Apple Carrot Beet Pie With Banana Walnut Ice Cream (Dr. Fuhrman)

Apple Carrot Beet Pie With Banana Walnut Ice Cream

Source: Dr. Fuhrman, courtesy Dr Oz.

Ingredients
Pie Crust

• 1 cup pitted dates
• 1 cup of almonds
• 1/3 cup of oatmeal
• 2 tbs of ground Chia seed
• 1/4 cup of water

Pie Filling

• 1 cup of cut dried but unsulfured apples
• 1/2 cup of sweet dessert wine, ex: Muscat
• 3 grated apples
• 1/4 cup of walnuts
• 1/3 cup of raisins
• 1/ 2 cup of chopped coconut
• 1 1/2 cups of chopped carrots
• 1 1/2 cups of chopped beets

Banana Walnut Ice Cream

• 1/3 cup of almond milk or vanilla soy milk
• 2 Frozen grown bananas
• 1/2 oz of walnuts

Orange Sesame Dressing

• 2 table spoons of sesame seeds (unhulled)
• 2 peeled oranges
• 2 tablespoons of Dr. Fuhrman’s Riesling Raisin Vinegar
• 1/8 cup of cashew butter or 1/4 cup of cashew nuts
• Some Orange juice (if needed)

Instructions

1. First, You need to freeze the bananas for at least 12 hours in advance before preparing this recipe.
2. Freeze bananas by peeling, cutting and wrapping them tightly in a plastic wrap and leave in freezer for 12 hours.
3. Mix each of the Almonds and Oatmeal in a blender.
4. Mash dates with ground chia seeds and water, this will make a to a date chia paste.
5. Place the date chia paste into the almond or Oat flour, then press into glass pie plate.
6. Mix and marinate the dried apples with wine overnight in fridge.
7. Blend the dried apple mixture with each of the apples, raisins and walnuts.
8. when smooth, mix in a bowl with the chopped beet, carrots and coconut.
9. Spread the mix over the pie crust and press it down into the pie.
10. Place in refrigerator and cover it with a glass plate, ane leave until its ready to be served with banana walnut ice cream.
11. In a high powered blender, blend all of the frozen bananas, walnuts and soy milk together until smooth.
12. Over medium heat, Toast the sesame seeds in a dry skillet for around 4 minutes, while shaking the pan repeatedly.
13. In a high powered blender, Mix sesame seeds, oranges, vinegar and cashews. If you’d like you can add orange juice to adjust consistency.

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Ann Wigmore - Recipes for Sweets

Ann Wigmore's Recipes for Sweets

To make Pate or PIE CRUST
With almonds. In food processor:

• Add nuts
• Veggies (green onions, celery tomatoes,)
• Herbs lemon or lime juice

SWEETS

Raw Tembleque (Puerto Rican Dish)

• 2 C young coconut meat
• 1/3 cup pitted dates (3 large dates that have been soaking for a few hours)
• a bit of coconut water, if needed
• ½ tsp vanilla extract (chop up vanilla bean and soak it – 1 stick with water)
• cinnamon

1. Blend first four ingredients until smooth. Serve and sprinkle with cinnamon.

Note: can sub coconut with avocado for a pudding.
Note: put in ice cube trays, put in omega and make ice cream.



Mark Anthony Carrot Cake

• 2/3 C almonds, soaked and peeled
• 1 C raisings, soaked
• 1 C pitted dates soaked minimally
• 6 cups finely grated carrots
• 1.5 C shredded coconut
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 TB grated lemon peel

1. Process almonds, raisins, and dates through omega juicer with the blank plate or with food processor. 
2. Place in a large bowl. Knead in remaining ingredients until well mixed, but do not over handle. 
3. Frost with lemon cream frosting or decorate with nuts, raisins, coconut, carrots, etc. 
4. For best flavor and texture, refrigerate cake 4 hours or overnight before serving. It can be kept for a week.

Lemon Cream Frosting

• 1 C (full cup plus 2 dates) pitted dates, soaked 1 hour
• 1 C overflowing cup avocado
• 2 TB lemon juice
• 1.5 tsp grated lemon peel

1. Blend dates, avocado, lemon juice, and lemon peel in food processor or blender until smooth, adding soak water if necessary. 
2. For best texture, refrigerate frosting at least 6 hours or overnight before use.

Ice Cream

1. Take frozen pineapple and mango - process in food processor to make ice cream.

Apple Pie
The Crust:

• 2 cups almonds soaked min 12 hours, peeled
• 1 cups dried figs, cut in ½ soaked min 1 hr. (save soak water)

Note: can use dates or apricots.
Note: add nutmeg, cardamom, vanilla, cinnamon for flavor
Note: instead of nuts, sprout and dehydrate buckwheat.
Note: buckwheat, almonds, and grated lemon – not sweet crust.

1. With omega juicer (whole plate or food processor), pass almonds alone one time, then pass the almonds with the figs, mix well, pass the almonds with the figs a third time. 
2. In a pyrex dish container, spread the mixture evenly from the bottom to the sides. 
3. The crust could be done in advance and dehydrated for 12 H, or use fresh.

Apple Sauce (small apples)

• 5 organic apples, wholes, no core, and sliced in chunks
• ½ tsp cinnamon
• ½ vanilla bean, sliced whole and soaked in water

1. Blend well in vitamix.

Sliced Apples

• 7 organic apples, peeled, sliced thin thin with mandolin (save some slices to decorate on top)

Note: let sit in water and lemon to prevent oxidation (1/4 C water, ½ lemon juice).



Mise en Place

1. In pyrex container, put a layer of apple sauce, fresh apples, apple sauce, fresh apple, finish with apple sauce, decorate like a fan with apples, garnish with cinnamon. 
2. Save in fridge until served or put in dehydrator 2 hours before serving to warm up

Chocolate Sauce

• blended soaked figs.
• the water that figs were soaking in
• raw cacao powder

Chocolate Pudding 

• coconut pulp
• cocoa powder
• dates
• coconut oil
• coconut water

1. Blend.

Cookies

1. Use fig water. Mix with almond pulp. Add cocoa powder - make cookies.

Quinoa Rejuvelac (in a big glass jar)

1. Soak quinoa for 8 hours.
2. Then rinse 3-4 times a day for 2 days. Placed slanted on a dish drainer. When you see sprouts. Rinse in strainer 3 times.
3. Cover with water about 2 times heights of quinoa and let sit for 3 days. Strain and drink.
4. Lasts 3 to 5 days.
5. Shake a few times a day
6. Second time- save quinoa only, add double the amount of water not triple. Discard after that.

Pink Champagne

• quinoa rejuvelac
• cherries
• a few dates

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Pineapple Sorbet (Raw Doreen)

Pineapple Sorbet

Source: Raw Doreen.

Ingredients

• 1 fresh frozen pineapple, peeled, cored and chopped
• 1 cup of unsweetened almond milk
• 1 tablespoon of honey or agave sweetener

Instructions

1. Take the frozen pineapple - about 7 cups - and add to your Vitamix or high speed blender, because you'll need to be able to pulverize the frozen pineapple into an ice cream like consistency.  A normal blender will most likely not work, but a food processor might.
2. Add in the almond milk and honey, then blend until a frozen sorbet texture is achieved.  I scoop it out and serve in martini glasses and the family loves it.
3. Put any leftovers in an ice cube tray and that can be used in a smoothie for later.

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