Mango Pie at the potluck

[Guest guest]

Hello M'isa-

 

It was I who made the pie (my name was on the printed ingredient card next to it)-

 

I rarely bother with recipes anymore, & did not get this from a book, but I've made a lot of raw food through the years, & usually just go by how things taste as I toss them into the processor or VitaMix, which is how the mango pie was whipped up earlier that day, so there is nothing to send you.

 

I will say that I to get the right consistency, you will need a high-speed blender of some kind in order to cream & emulsify the filling & topping.

 

The very top was a kind of take-off on a Chad Sarno recipe that he uses for his Apple Mesquite Pie- you can find his excellent, small but informative workbook on his website www.rawchef.org that covers the principles behind making gourmet international raw food, eventually without becoming dependant on recipes (although he also does list ones for free, like many of the raw chefs out there that you can print off from their sites).

 

Gideon

W. Seattle

 

 

 

 

-

M'isa

RawSeattle

Saturday, July 26, 2003 8:17 PM

[RawSeattle] Mango Pie at the potluck

 

Somebody brought mango pie to the potluck. I just want to say first that it was very, very yummy.

 

Secondly, my father, who came with me, was wondering if he could get the recipe. I didn't have the chance to write it down. If I could get a copy, I'd be very appreciative.

 

Thanks a bunch!

 

~M'isa

[Guest guest]

Thank you. I'll let him know.

 

(It was very delicious, btw.)

 

~M'isa

 

 

 

It was I who made the pie (my name was on the printed ingredient card next to it)-

 

I rarely bother with recipes anymore, & did not get this from a book, but I've made a lot of raw food through the years, & usually just go by how things taste as I toss them into the processor or VitaMix, which is how the mango pie was whipped up earlier that day, so there is nothing to send you.

 

I will say that I to get the right consistency, you will need a high-speed blender of some kind in order to cream & emulsify the filling & topping.

 

The very top was a kind of take-off on a Chad Sarno recipe that he uses for his Apple Mesquite Pie- you can find his excellent, small but informative workbook on his website www.rawchef.org that covers the principles behind making gourmet international raw food, eventually without becoming dependant on recipes (although he also does list ones for free, like many of the raw chefs out there that you can print off from their sites).

 

Gideon

W. Seattle