Chocolate Mint Cacao Nib Pie

I don't like to pat myself on the back too often, but this pie is out of this world. I can't tell you how many times I've heard "this is the best pie I've ever had!" And, to be honest, I can't help but agree. This is my favorite pie of all time; one bite of this decadent, chocolaty (but still oh-so-good-for-you) treat and you'll know why. Is it heaven? No; it's pie!

Chocolate Mint Cacao Nib Pie

Mint Chocolate Chip Macaroon Crust:
2 cups shredded coconut
1/2 cup agave
1/2 cup cacao powder
1/6 cup coconut oil
1/2 Tbsp vanilla extract
1/2 Tbsp mint extract
1/2 tsp salt
1 1/2 Tbsp cacao nibs

In a large mixing bowl combine all ingredients and mix by hand. One the mixture is uniform, press it into a 9 in. glass pie pan to form the crust. Place pie dish in dehydrator on 110 degrees for 4-5 hours. Remove from dehydrator and place in freezer.

Pie Filling:

2 cups cashews
1 cup cacao powder
3/4 cups agave
3/4 cups coconut oil
3/4 cups water
1/2 one large banana
1 Tbsp vanilla extract
1 Tbsp mint extract
1/4 tsp salt
1/3 cup cacao nibs, divided

Place all ingredients-except half that cacao nibs-in Vita-mix or other high speed blender (it blends easiest if you put all the liquid in first, followed by the dry ingredients). Blend until completely smooth. Now, mix in the remaining cacao nibs by hand. Remove the pie crust from the freezer and pour filling into dish. With a spatula smooth the filling until it is even throughout the pan, dipping your spatula in a bit of water now and again speeds up the process and makes smoothing a bit easier. Sprinkle the top with shredded coconut and then place the pie back in the freezer for an hour or two until firm. Once firm, the pie will keep in the fridge just fine for as long as a couple weeks. It took me two months of making this pie just to get a picture because it was always devoured before I remembered to break out the camera. Best pie ever? I think so, but you decide.

Sesame Chick'non

One of the most important things I have gained since the days when I consumed the same S.A.D. fare that most do is new perspective. As what you use to fuel your body changes, so does the way you see things. What I often hear from omnivores, vegetarians and even vegans who eat primarily cooked food is, "Oh I don't think I could ever give up ___" (fill in the blank). Some people don't think they can live without bacon, for others they cannot imagine a life without cheese, still others don't believe they could ever cease enjoying their cooked favorites. These are, of course, self-fulfilling prophecies. You are never able to do something until you first believe you can; your own perceived limitations will keep you from even attempting. It is only by being able and willing to see things differently that things become open to the possibility of change. What I always stress whenever I hear one of these "I could never give up" phrases, is that a change of perspective is needed. For me, the transition to veganism, and then raw, has never been about what I was giving up, but rather what I was gaining-and I have gained many things. I didn't give up meat; I gained a more healthful approach to life. I didn't give up dairy; I gained compassion. I didn't give up a lucrative position in upper management at a giant corporate steakhouse; I gained knowledge of what I really need and want out of life, (not to mention a new business that will replace fivefold the wealth I might have made, and the joys and learning lessons of being your own boss). It's easy to focus on what we don't have, especially as an all-prevalent scarcity itself has been commodified, put in a pretty package and sold to us. What if every time we began to worry about what we don't have (more money, shinier possessions, giant houses) we stopped and thought about five things we do have and are grateful for? We would all soon begin to learn that abundance is all around us. Sitting now on my porch as I type this, listening to the rain fall, refreshing the earth, the renewal of a full-flung spring is all about me. Just think, all winter the trees sit in silence, looking barren and almost lifeless. Still, every spring, without fail, as though from nowhere, leaves, buds, berries and more shoot out from branches from some unseen hiding place. Never once does a tree worry about what if spring never comes, what if it doesn't rain enough, what if sunshine isn't abundant enough. If we examined long and hard, what the trees need to live abundantly are the same things that we do. Living abundantly has nothing to do with having two houses, four cars and enough possessions to fill a department store catalog. I am abundant in joy, abundant in grace, abundant in faith, abundant in bliss. My abundance is something that springs forth from inside me, and this makes me abundant in gratitude, for I know that these are things that can never be taken away. I can lose my job, all my money, everything I own-why these things are transient by their very nature-all things that can be replaced (if there is one thing our world is abundant in these days it certainly is man-made stuff) and while I would not wish for such occurrences, neither do I fear them. For I know that what is inside me can never be taken, not by force, not by loss, not no how as they say. What is inside me cannot be taken, it can only be given, and as we gain by the act of giving, giving of them is no loss, but further gain.
Eating raw, for me, has never been about being restricted, or about giving up, indeed it has been quite the opposite. It has been an opening, receiving; I have gained much. So if you are thinking about transitioning to raw, or if you already have but feel like you have lost something, I suggest that all you need is a shift in perspective. Don't worry about all your favorite cooked food dishes that you are "giving up", instead think about all the wonderful new raw dishes, the myriad opportunities to try something new, that you are gaining. And, as always, feel fortunate. Be grateful that in a world where unhealthy, modified "food" products saturate our daily lives you have found a natural, healthy alternative. And, of course, be glad that help in transitioning is available, and recipes are abundant, like this one, which mirrors a popular Chinese take-out dish. As always, be well and enjoy in splendid health.

