Raw Key Lime Pies

 

These little things are delicious!

I found the recipe here and just had to try it. I changed it just a little bit after reading through some of the suggestions in the comments.  And next time I will double the crust because I had WAY too much filling. (I'm not putting the double crust recipe here though as you may not find that necessary ... maybe I have smaller cupcake molds?) The original recipe was for eight cupcakes or one pie.

Crust: (like I said ... this is the single recipe but I'll double it next time)
1 cup unsweetened dried coconut
1 cup  walnuts
a pinch of sea salt
10 dates (pitted)

Filling:
1&1/2 cups mashed avocado (this was three avocados!!)
3/4 cups fresh squeezed lime juice (I ran out of fresh so I used a bit of the bottled stuff to top it up)
1/3 cup honey
1/2 cup coconut oil
zest from one lime

Method:

Put crust ingredients in your food processor.  Whizz that up until it's crumbled and moist.  Push that together in the bottom of your cupcake molds.  I went and bought some silicone ones.  You'll want to too or else you'll never get them out!!

Put filling ingredients into food processor.  Whizz that up until it's smooth.  Taste it.  Try not to eat it all right now!  You can adjust the taste by adding more honey or lime juice.  I did neither.  It was so tasty!!

Spoon that filling into your cupcakes molds on top of the crust.

Freeze until set.  

**I took these to a party the first night I made them and since there were lots of us, we just cut them up and shared.  I reckon that is the way to do it.   We have a couple in the freezer and we've been taking one out a night, cutting it into four and sharing.  It's sorta like one perfect bite!!  Yum!!

Raw Lasagna on Big Honkin' Mushrooms

These were so yummy. I have done this raw lasagna as a dip before but wanted to do it as part of a main meal. This worked really well. I just got some humongous portatbello mushrooms, grilled them in my sandwich press right before we were ready to eat, spooned to (already prepared a few hours earlier) lasagna onto the top. EASY ! YUMMY !

1/2 a zucchini, finely sliced

2 cups tightly packed fresh spinach, processed til finely chopped
1/2 cup avocado, mashed
AND
1 ripe tomato, seed and chop (1/2 cup)
1/2 cup homemade sun dried tomatoes
1/2 cup red bell pepper
2 tbls olive oil
1 tsp oregano
1 tsp basil
1 clove garlic
1/2 tsp salt
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Process everything under the AND ... til smooth.
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Layer zucchini, spinach, avocado, tomato sauce. Do a few layers. I think I got three in a rectangular tupperware and four or five in a square tupperware ... It's best if you leave it set a few hours in the fridge before you eat it. The flavors really develop !

Strawberry Fantasticness !

This is another Annie Phyo recipe and it was so so so good !
I made this in a margarita glasses last night ... next time we're going to do them in shot glasses.
It was so rich ... you just don't need that much of it !!

Here's what you do ...

Blend 1 cup strawberries with 1/4 cup agave nectar.
Clean your blender.
Blend 1 cup cashews, 1 Tablespoon vanilla extract, 1/4 cup coconut oil and 1/4 cup water.
I sliced strawberries and put them in the bottom of each glass.
Then I added the cashew cream.
Then I added the strawberry/agave syrup.
Topped with more sliced strawberries.
Mmmmmmmmm !!

Raw ...

Don't judge this before you try it ! I made it tonight and it is delicious !!!
I got this recipe from Ani's Raw Food Kitchen website. Actually, Shay told me about it (surprise, surprise !!) first but I lost the paper I wrote the recipe down on ! The other day I stumbled on it here.
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Here's the one I made tonight !
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All-American Apple Pie from pg 211 of “Ani’s Raw Food Kitchen”

makes 1 pie

ALMOND PIE CRUST
2 cups almonds, dry
1 teaspoon sea salt
2 cups pitted dates

SYRUP
1/2 cup pitted dates
1 orange, peeled and seeded
splash of water, as needed

FILLING
5 cups apples, peeled, seeded, thinly sliced, about 5 or 6 apples
1 cup raisins and/or cranberries
2 Tablespoons ground cinnamon

Ok ... watch this little video I found on YOU TUBE and then I'll tell you the rest of the instructions.

Ok ... so first thing you need to know is that you need to soak the almonds over night and then let them dry for the day before you make this. I dried them til about 3:00. They were still a bit moist but it worked.
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Put the almonds in the food processor and process til well processed. I didn't leave any chunks. Set aside 2 cups of the processed stuff and pour the rest into the bottom of your pie dish (like she did in the video) Put the 2 cups back into the processor and add 2 cups dates. Process til doughy. Press into pan (again, refer to video) You did watch it, right ?
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To make the syrup you just blend all the syrup ingredients together.
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Add to the bowl where you've mixed the filling ingredients together. Speaking of the filling. I found 1 cup of raisins way too much. Next time, I'll do 1/2 cup only.
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The rest should be self explanatory after watching the video ...
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Give this a try ... I think you will like it ! If not, drop it off at my place ... I'll eat it !!!
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Non-Cook "Lasagna"

Ok ... I realize this photo looks odd. Like, perhaps something you would like to NOT put in your mouth !! BUT ... it is yummy and I assure you, once you make it, you will not be able to stop putting this in your mouth !! I love it. We had it for a light dinner tonight. Rory had it on fresh white crusty bread. I had it on whole wheat rice crackers.

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1/2 a zucchini, finely sliced
2 cups tightly packed fresh spinach, processed til finely chopped
1/2 cup avocado, mashed
AND
1 ripe tomato, seed and chop (1/2 cup)
1/2 cup sun dried tomatoes
1/2 cup red bell pepper
2 tbls olive oil
1 tsp oregano
1 tsp basil
1 clove garlic
1/2 tsp salt
--
Process everything under the AND ... til smooth.
--

Layer zucchini, spinach, avocado, tomato sauce. Do a few layers. I think I got three in a rectangular tupperware and four or five in a square tupperware ... It's best if you leave it set a few hours in the fridge before you eat it. The flavors really develop !

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See ... it is edible !!