishes!
This is an “I can’t believe it’s not cooked!” recipe that will wow your family and friends. Raw carrots replace pumpkin and give it a natural sweetness that compliments the pumpkin spices.
—– Please do NOT tell anyone that the pie isn’t pumpkin until they taste it!
I decided I really needed to share these often requested recipes now, because I don’t know if I will be alive next year. (Another story I will share in part 2 of today’s message, for those who don’t know.)
…Now each day is more precious to me than the last.
This phrase rings so true for me:
“Unhappiness is the hunger to get.”
“Happiness is the hunger to give.”
I hope you try these recipes before your next dinner party, so you will be ready to replicate the recipes when the day comes to share these delightful dishes. It would make me very happy to know that you challenged your culinary skills and enjoyed what I’m sharing today.
Also, I would LOVE to know about your beloved holiday traditions, so I can share in your joy, or be inspired for my celebrations during the holiday season. — Just send me a few lines while you are thinking of your traditions… and we can enjoy a little story later!
Wishing you love, peace and much happiness,
Kimberly (~* KC)
RECIPE INSTRUCTIONS
Below are instructions for making a raw pumpkin pie and a raw cranberry sauce. The sauce is wicked easy and fast, while the pie is a true labor of love, that gets easier with practice.
For tools, you will want a food processor and a Vitamix Blender. It will be very hard to make a good pie without these tools. In pinch you can make the sauce by hand chopping the ingredients. If you’ve got a food processor, you can put this together and be out the door in 5 minutes!
The pie is best made the morning of or the day before the event to be sure the pie will be set when serving. If you prepare much further in advance than this, there is a risk that the moisture can start seeping from the carrots into the crust. (I screwed up this year and made it without enough time to gel properly.)
CASHEW CREAM FOR LATTICE (PREP)
This is an optional step, but is nice if you have time. If making cashew cream, now is a good time to start soaking your cashews in water (1 cup) to mix into a cream in about 2-3 hours or more. If you are planning to share the pie the following day, then I’d wait to do this step.
PUMPKIN SPICE
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
Mix this up and set aside to use when you do the pie mix. I suggest making extra if you know you will be using it again soon.
“GRAHAM” CRUST (Makes one 9 inch crust)
- 2 cup raw walnuts (un-soaked)
- 1/2 cup unsweetened shredded dried coconut *
- 1/2 cup whole cane sugar
- 1/2 cup raisins
- 8 pitted medjool dates
- A very generous pinch of salt
Doubling the recipe so you can have an extra crust ready for pie making would be a GREAT idea, if you have the ingredients and time.
It is essential to make your pie crusts BEFORE you make the filling. Because once you make the “secret” filling, it will start gelling as it cools in about 5+ minutes.
Place the walnuts, coconut, sugar and salt in a food processor fitted with an “S” blade. —– DO NOT ADD RAISINS AND DATES YET! (I’ve done that more than once.) Process until finely ground.
Add the raisins and dates and PULSE until the mixture begins to stick together. Do NOT over-process!
To test if it sticks together, pinch it with your fingers and see if mix remains vertical.
Slow down for this next part. If you rush it, your crust will not hold together, making the whole pumpkin pie illusion less believable.
To distribute the crust around the pan, make small balls and evenly distribute it around the pan. Then press and flatten. The goal is to create a 1/4 inch thick crust as uniform as possible.
Then with remaining mix, roll into elongated balls and gently push some of the crumbs up the sides of the pan to the rim.
To finish, press to consolidate the crust wall along the pan’s top side. Be especially firm where the bottom of the pan joins the sides because this is where it most often falls apart. (Serve carefully with the correct tool. See below for more details.)
Crust can be made ahead of time. Crust will keep for 1 month in the refrigerator and 3 months in the freezer. The crust doesn’t need to be thawed before using.
* Note that some people are allergic to coconut, so put a note next to your pie at a mixer or check with your planned guests to see if this is an issue. This is a preferred ingredient, but you can substitute more walnuts or pecans. And if necessary use more dates.