Sesame Chick'non

This recipe has a lot of ingredients, and a number of steps, but don't let that scare you away. This is relatively easy to prepare and-aside from some time in the dehydrator-quite quick. Plus it's amazingly delicious, making this a great dish to introduce newbies to raw food with. You may even fool them into thinking it's cooked!

Yields: About four dozen nuggets plus enough sauce, noodles and veggies for all those delicious nuggets. This makes enough for a dinner for five or six, and is a great dish to bring to a potluck. Cut the recipe in half if it's just for you, or your afraid you won't eat it all in about a week's time.

The Noodles:

2 medium yellow squash
Olive oil

Though you can't see them in the above photo, I generally serve the veggies and nuggets on a bed of spiralized yellow squash. Skin the squash. If they are long, I cut them in half before putting them through the spiralizer, and usually remove a small wedge lengthwise from the squash to keep the noodles on the shorter side. Once you have your noodles, toss them in a little olive oil and spread them on a dehydrator tray. Dehydrate for 25-40 minutes at 110 degrees.

The Sauce:

1 cup tamari or Nama Shoyu (although tamari is not a raw product, Nama Shoyu contains gluten, whether you want to keep the dish entirely raw, but risk not being able to enjoy it with gluten-allergic friends is up to you)
1 cup agave
1 cup fresh orange juice
4 cloves garlic, rough chop
ginger, about the size of your thumb, skinned and chopped
2 tablespoons coconut oil
1 teaspoon sesame oil
2 teaspoons red pepper flakes

1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

This one is the easiest of all. Blend everything but the sesame seeds in your vita-mix or other high speed blender until uniformly combined. Then mix in the sesame seeds by hand.

The Veggies:

1-2 heads Broccoli, cut to small florets
1 red bell pepper, sliced into strips
2 green bell peppers, slice into strips
1 red onion, peeled, cut in half and then cut into medium sized squares
12 medium White mushrooms, cut to medium slices
Half one medium Pineapple, skinned, cored, and cut into matchsticks
24 pea pods, whole

Prep for this is super easy, clean and cut the veggies and fruit (except the pea pods) as outlined above. Mix in a large mixing bowl and toss in enough sauce-how much is your call-to coat. Transfer to a sealed container and put in the fridge for a few hours to marinate, this will soften them up nicely. Then spread over dehydrator tray(s) and dehydrate at 110 degrees until desired softness; I usually leave them in for about 3-4 hours.

Sesame Nuggets:

2 cups walnuts
3 cups sunflower seeds
1 cup sun dried tomatoes, soaked
1 medium yellow onion, rough chop
2 cloves garlic, chopped
1/3 cup red bell pepper, rough chop
1 T sage
1 T tamari or Nama Shoyu
1 t cumin
1/2 t turmeric

1 T vegetable lechtin

Process everything except lechtin in food processor until smooth and uniform. Stir in lechtin by hand (this is used as a thickening agent, but can be omitted). Using a small cookie dropper scoop into regular-sized balls on dehydrator sheets. Using a spatula or the back of a spoon flatten and shape into nugget-like pieces (keeping a little water nearby to wet your implement with occasionally makes this much easier). Dehydrate at 110 degrees until they can be flipped without falling apart-about 3-4 hours-flip and dehydrate another hour. Once they are firm enough to withstand being tossed in a bowl, remove from dehydrator, toss a half dozen at a time in a bowl with the sauce and place back in dehydrator until dry inside, usually about another two hours.

The Garnish:
Once everything is done all you have to do is put the pieces together and garnish. Make a bed of noodles on your dish with the squash, heap on a generous portion of the veggies, top with nuggets, drizzle some extra sauce atop, and add

white sesame seeds
black sesame seeds
red pepper flakes

Sit back and enjoy the sight of your masterpiece for a few seconds, because it's sure to be devoured quickly. Enjoy!

