Mango Tart Recipe

Hello all you wonderful Raw Foodies:

Here we are at the beginning of Fall again. I just finished a great Blessed Herbs colon cleanse and am starting the whole body cleanse. If you would like to cleanse and have never experienced a Blessed Herbs cleanse, I highly suggest you try one. They are the bomb!! I have been using and recommending the cleanses since 1999, and have had only positive results. They do a fabulous job and meet you at the level of cleanse you are ready for. That is their beauty. Everyone LOVES these cleanses and the results are awesome!
I just made this Mango Tart for the couple that owns Finca de Vida, a retreat and farm in Costa Rica, and I thought would share the recipe with you. You can work with it and make it into a tropical tart if you like, just add more coconut oil, banana, papaya, pineapple, or other tropical fruit of your choice. Be creative with it and enjoy!!

Mango Tart
Makes 10 -12 slices

Filling:
3/4 cup cashews, soaked
1/2 cup coconut meat
1/2 cup irish moss gel
1 TBS evaporated cane sugar, powdered or other sweetener of choice
3 TBS lime juice
2 1/2 cups ripe mango, chunked
3 soaked dates
2 TBS coconut oil
dash salt
1 ripe mango, sliced thin
coconut water for blending if needed
** For an 11" pan you will need at least 3 cups filling

Crust:
1 1/2 cup almonds, soaked and dehydrated
1 cup pecans
1/2 cup walnuts
10-12 medjool dates, pits removed
1/4 tsp vanilla powder
1 TBS coconut palm sugar
dash salt

Crust:
Process in food processor, until the sound changes and you have a crumble mixture that sticks together when you press it between your thumb and fingers. Press into a 9" or 13" removable bottom tart pan. Line the bottom with the thinly sliced mango and freeze.

For filling:
Place the mango in first, then all the ingredients except the coconut oil. Blend until smooth and creamy, using the coconut water if needed to blend. You are looking for a think and smooth pudding. Add the coconut oil and just blend enough to mix. Pour filling over the mango bottom in the tart pan, and refreeze at least 4 hours. Slice while frozen and serve slightly defrosted. ( about 15 -20 minutes )

Irish Moss gel:
Soak 1/2 cup dry irish moss in water for 4 hours. Rinse very well until all sand, seaweed or fishing line is gone. Place in blender with water just about to cover. Blend until it is a smooth gel. DO NOT over blend. Add more water if needed to blend. You should have a thick but smooth gel. It will keep 10 days in the refrigerator. You can also freeze it for 3 months.

Enjoy the mango tart and this beautiful fall.

Blessings of radiant health,
Dr. Diondra

Vegan Peanut Butter Ice Cream

 Hi Everyone:

This recipe is a real winner if you like peanut butter, butter pecan or chocolate peanut butter ice cream. This is the first raw vegan recipe I have used where the texture is just like commercial ice cream! Koodos to Robyn from Green Smoothie Girl where the recipe was adopted. This ice cream is delicious, healthy and easy to make. All you need is a blender, ice cube trays and a freezer. Here's how it goes....

1 1/2 cups almond or cashew milk
5 medjool dates, pitted & soaked
3 TBS agave or maple syrup
4 TBS peanut butter
2 TBS almond butter
1 young coconut, meat only
1/4 tsp vanilla powder
dash salt

Blend everything until smooth. It should be fairly thick, but not too thick to pour. Adjust flavor and sweetness, then pour into ice cube trays and freeze. Just before serving blend or pulse ice cubes enough to soften. Serve immediately with chocolate shavings, raw chocolate sauce and your favorite chopped nut. My favorite are pecans.
Variation: add 2 TBS cacao powder to blender with 2 extra TBS agave or maple syrup to make a chocolate peanut butter batter.
If you do not have the raw chocolate sauce recipe, go to Alive N' Juicy and enter your e-mail address.
Wishing you great health, wealth and an abundance of energy.

Blessings,
Dr. Diondra