RAW Pureed Squash

The other day I went to my favorite all organic market to stock up on sprouting seeds, buckwheat, kelp noodles and some fresh produce. I bought one small organic butternut squash and was determined to finally try squash raw. I have always adored squash but just didn't want to eat it cooked anymore since my diet now is almost 100% raw.
I searched for a recipe, found one, changed it, and here it is. It was really good but only try this one if you truly love squash. If you are not too fond of squash you won't love this like I did. So squash lovers, be prepared for a wonderful bowl full of sweet and "hot" yumminess.

Pureed Raw Butternut Squash



1 small organic butternut squash, peeled, deseeded and chopped
1 Deglet date, pitted
Sea Salt
Pepper
Raw orange blossom honey
Ground allspice
Ground cayenne (red pepper)
1/4 cup water
Handful of organic raisins (optional)


Put the cubed raw butternut squash and one pitted Deglet date in the food processor with the “s” blade. Add about 1/4 cup of filtered water.
Process (if your food processor has speeds, use high speed) the squash and water until completely pureed and smooth. It will take a few minutes and you will need to stop the processor a few times and scrape the sides.
When the squash is completely pureed and smooth, add salt and pepper to taste. Pulse to mix in S and P.
Spoon the squash into serving bowls. Drizzle just a small drizzle of raw orange blossom honey in a swirl in the center of the bowl on top of the squash puree. Next, sprinkle just a dash of ground allspice and just a dash of cayenne (red) pepper. I also added some organic raisins at the last minute!! Stir all together and ENJOY!


Serves 2.

~JMJ~ Today I am grateful for finding the right orthodontist for our daughter. Boy has it been a looong search. We went through a few bad experiences in order to find a great fit for us. I am so grateful that we can finally get her started with the treatment. Being in the dental field myself makes is tougher to find offices that meet my high expectations, but I do believe we have finally found one. Yipee!! :)

I Got It, My Spiralizer, Finally!!

One of my birthday gifts from my sweet, sweet husband was a spiralizer!!!! YEAH! I finally can make zucchini noodles the right way.

He also got me a white ceramic counter top compost pail. I LOVE it. It looks good and it holds a lot of scraps. I am amazed at how much good compost stuff we have been collecting. Now I need a bigger compost bin out in the backyard.
I am getting ready to plant my gardens. Sounds strange doesn't it?? Most of the other states are harvesting the last of their produce and down here in SW Florida it is planting season!! I have quite a bit of soil in the compost bin out back and I look forward to custom blending my soil for my two square foot gardens. Let's just hope I can keep the neighborhood rabbits away from my greens.
The very first raw dish I made with my new spiralizer was pasta and sauce, RAW style of course.It takes a tad bit of preplanning if you want to have a raw  "Parmesan" cheeze topping. I wanted  some marinated mushrooms instead of trying to make and dehydrate raw meat(less)balls. 
For the cheeze I soaked some raw cashews and pumpkin seeds for about 2 hours, air dried them over night and then spiced them up a bit, creating the most delicious cheeze topping ever. The mushrooms were very easy; white button mushrooms with a drizzle of EVOO, balsamic and some spices.
My raw noodles were the typical zucchini and my raw marinara was made with sun dried and fresh tomatoes, with a few key spices.  Here is my recipe for  Raw Spaghetti with Mushroom Sauce and Parmesan:

RAW Parmesan Cheeze
1 palmful of raw cashews, soaked
1 palmful of raw pumpkin seeds, soaked
pinch of sea salt
pinch of red pepper flakes
pinch of dried onions
pinch of garlic powder
+Soak the cashews and pumpkin seeds for 2 hours in filtered or spring water. Drain and allow to air dry overnight on paper towel. Process the dry nuts and seeds with the salt, red pepper flakes, dried onion, and garlic powder. Set aside.

Marinated Mushrooms
6 button mushrooms, sliced
First Cold Pressed EVOO
Balsamic vinegar
Pinch of sea salt
Pinch of fresh black pepper
Pinch of onion powder
Pinch of dried Italian seasonings
+Drizzle some EVOO and balsamic over the mushrooms. Add all of the remaining spices and toss to coat well. Cover and let marinate 2 hours or more.

Marinara Sauce
10 sun dried tomatoes, soaked 1 hour in filtered or spring water
4 Campari tomatoes (from Canada--green house, vine ripe)
2 T First Cold Pressed EVOO
1 clove garlic, pressed
1 tsp dried Italian seasonings
Pinch of onion powder
Pinch of sea salt
+In a small food processor, process the sauce till almost smooth, keeping a few chunks from the tomatoes.

