Key Lime Pie

I make this at least once a week.  My favorite pie!  From The Bee's Knees Kitchen

Key Lime Pie

Macadamia Nut Crust:

• 1 1/4 c Macadamia Nuts
• 1/4 c Cashews
• 2 tbls Coconut Oil, melted
• 2 tbls Agave Nectar
• Pinch of Celtic Sea Salt

To make crust, process the macadamia nuts or cashews in the food processor until they form a fine meal. Add the coconut oil and salt and continue until the nuts form a wall on the side of the food processor. Empty into a pie pan and firmly press crust into place and place in the freezer while you prepare the Key Lime Filling.
Key Lime Filling:

• 4 Avocado, cut into small cubes
• 1/2 c Lime juice
• 1/2 c Agave Nectar
• 1/2 c Coconut Oil, melted
• 1 tbls Lime zest

To make the filling, add all the ingredients in a blender and blend until smooth and fluid. Avocado can turn brown quicker if you over blend so be sure to blend just enough till smooth. Pour into the Macadamia Nut Crust and freeze about 1-2 hours or place in the fridge overnight to set. To serve top with a little shredded coconut.
Makes 1 9″ Pie

Personal note:  I've substituted the nuts with walnuts and Bob's Mill Golden flax meal before and each way is excellent!

Chocolate Raspberry Smoothie

I had plans to make Belgium Raspberry Chocolates this week but used up all my cashews on the Pineapple Icebox Cake last night.  With my raspberries needing a use immediately before they go to waste, I decided to get inventive again and make a smoothie.  I absolutely adore chocolate and raspberry together!

Ingredients:
1 Banana
1 Cup Almond Milk
1 TBSP Agave Nectar
I Cup Raspberries
1 - 1/2 TBSP Cocoa Powder
Ice
Optional - Water

Blend and enjoy!

Chocolate Sauce

I found this recipe for a simple raw chocolate sauce from RawMelissa.  Dip with any of your favorite fruit or get creative.

1 Cup Cocoa Powder
1 Cup Agave Nectar

Pineapple Icebox Cake

Pineapple Icebox Cake

Lemon Cookie Crust:

• 2 c Cashews
• 2 tbls Coconut Oil, melted
• 2 tbls Agave Nectar
• 1 tsp Vanilla Powder
• Juice from 1/2 Lemon
• Zest from 1 Lemon

Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed.  Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ Spring Pan.  Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.
Pineapple Cream Center:

• 1 1/2 c Pineapple
• 1/3 c Almond Milk
• 1/2 c Cashews

Blend all the ingredients in a blender until there are no cashew chunks left.  If  it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency.  Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.
Pineapple Whip Topping:

• 3 1/2 c Pineapple or the rest of the Pineapple

Blend the pineapple in a blender until smooth.  Keep the lid on the blender and let the mixture sit in the in the fridge for an 1-2 hours so that the pulp separates from the juice.  The pulp will float to the top.  To test that it has separated enough, take a spoonful and turn it upside down.  If it is does not drip off, then it is ready.  Spoon out over the Pineapple Cream and place in the freezer for 2 hours or overnight.
To serve let defrost at room temperature for 20 min or until desired softness.  Remove the spring pan sides, slice and serve.  This cake will keep for several days in the fridge and up to 3 months in freezer ready for moments when cake craving hit!
Makes 1 8″ Spring Pan Cake

Raw Kabobs

I had to use my webcam, which is pretty much horrible in quality to take a photo of my kabobs I just made.  They looked so great and tasted wonderful.  Just like they were grilled.

Ingredients:
Slices of Zucchini
Caps of Mushrooms
Orange or Yellow Bellpepper Slices
Grape or Cherry Tomatoes
Optional - Slices of Spanish Onion
Braggs Liquid Aminos

Arrange a bed of lettuce on a large plate.  Combine veggies in a large mixing bowl and coat with the liquid Bragg.  Mix well.  Set in the frig to mingle or arrange veggie pattern on skewers right away.  Set each completed kabob on the plate.  I took the leftover Bragg and drizzled it over the top when I was done and set them in the frig for a few minutes.  Easy!

Sweet Zucchini and Cranberry Salad

Here's one that I threw together and ended up being amazed by.  It just goes to show you how a little experimentation in the kitchen can have a great outcome. I always say that being Italian, we don't believe in measuring cups! So when creating my own recipes, I tend to throw things together without writing down measurements.  Adjust this recipe according to your own tastes. 

Ingredients:

2 Raw Small - Medium Zucchini sliced
5 Organic Baby Carrots Julienne-cut
1/2 Cup Dried Cranberries
1/4 Cup Sprouted Sunflower Seeds
3 Tablespoons Chopped Spanish Onion
3 Tablespoons Chopped Red Bell Pepper
Pinch of Celtic Sea Salt 
2 Teaspoons Lemon Juice
2 Teaspoons Pure Organic Honey

Mix together ingredients.  Refrigerate for an hour or two to allow flavors to mingle.

Creamy Cucumber Soup

Creamy Cucumber Soup

serves 2 ~ $.77 per serving

1 cucumber ($.60)

1 avocado ($.78)

1/2 medium onion ($.05)

1 clove garlic, pressed

2 tablespoon olive oil ($.10)

1 cup water for blending

salt and pepper to taste

red pepper flakes

Finely dice a 2 inch piece of cucumber and set aside for later. In a blender, puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and olive oil. Chop the cucumber and avocado first to make blending easier. Add the water as needed for blending. Let this blend for a minute or two, to get really creamy. Salt and pepper to taste. Top with a bit of the reserved diced cucumber and onion. Sprinkle with red pepper flakes and add a small drizzle of olive oil, if desired.