Dr. Jo’s Lemon Meringue Pie

by Dr Jo

 

Some of us in our family react badly to sucrose (table sugar) so we developed this tasty lemon meringue pie recipe using concentrated pineapple juice as the sweetener. Even so, it’s still turns to blood sugar after eating it, so we only eat a little on special holiday occasions. Mostly we stay “sweet-free” to be brilliantly healthy.

 

1½ cups pineapple juice concentrate (no added sugar), thawed (1-12 oz can)

6 Tablespoons corn starch, dissolved in

3/8 cup water

1 1/8 cup water

4 egg yolks, slightly beaten

Grated rind of 1 lemon (be sure to wash lemon well)

3/8 cup fresh squeezed lemon juice

1½ Tablespoons butter

1 baked 9” pie shell

4 egg whites

1½ Tablespoons honey

 

Put pineapple juice concentrate in a two-quart saucepan. Stir in the cornstarch, dissolved in 3/8 cup water. Then stir in 1½ cups water and the 4 egg yolks. Stirring constantly, bring the mixture to a boil over medium heat. Boil for 1 minute. Remove from heat. Stir in next three ingredients. Cool. Turn into the pastry shell.

 

Just before serving: Beat the egg whites with mixer at high speed until foamy. Gradually beat in the honey and continue beating until stiff peaks form. (We usually put this raw egg and honey mixture on a cut piece of pie like whip cream. Whenever I’ve tried to bake it, it goes flat. You might be able to bake it if you add ¼ teaspoon cream of tartar to the egg whites while beating them.)

 

But the recipe says: Spread the meringue around the edge of the filling first, touching the crust all around. Then fill in the center. Bake in a 350 degree F oven 15 to 20 minutes or until lightly browned. Cool. Serves 8.

 

Do not eat the raw meringue if you are afraid of a problem with bacteria. A nutritionist friend of mine says the bacteria involved with eggs are on the outside of the shell. So I soak my eggs in the shell in a solution of water just enough to cover one dozen eggs and about 3 tablespoons of 3% hydrogen peroxide.

 

If you have a good meringue recipe that does not use sugar, and bakes well, please share it with us.

 

Rice Flour Pie Crust

by Dr Jo

Mix these ingredients together in a 9-inch pie plate:

1/3 cup whole almonds, grind to a fine powder and transfer to 9 inch pie plate

¾ cup brown rice flour

¼ teaspoon cinnamon

Pinch of ground cloves

 

Mix these together in a small saucepan:

2        Tablespoons water

2 Tablespoons oil (I use grape seed oil)

2 Tablespoons honey

 

Heat gently (if necessary) until honey liquefies. Pour into pie plate. Stir with fork until well blended. Let stand a few minutes for rice flour to absorb liquid. Shape crust by patting mixture firmly into place with fingers. Pat top edge of crust into a straight edge.

 

For unfilled crust bake at 350 degrees F for 18 minutes or until lightly browned with a few small cracks. Cool before filling.

 

For filled crust, bake empty shell at 350 degrees F for 5 minutes. Then add desired filling and finish baking as your recipe directs.

 

Makes one 9-inch pie shell. Double recipe for a 10-inch pie shell with a little left over.

 

From The Allergy Self Help Cookbook

 

Dr. Jo’s Apple Pie

by Dr Jo

 

3 cups sliced apples

¼ cup frozen unsweetened apple juice concentrate, thawed

¼ teaspoon lemon juice

1 tablespoon cornstarch (or 2 tablespoons arrowroot flour)

¾ teaspoon cinnamon

1/16 teaspoon white Stevia extract

 

Mix the dry ingredients together. Use a small amount of the apple juice concentrate and blend into the dry ingredients. Bring the apples, lemon juice and the rest of the apple juice concentrate to a simmer in a large pan. Then add the dry ingredient mixture. Stir until thickened. Place the mixture into a precooked 9-inch pie shell and cool before serving.

Dr. Jo makes this gluten-free rice flour pie crust for her apple pies.

 

Key Lime Mousse

by Dr Jo

Another recipe from Dr. Carolyn Dean

This recipe from Shannon Leone’s Raw kitchen is fast and so delicious that it hits the spot every time! Avocados are non-sweet fruits, a source of healing vitamin E, and a source of healthy fat that keeps joints lubricated, provides insulation around nerve sheathes, and is great for the hair and skin.

