Have a Great Raw Easter Holiday!

So what are you going to serve or take to your family’s holiday celebration?
This is always the question for those who want to eat a diet of fruits, vegetables, nuts and seeds and not alter the nutrition with heat over 105 degrees. The Raw Easter Coconut Cake and Asparagus recipes will be a hit at your holiday dinner.

This recipe for a delicious Raw Coconut Cake dressed up for Easter tastes so much like the cake I use to make with my mother for holidays. My job was to grate the fresh coconut, as she would never use the packaged coconut, so thank goodness for food processors. This cake is so delicious people will not know it is raw, and it can be made ahead of time and refrigerated.

Raw Easter Coconut Cake

Raw Easter Coconut Cake

Raw Easter Coconut Cake
Created by Jackie Graff
Sprout Raw Food

Serves 12

Cake
2 teaspoons vanilla powder or flavoring
1 teaspoon sea salt
1 cup raw agave nectar
5 cups coconut, freshly chopped in food processor (reserving 1 cup to top cake)
3 cups almonds soaked for 12 hours, drained, and dehydrated for 12 hours

1. Place coconut meat in food processor and process until finely chopped.
2. Add vanilla powder and salt to the coconut mixture and process.
3. Add agave nectar and process until mixed well and place in a bowl.
4. Process almonds to flour and add to mixture, mixing well, by hand.
5. Press ½ of mixture into an 8-10 inch plastic lined cake pan and turn over on a serving plate.
6. Top with ¼ inch of frosting and some of the chopped coconut.
7. Press the other ½ of mixture into an 8-10 inch plastic lined cake pan and turn over on top of first frosted layer.
8. Generously spread remaining frosting over top and sides of cake and cover with rest of dry coconut.

Cake Frosting
1 1/2 cups macadamia nuts, soaked for 8 hours and drained
½ cup raw agave nectar
½ teaspoon sea salt
½ vanilla bean
1 ½ cups young coconut water
1-cup young coconut meat
¼ cup coconut butter
1 tablespoon psyllium
1 cup fresh dry coconut meat, chopped fine

1. Place the macadamia nuts, agave nectar, salt, vanilla bean, and young coconut water into a blender and process until smooth.
2. Add the young coconut meat and coconut butter, blending well.
3. Add psyllium blending well and stir in dry coconut meat.
4. Refrigerate the mixture for 10 minutes to thicken.
5. Generously spread frosting over cake and cover with finely chopped dry coconut meat

Nest of Coconut Eggs

Nest
1 cup fresh dry coconut meat, chopped fine
3/4 teaspoon of Barley Max to color the nest green

* using gloves makes it easier to make the nest and eggs.

1.Toss the coconut meat and green powder together by hand to evenly distribute color.
2. Make a nest in the center of the cake with this green colored coconut, with an indention in the middle.

Eggs
1 cup coconut butter
½ cup agave nectar
½ vanilla bean
¼ teaspoon sea salt
2 cups fresh dry coconut meat, chopped fine and frozen for thirty minutes.
For coloring agents use small amounts of Beet Max, Carrot Max, and turmeric for coloring the eggs pastel pink, orange, and yellow.

1. Blend coconut butter, agave, vanilla bean, and sea salt and add the frozen coconut, hand mix and divide into three bowls.

2. Color each bowl of mixture with a small amount of the coloring powders mixing well. Beet Max (1/8 teaspoon), Carrot Max (2 teaspoons), and turmeric (½ teaspoon).

3. Refrigerate these for 15 minutes, or place in the freezer for 5 minutes, which will make this mixture firm.

4 This mixture should be firm enough to roll into small balls or “eggs”, not hard. If not firm enough, refrigerate a little longer.

5. Place the eggs on a plate and back in the refrigerator to harden and arrange in the green nest. There should be enough eggs to place around the cake.
6. Garnish with edible violets (we have wild organic violets growing in our yard).

* This cake will keep covered for a week in refrigeration. When transporting, just make sure the temp remains 72 degrees or below, which will keep the coconut butter from melting.

•  For easy opening of young coconuts get our “Nuts about Coconuts” DVD including many other great recipes for coconut. If you cannot find young coconuts, we can ship frozen young coconut meat and frozen young coconut water, go to http://www.sproutrawfood.org for items that we can ship.
•    We have a great price on vanilla beans and will include a recipe for Vanilla Powder with an order.

Jackie’s Vegetable and Fruit of the Month Club

Each month I will feature a vegetable and fruit of the month that is in season, highlighting the nutritional values, selecting the best specimens, preparation techniques, storage, and provide some delicious recipes and ideas for serving. Fruits and vegetables are the best when they are in season. I find it exciting to look forward to the coming season of my favorites.

