Divinely Dangerous!

February 28, 2008


Happy Birthday, Mom!

In honor of my mother’s birthday today, I made an eggfruit cheesecake. My mom is such a good egg : D, so that more than qualifies as an excuse to go all out with this surprisingly easy, though shockingly delectable, morsel. My neighbor, Joy, was the guinea pig for the first little cake and it was her happy verdict that gave this post it’s name. Sadly, my mother lives several thousand miles away, across the Pacific ocean and I had to make her an honorary beneficiary only. So, I ate two cakes, one for me and one in her honor. Of course.



Never having made this before, I was curious about the outcome and I found that any expectations I may have had were far exceeded in the most wonderful way. I think this is something that anyone could easily make with a substitution of mamey sapote, which isn’t too difficult for a good produce manager to order in, in the US anyway, since they come from Mexico, usually. I’ve requested odd-ball things in the past and it’s not been a problem. The best places for exotic fruits though, is an Asian market (and you can find thriving Asian markets in the most random places around the US; it’s amazing!). They are often more than happy to order all sorts of ethnic specialties, so if they can’t get eggfruit, try asking for mamey sapote and see how you fare.

It definitely helps if you build a neighborly relationship with your produce person. When they know you care and show an interest in their stock, it can really pay off, both in being given a head’s up on special things that come in and more simply, but just as valuably, in helping to create more of a community vibe. Not to mention getting people more excited about their produce. Not that our local produce guy, Edgar, needs anyone to inspire his enthusiasm for excellent produce, he’s one of the best produce guys I’ve ever met and grows his own specialty vegetables and is fully into the fruits of the earth. I knew I’d be bringing one of these cheesecakes to him after he laughed at my enthusiasm for these golden orbs of, of…creamy, cake-like sunlight! I filled my basket with about 8 eggfruits – it seemed perfectly normal at the time *shrugs innocently*, while he just looked on and laughed. And then Edgar began telling me all about growing up with eggfruits in the Phillipenes. I had to bring him one of these little cakes. I love interesting personal stories. I can’t wait to hear what he thought of it. He had never heard of anyone making cheesecake out of them and was doubley shocked that it was ‘raw’. Hee hee…


These are the eggfruit’s seeds! Amazing, aren’t they? There is more than one variety of eggfruit and this one differed from those I’ve had in the past by being longer and much richer and having only one or two seeds, instead of three or more. Edgar says that the elongated ones of this variety are considered the best. It’s true that the fruits were so rich and sweet that I could only eat half of one at a time, and in fact used not a drop of added sweetener in the dessert. That’s why I decided to make the cheesecakes into very small individual cakes. I prefer only a bite or two of dessert anyway, and these are just that. Perfectly satisfying with the perfect amount of bites.


Look for this particular recipe in my affordable, upcoming recipe e-book, coming out sometime this summer. It will have lots of easy, elegant fare, and some very detailed photos of great techniques that I haven’t seen used in raw food much. I intend to share as many of my insider tricks as possible to help inspire your own creativity and to make this lifestyle shift an effortless joy!

Also coming very soon, my SpringCleanse e-book, an easy to follow guide that simplifies some very thorough cleanses and explains what to expect from a holistic perspective. Email me if you’ve got questions or would like to sign-up for a pre-order.



February 27, 2008

eggfr fork&knife
This eggfruit is so perfectly ripe it has split it’s skin.
One of the delights of living in the tropics is the proximity to all sorts of strange, exotic fruits. And one of the joys of this blog is to share these with you as they come into season. Some fruit year-round and others are strictly seasonal and must be enjoyed within their short period of existence for the year. One of my favorites is just ending it’s season and I realized that I needed to introduce you pronto and so, without further ado, behold: The Eggfruit!
Eggfruit season is upon us and as it is short, I am eating as many as I can. Although, that is proving surprisingly difficult because they are incredibly rich in – surprise! – oil, of all things, according to Edgar, the Phillipeno produce man. I couldn’t tell that because they do not seem oily as one normally experiences. I think one of the very best things about them is the strange, sweet, cooling sensation that happens along with the cake-like texture. God, they are sooo delicious! And rich, so instead of eating too many, which it turns out I am unable to do, they are crying out to be shared.
Therefore, look for the next post to chronicle amazing, individual eggfruit cheesecakes that I am making right now and plan on distributing among friends and most definitely Edgar, who will freak out! It is so much fun to drop delicious oddities on the unsuspecting public, haha!
eggfr sliced
Creamy texture, baby…yum!
They are odd in their likeness to both persimmons and jackfruits in that if they are not perfectly ripe, they have a radically unpleasant, latexy astringencey that sticks to everything forever, including your teeth! I’ve ruined toothbrushes trying to futilely brush the sticky coating off. These fruits really teach one the value of patience! Because when you do wait for them, you’ll find they’ve become an utter textural and flavorful delight!
The seeds are enormous and gorgeous!
I’ve planted several seeds so that I can give a few trees back to the earth, in gratitude for ‘teh yum’. Aside from my own backyard, I am scouting around for an appropriate gorilla location so that others can try these for free! It’s a beautiful tree with smallish, sturdy, dark green glossy leaves and smooth tree bark. They fruit at around 3 years so it’s not an intermidably long wait. Of course, that depends upon how PATIENT one is, heh…
eggfr fork&knife2
Look for the next post to chronicle the making of eggfruit cheesecakes in detail!