Hearts Afire Chili Corn Cakes

With Valentine's Day upon me I was in a romantic mood (okay, honestly, I just happened across a heart-shaped cookie cutter,) and whipped up some piquant corn cakes with a strawberry salsa. This is a great recipe-it's easy to make, satisfying and delicious.

Hearts Afire Chili Corn Cakes:
4 cups corn (frozen works better)
1 cup cashews
1-2 jalapenos minced, seeded for less spice
1/2 cup red bell pepper
1/4 cup red onion
2 T cumin
2 T chili powder
dash of salt
pepper to taste

Combine all ingredients in food processor, process until only small chunks remain. Scoop the mixture and press into a heart shaped cookie cutter (or your hands, a ring form, etc.) Dehydrate for 3 hours, flip and dehydrate another 3 hours or until desired texture is reached.
Makes approx. 12-16

Ruby Red Strawberry Salsa
1/2 cup diced fresh strawberries
1/2 cup red onion, diced
1/2 one red bell pepper, diced
2 cups diced tomatoes
1/4 cup fresh cilantro, removed from stem and packed
1 T cumin
2 T apple cider vinegar
1 T red pepper flakes
3 cloves garlic
2 T lime juice
1/2 T salt

Mix together in a mixing bowl. For a mixed consistency on the salsa talk half the batch and process it until almost pureed, then mix back with the remaining, chunkier half.
Top corn cakes with salsa. As you can see from the photos I chose to garnish them with cilantro and paprika.

The Happiest Place on Earth

After a prolonged absence, and what turned out to be an event-filled holiday season, I have returned to the world of blogging with a very important announcement. I am both proud and elated to announce that Live Jolly Foods will be running a raw food restaurant vendor booth at two of the three festivals being held this year by Sedona-based not-for-profit organization Raw Spiritfest. The event are in Maryland on August 29th and 30th, and Sept. 26th and 27th in Prescott, AZ respectively. My girlfriend, and partner, Jeannine, our son Avery and a number of our close friends will be joining us as we travel the country in our environmentally friendly RV that runs on waste vegetable oil. This will be our first year at Spiritfest, and we imagine with many more to come, and we are uber-excited for what most surely will be a wonderful gathering of like-minded individuals that form a tremendous community. I'll keep you posted on further developments in the coming months. Currently, as far as I'm concerned, the happiest place on earth is where ever I am, when I am there. I cannot but feel so fortunate and humbled. Truly I am grateful.

Caponata Recipe

If you love eggplant as much as we do you're sure to love this recipe. Did you know the eggplant is actually in the potato family? This is another one of those simple Mediterranean recipes that is also savory and satisfying. Easy to make and quick too. Use this dish as a side, an entree, or this is also enjoyable on some flax crackers.

Mix eggplant and olive oil in a large bowl first so they it can marinate. Prep all veggies, add them and mix.
1 1/2 medium eggplant (5-6) cups diced
1 1/2 cups tomato diced
1 red bell pepper diced
2 stalks celery diced
1/2 cup red onion
1/3 cup olives, halved or quartered
1/8 cup sunflower seeds
1/8 cup olive oil

For the sauce, mix in food processor
2/3 cup sun-dried tomato, soaked 2-6 hours
1/2 cup olive oil
1/3 cup apple cider vinegar
3 dates, soaked 20 min.-2 hours
1/8 cup fresh parsley
2 tablespoons basil
2 tablespoons oregano
3 cloves garlic
1 tbsp agave nectar
1 tsp Nama Shoyu
1 tsp black pepper
sea salt to taste
Pour sauce into bowl with veggies and stir until evenly coated, garnish with parsley leaves. Can be eaten right away but is better after marinating in the fridge for a day. Here's a lovely shot of the finished product.

Chipolte-Garlic Chili-Cheese Spread

I love to pack in the heat whenever I create a dish like this; so you may want to modify the spices according to your taste. The heat here is mostly from the chipoltes, cut the amount in half to make this recipe less spicy.

Makes 2 cups

1/2 cup cashews
1/2 cup Brazil nuts
1/8 cup olive oil
1/4 cup sun dried tomatoes, soaked 20 min.-2 hours
1/4 cup red onion, chopped and divided
3-4 small chipolte peppers
2-3 cloves garlic
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp crushed red pepper
1/4 tsp oregano
1/8 tsp cayenne
salt to taste
pinch black pepper
1/4 cup water

Directions: Mix the first four ingredients in the blender. Add 1/8 cup red onion and remaining ingredients and blend until smooth, adding the water in a little at a time. Top with remaining 1/8 cup chopped red onion, garnish with cilantro leaves and serve with flax crackers. Or turn this spread into a dip by adding 1 cup Live Jolly's Tasty Taco Nut Meat.

