Strawberry-Banana (Raw) Pie recipe and miscellaneous

just returned from the San Francisco Living Foods Support Group
November meeting, and wanted to mention a few things of possible
interest. First, the miscellaneous items:

* someone brought a raw sweet potato salad, and it was delicious! It
was juicy and tasted like its other major ingredient, celery. The person
who brought it is providing the Support Group with the recipe. If/when
it appears in the newsletter, will try to post it (may be a month or
two before next newsletter).

[Remark: not in Jan 96 newsletter - March maybe?? Will post it if I can get it.]

* there was a pudding there whose only ingredients were hulled, buckwheat
sprouts (sprouts, not greens), and dates, blended. It looked like white
paste, but it had a very nice flavor.

* a few days ago I was reading in Szekeley's book,"The Essene Way, Biogenic
Living", that you could grow lentil sprouts in soil, like sunflower greens,
to produce greens (takes 7+ days). Anyway, someone brought two trays of long
lentil greens, grown in soil,  to the Support Group meeting. They are nice,
have a flavor similar to alfalfa but milder (not bitter like alfalfa can be,
but a bit bland).

* The following recipe appears in the latest (Nov-Dec 1995, #8) issue of
"Sunfood Lifestyle", the newsletter of the San Francisco Living Foods Support
Group. This is posted with permission of the first listed author of the
recipe.

Strawberry - Banana Pie
(Greg Laroche and Jyl Safier)

Ingredients
* 1-1.5 cups soaked almonds
* 0.5 cups dates
* 1 tsp. cinnamon
* 0.5 tsp. nutmeg
* 0.25 cup orange juice
* 3 pints strawberries
* 4 bananas
* 0.125 cup fresh shredded coconut

Instructions
1. Freeze 2 pints of the strawberries and 2 bananas
2. Blend almonds, dates, cinnamon, nutmeg and orange juice in a food
processor.
3. Form the blended mixture into a pie crust in a 9 inch pie dish.
4. Process the frozen fruit to a sorbet consistency in a Champion juicer
using the blank plate.
5. Slice up the remaining strawberries and bananas.
6. Layer the sorbet and fruit slices over the pie crust.
7. Decorate with coconut.

Remarks on the recipe:
1) It's an *excellent* pie - I had a chance to eat some at an earlier
Support Group meeting.
2) In step 4, you can use a blender instead of a Champion juicer. Just
let the fruit thaw some before putting it in blender.

other miscellaneous items:

* I recently visited the Raw Living Foods restaurant, and tried one of their
pizza (analogs). It was different from the one they brought to the Support
Group meeting some months ago. The crust again was raw soaked hulled buckwheat,
ground up with maple syrup, and dehydrated. Next there was a layer of avocado,
mixed with sunflower seeds and oil (olive oil?). Unlike last time, this was
not spiced much at all. To describe the next and final layer, note that the
pizza is square. In two corners, there were radish sprouts, one corner had
long (pale, white, store bought) mung bean sprouts, and the final corner was
piled high with sunflower greens (greens, not sprouts). In the center there
was a ridge of red sauerkraut. The sauerkraut was fairly dry, and not very
old - only a few days, I would guess. It was sprinkled with small chunks of
red sweet pepper. There was a side garnish of fresh, *hot* red pepper. This
was much better than the raw pizza they brought to the Support Group meeting,
as you have the option of eating the hot pepper or not, and it was very
attractive on the plate.

* The Ann Wigmore Institute in Puerto Rico survived the recent hurricanes that
struck Puerto Rico and they are continuing with their programs.

Tom Billings
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