RAW Noodles
1 large, green zucchini
+Using a spiralizer, make the raw noodles.

Plate the noodles. Top with the sauce, then add the marinated mushrooms and finally top with the RAW Parmesan cheeze. Enjoy!!
~JMJ~ Today I am grateful for a "beautiful sky" that my 6 year old pointed out to me. "Mom, look at that beautiful sky". He is such a joyful person and notices so many things that I just over look. I am so thankful to be able to see the world through his precious eyes.

My Version of Ants on a Log

Figs on a Log

This is a terrible picture, looks like a train wreck! But I was so hungry I just started throwing stuff on my plate. I really wanted some celery with nut butter and raisins but I changed my mind and decided to use cut up dried black mission figs. Wow was it good. I used Artisana Raw Macadamia Butter with Cashews on the celery, topped them with the figs and some honey, that I got up in North Carolina. Organic apple slices and sprouts just sounded good so I had those too. There you have it, that was my lunch. Nothing complicated, just good raw living foods. I had three little boys all eyeballing my plate. :)

~JMJ~ Today I am grateful for kids in the kitchen. I had no idea what gluten free meal to make the kids tonight so I asked my 13 year old son to create a dish. He told me how to put together a chicken dish that they all loved. We named it after him and it has gone in their gluten free and raw recipe binder. Way to go Mitchell!!

My Pear and Kiwi Kick

My picture is blurry, sorry, but I just had to post this super simple, super tasty salad I made the other day. It had been a long time since I had some arugula and I really was craving those greens. I had also been missing my baby spinach. I decided to combine the two and top it with a combo of pears and kiwi. For some reason pears and kiwi have been tasting really good to me, like REALLY good. I have been eating them quite a bit. A very simple dressing was in order, and here is how it all turned out: (NOTE- Right before I ate this salad I loaded it with a tall mountain of my home grown broccoli sprouts. I try to have broccoli sprouts everyday--they are so powerful against all things evil, evil cancer cells that is!!)

Fruited Arugula and Spinach

Arugula

Baby Spinach

1 Kiwi, sliced

1 Pear, sliced

Broccoli Sprouts

Plate the arugula and spinach. Lay the kiwi and pear slices on top. Add a large serving of your favorite sprouts. Drizzle with a simple sweet Dijon dressing.

Dressing:

Coconut Vinegar

First Cold Pressed EVOO

Dijon Mustard

Sea Salt

Fresh Ground Pepper

Raw Honey--in liquid state

Raw Sesame Seeds

In a glass jar mix the dressing ingredients to your taste and shake well. Will keep several days in the refrigerator. Enjoy!

~JMJ~ Today I am grateful for kind words. A very sweet lady in our Raw Living Foods Group was kind enough to send me a note letting me know how much she enjoys my blog. Wasn't that a nice surprise! Thanks "L"!! :) Just the inspiration to keep me going even when I am dog tired and don't feel like I can keep up with posting and trying to get everything else done. It is a great outlet for me and I do enjoy making all of my raw food recipes. There's nothing better than RAW LIVING FOODS in my book!

APPLE CINNAMON KIWI CHIA

Today I was inspired by Raw on $10 a Day (or Less) post for October 10th (my birthday!!). She made a chia stew that looked so yummy, and creepy, that I had to create a bowl for myself; minus the creepy factor. After I took the picture I stirred the fruit into the chia. The combo of apple, cinnamon and kiwi was amazing!! Here is how my yummy breakfast turned out:

Apple Cinnamon Kiwi Chia
by Eizabeth @ Raw Living and Learning
4 T dark chia seeds
3/4 C filtered water
pinch of sea salt
1 T raw honey (in liquid state)
1 kiwi, sliced
1 red apple, diced small
generous sprinkle of cinnamon

Soak the chia in the water for 10 minutes. To the chia add the sea salt and honey then stir to mix. Pour chia into a bowl. Add the sliced kiwi and the diced apple. Sprinkle a generous amount of cinnamon on top and stir to mix in the fruits and cinnamon. Enjoy!
~JMJ~ Today I am grateful for the courage to speak up in a very difficult situation. I
was able to stand tall and express just how I felt about deplorable conditions. I'll leave it at that. I am just so glad that I stayed and said what needed to be said, even though I was shaking and crying at one point, I got my point across crystal clear. I just hope that something will be done to make sure that this does not happen to anyone else who goes to this particular office.

