Earlier today, I polished off the last of the decadently delicious gluten free, dairy free and sugar free chocolate pudding pie and no-mayonaisse coleslaw I made Saturday evening for my son Kevin’s baseball party and I’m still smacking my lips.
These recipes are made with all raw food ingredients and are super easy and quick to make. Enjoy Simply Divine Chocolate Pudding Pie and Quick and Easy Coleslaw, naturally high Omega 3 fats. It tastes better than the deli style coleslaw I had as a kid.
Quick and Easy Cole Slaw
- 1 bag organic broccoli slaw mix (or you can shred 1 broccoli stem, ½ small cabbage and 1 carrot
- ¼ cup hemp seeds
- ¼ cup sesame seeds
- 1/8 cup apple cider vinegar or lemon juice
- ½ cup water
- 2 pitted medjool dates
- 3/4 teaspoons salt
- 1/4 teaspoon garlic granules
- 1 inch piece of ginger (optional)
- Put the shredded slaw mix in a bowl.
- In a blender, combine the remaining ingredients until smooth.
Notes: Add a little extra water if necessary to help it blend.
Additional picnic recipes are available in our class Picnic Foods and Barbecue for Gluten Free and Living Foods Diets
Simply Divine Chocolate Pudding Pie
- 1/2 cup dried shredded coconut
- ½ cup raisins
- 1/2 cup pecans
- ½ cup hazelnuts
- 1 cup medjool dates, pitted
- 1/2 teaspoon ground vanilla beans or vanilla extract
- ¼ teaspoon almond extract
- ¼ cup coconut cream or coconut butter
- ¼ cup macadamia nuts or additional ¼ cup coconut cream
- 1/3 cup raw organic cacao powder
1. Make crust: Process the coconut, raisins, pecans and hazel nuts in a food processor until well combined, nuts coarsely ground and it begins to hold together. Be careful not to over process to nut butter.
2. Remove from processor and press into an 8 inch tart pan or pie pan.
3. Put the remaining ingredients in a high speed blender.
4. Blend until smooth, adding extra water if needed until it’s thick and creamy like pudding.
5. Pour the filling into the crust.
6. Refrigerate or freeze to allow it to become firm.
Additional Dessert Recipes are in the book Dessert: Making it Rich Without Oil
Be sure to comment below and answer my question for today: Which is more important to you, how the food tastes or how nutritious it is for your body?
Are you feeling stuck?
Do you feel as if something is missing from your practice that's keeping you from delivering breakthrough outcomes for your clients?.
Nutritional Endocrinology Practitioner Training (NEPT)
The Mastery and Certification tier is our flagship program and provides everything you need to feel confident as a practitioner who knows how to get results that lead to healthy and happy clients.
Functional Assessment Mastery
Explore the relationships between the most important hormones and their relationship with nutrition.
Functional Nutrition Mastery
Learn how to support your clients to eat and supplement in a way that reduces and eliminates chronic symptoms.
Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
Disclosure: Sometimes (but not always), when I share resources in my programs, newsletter, and on my website, I'm using an affiliate link, which means I do make money if you buy. My credibility is extremely important to me; therefore, I only endorse the products, services, and people I believe in. DrRitamarie.com is independently owned and the opinions expressed here are my own.
Nutrition is more important to me than taste. Thanks for all your information!
These recipes sound really yummy. I think I will try this chocolate pudding pie in the near future. I know my kids will be thrilled to have another choclate dessert that I am OK with presenting them with. 🙂 I do hope you could clarify one thing though – often I see raw foodists speak/write about **raw cacao powder**. And there I get lost. 🙁 Are some cacao powders raw and others are not?
I have a nearby choclate museum that I’ve visited on many occasions. And I remember they explain there that once the cacao has been harvested and the seeds separated, they’re then roasted. Hence it is no longer raw. And only once they’re roasted are they ground. So that makes me assume that none of the cacao powder is raw – unless marked so. Around here (in France) I can easily find organic cacao powder, but none of it says it is raw.
I realise this confusion might stem from cultural differences… What cacao powder would you not call raw? The one that has been mixed with loads of sugar and that is marketed as a powder to mix a cacao-drink for kids and that is actually so sweet that makes you fear your teeth fall out and noone in their right mind would buy imho. Or there is a third kind of cacao powder that I have never come across? I really wish to know. Thanks!!
I would say both would be my answer. I drink an infusion daily either of alfalfa, red clover, nettles, oatstraw, etc. They don’t tast awful but they also are not the best tasting either. I know they are so good for me & adding that to my diet of about 75% Raw it is helping me get more minerals & vitamins without taking suupplements. So taste isen’t all that important when you know your body needs nutrients & has been neglected of them for many years.
How do you make coconut creme for your recipes? I have not seen that in the stores, only coconut butter and coconut oil. Thank you 🙂
I had ordered this package but have not received or am able to download the recipes offered. will there be another link>
I took the jicama “potato salad” to a (not rawfood) potluck this weekend. It made a hit, and is my new favorite salad 🙂
[…] Follow the following procedure step by step (as guided) to have a tasty Sesame Ginger Cole Slaw. […]
Fabulously rich filling! However, didn’t fill up my pie pan very full. It was a pretty thin layer. Used 1/2c of coconut butter and 1/3 c of water. Probably double the batch next time. I was thinking about using a coconut and coconut oil crust in a cupcake liner and then filling with the filling.
Greetings from California! I’m bored to tears at work so I decided to check out your site on my iphone during lunch break. I love the information you present here and can’t wait to take a look when I
get home. I’m surprised at how quick your blog loaded on my cell phone .. I’m not even
using WIFI, just 3G .. Anyways, amazing site!
Hi there! Thanks for stopping by the blog…and that is great feedback about how fast it loaded for you, thanks for letting us know. We recently changed our blog template to be mobile-device friendly, and it looks like it is! Glad you enjoy the site, and join our newsletter for even more great tips…we like to give a lot of very useful, practical information that people can use immediately. Please visit again!