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

Amazing Qigong Healing Master

Master Chunyi Lin

Hi Everyone:

I just experienced this Qigong master on Healing with the Masters teleseries and he is fabulous. He guides you through 5 simple healing and energy techniques to open your meridians, help relieve stress and get your energy flowing freely again. I have had some pain around my ribs for several months now and doing the Sword Fingers technique relieved it considerably. I have posted Master Lin's video so you too can learn the technique and help your self or others. Chunyi Lin teaches and heals from his center at Spring Forest Qigong, Eden Prairie, MN. He has several CD's, DVD's and a book, demonstrating and teaching his Qigong healing techniques. The package he put together has an array of tools for you to learn enough techniques to reduce your stress, heal yourself and others. It includes the first level in his four level training series. I ordered one and can't wait to start using it every day. There are some amazing miracles ( as we think of them ) going on for people using these techniques. If you would like to listen to the call or take advantage of his $97 package special there is still time. The call replay expires tomorrow, and the package special price expires Sunday, September 27th. To listen to the rest of the series LIVE: Healing with the Masters Teleseries. REPLAY ONLY DIRECT LINK: Chunyi Lin

Watch this wonderful master healer.


Available products by Master Chunyi Lin and Spring Forest Qigong Center
   













Please do yourself a favor, make a little time to listen and watch Chunyi Lin.  Experience for yourself his healing Qigong. You will be glad you did.

Many Blessings,
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

Chocolate Strawberry Delight

Hello all you wonderful people:

Just wanted to share this easy and delicious raw food dessert recipe with you before the end of the season. This is one of my favorite quick desserts. It is so yummy and healthy too. Definitely a recipe to make for a cooked food crowd. I hope you enjoy it as much as I do.


Chocolate Strawberry Delight
Makes 4-6 servings


Strawberry Cream

1 lb fresh strawberries
3/4 cup cashews, soaked
1/3 cup water
2 TBS agave syrup
Blend cashews with the 1/3 cup of water or enough to just cover. Measure out 3/4 cup of the cream and set the rest aside. Add 1 cup of diced strawberries and the agave then blend until smooth. It should make about 2 cups. Reserve 1/2 cup. Thin slice the rest of the strawberries and fold into the cream.

Chocolate Sauce

10 TBS cacao butter, melted
6 TBS cacao powder
5 TBS agave syrup
dash vanilla powder
pinch salt
Whisk together and adjust for flavor.

Crumble

1/2 cup raw almonds
1/2 cup raw pecans
10 deglet dates, pitted
1 TBS cacao butter, melted
2 TBS cacao powder
2 1/2 TBS coconut palm sugar
1/8 tsp vanilla powder
pinch salt
Place all ingredients except the cacao butter in a food processor and process until finely ground. Adjust sweetness and then add the cacao butter and process just enough to combine.

Assembly:
Make the crumble first. Take a glass 7 X 9" pan, press the crumble firmly into the bottom and freeze for 15 minutes. Make the chocolate sauce and pour just enough on top to coat the crumble and place back in the freezer for at least 15 minutes while you make the strawberry cream. Spread the 1/2 cup strawberry cream on the chocolate then spoon the strawberry mixture on top. Drizzle some of the chocolate sauce on the strawberries. Serve at room temperature with a sliced fresh strawberry fan for garnish. Use any remaining chocolate sauce or strawberry cream for candies or milkshakes.

Indulge and enjoy life now!

Blessings of health,

Dr. Diondra

What's Coming This Month?

Heirloom Tomato Salsa and Raw Corn Chips

Hi All:

I just wanted to give you a little rundown of what was coming up in the next few weeks.
The first thing is my raw soup class with Kim & Sean Smith from Pure Health Foods. The class is this Monday, August 16, 2010, 5:30pm. If you would like to attend you must sign up and pay on or  before Saturday, August 14, 2010.  There will be a couple other goodies there along with the spicy vegetable, sweet pea and watermelon mango soups we are making. We hope you can come and enjoy some raw vegan soups with us.

Sign up now for the Summer Soup Class

Coming the end of August is a fabulous energy healing class with my friend Vickie Smith. She will be teaching Healing Touch level 2. If you have not ever experienced a healing touch session or attended a workshop, you are missing out on a fabulous experience. Vickie does private sessions daily at her office, 612 S. Jones. ( near Alta ) For those wishing a more intense healing experience I encourage you to attend one of her Healing Touch Workshops. The next Level 1 is October 23 & 24, 2010. 
I have been to many, many healing workshops over the past 20 years, and this one knocked my socks off!! I walked away with so much more than learning another healing technique, although I do love this energy technique. So if you are in the market for a good healing, or another energy technique to add to your repertoire, I encourage you to explore Healing Touch and then come join us at the workshop in October.