Simplified RAW Kale Salad

Simplified RAW Kale Salad

Raw kale and I just go together so well. I absolutely LOVE this stuff. I have simplified my recipe because we make it several times a week. I have been able to get some really nice, fresh kale lately. Also the Roma tomatoes have been fantastic. I decided to make this recipe with the tomatoes on the side and I topped the kale with my home grown lentil sprouts. It was nothing short of spectacular. You'd have to love raw kale to feel the same way, I guess. Our 4 yr old and 6 yr old agree with Mommy; they love it as much as I do.

This is how I have been preparing the kale lately:

Simplified RAW Kale Salad

1 head of kale, fine chopped

2 T First Cold Pressed Olive Oil

1 tsp onion powder

11/2 T Tamari, wheat free

fresh ground black pepper, to taste

2 T raw sesame seeds, white

1 large Roma tomato, sliced into rounds

1/3 C lentil sprouts

Place the chopped kale into a medium mixing bowl. Drizzle kale with the olive oil and massage with your hands for 5 minutes. The kale will reduce in size by half or more. This softens the kale and breaks down the cell walls. Next drizzle the Tamari over the kale, add the onion powder, pepper and sesame seeds. Mix well until fully combined. Taste and add more Tamari if needed.

Arrange the sliced tomatoes on a plate, top with the kale and lentil sprouts. Enjoy!

~JMJ~ Today I am grateful for a wonderful evening out with my husband. We celebrated my birthday a day early and it was very nice.



RAW Fruit Fajitas

Want a super simple raw fajita recipe?? This one even travels well; I had to eat it driving to an appointment the other day. You may have to stop and floss though, I felt like I had pear skin stuck in my front teeth. You can relate can't you CYNTHIA???
 I used whole romaine leaves as my "wraps" and sliced up a bunch of ripe fruit for my filling, topped it with some of my homegrown sprouts and I was in RAW Heaven! Take a look at how simple this delicious meal is:

Yummy Filling

Romaine Wraps

RAW Fruit Fajitas

1 small head of organic romaine leaves

1 organic banana

1 pear

1 nectarine

1-2 kiwis

broccoli and red clover sprouts

Slice all of the fruit into thin, long strips. Lay one piece of each fruit along the romaine leaf, top with sprouts and ENJOY!

~JMJ~ Today I am grateful for cool mornings. You have no idea how excited I get when you can go outside at 8AM and not break out into a sweat. We are having cool mornings here in SW Florida and we couldn't be more grateful!! We have several months of hot, sticky, humid weather down here so whenever we get a break from the heat we are very HAPPY!

Trees Gone Wild and Sprouty Pear Salad

Here are our beautiful banana trees. I posted sometime ago about our banana harvest. We really enjoy our bananas and are sad during the months they have no fruit.

We also have a citrus tree that has gone wild. It is suppose to be a Key Lime Tree. The second and third years after planting, it produced key limes. Ever since then it has been producing what we believe to be regular limes!!?? It has us baffled. Look at the size of these limes, clearly NOT key limes!! I have no idea what happened, but it sure is a beautiful organic tree.

 The other morning I wanted a quick and easy breakfast. I have been sprouting like crazy and decided to go back to an old standby recipe, pears and sprouts. Here is what I made:

Sprouty Pear Salad

1 Bartlett pear, sliced
broccoli sprouts
fresh lime juice
sesame seeds, raw
raw honey

Slice the pears, gently toss with some fresh lime juice and arrange on the plate. Drizzle the pears with a little raw honey, sesame seeds and finally top with the broccoli sprouts. Another way to eat this is wrapped up in large romaine leaves. That is how I eat it when taking breakfast on the run! Enjoy.
~JMJ~ Today I am grateful for people who are so giving of their time. A dear lady in our homeschool group freely offered to help me with a task that seemed so overwhelming to me. She has a full plate, almost double the amount of children that I have, and still was kind enough to help me. In a world where everyone seems to only look out for themselves it is people like her that really make me smile and realize that there are still some charitable people out there. Thanks "N", Love Ya!!