Join my Vegetable and Fruit of the Month Club for delicious ways to serve in season fruit and vegetables. To order, please email me at jackie@sproutrawfood.org

Coconut

I chose coconut because it has been traditionally eaten at Easter. Coconuts and coconut oil are high in lauric acid, a component of mother’s milk, which is converted by the body into compounds with antiviral, antimicrobial and antifungal properties, according to Dr. Mary Enig**, Ph.D. These properties have lead to research on the potential benefits of coconut oil in the treatment of HIV, SARS, and other viral ailments.
 Because coconut oil is, in large part, made up of medium chain triglycerides, it doesn’t have to be broken down in the digestive tract like other fats and can immediately be used by the body as fuel. This makes it ideal for people with slow metabolism or low thyroid (hypothyroidism) and for people with Crohn’s Disease, colitis and other digestive disorders who normally have problems digesting fats. 

Since coconut oil is burned by the body as fuel rather than being stored as fat it’s ideal for those interested in weight loss. Dr. Bruce Fife writes that coconut oil is good for diabetics since it not only does not contribute to the disease but in fact helps control blood sugar. A number of other references refer to the use of coconut oil in combating chronic fatigue, candida, and parasites as well as for skin and hair care. 

Coconut oil is truly an ideal food: it is not hydrogenated, contains no trans fats and is very stable with a long shelf life.

Asparagus

At Easter, asparagus is often served as it is in season, so take advantage of the fresh organic asparagus! Asparagus is an excellent source of anti-oxidants such as vitamins A and C. These antioxidants are destroyed with the application of heat such as steaming, sautéing or roasting, therefore eating asparagus raw will retain all of the nutrients. Asparagus has a high content of vitamin K, Folate, and folic acid. It is considered to be a diuretic, is anti-inflammatory, and naturally detoxifies the body. Asparagus prevents the formation of kidney stones, detoxifies the kidneys, and prevents urinary tract infections. Lowering cholesterol and reducing high blood pressure are additional benefits and asparagus is one of the richest sources of rutin, a compound that strengthens capillary walls.

Asparagus is a particularly rich dietary source of glutathione, which is a small protein, composed of three amino acids: cysteine, glutamic acid, and glycine. Nutrition researchers have regarded it as the most valuable detoxifying agent in the human body. Glutathione has also been called the “master antioxidant” that regulates the actions of lesser antioxidants such as vitamin A and vitamin E within the body and is a regenerator of immune cells. Disease and aging can cause a reduced tissue and blood level of glutathione. The dietary forms of glutathione are efficiently absorbed into the blood, which is not true for glutathione supplements. Cooking and processing greatly reduces the glutathione content in dietary sources.  Raw fruits and vegetables are rich sources of glutathione especially asparagus, avocado, carrots, tomatoes, spinach, and grapefruit, and apples.

Last but not least, asparagus has long been considered an aphrodisiac and along with garlic, I think could be considered the raw food Viagra! Eat more asparagus!

Asparagus is a great vegetable to add to your garden, as it returns each year. Find bunches with firm stalks and tightly closed tips, refrigerate the stems, by wrapping in moist unbleached paper towels for 3 days (eating them as fresh as possible is the best). To prepare, snap off the woody stems ends, which break naturally at the right place. I can just sit and munch away at a whole bunch for a meal. For serving suggestions:

•    The tips can be cut off and mixed in with a blended soup (see recipe) or added to a salad.
•    The stems can be juiced with other greens.
•    The stems from a bunch can be thinly shaved with a vegetable peeler, cut off the tips and marinated both with lemon zest, lemon juice, extra virgin olive oil, and sea salt to taste. This mixture can be tossed with spirialized zucchini (see recipe).
•    Served with a dip or sauce (see recipe).
•    Make an asparagus quiche (see recipe).

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Marinated Asparagus and Zucchini
Created by Jackie Graff
Sprout Raw Food

1 bunch asparagus
1 zucchini shredded or spiral cut
1 red pepper sliced very thin
zest of one lemon
¼ cup lemon juice (juice of 1 lemon)
¼ cup extra virgin olive oil
1 garlic clove minced
½ teaspoon sea salt

Hold the woody end of asparagus and thinly shave the whole stalks of asparagus with a vegetable peeler, cut off the tips, add spiral cut zucchini and marinate with lemon zest, lemon juice, olive oil, and sea salt.

