New Fashion Apple Pie

New Fashion Apple Pie

New Fashion Apple Pie








For the Crust

1½ cups macadamia nuts, soaked for 2 hours

1½ cups walnuts or pecans, soaked for 2 hours

pinch of Himalayan sea salt

Pulse in food processor until crumbled well. Do not over process, as the nuts will get too oily. Check as you pulse, scraping down sides. When mixture sticks together when pinched with your fingers, it’s ready

to put in your pie dish. Gently press in pie dish to form the crust.


For the Filling

4 cups dried apples, soaked in 2 cups apple juice to reconstitute

3 cups fresh apples, coarsely chopped and tossed with 1 tablespoon lemon juice

7 medjool dates, soaked until soft

2 oz. Irish moss gel, soaked overnight (see instructions below)

1/2 teaspoon cinnamon

A scant teaspoon of nutmeg

1 tablespoon agave or maple syrup

1 teaspoon vanilla

Pinch of Himalayan sea salt

You can make dried apples in your dehydrator or purchase organic naturally dried apples from the farmers’ market, health food store, or online.

When apples are hydrated, strain juice to make Irish moss gel. *see directions for Irish Moss below

Place chopped moss in blender with 1 1/2 cups apple juice. Make more juice if necessary. Blend adding water if needed to make a thick gel.

Be sure the mixture is completely smooth and thick.

In food processor:

Place 3 cups chopped fresh apples, Irish moss gel, medjool dates, cinnamon, nutmeg, sweetener, vanilla, salt in a food processor and blend until smooth.

In a mixing bowl, combine apple mixture from food processor together with dried apples and blend with a spatula until well incorporated. Pile into piecrust. Top with topping and thinly sliced apples (see photo). Sprinkle with cinnamon. Refrigerate for 4 hours or overnight.

For the Topping (this makes the pie extra special)

1 cup pecans, finely chopped

4 medjool dates, chopped fine

1/4 teaspoon vanilla

Can be chopped in food processor or by hand. Mix together to make a small chunky texture and crumble over top.

Refrigerate pie to chill and set.

*How to make Irish Moss: Soak Irish moss over night in water to cover. Rinse several times and clean out any dark pieces of moss attached. For this recipe I soaked 1oz. of dried moss. The moss will turn white and become swollen when ready to use. Overnight soaking is best. Drain and cut into piece and blend with water in blender, however in this case we are blending with the apple juice that was used to soak the dried apple instead of water. A smooth paste consistency is what we are looking for. Add water if necessary a little at a time until smooth and no fine pieces remain. Will last in the refrigerator for approximately three weeks.

Almond Pecan Truffle Balls & Brazil Nut Truffle Balls

Almond Pecan Truffle Balls & Brazil Nut Truffle Balls

Truffle Balls









Almond Pecan Truffle Balls

1 cup almonds soaked for 4-5 hours, and drained

½ cup pecans soaked for 2 hours, and drained

6 Medjool dates

1/3 cup shredded dried coconut plus

1/3 cup extra for rolling

2 Tablespoons cacao powder

½ teaspoon of vanilla extract or beans scrapped from 1 vanilla bean

Dash of agave

Pinch of salt

Pulse nuts and dates in food processor until desired texture almost fine with a tad chunk.

Pinch mixture between fingers to see if it sticks together. If not, add more dates one at a time until mixture can be rolled and stick together. Remove mixture to a bowl and add shredded coconut, cacao powder, vanilla, agave and salt. Mix until well blended.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Place in a container and cover.  Store in refrigerator.

Brazil Nut Truffle Balls

½ cup Brazil nuts, soaked for 4 hours

5 Medjool  dates,

Dash of  vanilla

1 tablespoon Lacuma

1 tablespoon Maca

Pinch of Himalayan sea salt

Place all ingredients in a food processor and pulse chop until broken down into small pieces. Pinch between fingers to see if mixture holds together, if necessary add more dates to help the mixture hold together.

Roll in desired size balls, I recommend not to large. Wet your hands slightly every few balls to help them roll easily. Set each one on parchment paper or a non-stick sheet from your dehydrator. When all the mixture is rolled, coat them by rolling in finely shredded coconut that has been placed in a dish, or if you prefer, in cacao powder.

Stuffing/ Mashed Cauliflower/Mushroom Gravy

Stuffing/ Mashed Cauliflower/Mushroom Gravy


Thanksgiving Stuffing (or anytime)

 1/4 cup walnuts, soaked 6 hours and rinsed

1/4 cup almonds, soaked 6 hours and rinsed

1/4 cup pecans, soaked 6 hours and rinsed

½ cup sprouted wild rice (*see directions below)

1 garlic cloves, peeled and chopped coarse

1/2 Tablespoons fresh sage

1/2 Tablespoons. fresh oregano

1/2 teaspoon fresh rosemary

3 Tablespoons fresh parsley

1/4 large red onion, coarsely chopped

1-2 stalks celery, coarsely chopped

1/2 apple, chopped fine by hand

¼ cup raisins

1/4 cup water

Himalayan sea salt to taste

Freshly milled pepper to taste

1. Soak nuts in separate bowels and cover each with water.

Soak for at 4-6 hours. Drain soaking water, rinse nuts with fresh water and set aside.