Return of the Ugly Ripe Tomato (Found an unpublished post)

(Written on 8/30/2010)Ugly Tomato and Sprouts

I found the most awesome deal on Ugly Ripe Tomatoes the other day. It was a 4-pack for a very good price!! I snatched it right up. I've said before that these are my favorite variety of Florida tomato!! And boy was I pleased with this batch. They are so juicy and flavorful.
Well I decided to make a salad with my Ugly Tomato as the focal point. I needed some greens and sprouts with it, of course, so I served it on a bed of organic red leaf lettuce, topped it with three types of sprouts and drizzled on a simple dressing. My 4 year old and 2 year old were happy eating thick slices with sea salt and fresh ground pepper. My 6 year old had some bean sprouts with his favorite, simple honey mustard dressing that Mommy makes. Gotta love kids loving veggies!!
Here is the easy recipe:



Ugly Ripe Tomato Plate
1 large Ugly ripe tomato, cut into thick rounds
4 leaves of organic red leaf lettuce, chopped
1 handful of bean sprouts
2 handfuls of red clover sprouts
1 handful of sprouted brown lentils

That is as uncomplicated as it gets! Now just drizzle on your favorite RAW dressings.
Enjoy!

~JMJ~ Today I am grateful for an easy day of homeschooling. It is only the first day of week two and I am happy to report that it went really well. I am so proud of my children's accomplishments already. It amazes me how fast they excel when given the opportunity. I don't stifle them...I let them lead the way and it always proves to be successful. I pray for strength and good health to keep up with all of them. :)

Raw Soup for Breakfast

Today I opened up the refrigerator asking myself what I was going to make for breakfast. Staring back at me were my Brown Turkey Figs, fresh figs that is!! Over in the fruit bowl were my last two bananas. Originally I was going to simply slice them up with the bananas and eat them as is. But then I got the idea of making a hemp kream to serve on top. Well I changed my mind again and started creating this raw soup recipe in the food processor. The combination of the hemp, banana and Lucuma are fantastic. There are even more great components to the recipe so read here and see if you'd like to give it a try. This is by far my favorite raw soup so far!

Kreamy Hemp Soup with Figs
(makes one serving)
by Elizabeth @ Raw Living and Learning

2 large organic bananas
squeeze of fresh lemon juice
1 T Lecithin Powder
1 t Lucuma Powder
1 t raw honey (optional)
1 tsp vanilla
pinch of sea salt
2 T Hemp Seeds
4 large Brown Turkey Figs, sliced (reserve for topping)

In a small food processor, process the bananas, lecithin, lemon juice, lucuma powder, honey, vanilla sea salt and hemp seeds until smooth and creamy. Pour soup into an individual soup bowl. Top with the sliced figs. Enjoy the goodness!

~JMJ~ Today I am grateful for coupons. What? Coupons? Yes, coupons. Last week I saved a total of $75 in just one day! Free money people, don't throw those coupons away. You too can become a Coupon Diva! :)

10 Day Escape to the Mountains

Well, I am happy to be posting once again after 3 weeks. It has been an action packed three weeks that is for sure. We had a glorious time on our vacation; a ten day escape from reality. We headed up to our favorite spot in the mountains, the southwest corner of North Carolina. A few years back we purchased some acreage there and our goal is to build a log cabin for our vacation home. We took a 3 1/2 hour road trip one day to South Carolina to meet with a log cabin builder. It was a great learning experience for the kids. The man we met with was great. He was so good with the kids. He really took the time to explain things and included them in the whole process.
Another day was spent going to the health department filling out paper work for our well permit. Then we headed out to our land to clear out the new growth form our last visit there, so the inspector could see our markings for the propose well site. They called us the next day and said the permit was ready to be picked up. How is that for quick work! Man they got it together up there.
Our trip was filled with lazy days and action packed days. My husband took our oldest son whitewater rafting with this outfitter, NOC, and had a blast. The pictures are up on the companies site. Click HERE and then on the page, click "Favorites Slideshow" to view their awesome pictures.
He also took our daughter horseback riding at Trackrock Stables. They had a wonderful time. Here are some great shots of that.

We also had fun going to various shops and looking at antiques and searching for all of the boiled peanut stands. Our daughter LOVES boiled Valencia peanuts.
One of our favorite spots to go is the Nora Mill Granary in Helen, Georgia. Talk about some great U.S. History--can you say "field trip"? We bought some goodies there for the kids and then headed over to a winery and then a really cool and very large antique shop. The drive there is amazing with hair pin turns through the mountains and scenic views like you wouldn't believe. The oldest two always need to take motion sickness pills to make that trip. 
 Here is our 4 year old hanging out at Pappy's, another one of our favorite stops, with his new "friend".