Rawsauge Lasagna Recipe

I've decided to post my recipe for sausage lasagna. I had considered making the first recipe post an easy one, but I get so many requests for this recipe...so here it is.
Live Jolly Food's Rawsauge Lasagna:
This lasagna is made up of five exquisite layers of raw food perfection: The 'noodles', the sauce, the spinach, the sausage and the cheese. Before I begin, aside from doing the obvious, like making sure I have all the right ingredients, I also always check to see if, what, and for how long I may have to soak, sprout or dehydrate. There is nothing worse than going to make something, only to find out you have to soak for twelve hours, sprout for three days and dehydrate overnight. With that said, I always start preparing the lasagna by making the sausage and cheese first.

Pumpkin Seed Sausage:
3 carrots, peeled, rough chop
12 ounces green cabbage, rough chop
3 cups pumpkin seeds, ground
4 tbsp nutritional yeast (not a raw product)
2 tbsp Nama Shoyu

Start by peeling and chopping the carrots, then chopping the cabbage. Add the two to the food processor and pulse for a few seconds. Next grind the pumpkin seeds in your Vita-mix or other high speed blender. Add pumpkin seeds and all remaining ingredients to food processor and process thoroughly. Once you have your mix, use a spatula to spread it out on a lined dehydrator sheet about a quarter of an inch thick. Now it is ready to go into the dehydrator. Dehydrate at 105 for 3-4 hours and then flip, making sure you use the spatula to flatten the mixture into a smooth sheet once again. Dehydrate for another 3-4 hours. By this time you should be able to pick up the sausage in your hand and crumble it into smaller pieces. I usually crumble them fairly small, as they will dehydrate faster. Keep an eye on the crumbles as some may dehydrate faster than others; remove what is done and dehydrate the rest until no longer moist. Set sausage crumbles aside.

Cashew-Garlic Cheese:
3 cups cashews, soaked 6-8 hours and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
3-4 cloves garlic
1-2 tablespoons nutritional yeast (not a raw product)

It is best to set the cashews out to soak the night before, just make sure you rinse them well before using them. Combine all ingredients in the blender. Once the mixture is smooth use a spatula to spread it out, much in the same way that you made the sausage. Following similar protocol, dehydrate for 3-4 hours on 105, flip and dehydrate for another 3-4 hours, When starting to firm, crumble with your fingers into small pieces and dehydrate until no longer moist. Set aside.

Sun-dried Tomato Basil Sauce:
1 cup sun-dried tomatoes, soaked 2 hours
2 cups tomato, chopped
1/2 bunch fresh basil,chopped (4-6 tbsp dried basil if you're substituting)
4 tbsp dried oregano
1 lemon, seeded and juiced
2 tbsp extra-virgin olive oil
2 tbsp agave
3 tsp salt

Combine all ingredients in a food processor and blend until slightly chunky.

Hand-massaged Spinach:
1 bunch spinach leaves, chopped
1/4 cup or more of olive oil

This is the easiest layer to make. I use a pair of kitchen scissors to remove the leaves from the stems and then rinse them. After the spinach is cleaned, chop the larger leaves into small pieces and mix with olive oil. Massaging the spinach leaves by hand will help to rupture cell wells in the plant making the leaves more tender and similar to cooked greens. Allow to marinate for at least an hour.

Lasagna 'Noodles':
3-4 large zucchini, peeled, sliced longways into thin slices
1/4 cup olive oil
1/2 tbsp dried basil
1/2 tbsp dried oregano
1/4 tbsp mustard powder
salt to taste

Peel zucchini; then, using a mandolin or veggie slicer, slice into thin, long strips. Mix with remaining ingredients in large bowl, making sure all the zucchini is well covered. Marinate for at least an hour. Place the zucchini strips into the dehydrator for 1-2 hours on 105; this will make them a bit more firm, like pasta.

Once you have all your layers, it is time to assemble the lasagna. Start by covering the bottom of a large, rectangular glass dish with zucchini strips. Place atop the zucchini a layer of the spinach. Next, spread out a layer of the tomato sauce over the spinach. Take the sausage and top the sauce. Don't set out to cover the entire pan from end to end, simply sprinkle it over the whole dish. Finally, repeat this step with the cheese. Once you have all five layers made, start with the zucchini and proceed through to the cheese once more. Your lasagna is now finished and ready to enjoy. This is a great dish to serve to people who are not yet raw, and is difficult to tell apart from its cooked counterpart.

And remember,
Eat Raw; Live Jolly