We are hitting an early hot streak in southern California, and when the temperatures rise, my body starts craving fresh and cooling raw foods.

Eating in season is one way we can help our body and mind to thrive year-round. In spring, we are in detox mode, so choosing foods to support natural detoxification will eliminate the need for intense or prolonged cleansing.

This pie has some wonderful detoxification supporting ingredients, including sea moss and lemons. In Ayurvedic medicine the sour taste from lemon is said to stimulate the angi which is said to activate the digestive system allowing you to digest food more efficiently and stopping the buildup of toxins.

You can learn more about sea moss in this blog, which also includes a recipe for Pecan Pie and a face mask. Or you can watch this YouTube video for information on sea moss to enhance your immunity as well as how to prepare sea moss. Sea Moss has so many benefits for our immunity; I included it in my 7 Supplements For Immunity blog.

Before getting started, here are a few notes on equipment and ingredients. In terms of a blender, you will want a high-speed blender like a Vitamix. In order to get a really smooth consistency, breaking down the nuts and sea moss, you really need some power.

Also, most raw recipes use agave nectar or syrup. This is a tricky food because it is often thought of as healthy; however, it is most certainly not good for you. To learn more, click here. 

 

 

Macadamia Nut Crust Ingredients 

Makes one 9-inch pie

  • 3 cups macadamias
  • 1/8 teaspoon Celtic sea salt

Macadamia Nut Crust Directions

  1. Add all ingredients to a food processor.
  2. Process for a few moments at a time. Stop processing and stir often as macadamias can easily be over-processed, making the “dough” oily and too soft to hold shape.
  3. Once you’ve achieved the ideal consistency, press the crust into a 9-inch pie pan and set aside. 

To make this a nut-free dessert skip the crust.

 

Lemon Filling Ingredients

  • 2 ounces of sea moss
  • 1 cup + 2 tablespoons lemon juice
  • 6 tablespoons water

Blend these three ingredients together until smooth. Then add:

  • 3/4 cup maple syrup
  • 1/8 teaspoon turmeric

Blend again until smooth. Then add:

  • 2 teaspoons lecithin
  • 6 tablespoons melted cocoa butter

Resume blending until lecithin, and cocoa butter are well incorporated, then pour the mixture over the crust and place in the refrigerator while you make the meringue.

Coconut Meringue

  • 3/4 ounce sea moss
  • 1/4 cup water
  • 2/3 cup coconut milk

 Blend well until all of the moss is broken down. Then add.

  • 1 cup coconut milk
  • 1/4 cup fresh coconut meat
  • 1/2 cup soaked cashews (use sunflower seeds for a nut-free version)
  • 5 tablespoons maple syrup
  • 1 tablespoon vanilla
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt

Blend until smooth and creamy, then add:

  • 1 tablespoon lecithin
  • 1/2 cup melted cocoa butter or coconut oil

Finish blending until lecithin, and cocoa butter or coconut oil are well incorporated. Pour into a container and set in the refrigerator until slightly firm. For the best consistency, let it set for 6-8 hours. Once the meringue is ready, spread it over the pie. Use a spoon to create peaks. 

 

Have you used sea moss before? Let me know in the comments below!