I  cannot believe he actually sat down next to that scary dude. I thought for sure he'd say no way. Too funny. Pappy's is a very cool store right on a trout river. It has a huge deck out back and a fire place out front. They have everything from furniture, gifts, food items, collectibles, clothing and even an ice cream parlor. We of course pretended that the ice cream was not even there...since we are dairy free. I was really proud of the kids, they didn't even mention it. Way to go!
Check out this article from a motorcycling magazine. It pretty much traces the route we take, but ours is by minivan with 5 kids in tow!!

"Motorcycle Touring - South East

Riding North Georgia's Viper
From the February, 2009 issue of Motorcycle Cruiser
By Scott Cochran


If you like 117 miles of wide, sweeping curves on well-maintained asphalt, followed by tight, tortured, hairpin curves with elevation changes, then this ride is for you.


Start your trip in rural north Georgia, in downtown Helen. Jump on Highway 17, across the river, and head north out of town. At Mile 1.4, turn left on SR 75, ride to Mile 9.5 and turn right on U.S. 129/SR 11. At 16.5 miles, you'll pass Turner's Corner Cafe, a 1928 vintage restaurant and popular motorcycle gathering place. Once operated as a gas station and rural country store, Turner's no longer pumps fuel or sells grocery items. It's still a favorite meeting place for the local motorcyclists, however, and the food is quite good. You can sit inside or outside on the balcony overlooking the Chestatee River. Try any of the homemade pies (pronounced "paaahz") for dessert.


As you leave Turner's Corner, continue north on U.S. 19/129 up Blood Mountain.


Local folklore has it that the mountain got its name after a great battle between the Cherokee and Creek nations-so many braves were killed that their blood ran down the mountain, turning it red. This seems to be a truly war-torn area, as violent names were also given to nearby Slaughter Creek and Slaughter Gap. To the Cherokee, Blood Mountain was sacred because it was the home of the Nunnehi, the spirit people who watched over hunters and hikers.


On my last trip in this area, the Nunnehi must have been watching over me. I was enjoying a spirited ride up SR 129 in the mid-morning hours; traffic was light and I had become one with my motorcycle, leaning into the curves and using both northbound lanes to carve the road as I never had before. I was feeling quite good when something unusual caught my eye and I immediately slowed down to see what it was. As I rounded the next curve at half speed, I rode headlong into a patch of sand covered with diesel fuel. I knew it was diesel by the smell. I stayed upright, but couldn't believe my dumb luck-there's no doubt I would've gone down had I not slowed to see what the source of my initial distraction was (I never did find out).


At Mile 27.1, you'll turn left onto SR 180, also known as Wolf Pen Gap Road. I remember "discovering" Wolf Pen Gap Road quite by accident a few years ago. I was scouting a route for a poker run, came upon this road, and decided to see where it would lead me. When I arrived at SR 60 almost 12 miles later I'm sure I shouted something like "YES!"


I'd ridden Deals Gap (The Dragon) in North Carolina and immediately decided that my new find was worthy of being named "The Viper." There are two man-made lakes, constructed by the CCC (Civilian Conservation Corp) on this stretch of premium motorcycle blacktop. At Mile 27.5 is the entrance to Vogel State Park and Lake Trahlyta (www.ngeorgia.com/parks/vogel.html). This 20-acre lake was named for the Cherokee maiden who's buried at Stonepile Gap, at the intersection of U.S. 19 and SR 60. At Mile 33.7, you'll also pass the entrance to Lake Winfield Scott (www. georgia trails.com/places/winfieldscott.html), the highest lake in Georgia.
At Mile 38, CR 180 dead-ends at SR 60 in the town of Suches. Just south of this intersection is the well-known motorcycle destination, TWO (Two Wheels Only) Motorcycle Resort. Operated by GT and Britt Turner, TWO offers camping, a four-bedroom lodge and a fully furnished two-bedroom mobile home. They also boast of having the only Wi-Fi Internet connection for miles around. Closed during the winter months, TWO usually opens around the end of March for the riding season. If you're coming to TWO, heed their firm policy that states all guests must either be riding a motorcycle or towing one. If you're hungry, ask about the Big (censored) Sirloin Burger. Lunch is available on Saturday and Sunday, dinner on Friday and Saturday, and you can check their Web site (www.twowheelsonly.com) for other info. If you're there in the fall, try to time your visit for the 50cc rally in October, called the True Grits Fun Run. This event raises money for the local volunteer fire department. Watching grown men and women almost speeding for 60 miles around the North Georgia mountains is worth the trip.


