I don't experiment that often with the raw food sweets, but I wanted to give it a try since the few things I have made are in the form of a ball. Tasty balls, but still just roundish lumps. Sometimes you just need a new shape to play with.
So the result of a need for a new shape and a creative outlet turned into a frozen (mostly raw) pie using mostly locally grown and wild foods.
The ingredient list is as follows:
Sweet winter squash, avocado and raw cacao pie with acorn, coconut and amaranth crust and topped with a local raw honey sweetened puree of passion fruit and barrel cactus fruit.
A dose of beta carotene, Vitamins A and C, healthy fats, complete protein and bee medicine all in pie!
I pureed the squash and avocado with cacao and honey. Then I poured it atop a crust of acorn flour, coconut flour and amaranth that I mixed with melted grass-fed butter and a little salt. I let the pie set up a little in the freezer and then spread the puree of passion fruit/barrel cactus fruit on t...
I was gifted this beautiful bunch of Ethiopian kale (Brassica carinata) by the lovely Kitzia at Buena Fortuna Gardens, a living genealogy seed bank in La Ribera, BCS.
This version of kale is new to me and I learned some things.
It’s a cousin of kale, but technically it’s mustard. It has a wonderful mild flavor and is much nicer to eat and digest raw than other kales.
Its flower is also a favorite of honey bees which is always a bonus to offer attractive food for our bee people.
Kale, of course, is a cruciferous vegetable, relatives with broccoli, brussels sprouts, cauliflower, bok choy.
Cruciferous veggies are a highly important part of our diet not just for the nutrients they provide, but for the support they give to detoxification pathways in the liver and aiding in hormone balance.
In a world where it is challenging to avoid toxins on a daily basis, making sure we have a healthy supply of cruciferous veggies in our dietary quiver of detox allies is becoming more and more imp...
It’s important to stay healthy and get nutrient dense foods in these crazy times.
And I'm still geeking out on acorns!
Today I made basil, acorn, pumpkin and sunflower seed crusted nopales (prickly pear cactus) on a bed on local Miraflores organic greens with raw milk rancho fresco queso.
There was some leftover crust mix so I added the rest of the egg, a little Carmenere wine and some baking powder to make a little savory fry cake for the side.
Garnished with El Chorro limes and dried mango and Baja olives.
Nopales are known for their high mineral, vitamin, antioxidant and fiber content.
And as always, acorns are a free, wild complete protein. •
#bajafresh #eatacorns #acorns#completeprotein #nopales #local #organic#functionalnutrition #wildfoodlove#foodsovereignty #foragedfood#nutrientdense #adaptogeniclifestyl...