Preparation time: 5 minutes

Cooking time: None

Yield: 2 servings

 

2 ripe avocados, pitted and peeled

2 limes, squeezed

1 teaspoon organic vanilla extract

2 tablespoons raw, organic honey

Sprig of mint for garnish

2 strawberries, thinly sliced, for garnish

 

1. Blend the avocados, lime, vanilla, and honey in a food processor until smooth and creamy.

2. Serve in a dessert cup with a sprig of mint and very thinly sliced strawberries.

 

Tip: To save yourself time, you can purchase organic lemon juice in bottles to keep on hand for when you don’t have lemons to squeeze.

Vary It! You can substitute 1 lemon for the 2 limes if that’s all you have on hand. And add more lime or lemon juice for a stronger citrus taste. You also can use agave nectar instead of honey.

 

Per serving: Calories 407; Fat 29.3 g (Saturated 4.5 g); Cholesterol 0 mg; Sodium 18 mg; Carbohydrate 39.5 g (Fiber 23.6 g); Protein 4.3 g; Sugar 19.6 g.

Carolyn Dean MD ND

The Doctor of the Future

 

Carolyn’s Chocolate Banana Cream Pudding

by Dr Jo

This recipe complements of Dr. Carolyn Dean

The name says it all! This recipe is probably already out there, but I haven’t found the original chef. It popped into my head when all I had on hand for company was frozen bananas, 100-percent raw chocolate powder (cacao), and coconut milk. And voilà: A dreamy dessert with healthy ingredients was born . . . and quickly eaten.

Preparation time: 5 minutes

Cooking time: None

Yield: 2 servings

 

4 small frozen bananas, cut into rounds

4 ounces full-fat coconut milk

2 tablespoons cacao powder

Strawberries or blueberries, for garnish

 

1. Pulse the bananas, coconut milk, and cacao powder in a food processor or high-speed blender until smooth and creamy.

2. Serve with sliced strawberries and/or blueberries.

 

Tip: Cacao powder is all the rage on the Raw culinary scene, so it’s easy to obtain at health food stores or online at stores like www.vitacost.com.

Per serving: Calories 152; Fat 6.7 g (Saturated 5.7 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 25.4 g (Fiber 3.5 g); Protein 2.2 g; Sugar 12.4 g.

 

 

The name says it all! This recipe is probably already out there, but I haven’t found the original chef. It popped into my head when all I had on hand for company was frozen bananas, 100-percent raw chocolate powder (cacao), and coconut milk. And voilà: A dreamy dessert with healthy ingredients was born . . . and quickly eaten.

 

Preparation time: 5 minutes

 

Cooking time: None

 

Yield: 2 servings

 

4 small frozen bananas, cut into rounds

4 ounces full-fat coconut milk

2 tablespoons cacao powder

Strawberries or blueberries, for garnish

 

1. Pulse the bananas, coconut milk, and cacao powder in a food processor or high-speed blender until smooth and creamy.

2. Serve with sliced strawberries and/or blueberries.

 

Tip: Cacao powder is all the rage on the Raw culinary scene, so it’s easy to obtain at health food stores or online at stores like www.vitacost.com.

 

Per serving: Calories 152; Fat 6.7 g (Saturated 5.7 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 25.4 g (Fiber 3.5 g); Protein 2.2 g; Sugar 12.4 g.

 

Healthy Coconut Candy

by Dr Jo

Healthy Recipe for the Holidays

16 oz Coconut Cream Concentrate from Tropical Traditions (Need to set jar in pan of warm water to soften.)
1 cup coconut flakes
1 teaspoon vanilla
1/8 teaspoon Celtic salt
½ cup carob powder
¾ teaspoon green stevia powder
1/8 teaspoon white stevia powder
3 tablespoons honey
3 tablespoons grape seed oil
Chopped almonds or other nuts. I like walnuts best in it.
Mix all ingredients together.

Whir coconut flakes in food processor until they are finely chopped. Then add other dry ingredients and blend. Add rest of ingredients except nuts and blend. Stir in nuts last.

Drop on plate or parchment paper and chill. I store them in the freezer, leaving a few out at a time to thaw for munching.