Yours truly is going as Princess Leia this Hallows Eve. The “Force” was running strong and encouraged me to make a matching accessory to my Halloween ensemble, a fashionably coordinated “Storm Trooper Pie”. Some women like matching bags and shoes, not me, nope, I’m the crazy lady who wants a matching pie! This decadent dessert is headed to a Halloween Bash tomorrow night, this way every one can get a piece of this creamy, dreamy storm trooper.

Loco Coco Crust

● 1 Cup  ground almond flour

● 1 Cup cocoa powder

● 2 Packets Sweetleaf stevia or 1/2 Agave Nectar

● 1/2 Cup coconut Butter

● 1/4 Cup coconut oil

● 4 Dates soaked and pitted

●1/2 Tsp sea salt

Place all your ingredients into a food processor and blend until a dough forms. Press the dough into the pie or tart pan evenly. When finished place in the refrigerator to set.

Banana Dream Cream

● 3 Cups young coconut meat (3 coconuts)

● 3 Ripe bananas

● 1 1/2 Cup coconut water

● 1/2 Cup coconut butter

● 1/2 Cup coconut oil

● 1/4 Cup agave nectar

● 2 TBS lime juice

● Seeds from 1 whole Vanilla bean

Combine all your yummy ingredients in a Vita mixer, except, for ONE banana. Blend until the mixture is smooth and creamy. You may need to add more coconut water if the filling is too thick. Remove the pie crust from the fridge and slice the last banana into the bottom of the pan. Arrange the bananas evenly and pour the blended filling into your pie pan. Place in the freezer until the filling is firm.

Chocolate Storm Trooper

● Star Wars Stencil

● Exacto knife

● Thick paper

● 1/4 cup cocoa Powder

● Sifter

Now it’s time for the chocolate magic to begin. I got my Starwars stencil via grrl.com she has a plethora of stencils to choose from. I picked a stencil that would be easy to cut out, this is a bit of a work out for your fingers. Once you find a stencil you like, print it out, make sure that it fits onto your pie. Tape the printed stencil onto a thicker piece of paper, using your exacto knife, cut out your stencil.

Place 1/4 cup of cocoa powder into a flour sifter or tea strainer. I recommend doing a test run to make sure you get the hang of sifting evenly. Place the stencil on top of your pie and sift a fine powder of cocoa over your masterpiece. Be sure to fill in all the white spaces. Carefully remove the stencil, make sure you don’t bump your pie or spill the excess cocoa. Presto, your finished, serve, eat and enjoy!!!

A few words of Starwars wisdom from The Geeks Of Doom!!

HAPPY HALLOWEEN,

♥ Lesley Anne ♥

Happy Halloween all you ghouls and gals! I hope that yours is a festive one. Getting into the raw holiday spirit is easy with some awesome, rawesome recipes. Halloween wouldn’t be the same with out something indulgently tasty so I recommend BRAINS Mwhahahahahaaaa. Pink and Green Brainy Cakes to be exact.

They are pretty appetizing for brains right? I know you want some, I know you do;) I used a macaroon recipe and added a little beet juice to make it look a little, you know, bloody!! You could also use black tahini for black macaroons, that would be pretty spooky, oooooooooh.

Add a little icing to these beauty’s and you’ve got some tasty Brainy Cakes.

Bloody Macaroons

● 6 Dates pitted and soaked

● 2 Cups coconut flakes

● 3/4 Cup ground flax seeds

● 1/2 Cup agave Nectar or 3 packets of Sweetleaf Stevia

●1/4 Cup coconut oil

● 2-3 Tbs beet juice, depending on how dark you want the Macaroons

● 2 Tsp of lemon or lime juice

● 1/4 Tsp sea salt

Combine all the ingredients in a food processor and combine until uniform. Form the dough into balls large enough to fit into festive cupcake papers. Dehydrate for 6 hours or more till desired consistency. I like mine chewy and soft on the inside so I stick to 6 hours. Dehydrate them longer for crunchy Macaroons. This recipe makes 6 large Macaroon balls.

Brain Frosting

● 2 Cups pecans soaked and drained

● 1 Cup filtered water

● 1/2 Cups Soaked Dates

● 2 Tbs ground chia seeds

● 1 Tsp ground cinnamon

● 1/2 inch piece fresh ginger

● 1/2 Tsp Cloves

● Beet juice and liquid chlorophyll for food coloring

I got this frosting recipe from www.goneraw.com it was made by Poemomm but posted by Evergreen. I tweaked a few things here and there but it’s essentially the same recipe. Combine all your ingredients in your VitaMix and blend, blend, blend. This is thick frosting so I had to use the tamper tool to blend it thoroughly. This recipie makes frosting for days!!

Distribute your frosting into two separate bowls. Add beet juice and Chlorophyll to make pink and green frosting, mix well. Using a cake decorating bag, start frosting your brains out:) You can also use a ziplock bag to frost your Brainy Cakes if you don’t have a frosting bag. To make the brains look like brains, I suggest making two lobes, then fill them in with squiggles. Very Brainy:)

A little trip down memory lane….last year I entered a Halloween contest that Dhrumil was having on www.welikeitraw.com. I didn’t win but he did feature my recipe on his “Quickie” list. Looking back I realize this was my very first blog post in a sense.  I took this recipe to a Halloween party so I could share a tasty raw treat with my friends. Truth be told no one would have known this was a raw dessert if I hadn’t told them. Booya! That’s when you know a recipe is a winner. Awwww memories:)

http://quickies.welikeitraw.com/post/19139666/apple-biters-by-lesley-anne-williams

Take a peek at the link, try it, you’ll love it!

