Tag Archives: blogaday2011

Raw Key Lime Pie!!

16 Jun

Remember my idea for raw Wednesdays?  I didn’t follow through with that, did I…

But here’s a great raw recipe to make up for it!!  This recipe is super simple and super delicious.

I have actually been craving key lime pie since we went to Cafe Gratitude in Berkeley.  Oh man… The desserts at Cafe Gratitude are very amazing!  We went to Cafe Gratitude three times, the first time we did not get dessert (we went to Cinnaholic instead), the second time in San Rafael Julie and I split the strawberry shortcake, and the third time we went specifically for dessert… I got the key lime pie and Julie got an ice cream sundae.  AHH!  I miss you California!

For this pie I looked at a few recipes, but none of them seemed to be how I wanted it.  So I remembered the flavors I tasted in Cafe Gratitude’s pie to choose all the ingredients.  I knew I needed a lot of key limes, some avocados and a good creamy, raw base.

Raw Key Lime Pie

Serves 6-8

22 key limes, juiced (5 oz. or 10 Tbsp. of juice)

1 cup raw cashews

1-1 1/3 cup water

1 Tbsp. virgin coconut oil

1 Tbsp. raw coconut syrup

1/2 tsp. vanilla extract

3 medium avocados

Directions:

In a Vita-mix, or a strong blender, combine all ingredients and blend until smooth.  Set aside in the fridge while you prepare the pie crust.

Raw Pie Crust

Yields enough for one 9-inch pie pan

1 cup raw almonds

2-3 dried figs

1/4 cup virgin coconut oil

1/2 cup unsweetened shredded dried coconut flakes

1/4 cup raw coconut syrup

3/4 tsp. cinnamon

Directions:

In a food processor, pulse the almonds.  Add the figs and pulse some more to combine.

Add the almond mixture to a mixing bowl and combine with the rest of the ingredients.  Stir well to incorporate.

Press into the bottom of a 9-inch glass pie dish.

Pour the key lime mixture into the pie dish, covering the almond crust evenly.  Cover with plastic wrap or foil and put in to the refrigerator for at least 3 hours.

I could not resist… I had to cut a piece of pie right away!!  The taste, tart filling and sweet crust, was still amazing, but the pie was soft.  It was more like a key lime pudding.  But oh my goodness… it still hit the spot!

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Cacao-Maca Smoothie

14 Jun

I never thought I would blog.  Over a year ago I never even looked at a blog.  The internet was for Facebook, email, and AIM… none of this checking everyday to see what Leanne is up to or to see what Kristin is blending/juicing, I didn’t log on to the computer to click on my top sites to check on OhSheGlows, HEAB, or Averie, and I sure didn’t comment on blog posts hoping to get a response.  Life back then was more simple.  Now my day starts and ends with Twitter, I cook with a camera pasted to my hand, and I make everyone wait to eat so I can photograph every angle.  I’m not complaining.  I love this “job” I have to blog recipes and inform people on veganism.  It’s an amazing gift.  It just gets hard sometimes.

Today is another gloomy day outside, which could be why I’m here pondering the past.  It’s impossible to get motivated.  I had a bit of a sour stomach from the moment I awoke and I haven’t really been able to eat anything.  That being said, I think a creamy chocolate shake will go down with ease!

Cacao-Maca Cashew Shake

Serves 2

1/3 cup raw cashews

2/3 cup water

2 Tbsp. cacao nibs

1 Tbsp. raw maca powder

2 Tbsp. coconut flakes, unsweetened

1-2 small frozen bananas

1/2 tsp. almond or vanilla extract (optional)

Small pinch sea salt

Directions:

In a Vita-mix, or strong blender, puree the cashews with the water.  Add the rest of the ingredients and blend until smooth.  Add more water if you want a thinner consistency.  This shake came out to be more like a pudding… which is fine by me!

And here’s some more pondering:  For the past week I’ve been having a great debate with myself.  I love the idea of going raw, but it’s pretty darn hard for me.  I can do a day with no problem, but then the next day comes and I’m tempted by everything at work, expenses and food still in my cabinets!  The benefits of raw are tremendous, but why isn’t that enough?!

I need to find this middle ground where I can be completely satisfied with the way I treat my body.

What do you do to find middle ground in life?  Exercise?  Eating healthy?  Meditating?

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Indian Inspired Lentil Risotto

12 Jun

Since today turned out to be a gloomy and rainy day, I thought it would be appropriate to share my recipe for a hot and spicy Indian inspired risotto.  This dish is so comforting and filling that you can’t help but crave it when that sun doesn’t shine!!

Indian Inspired Red Lentil Risotto

Serves 4-6

1 cup arborio rice

1 cup red lentils

4-5 cups homemade vegetable broth, plus more for sautéing (I sautéed in about 2/3 cup vegetable broth)

1 large yellow onion, diced

1 large tsp. fresh minced ginger

3-4 garlic cloves, minced

1 tsp. cumin

1 tsp. tumeric

1/4 tsp. cinnamon

1/4 tsp. mustard powder

Sea salt to taste (about 1/2 to 1 tsp.)

Fresh ground black pepper to taste

2 cups frozen peas

1 1/2 tsp. siracha chili paste

Directions:

In a saucepan cook the vegetable broth over medium-high heat, covered.

In a large sauté pan cook the onion, garlic and ginger in the vegetable broth until softened.

Add the lentils and stir to combine.  Cook until most all the broth is absorbed.

Add the arborio rice and let cook a minute or so.  Add hot broth, 1/2 to 2/3 cup at a time, and cook while stirring until absorbed (5-7 minutes).  Continue adding more broth and cooking until the rice is almost completely cooked.  Add the spices, salt, peas and chili paste and stir to combine.  Add more broth as needed and cook until the rice is completely done.

This rice is so comforting and creamy!  The great thing is that there is no added oil or fat and not much sodium!!  You would never know with all the spice and flavor though!

Enjoy!

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