Cooking Raw Latest Episode

Cooking Raw - Program #205

Videos are uploaded within five business days

Bookmark and Share

Episode Description

[Original Airdate: July 14, 2012]

Certified Raw Chef Caroline Carter and her daughter Shenita Ray offer a tasty alternative to the American desserts by using apples, pears, oranges and a medley of sweet spices. They top it off with a delicious and nutritious nut crumble featuring walnuts, served with a dairy-free cashew coconut vanilla ice cream. (5 of 13)


Guest Info

Segment #1
Raw Apple & Pear Pie



Segment #2
Cashew Coconut Vanilla Ice-Cream



Recipes

Raw Apple & Pear Pie

Crumble – Topping & “crust”

  • 2 C walnuts
  • 1½ C pitted medjool dates
  • ½ C coconut chips
  • ½ C whole oats (optional)
  • Pinch sea salt
  • 2T cocoa (optional)

Directions

  1. Place ingredients in food processor, pulse until slightly sticky, moist and crumbly.
  2. Use as a topping over filling or press into a crust in a ramekin or comparable bowl.
  3. Spoon filling (recipe follows) into crust and sprinkle crumble on top.

Filling:

  • 5 C shredded apples
  • 2 C pears
  • 1 orange
  • 1 C raisins – soaked in water
  • 3 t chia ground
  • 1½ t cinnamon powder (or to taste)
  • ½ t nutmeg powder (or to taste)
  • Juice of 1 lime
  • Pinch sea salt

Directions

  1. Core & shred apples; remove ½ of the shredded apples & place in bowl w/lime juice. Shred pears in food processor with the remaining shredded apples. Remove shredder & insert S blade.
  2. Add remaining ingredients and process until smooth.
  3. Pour mixture into the bowl of shredded apples which you previously set aside and mix well.
  4. Spoon into ramekins atop pressed crust and top with crumble – enjoy immediately or chill in refrigerator for 2-4 hours – or dehydrate for an hour and enjoy.

Cashew Coconut Vanilla Ice-Cream

Ingredients

  • 2 C cashews (previously soaked in water)
  • 2 baby young coconuts (meat and water)
  • 1 C shredded coconut
  • Ό C coconut oil (optional)
  • 1 T vanilla extract
  • 1 C chia seeds
  • Pinch sea salt

Directions

  1. Soak cashews overnight w/pinch of sea salt – rinse well and place in blender.
  2. Add coconut meat & 2 cups of coconut water – blend until smooth – add water gradually if too thick – once you have desired texture, place mixture into ice cream maker for required time according to your ice cream maker.
  3. If you don’t have ice cream maker, pour mixture into bowl and place in freezer until thick. Garnish with fresh or frozen fruits & nuts.