Mimi Kirk's Peach Pie
I’m so excited to share todays recipe! My dear friend, Mimi Kirk, has graciously given permission for me to feature a recipe from her new book Live Raw, Raw Food Recipes for Good Health and Timeless Beauty. This is one of the most amazing books on the market. From the recipes to the photography, which was shot by her amazing boyfriend, Mike, each page is just as beautiful as it is drool worthy!
3 years ago Mimi won PETA’s “Sexiest Vegetarian Over 50” and is 73! Mimi is truly just as beautiful inside as she is outside. She is one of the most inspirational and loving people I have ever met. With a true spirit of generosity, she is always giving a compliment or advice, takes the time to make an uplifting call and shares her heart with everyone. I believe this is definitely part of the secret she has to staying so youthful and beautiful!
I had the pleasure of playing in the kitchen with Mimi while creating some of the dessert recipes in this book. In particular, I assisted in the creation of the recipe featured today!
For more on Mimi or the book please see her website at youngonrawfood.com
Mimi’s Peach Pie
- 1 1/2 cup lemon juice, fresh juiced
- 2 oz irish moss, fine chopped
- 1/2 cup agave or sweetener of choice
Blend in a high speed blender until smooth, scraping sides as you blend. Then add:
- 1/3 cup peaches (or fruit of choice)
- 1 tbls lecithin
- 7 tbls coconut oil, melted
Blend until smooth. Pour into crust. Garnish and chill in the refrigerator.
- 2 cups macadamia nuts
- 1/4 cup coconut flakes
- 2 tbls coconut butter
- pinch of salt
Pulse until crumbly but not so long it gets oily. Press into tart pan.
To garnish. Slice a peach in half, remove pit. Thinly slice each half. Starting at the outer edge, work in a circle, overlapping edges slightly. Work all the way into center to create a flower pattern. Alternately, cover filling with fruit of choice.
I hope you enjoy the recipe!
In Love and Health,