2. In food processor, pulse chop garlic and herbs until finely mixed. Remove mixture into a mixing bowl.

3. Pulse each of the nuts separately until small coarse pieces and place in mixing bowl with herbs.

4. Place celery in the food processor and coarsely chop.  Add to mixing bowl.

6. Place the onion in the food processor and coarsely chop. Add to mixing bowl

7. Pulse chop sprouted wild rice until small pieces, and add to mixing bowl.

Mix well together and adjust seasonings. Warm in dehydrator for 1-2 hours.

Tip. Add anything you like to the stuffing that reminds you of cooked stuffing you use to like. Mushrooms, different seasonings, chestnuts, etc.

*To sprout wild rice, Place ½ cup dry wild rice in a mason jar. Fill with water, put the lid on and place jar in dehydrator overnight at 110 degrees. Leave in overnight and in the morning the rice will be sprouted. Rinse and use for stuffing. Can be kept in refrigerator for a few days, or freeze for longer period of time.

Mashed Parsnips and Cauliflower

A delicious replacement for mashed potatoes.

½ cups cashews, soaked 3–4 hours

½ cups parsnip, peeled and cut into 2–3 inch pieces.

1 ½ cup cauliflower, cut into pieces

Juice of 1/2 lemon

Himalayan sea salt

1 tablespoon extra-virgin olive oil

1 small clove of garlic or scant amount of garlic powder

2 tablespoons of nutritional yeast (not raw)

1/2 cup filtered water

1 teaspoon gluten free Tamari

1 teaspoon truffle oil or pinch of truffle salt (optional)

Freshly milled black pepper

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture.

Transfer mixture to a high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blender tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Tip: Add truffle oil or salt, or other herbs, to taste.

Tip: Cauliflower and parsnip can be placed in separate mason jars and filled with water.  Covered jars and place in dehydrator over night at 105 degrees. This will soften them for a smoother finished texture. (optional)

All parsnips taste differently, some sweet, some more bitter…you can substitute with jicama, or add more cashews to the cauliflower.

Shiitake Mushroom Gravy

1 cup mushrooms, sliced

1/2 cup olive oil

1 tablespoon Nama Shoyu, gluten free Tamari, or Braggs

1 tablespoons Agave or sweetener of choice

Wipe mushrooms clean with a damp paper towel and remove stems.  Cut mushrooms into chunks and place in a mason jar. Fill with water and put the lid on. Dehydrate overnight at 110.  Remove mushrooms from jar and place in a bowl. Whisk oil, tamari and sweetener and a drop of mushroom soaking liquid to make a marinade. Pour on top of mushrooms. Let sit 20-30 minutes.  (if you do not have a dehydrator, leave the overnight step out.)

In Blender add:

Mushrooms and marinade

1/3 cup almond milk or water

¼ cup white wine, or 1/8 cup dry sherry (both optional)

1 clove garlic, chopped

2 tablespoons shallot (optional)

1/8 cup fresh parsley

1/8 teaspoon fresh rosemary, finely chopped, or a pinch of dried

½ teaspoon poultry seasoning

1 tablespoon lemon juice

2 tablespoons fresh chopped sage, or 1 tablespoon dried

Himalayan salt to taste

Freshly milled pepper to taste

Blend until smooth adding more almond milk or water to make a smooth thick consistency.  Gently heat in a pan on the stove to body temperature, or place in dehydrator to warm.

For chunky mushroom gravy, reserve some of the mushrooms to mix in by hand after blending.







Cranberry Orange Relish

Cranberry Orange Relish

 2 cups raw cranberries

½ orange peeled and seeds removed (no white part)

Orange zest from ½ orange (no white part)

Agave or sweetener of choice to taste

Juice from ½ lemon

A little lemon zest if desired


In food processor, coarsely pulse chop cranberries, sweetener, lemon juice, orange and zest. Place in a bowl and add a teaspoon of orange zest. Adjust for sweetness or tartness, your preference. Refrigerate until cold.



Save-the Turkey Portobello Mushroom

Serves 4-6

3-4 Large Portobello mushroom caps
4 Tablespoons Olive Oil
2 Tablespoons Namya Shoyu or gluten free Tamari, or Braggs Aminos
2 teaspoons poultry seasonings
A few grinds of fresh black pepper
Dash or two of water

Carefully remove stems from Portobello mushrooms, Wipe with damp paper towel to clean, and thickly slice each mushroom into ½ inch strips. Whisk olive oil, Tamari, poultry seasoning, water and black pepper in a small bowl. Place mushroom strips in a baking dish and pour marinade over each mushroom. Marinate for 20 minutes to ½ hour turning occasionally. Mushrooms are like a sponge, so you might have to add a little more marinade.

Place baking dish in dehydrator until warm about 1-1 1/2 hours. Best served warm, but delish either way. If you do not have a dehydrator, place in oven on lowest temperature with the door slightly open. Test in 15 minutes to see if the mushrooms feel warm to the touch.

Cheezy Cheese Sauce

Cheezy Cheese Sauce

Cheezy Cheese Sauce

2 cups raw cashews
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
2-3 tsp. fresh rosemary, minced
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic Sea Salt or to taste
Ground black pepper to taste

Blend into thick cream. Add more water if needed.
Taste for all seasonings and add more to your liking.
Garlic can also be added along with ribbon cut basil.