“PUMPKIN” PIE
- 2 pie shells
- 3/4 cup water for agar mix
- 2 tsp agar flakes
- 2 cups sliced carrots
- 3/4 cup water for blender mix
- 1/4 cup whole cane sugar or coconut sugar
- 1/4 cup maple syrup or dark agave syrup
- 2 tsp pumpkin pie spice (see recipe below)
- 1 tsp freshly squeeze lemon juice
- 1/4 tsp salt
- 1/2 cup mashed avocado (about 1 avocado)
———————-Starting Agar Mix
Agar is a seaweed that works as an effective gelling agent in place of eggs and similar cooking techniques. It is similar to soy lecithin or Irish moss. You can find it on-line or in high quality grocery stores. A bag is $12 and lasted me 3 years and many pies.
Before starting, get all your ingredients organized because once you mix the agar flakes you will have 5+ minutes before it sets. (If it gels before you are ready, then you will need to make a new batch.)
Place 3/4 cup of the water and 2 tsp of agar flakes in a small saucepan on the stove. Let soak for 5-10 minutes BEFORE HEATING.
Usually I will then make the carrot mix while the agar is soaking.
———————–Make the Carrot Mix
To obtain 2 cups of carrots, I slice them up in a food processor and then measure out. Next, I switch the blade to an “S” blade, or EVEN BETTER, if you have a VITAMIX, use THIS!
Place the carrots, sugar, maple syrup, pumpkin pie spice, lemon juice, salt and remaining 3/4 cup water in a blender and process until VERY smooth.
Stop occasionally and scrape down the sides of the blender jaw with a rubber spatula. (You seriously CANNOT over-blend this… The smoother those carrots are, the better!)
———————-Make the Agar and Prepare for Final Mix
Next, bring Agar to a boil, lower the heat, and SIMMER for 5 minutes, whisking occasionally.
While simmering
1) Make room in your fridge for the pie(s) to cool.
2) Measure the avocado and place in the blender.
When done simmering, remove from the heat and let the agar cool slightly. Placing the agar in an ice cold water bath afterwards can help reduce prep time. (Don’t go multi-tasking or you will blow this step!)
(I’ll add a picture of this later.)
When the agar mixture show signs of gelling, place in the blender and process until smooth, but not over-mixed. (There should not be any small flecks of avocado in it.)
PROMPTLY pour the mixture into the already prepared crust, spreading it evenly with a small offset spatula. I also wiggle the filling to coax out air bubbles and help the filling smooth out.
Chill in the refrigerator for at least 2 hours before serving or adding cashew creme. Preferably longer.
If covering with plastic wrap be careful not to let it settle onto the pie. The pie will keep up to 5 days, but is best enjoyed same or next day. (As time goes on the water will seep out of the pie and moisten the crust.)
CASHEW CREME FOR LATTICE (optional)
- 1 cup cashews (soaked 2-3 hours)
- 1/4 cup agave
- 1/2 cup water (amount added as needed)
- 1 tsp vanilla
Mix these ingredients in blender until creamy. Then place in a plastic bag. Cut a small hole in the corner of the bag and squeeze onto the pie in a lattice pattern. (Test your technique on a dinner plate, then spatula the mix back into your bag, if needed.)
(Will add pictures of this later.)
TIPS FOR SERVING PIE
We’ve all served pie that couldn’t be extracted nicely. Hope this video helps you understand why. Also I found this link if you really like geeking out on kitchen tools. And… when making that first slice, slice a second serving before lifting the first one. The extra cut line helps with a little give to avoid making a pie pile.
CRANBERRY ORANGE RELISH
- 4 cups fresh cranberries (usually 1 package)
- 1/2 cup raw cane sugar
- 2 tsp orange zest
- 1 orange, peeled and sectioned (or more)
- 1 tsp grated ginger (or more)
- 1 tsp ground psyllium husk (add more if needed, or drink the juice!)
- Sometimes I add walnuts or persimmon chunks
Place the cranberries, raw cane sugar, orange zest, orange segments, psyllium, and ginger in a food processor and process until the mixture is chopped, but still has some texture.
You can skip the psyllium if you don’t have it, but it helps pull the water out of the mix, so it will be a little thicker.
Chill for at least 30 minutes before serving. Store in a sealed container in the refrigerator. It will keep up to 2 weeks.
Please share with me your beloved holiday traditions so I can share in your joy, or be inspired for my celebrations during the holiday season. (email)
Thanks for visiting! ~* KC