Serving suggestions: Save three stalks and tie a bow around them with a piece of red pepper, to lie on top of this salad.

Dilly Coconut Dip

Dilly Coconut Dip

Dilly Coconut Dip
Created by Jackie Graff
Sprout Raw Food

Yields 3 cups

2 cups young coconut meat
½ cup young coconut water
2 tablespoons lemon juice
1-2 teaspoons agave nectar or raw honey
2 cloves garlic
1 teaspoon sea salt
1 cup fresh dill, chopped

1.    Blend coconut meat, water, lemon juice, agave nectar, garlic and salt in a blender until smooth, and stir in dill.
2.    Garnish with dill sprig.

* For easy opening of young coconuts get our “Nuts about Coconuts” DVD
including many other great recipes for coconut. If you cannot find young coconuts, we can ship frozen young coconut meat and frozen young coconut water, go to http://www.sproutrawfood.org for items that we can ship.

Creamy Asparagus Soup

Creamy Asparagus Soup

Creamy Asparagus Soup
Created by Jackie Graff
Sprout Raw Food

Serves 8

½ cup pine nuts soaked for 4 hours and drained
½ cup macadamia nuts soaked overnight and drained
4 cups filtered water
1 lemon juiced
1 bunch asparagus with the tips cut off
2 cloves garlic
2 teaspoons sea salt (optional)

Chop:
6 celery stalks chopped fine
6 green onions sliced fine

1.    Place pine nuts, macadamia nuts, water, salt and lemon juice in a blender and blend until creamy.
2.    Add asparagus and garlic to the blender (except tips) and blend until creamy.
3.     Pour soup over celery, onions and asparagus tips.
4.    Soup may be placed in a dehydrator for 15 – 30 minutes to warm.

Shelf Life: 2-3 days

Asparagus Quiche

Asparagus Quiche

Asparagus Quiche
Created by Jackie Graff
Sprout Raw Food

Serves 8-16

1 cup pine nuts soaked for 2 hrs and drained
2 cloves of garlic minced
2 lemons juiced
1 teaspoon sea salt
1 tablespoon cumin
1 tablespoon curry
1 teaspoon turmeric
1 cup filtered water
2 teaspoons psyllium

½ small sweet onion, chopped fine

2 bunches asparagus, tips cut off and stems chopped fine (reserve tips for garnish on top of the quiche)

1 Savory Nut Crust
Paprika for garnish

1.    Place pine nuts, garlic, lemon juice, salt, curry, cumin, turmeric, water, and psyllium in blender, blending until smooth and remove to a bowl.
2.    Slice asparagus stems fine, by hand and add to the pine nut mixture.
3.    Add onion to food processor, chop fine and add to above mixture stirring all well.
4.    Place into a nut and seed crust in a quiche or pie plate.
5.    Garnish with asparagus tips around the edge.
6.    Sprinkle with paprika for color.

Serving suggestion: This may be warmed in the dehydrator for 45 minutes at 95 degrees and keeps well for several days refrigerated.

Savory Nut Crust
Created by Jackie Graff
Sprout raw Food

Serves  8 to16

3/4 cup almonds, soaked for 12 hours, drained, and dehydrated for 12 hours
3/4 cup pecans, soaked for 12 hours, drained, and dehydrated for 12 hours
3/4 cup walnuts, soaked for 12 hours, drained, and dehydrated for 12 hours
1/3 cup ground flax seed
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
¼ cup thyme, chopped

1.    Place almonds and salt in processor and process until mixture resembles flour.
2.    Place pecans, walnuts and thyme in food processor and process until mixed well.
3.    Press mixture into glass pie or quiche plate.

Eat Asparagus and make your body happy!

This month I will provide these recipes free! The cost for the year is only $10.00, which will include over 50 great recipes with pictures and special surprises during holidays, so join my Vegetable and Fruit of the Month Club for delicious ways to serve in season fruits and vegetables. To order, please email Jackie at jackie@sproutrawfood.org

Peace and love,

Jackie Graff

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4 Responses to “Have a Great Raw Easter Holiday!”

  1. Diane Pettinga Says:

    I can’t wait to try these wonderful recipes. You guys are so wonderful to share with us your recipes.

  2. unusivioupt Says:

    FANTASTIC!

  3. Shawna Stursa Says:

    I LOVE the Easter Cake! Asparagus on Easter is important, but I forgot this year. Thank you for the coconut-Easter connection!
    Great info written with Love and the food LOOKS like love!

    Thank you, Shawna

  4. Money Business : Says:

    we use a national panasonic food processor and this seems to be a bang for the buck~..

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