Chocolate Avocado Dream Pie!

I am sure glad this recipe is a little messy. Cleaning the blender with a mini spatula was a great idea until I delved into the depths of the Vita-mix with my fingers and then proceeded to lick them clean! Well, the title says it all! This pie is a dream come true! Loaded with omegas, a slice of this will have you dancing around singing in your living room, spatula as microphone (at least that’s what happened to me). With a raw crust of walnuts and dates, you will taste perfect harmony with a little kick from the Cayenne.  In ancient times, walnuts were considered the symbol of intellect. What do they look like? A brain! They are rich in omega 3 fatty acids which lower cholesterol and act as an anti-inflammatory. They are full of phytochemicals which provide us antioxidants to help eliminate free radicals (those pesky buggers who steal electrons from your healthy cells). And who doesn’t just love avocados? They are such a treat when presented in a sweet concoction of whipped chocolate goodness.  Let your inner child sing high and low to the mountains for this one!

the raw crust:

1 cup walnuts (previously soaked and dehydrated)
1/2 cup soaked dates
1/3 cup of shredded coconut
A tablespoon of coconut oil
a pinch of cayenne pepper
a dash of mineral rich sea salt

Blend the crust ingredients in a high speed blender or food processor. Press date and nut mixture into the pie plate with clean hands then cover and place in refrigerator while you prepare the filling.

the filling:

1 large ripe avocados
1/2 cup Raw Cacao Powder
1/2 tablespoon of Spirilina
2 tablesoons Coconut Butter
1/2 cup Agave Syrup
or Maple Syrup (not raw but used in raw food cooking)
1 teaspoon lemon juice
1 teaspoon vanilla extract
a pinch of sea salt

1 tablespoon irish moss *

1 cup of water as needed

will also need:
sliced seasonal fruit

Seed and scoop out avocado into the food processor. Add the rest of the ingredients and blend until smooth, adding water as needed. Spoon avocado mixture onto the crust and spread it evenly. Pour into crust, then chill in the refrigerator for 30 minutes to an hour before serving. Garnish with seasonal fresh fruit.
Pachavega Living Foods Education

marinated beet medallion and avocado skewers

Beets are the most intense vegetable. They stain everything!! I’ve even held a beet between my lips for a pair of rouge kissables, au natural (more than once). They are dominating and transform any dish into a red-purple medley of love. The crisp beet medallions in these vegan, gluten-free skewers meld so nicely with the smooth texture of the bite-sized avocados and crunch of red onion (which after a few hours are all a little red themselves).

the marinade
a drizzle of extra-virgin olive oil
the squeeze of half a lemon
1 small clove garlic, minced
a small pinch of finely grated lemon zest
about a tablespoon of nutritional yeast
a spoonful of miso paste
a dash of smoked paprika and black pepper
the skewers
beet medallions – fresh peeled beets, sliced as thin as you can… if you have a mandolin, use here!
avocado  – bite-sized
red onion
small cherry tomatoes, halved
red bell pepper

Skewer the bite-sized veg, alternating as yo go and place in a shallow dish.(…I like to put the avocado pieces next to the red onion…)

Whisk the marinade ingredients in a bowl, pour over the skewers and put them in the fridge. Make the skewers at least four hours before you want to eat them so the marinade can soak up the deliciousness!
Pachavega Living Foods Education