If you like to do healing and spiritual work you may wish to check out Dee Wallace. She has a fun and inspirational radio show every Thursday morning. During most of the show she is working on people that call in. All the shows are archived for you to listen to at your leisure. I love her shows. I almost always have something in common with the person she is working on. The great part about that is, you can clear the issue in yourself as she clears it in the person on the phone line! What a deal for FREE!!  Check out her show HERE. Call in numbers for her Thursday 8am PST show: 866-472-5795.

Before I go, here's a quick, but very tasty sweet corn chip recipe. ( These are like candy treats to me. I could eat them all day long, I love them so much!)

SWEET CORN CHIPS

1 bag, 16oz frozen organic corn
1 red bell pepper, chopped
1/2 cup chia seeds, ground ( measure then grind )
1/2 water to soak chia in
1/2 cup ground almonds, soaked, then ground
3/4 cup ground cashews, dry
3 TBS nutritional yeast ( optional )
3 TBS flax seeds, ground
salt to taste
cayenne pepper or other hot pepper to taste
1/2 cup water if needed to process

Soak the chia seeds in 1/2 cup filtered water until they gel. Add the red pepper, corn, chia gel, almonds, cashews, flax, salt and yeast to the processor. Process until smooth and combined thoroughly. Use the other 1/2 cup water if needed to process.  The mixture will be thick, but spreadable. Spread on a teflex sheet about 1/4 inch thick. Use a knife or pizza cutter to score it for your crackers. Place in dehydrator for 5 hours at 115 degrees. Then flip onto another dehydrator sheet and peel off the teflex. Dry another 5 hours until crispy. Store in an airtight glass container.

Enjoy!

Blessings of radiant health,

Diondra

Summer Soup Class

                                      Sweet Garden Pea Soup

Hello All:

How is your summer going? Just want to let everyone know about the upcoming Summer Soup Class. My friend and Pure Health Foods owner, Kim Smith and I are going to be making 3 wonderful, easy and of course, delicious, raw vegan soups. Here are all the details. I hope you will join us for this refreshing raw class!

              Monday, August 16, 2010 
        5:30pm - 7pm    $15

             Pure Health Foods
        7575 W. Washington Ave #129
        Las Vegas, NV 89128
 (In the Trader Joe's shopping center, corner of Buffalo and Washington )
          www.purehealthfoodslv.com
          702-366-9297


***Must be registered and PAID by August 13, 2010  Seating is limited

                                                                      
                                                  
                  

Summer Recipes

Hello:

It is very hot again in Las Vegas, so I thought I would share a few recipes with you today. One of them is for a morning wake up "cappuccino like" drink. You can make it either hot or cold.  It is guaranteed to brighten your morning and provide you with some healthy get up and go!! I hope you enjoy these recipes. Use your creativity to customize them to your tastes. Have a fun and healthy July!


Cappuccino Tea
Makes 2 cups

2 cups hot or cold tea ( honey bush, rooibos, pau d' arco, gynostemma )
1 TBS protein powder ( whey or hemp )
dash cinnamon and ginger
1/4 cup almond or rice milk
1 tsp coconut oil
2 tsp mesquite powder
1 tsp maca powder
1 tsp chaga mushroom powder
2 tsp cacao powder
1 tsp vanilla powder or extract
1 TBS agave or coconut sugar or your favorite sweetener

Blend until frothy if warm. Blend with and pour over ice if cold.



Indian Cabbage Salad
By: Pure Health Foods

2 cups thinly shredded organic cabbage
2 cups shredded organic carrots
1/2 cup crushed roasted organic peanuts (or substitute favorite raw nuts if you're a 100% raw foodist)
1/4 cup organic peanut oil (coconut oil is great, too!)
1 hot organic green chili chopped
1/2 cup chopped organic cilantro
1/2 tsp raw, organic honey
Organic Lemon juice and RealSalt ™
to taste

Mix everything except salt and lemon - add them only when ready to eat.


Watermelon Berry Fizz
makes 4 glasses

2 cups watermelon, diced
1 white peach or nectarine, diced
4 large strawberries or raspberries
1 tsp fresh lime juice
1 bottle sparkling water, I use Voss in the glass bottle

Blend watermelon, strawberries and the nectarine. Strain through fine strainer or nut milk bag and add the lime juice. In a 14 oz glass add about 1/4 cup of the fruit puree and 1/3 cup of the sparkling water, stir to mix. Add ice, garnish with a fresh strawberry or lime wheel.

Enjoy LIFE now!!!

Blessings of health,

Dr. Diondra