Raw Foods Summer Recipes and Raw Vegan Wedding Food

Written by Ritamarie Loscalzo on June 28, 2010 – -

This weekend was a raw foods eating extravaganza. It started on Saturday with a raw foods vegan wedding and ended with my monthly raw foods potluck on Sunday.

Have you ever attended a raw foods wedding? I hadn’t before yesterday. It was wonderful.

Not only was the ceremony a beautiful expression of love and commitment in a breath-taking setting overlooking the lake, the food was an amazing spread of delicious and beautiful delicacies.

We started with light appetizers before the ceremony. The center attraction was the “jalapeño poppers”, tiny jalapeno peppers stuffed with a cashed cream and “breading” of crushed nuts. Our beverage was delicious cucumber-lime water. They were delicious.

Along with the stuffed peppers was an array of veggies with delicious southwest dip.

The bouquets included lacinato kale and rosemary along with the flowers.

For dinner we enjoyed spring rolls, stuffed with romaine lettuce, carrots, jicama sprouts and a delicious sauce, along with stuffed pesto mushrooms and zucchini pasta.

The desserts were over the top. 2 multi layered chocolate cakes, with raspberry filling, fudge balls stuffed with cherries, key lime pie, chocolate covered strawberries and brownies. I decided to go for it and try a piece of each. I haven’t felt that stuffed in a long time.

The potluck this evening was a blend of swimming and relaxing, delicious light summer food and an inspiring and informational health talk.

Those that arrived early soaked and swam, or sat around the pool chatting.

The food was extraordinarily elaborate and delicious. We had a variety of cole-slaw like creations, sauerkraut, spring rolls, and all sorts of salads. Dessert was over the top. I made peach pie, and banana coconut cream pie. I can’t believe I forgot to take pictures of them.

The talented Karen Osborne, raw foods chef and instructor, who made the raw desserts for yesterday’s wedding brought one of the chocolate layer cakes minus one piece. Someone made brownies that were the talk of the evening and another made 2 beautifully decorated date nut torte. 3 OR 4 fruit bowls rounded out the dessert counter.

After dinner, we gathered in my living room and I lead a health talk. Our topics ranged from traveling, eating in restaurants, setting goals, and strategies for sticking to the diet and lifestyle habits that support health. We also talked about thyroid issues, gluten free diets, smoothies, fasting and detoxification.

We were honored to host a group of deaf raw food enthusiasts, who brought their own interpreter. The interpreter said she loves coming to out potlucks because she learns so much!

Here are my pie recipes.

Crust:

2 cups almonds, soaked for 6 hours or overnight
1 cup pecans soaked for 4 hours
½ cup pitted dates
1 cup dried coconut

Process all in food processor until it holds together.

Press crust mixture into glass pie dishes. This made one 7 inch and 1 9 inch pie.

Peach Mango Pie

6 large peaches
3 mangoes
4 dates
1 tablespoon psyllium powder (optional)

Directions

Cut peaches into bite sized pieces and place in a bowl.
Peel and pit mangoes and put flesh in blender with dates and psyllium. Blend well until creamy. Add a little water if needed.
Add blended mango mixture to peaches and stir well.
Pour mango mixture over peaches and stir well to combine.
Place peach mango mixture in crust. Sprinkle top with finely ground dried coconut. And decorate with sliced peaches.

Banana Coconut Cream Pie

4 bananas
½ cup coconut butter (Artisana)
½ cup water
4 pitted dates
1 teaspoon vanilla

Directions

Slice 3 bananas and place in a bowl.
Put 1 banana, coconut butter, dates, water and vanilla in blender and blend until creamy smooth. Add extra water if needed.
Pour mixture over bananas and stir well.
Place banana coconut filling in 7 inch pie crust.
Sprinkle top with coconut and vanilla, and decorate as desired.

Do you have a favorite summer recipe to share? Please post it below in the comments box.

Love, Health and Joy to You,

Dr. Ritamarie

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