so seemingly small,
to the whole universe
as tiny whispers
like the sounds
of butterfly wings,
and the clear voice
of the living truth.
Nuts, apples, spices, and persimmons make for a delightful meal or dessert. We received this recipe from our friend, Rhonda Mattern, of the Consortium for Presence-Centered Self Discovery, and immediately wanted to try it. We made one addition—a glistening, thick persimmon sauce. Apple Crumble lends itself to so many occasions: it can be enjoyed at any time of day as a stand-alone meal, or as a luscious dessert for special occasions. Warmed in the dehydrator for an hour, it's much like apple pie, fresh from the oven!
Crumble Ingredients (serves 2-4):
1/2 cup raw walnuts
1/2 cup raw pecans
2 Medjool dates
1/4-1/2 teaspoon Himalayan salt
Put all ingredients into a food processor and chop to desired consistency. Put in a bowl, and set aside until the apples and persimmon sauce are ready.
2 Fuji, or Pink Lady apples, chopped
1 teaspoon cinnamon
1/2 teaspoon orange zest—super finely grated organic orange peel (The flavor intensifies when warmed.)
1/4 teaspoon nutmeg
Wash orange well and dry thoroughly. Chop and peel apples (if needed), grate orange zest, and mix in spices. (Or place everything into a food processor and chop to desired texture.) Transfer ingredients to a bowl.
Persimmon Sauce: 2 very ripe Fuyu persimmons.
Fuyu's are the only kind of persimmon we've found in the markets that are good to eat raw. Once fully ripened—they should be almost squishy—they have no astringency and are sweet and silky.
Peel persimmons and put into food processor and puree. Or simply mash with a fork.
Transfer chopped apples to serving bowls. Spoon on the crumble, and top with puree. Place a half pecan on top of the puree. Eat as is, or put into dehydrator for 30-60 minutes at 110 degrees to warm. Use any remaining persimmon puree and crumble at the table, adding more of these luscious toppings as you eat!
Serve with hot tea:
8-10 slices fresh ginger root
3-4 cinnamon sticks
3-4 star anise pods
Bring 4 cups of water to a simmer (don't boil) and pour over spices. Steep for 5-7 minutes, and serve.
A Little Story: Warming Food
Rex and I recently went to Minneapolis and ate at a raw food restaurant and the food was very good. Snow had been falling that day, and we needed warming food. I had ordered soup, and when it arrived I thought it would be warm, yet it wasn't. The coldness surprised me, because at home we have our soup warm.
The book, Warming up to Living Foods, by Elysa Markowitz, has been a good companion to us, especially during our first winter when we were getting into eating more raw food. The soothing quality of warmth from our food was what we both wanted and needed.
Elysa was at one time the main chef for Tree of Life Rejuvenation Center in Patagonia, Arizona. Its founder, raw foodist Gabriel Cousins, MD, highly praised the meals that she prepared.
So when the temperatures drop, remember that cold raw food doesn't have to be the norm. We can feast on raw food and feel nourished and satisfied with recipes that are heated to the perfect degree, preserving vital enzymes and nutrients.
Rex and I love to hunker down by the fire. Add to this a bowl of yummy warmed apple crumble held in hand, a cup of spice tea, and we have the making of a lasting memory.