♥ Lesley Anne ♥

Spicy Noodle Bowls are a great way to take advantage of the leftover veggies in your fridge. Do you find yourself throwing out produce because you couldn’t use it before it went bad? I know I do! The ingredients in a Spicy Noodle Bowl are similar to a pickling solution so it will help preserve your veggies for a longer life!! You can really use any vegetables you have on hand for this recipe. I like carrots, cucumbers and ripe red peppers, it’s delicious combo.

Let’s get started! In a large bowl combine the apple cider vinegar, stevia, grated ginger and salt. Whisk together and set aside. I’m a big fan of kitchen gadgets and gizmo’s that make my food prep easier and faster. That’s why I love my ginger grater, it’s much quicker than dicing by hand. As for peeling ginger that can be tricky, but, if you use the edge of a spoon and scrape off the peel, with a little pressure it slides right off.

Using a mandolin, another awesome kitchen tool, julienne your carrots, red pepper and cucumber. Combine your your vegetables in a large bowl with the spicy noodle sauce, mix well. The longer you let the veggies marinate the stronger the flavors become. If you like hot ‘n’ spicy foods let this sit over night and it will clear your sinus!! I’m into that kind of heat, if your not, beware! Prep time 10 minutes-hooray!

Spicy Noodle Bowl

~ 4 Carrots julienned

~ 1/2 Red Pepper julienned

~ 1/2 Cucumber julienned

~ 1/2 Cup Apple cider vinegar

~ 2 Packets of Sweet Leaf Stevia or 1/4 cup Agave Nectar

~ 1 Tsp Course Salt

~1″ Piece of ginger grated

♥ Lesley Anne ♥

Lucky me snuck away from the city and spent a week on the beautiful Island of Sint. Maartens. Don’t get me wrong I love New York but it feels oh so good to be on a tropical island VS a concrete one! This gorgeous getaway is half French and Half Dutch. It’s a fun mix of a tropical lifestyle with European flair. If you ever have the chance to visit, GO! It’s totally worth it!

Observing the local flora and fauna I noticed how much aloe vera there is on the island. I can’t tell if it grows wild or if it’s being cultivated. Either way I’m in the pirate spirit and decide to pillage some large stalks out of the strip mall parking lot! Shhh, don’t tell;)

Using my pirate booty to it’s full advantage I made those pretty aloe stalks into a smoothie! Haha arrgh! Normally I call this foraging but when it comes out of a strip mall it’s certainly pillaging by my book;)

One of many advantages of island living besides a great tan, are the local fruit and vegetable markets. They had loads of delicious produce right out of their own back yards. No irradiation here!! YAHOOOOO:)

Preparing aloe for a smoothie can seem intimidating but it’s actually a breeze! The goal is to remove the though outer green skin and leave the clear, slimy center for your smoothie. I find that filleting the aloe stalks like you would a fish is the best method. Aloe is really, really gooey and stick so prepare to get a little messy.

If your not familiar with Aloe as food check out this neat link about its many, many benefits. Aloe really has no taste so it’s perfect for mixing in with other foods. The unusual texture of aloe is also undetectable once it’s been blended, fyi.

Aloe and mango smoothie

~ 1 Mango pitted and peeled

~1 Aloe vera stalk filleted

~1 Teaspoon of fresh lime juice

Place all your ingredients in a blender and puree. Serve and enjoy!! This smoothie is light and refreshing, it’s best with really ripe mangoes, mmmm, mangoes.

A little travel tip to help keep you raw while vacationing. Try booking a hotel with a kitchenette or renting an apartment. Ask ahead of time what kind of appliances are in the kitchen, my room already had blender so there was no need to bring one! Having access to a kitchen makes planing meals easier and you don’t need to pack knives, cutting boards, blenders ect. With all the free space you’ll have in your suitcase you can shop more:) YAY!

♥ Lesley Anne ♥

A good friend of mine had a Birthday party this week and I was a little suprised when he requested I bring a raw dessert. Normally I would jump on the opportunity but I was in a raw recipe funk and couldn’t figure out what to make:(

Inspiration struck as I was shopping for a Birthday card, it was perfect. The card featured a cow wearing lipstick and it read “Oh, poo. I’ve forgotten my recipe for birthday cake, I hope you like PIE?!?” Hahaa, cow pies, get it? So there it was, I was making a raw Birthday pie.

Thanks to Raw Goddess Heathy for posting her yummy Blueberry Cardamom Cake (I know it’s really called cake but it works better with my cow joke if it’s called a pie.)  A Bitt Of Raw also made this same recipie, after hearing about how they both loved it I knew it would be a sure winner for a Birthday party pleaser.

I followed Heathy’s recipe exactly but I did add pomegranate seeds to the top of the pie for a little punch of color:)

Scince I used a tart pan instead of a pie pan I had some filling left over. I ppoured the extra filling into a dish and froze it for some tasty ice cream!!!

♥ Lesley Anne ♥