Saturday, April 25, 2009

Key LIme Pie

4 acacados
4 limes
4 T coconut oil
4 T agave

nut crust
one cup almonds soaked
1 cup dates
process and pat into 9 in. pie pan

top with Cashew cream
1 c cashews
1/2 c water
1/4 c coconut oil
vanilla bean
wiz in blender

Garden Burger Pate Suffed Tomatoes and Celery

1 pound almonds loaked and blended in the food processor
1 poound carrots
1 medium onion
1 T raw honey
1 T olive oil
1 T poultry seasoning
salt to taste
stuff whole tomatoes and 3 inch celery sticks

Chocolate Hazelnut Mousse Pie

From Cafe Gratitude Desserts
1 1/4 c macademia nuts soaked
1 1/4 c hazelnuts soaked
3 1/2 oz date paste
1/4 tsp liquid vanilla
Process all ingredients in a food processor and press into the bottom and side of a 9 inch pan

3/4 oz Irish Moss
3/4 c Hazelnut milk
Blend until completely broken down
1 1/2 c hazelnut milk
1/6 c + 2 T date paste
6 T agave syrup
1 1/2 oz cocoa powder
2 T vanilla
1/8 tsp salt
2 T liquid lecithin
1/2 c coconut oil
blend until smooth

Pineapple Cucumber Gazpacho

4cups chopped and peeled cucmbers
4 cups chopped pineapple
1 cup pineapple juice fresh
1 small jalapeno pepper seeded and diced
1 green onion white1 inch green, chopped
1 tablespoon lime juice2 teaspoons sea salt
2 Tablespoons fresh parsley leaves
3 tablespoons avocado oil or macadamia nut oil
In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
Blend until chunky not smooth. Note may have to work in batches depending on size of processor.
Add the rest of the ingredients and pulse a few times to leave chunky.
Taste and adjust seasonings.

Fabulous Fennel Salad

Take one bulb of Fennel and discard the very bottom. Put the bulb and leaves in the food processor, this incluces the finely chopped leave.
Add 3 Tablespoons fresh orange juice
3 Tablespoons oil
2 Tablespoons agave
and wiz into small pieces but not into a mush
Pour this into a bowel and add 2 Roma tomatoes chopped into small pieces and serve.