I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Monday, September 7, 2009

Blueberry Dream Pie

In my last post, I was telling you that I was given a basket of freshly picked wild blueberries by a friend. I was ecstatic! He had also brought along a semi-cooked blueberry pie which I took on to recreate in the raw. It consisted of a simple custard (blueberries, flour, brown sugar and lemon juice) thickened on the stove after which was added whole raw blueberries. The mixture was then poured into a regular crust that had been pre-baked and set in the fridge.

"Rawifying" this pie was a breeze! My blueberry filling was inspired by Sweet Gratitude's wonderful Strawberry Brilliance Pie which was still fresh on my taste bud memory.

"Oh wow!" is all I can say! The perfect way to honor Nature's amazing bounty!


Blueberry Dream Pie

Crust
1 1/2 cups almonds
1/2 cup dry coconut
1/2 cup dates
1 tsp vanilla extract
Pinch sea salt

Process in food processor until crumbly. It should stick when pressed together between your fingers. If it's too dry, add a little water (1 tsp or so at a time.)

Blueberry Filling
.90 oz (250 g) soaked Irish moss
1/4 cup + 2 tbs raw agave nectar or honey
3 tbs lemon juice
1 tbs water

Blend until smooth in high speed blender. Then add:

2 cups blueberries
1 tsp vanilla extract
Pinch sea salt

Blend again until smooth. Add:

1/4 cup melted coconut oil
1 tbs lecithin powder

Resume blending until the mixture is smooth and creamy.

At this point, I strongly recommend doing a small test to make sure the consistency is right.

Pour 1/2 cup or so of the filling into a bowl and let set in the fridge for 20 minutes. Take it out and cut into it with a knife. If the knife comes out clean and the mixture is firm, the consistency is right. Just add the test portion back to the blender and process briefly. If it's too wet, place test portion back in the blender and add 2 tbs coconut oil. Process until smooth. You could re-test the mixture if you wish but it's probably going to be fine.

Once you're happy with your filling, transfer the mixture to a large bowl and fold in 3 cups of fresh blueberries.

Carmella's Note:
In my experience, Irish moss can be a bit tricky to work with. It can loose some of its gelatinous properties if you soak it for too long or rinse it under warm water. The method that has been working best for me is to soak the moss in water at room temperature for 3-3 1/2 hours. I then rinse it under cold running water to get the little grits and unwanted bits off. Voila! It's ready to be used! I leave whatever moss I don't use in an airtight container (without water) in the fridge.

Assembly
Press crust mixture into a pie plate. (I used a 9" plate with removable bottom.)

Pour Blueberry Filling onto crust and distribute evenly.

Place in fridge to set.

Serve and give thanks to Nature's abundance and bounty!


I also made a small version in a mini pie pan. So cute!


Enjoy!

18 comments:

  1. oh wow! i have to try this. thank you for posting!

    i am new to making raw desserts but i know that it's way past time i start trying them! first i must track down irish moss and lechitin.

    what other kinds of fruit do you recommend in this recipe?

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  2. That sounds and looks soo good!! I cannot find any Irish Moss here in Israel where I live, so could I use instead for example agar-agar? I just got myself the Sweet Gratitude book,and unfortunately for me,so many of the recipes require Irish Moss.

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  3. kelli(ann),
    Just make sure the Irish moss is nearly white. I know you can find other varieties that are darker and have too strong a seaweedy taste. I ordered mine online from Elaina Love's site.

    Hum, let's see. This would be really yummy with any type of berries I think. You could even use strawberries, as long as you chop them up in small pieces before folding them in.

    Yaelian,
    We can't really find Irish moss in Canada either. The only solution is to order it from the US, as far as I can see.

    You could try using psyllium as a substitute for the moss, although in moderation as it tends to give a gelly-like consistency. I give a psyllium alternative in my Strawberry Shortcake recipe if you'd like to get an idea. I guess agar-agar could also work, although you'd have to experiment with amounts in order to reach the right consistency.

    Wishing you all the best in your culinary explorations!

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  4. looks delicious! i want to try! but what is irish moss??

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  5. Irish moss is often used in raw desserts for its gelatinous properties. There a very informative thread on Irish moss on my forum, Raw Freedom Community, is you want to take a peak: http://www.rawfreedomcommunity.info/forum/showthread.php?t=4396

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  6. Carmella, would you know if it is okay to dehydrate the Irish Moss after it's been soaked, rinsed, & cleaned?

    I think "Sweet Gratitude" does not recommend using Irish Moss flakes, but I'm not sure if that means ready-made, processed-and-heated flakes... or the make-your-own flakes.

    Just curious. The last batch of Irish Moss I bought, went bad before I could get to it; so, I'm trying to figure out a better way to preserve it and have it ready-to-use.

    Thanks in advance.

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  7. Hum, good question. I really don't know whether it could be dehydrated again. I think that by Irish moss flakes they refer to the other variety you can find (much more easily!) in HFS. It's a darker kind that has a strong seaweedy flavor. Not good for dessert making! (Unfortunately, I speak from experience! lol)

    I've had my Irish moss for close to a year and have been keeping it in the freezer (on Elaina Love's suggestion.) Works great!

    If you do find a more convenient way to store the moss, please let me know!

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  8. What an excellent pi this is!!

    Marvellous!!

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  9. Oh wow that looks so good-the color is just gorgeous!

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  10. So excited to try this!! It looks great! Thanks for the recipe.

    http://thesuburbanjungle.blogspot.com

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  11. That color is spectacular. Save me a slice :-)

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  12. Oh my gosh does this sound heavenly. I am verrrrrrry glad I found this blog!

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  13. Thanks so much for your advice, I will try psyllium instead.

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  14. Hi!

    I want to congratulate you for the extraordinary recipes that you create! I tried many of your delicious recipes and they came out great!

    But I have some questions: do you put the cakes in the fridge or in the freezer after making them, in order "to set"? And I tried the Charlotte cake. It came out pretty good but I had a major problem with the whipped cream: I used the specified quantities but it came out very liquid. I added some more cashew and lecithin but now I read that I should have add coconut oil... Even though it was very very liquid... I was wondering if you soak the cashew?

    I would really really appreciate if you can answer my questions because I want to go raw.

    Many many thanks!

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  15. Thanks everyone for the compliments! It was indeed delicious and oh-so-purrty!

    Ina,
    I tend to always put my cakes/pies in the freezer unless they contain Irish moss. I read somewhere that when you freeze Irish moss based desserts, it tend to change the texture.

    Sorry to hear the whipped cream didn't turn out so well. Hum, really not sure what happened as I've made it numerous times and it has always set properly. *scratching her head*

    No, I don't normally soak my cashews for this recipe.

    Hope this helps!

    Blessings,
    Carmella

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  16. Hi Carmella!

    I have been a lurker (hehe) to your blog while on my raw journey. I just want to say that I think your recipes and photos are absolutely beautiful and thank you for putting so much of yourself into the up keep of this site. It's so wonderful that you share all of your amazing, love filled kitchen creations with all of us. Hey, now that you are in QC, I am not too far from you...well you are closer ;) I am located in Perth ON.

    Many blessings,
    Amanda

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  17. Looks delicious. First time I hear about Irish moss! It looks a bit like my very berry raw pie, but this one seems to have a lovely "mousse" texture.

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  18. i'm off to finally make this today! it will be a gift for my father tomorrow. i'll let you know how it goes - i imagine it will be scrumptious!=)

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