so seemingly small,
to the whole universe
as tiny whispers
like the sounds
of butterfly wings,
and the clear voice
of the living truth.
We're still in the deep freeze here in the Pacific Northwest, with more snow coming any hour. This is one of the coldest winters on record and we have to wonder if this may be connected to the recent lack of sun spot activity over the last several months.
Today our friend (and masseuse extraordinaire) Denise, is hoping to come over for tea, and we plan to make this fruit pie to share with her. Apples we have in abundance, and the last of some ripe persimmons. Intuition suggested making a creamed sauce from a persimmon and banana to spread over the apple filling, then topping it all with shredded coconut!
We've eaten a version of this delicious raw apple pie twice, made by our good friend, Jess, from Orcas Island, but without the toppings. It's so simple and easy to prepare—10 to 15 minutes at the most—and it's ready to eat immediately! The pie has a soft filling, and doesn't set up firmly, but the crust holds nicely. The pie has the most wonderful array of tastes and textures. Tip: If you want spicy apple aromas to fill the house, put the pie in the dehydrator for 1-2 hours with the temperature set at 90-100 degrees to warm. Serve with ginger, or chai tea.
Recipe for Apple Cream Pie
Ingredients: Makes one 7 inch pie:(Serves 2-4) Crust:
1/2 cup raw almonds
1/2 cup raw pecans
1 Medjool date, seed removed
1 tablespoon raw agave nectar
1/2 teaspoon Real Salt (or Celtic or Himalayan)
2 apples, peeled (if desired), cored and chopped
1 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon nutmeg
1 banana, peeled and sliced
1 super ripe persimmon, peeled and sliced (we only buy Fuyu—the others are too astringent to eat raw)
2-3 tablespoons raw shredded coconut
Directions for Crust:Grind up almonds and pecans in a blender until mostly powdery, but still a bit chunky.
Transfer to food processor.
Add date and mix until well ground.
Add agave, salt, and vanilla. Mix well.
Transfer to pie plate, and press to form crust.
Directions for Filling:Wash apples, and peel (if desired).
Remove cores and cut into pieces. (Place cores and peels outside for birds.)
Put into food processor, and blend to applesauce-like texture.
Put into crust.
Put banana and persimmon into blender.
Blend until ultra smooth and creamy.
Spread on top of apples.
Add a few pecans to make a star pattern, and sprinkle with coconut.
Note: For a less rich version, this pie can be made without the banana/persimmon topping.
A Little Story:
Twelve or so years ago I was working with pastels in my studio, and I invited my inner child to come and play with me.
This painting and poem were the result of our collaboration, and now, we're delighted to share this with all of you.
Everybody knows that snow
comes from the midnight sky—
flurries of frozen light,
resting in God's deep space.
May this holiday season fill you with all the goodness of the heart—a sacredness that flows into this world, bringing with it peace, compassion, and love to all.