Morning Juice

February 25, 2008


As a child, I nearly lived on orange juice. It was my go-to drink of choice over any other option. My mother was a health nut, (thank you, mom!), and therefore, processed sugars and pre-mixed “kids” drinks were absolutely banned. Part of that was a very logical act of self-preservation; raising three children virtually single-handed, without the aid of either nannys or a helpful husband, meant that she did everything in her power to prevent any situation that looked like three wild, sugar-rushing children torpedoing into chaos. I lived for oranges whole from the huge fruit bowl on the living room coffee table and for their secondary but of so lovely gift of pure, golden, tangy squeezin’s. With pulp, of course.

As an adult, I lost my preference for sweet drinks of any kind, including fresh squeezed OJ. I now realize that it was because the anti-biotics I had been given as a little child had already thrown my body way out of balance and destroyed my digestive system in ways that I am, even now, still healing. Therefore I am careful about even fruit sugar, a wise practice for most people to adopt in this era of rampant, half-baked anti-biotic prescriptions.

Harmonious Abundance.

Therefore, even though I now find myself living about 100 feet from a gorgeous pink grapefruit tree and a honeybell tangelo tree, (who are clearly best friends), I rarely make juice. I tend to get my citrus fix from the nearby Meyer lemon tree. I know, tough life.
I drink juice straight from the bowl.

But what to do when the fruit trees are sending you telepathic invitations to sample the best they have to offer of the season? One would be a fool not to accept, and I am no fool! And thank God, because. This juice was so good. Tragically – because the color of the juice in the photo above is so unrepresented, the orange and pink were psychedelically gorgeous! – I still have mad studying to do before my Photoshop skillz actually become useful, so I apologize for the totally not-true-to-life colors that my camera gave me. They actually look good in Photoshop, but don’t translate well when posted. Don’t know why yet. Any suggestions are appreciated.

The Orange Juice Club

February 13, 2008

tangelo tree

Citrus is in season right now and throughout the winter – so helpfully provided by nature just when people need a little burst of sunshine and freshness most. With the weather to intense to venture forth into I have been inside surfing the net for hours and came across what appears to be a very helpful recipe for heading a cold off at the pass.

I haven’t had a common cold since I was a child because I always take preventative measures as soon as I feel even remotely under the weather, but so many people seem to suffer from this annoying virus that I thought I’d help spread this helpful little web bug around which I came across here. It should nip just about anything in the bud (or in the butt, as an old boyfriend used to say, haha!). The original formula calls for oranges and lemons only, but I’ve added a few other ingredients that I know make a difference. To your health!


***for an amaaazing juice try Cara Cara oranges! You might want to wait until you’re well again and your taste buds come back, though.

10 oranges
2 lemons
2 inches of ginger
2 garlic cloves
pinch of cayenne
glass quart container or mason jar
your coziest blankie and a comfy pillow

Fresh squeeze one quart of oranges into a glass container (a mason jar is great), and then add the juice of two lemons, the grated ginger, grated garlic and the pinch of cayenne. Drink this within 30 minutes and eat the gratings at the bottom of the jar and then! The most important part is to lay down for a nap. So many bugs can be avoided by simply getting extra rest when you feel over-worked. That’s when bugs are most likely to strike. Winter is technically a time for resting. People who tend to ignore this pay a heavy price when they ignore the rythems of nature and continue on as if seasons don’t matter. Even if you are in a warm climate care must still be taken to get extra rest in winter, as a ritual, or otherwise the body’s chi (energy) runs down and you are far more likely to be prey for whatever bug is making the rounds.


This delicious remedy should work wonders especially if taken just as you first notice you are feeling off. I’ve added a good 2 inches of grated ginger, 2 cloves of grated garlic and a pinch of cayenne. Eat all of the goods at the bottom of the jar after you’ve drunk it.

And to end on a sweet note, this is a lovely poem I found here. It was written a few years ago when she was 15 and it just a beauty!

The Orange Juice Club

i’m in the orange juice club

no intoxicating syrupy concoctions

just the breath

of mists and sun washed

city asphalt air and whirring



i’m in the orange juice club

of outside-

i’ll watch you watch you watch

you and you and you

and never (include)

me too.

Because there is no whirling of the orange juice

around the bowl of a perfectly blown and spun glass

and no zillion adjectives-

flowery, fruity, dry, vintage.

Only a fresh squeezed pulpy flavour

The bright mandarin flesh

Slightly sour, always refreshing!

Drinking the new sunshine of summer

slanting reddish yellow glow on

short squat brownstones

their mix of brick coulours

the array of autumn

sugar maple trees

and painted birch trunks.

i’m in the orange juice club

no thank you, concoctions of fermented

wheat and barley soup,

squashed grapes

and pine tree berries too.

i’ll be drunk on the seasons changing

and the touch of wind

on every hair

and summer–

Coney Island Cyclone, greasy food and

riding in the first subway car there.

Orange juice club.

plain old

straight up,

clear bright


Shuna Lydon


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