When you leave TWO, head north on SR 60 toward the town of Mineral Bluff. Stay on 60 through a couple of turns until you reach U.S. 76/SR 2/515 and turn right. At Mile 87, you'll turn right onto U.S. 129/SR 11, and at Mile 92, you'll pass Pappy's Trading Post, an eclectic blend of businesses with a certain feel of roadside kitsch. The parking lot is gravel and sometimes soft, as the proprietor of Pappy's informed me one fine day. "The EPA won't let us pave the lot because of the river that runs directly behind the lot, so all we can do is keep putting gravel in every year. I estimate we now have about 20 feet of compacted gravel beneath your motorcycle, but every year the clay rises to the top and we have to add more." If you're uncomfortable on gravel you can park at the south entrance on the asphalt there and walk. At one time, Pappy, a retired firefighter from Florida, owned all the buildings at the Trading Post, but as he approached retirement, he began to sell off parts of the complex. Now almost each business is individually owned. There's a restaurant on site, but in the winter, the Trading Post keeps a fire burning in the outside fireplace, and the homemade cider mull is a welcome warm refreshment while you sit on the back porch and watch the Nottely River flowing by.


Return to U.S. 129 and head south to Mile 94.5, where you'll turn left on SR 180. At Mile 107 turn right on SR 75/17 and enjoy the last few miles of this journey on the twisty section of the Unicoi Turnpike. It's a nice ending to a ride you won't soon forget."
Back to my posting:

I forgot to pack my raw food recipe notebook that I intended to bring. I was making up dishes and just having a great time eating raw on this trip. I enjoyed local produce and of course had to overdose on peaches. We tried Georgia and S. Carolina varieties. By the time we were ready to leave some of the kids had there fill of peaches. I was still eating them happily even when we returned home. I had to bring home two bags full of course.
We went to an apple orchard and bought a huge bag of apples, an apple corer, real maple syrup, pure honey sticks, canned pickles and apple cider for the kids. It was a great time. I had wanted to get another bag of apples on our way out of town but there was no room in the van. Bummer! They were really good Georgia apples.
Our land is only 15 miles from the Georgia line, so we spend a good deal of time there when we are running around looking for things to do and places to visit. The Tennessee line is only 30 minutes away, so we have a good time exploring all parts of this Tri-state area.
How about a raw peach pie recipe?? First I want to share some photos of the three youngest enjoying there juicy peaches on the cabin deck.

I am happy to say that I did remember to pack some of my raw kitchen staples. I packed some raw pecans, walnuts, cashews, coconut, Deglet dates, figs, buckwheat krispies, blue green algae, my food processor and mini blender. I actually ended up using the blender that was in the cabin we rented to make the kids smoothies. I was going to use my mini blender for salad dressings but I decided to make ones that didn't need to be blended. I got a lot of use out of my small food processor. I am convinced that I just can't leave home without it.

Here is the pie I decided to throw together. It had a simple nut crust and a very easy sauce. Everyone really enjoyed it. I am pleased with how it turned out. You just can't go wrong when you are using such amazing fresh peaches.

South Carolina RAW Peach Pie
by Elizabeth @ Raw Living and Learning

8 Deglet dates, pitted; soak 3 of them in filtered water
1/4 C raw pecans, soaked
1/4 C raw walnuts, soaked
1/4 C raw cashews, soaked
1 capful of vanilla extract
pinch of sea salt
1 T raw honey (optional)
4-5 large fresh South Carolina peaches (any fresh peach will do)
fresh lemon juice

In a small food processor process all of the nuts with 5 of the pitted dates, vanilla and a pinch of sea salt. Process until a sticky "dough" forms. Press into a pie plate. Slice the peaches into very thin slices and toss with some fresh lemon juice. Place the sliced peaches in a circular pattern on top of the crust, covering the entire crust with peaches. Next process the sauce. Put the 3 soaked dates into the food processor and add just enough of the soak water to process them into a sauce. Add the tablespoon of honey and process some more. Drizzle over the top of the peaches. Cover pie with wrap and refrigerate 4 hours. Slice and serve. Enjoy!

~JMJ~ Today I am grateful for the time I had with my precious family enjoying God's glorious creation on our 10 day escape to the mountains. It was just what I needed and now I am refreshed and ready to dig in again to the daily grind.