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.

Almond Mylk

Here is a good recipe from Ani Phyo's Raw Food Kitchen book.  I also enjoy the chocolate mylk version!

1/2 Cup soaked Almonds
1/2 Cup pitted Dates
1 Vanilla Bean (I substitute this for one teaspoon of organic vanilla extract)
Pinch of Celtic Sea Salt
5 Cups of Pure Water

Blend for 30 seconds to a minute.

Banana Cookie Bars

This is one of my all-time most used recipes.  I don't have a dehydrator yet so I eat the cookie dough raw.  It's completely fantastic!  For more recipes visit:  Maw in the Raw

Banana Cookie Bar
2 cups raw oats
2 cups raisins
1 cup nuts (walnuts or pecans)
1/2 c ground flax seeds
2 very ripe bananas
a touch of cinnamon and salt if you want
about 3 T agave nectar

Put everything into the food processor at one time and turned it on.
Dehydrate them for a little while - or eat raw!

Dessert Triple Chocolate

Hands down one of my favorite recipes to date!  Tastes better than real chocolate ice cream in my opinion and sure to satisfy the sweet tooth.  Get more great recipes from:  Raw on $10 a Day (or Less!)

Dessert

Triple Chocolate

serves 4 ~ $.96 per serving

brownie bits

1/3 cup walnuts ($.50)

1/3 cup raisins ($.50)

2 tablespoons cocoa or cacao powder ($.20)

pinch salt

chocolate chunks

2 tablespoons coconut oil, melted ($.20)

2 tablespoons agave ($.10)

1 tablespoon cocoa or cacao powder ($.10)

ice cream

6 bananas, sliced and frozen ($1.20)

1 cup almond milk ($.40)

1 teaspoon vanilla ($.20)

3 tablespoons cacao or cocoa powder ($.30)

pinch salt

This isn't quite as complicated as it seems, and boy does it hit the chocolate spot. 

Make the ice cream first. In a blender, puree all the ice cream ingredients until smooth and creamy. This will be like soft serve ice cream and is wonderful as is, but for this recipe pour into a container and freeze, stirring every 20 minutes or so until stiff. This can also be processed in an ice cream maker.

Make the brownie bits in the food processor, using the "S" blade. Process all the brownie bit ingredients until the mix starts sticking and clumping and can be pressed into a ball. Spread out on wax paper, about 1/4 inch thick, and refrigerate for at least a half hour to harden.

For the chocolate chunks, stir together all the chocolate chunk ingredients until smooth and creamy and well incorporated. Spread out on wax paper and refrigerate until hard.

To assemble, just break the brownie into bits and the chocolate into chunks and stir into the chocolate ice cream.

Store any leftovers in a covered container in the freezer and allow to soften slightly before serving.

Italian Tomato Salad

Ingredients:

• 4 Roma Tomatoes
• 1/2 pint Grape or Cherry Tomatoes
• 2 Tablespoons Cold Pressed Extra Virgin Olive Oil
• 3 Tablespoons Bragg's Raw Apple Cider Vinegar
• 1/2 - 1 Teaspoon Fresh or dried Oregano
• 1/2 - 1 Teaspoon Dried or Fresh Basil
• Sea Salt to taste
• 2/4 Cup Chopped Spanish or Bermuda Onion
• Optional: 1-2 tablespoons of green onions cut in small pieces
• Optional: 1/4 Cup Red Bell Pepper

Mix ingredients and serve either immediately or allow tastes to mingle for 10 minutes before eating.

Clementine Tarts

I eagerly awaited gathering all the ingredients to make this recipe. Despite disliking coconut, I have to say they were excellent!  I wanted to take a picture since they came out looking perfect (just like the photo on the site) but I'll have to wait a little longer until my camera arrives.  Visit Gone Raw for more delicious ideas.

Ingredients:

Clementine Ginger Cream:
* 1 c Clementine segments
* 1 tsp grated fresh Ginger
* 1/2 c Cashews
* 1/2 tsp Lime Juice
* 1 tbls Coconut Oil, melted

In a Magic Bullet using the flat blade or blender, blend the clementine segments with the ginger. Add the rest of the ingredients and blend until completely smooth. Empty into a small bowl, cover with plastic wrap and let set in the fridge.

Citrus Macaroon Cookies:
* 1 1/4 c dried shaved Coconut
* 1 tsp Clementine & Lime zest
* 1/3 c ground Cashews
* 1 tsp Lime Juice
* 3 tbls Agave Nectar
* 2 tbls Coconut Oil

In a medium size bowl mix the coconut, cashews and zest together with a spatula. Add the rest of the ingredients and continue blending until completely incorporated. Dump the cookie dough in the middle of a 1.5 foot of wax paper on a flat counter top. Using your hands or the spatula press and smooth over the dough to make a flat even surface about 1/4 inch thick. You can also put another sheet of wax paper over the dough and roll a rolling pin over for a completely flat surface. Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with coconut oil, cut out shapes out of the dough. Fold the sides over of the wax paper to cover the dough and place on a flat surface or on a cutting board in the freezer for 15 min. Once the cookies have hardened use the cookie cutter once move to loosen the cookie and remove it from it’s place with a spatula. Set on another wax paper and set back in the fridge until just about to serve. With the remaining dough, let it sit on the counter for 5 min or until it is soft and repeat the steps as before to create the flat cookie. Place the remaining cookies with the other in the freezer.

To assemble:
* 5-6 Clementines
Once you are ready to serve, place the Citrus Macaroon Cookies on silver or decorative flat platter. Spoon about 1.5 tbls of the Clementine Ginger Cream over the top and add 3 de-seeded clementine segments to the top. Serve and enjoy immediately!

Strawberry Lemon Cheesecake

I made this recipe last night and it came out sublime.  Next time I will take photos of my own creation.  But for now, enjoy this recipe and visit this blog for other fantastic recipes!  The Bee's Knees Kitchen

Strawberry Lemon Cheesecake

Graham Cracker Crust:

• 1 c Almond meal
• 1/2 c Dates
• 1 tbls Agave Nectar
• 1 tbls Filtered Water
• 1 tsp Cinnamon
• 1 tsp Vanilla Powder
• Pinch of Celtic Sea Salt

To make the crust, process the dates in a food processor until they form one ball.  In a large bowl add the almond meal and dates and blend using your hands.  Add the agave, water and salt and continue blending.  Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges as show in the pictures above.
Lemon Cream Cheese Filling:

• 1 1/2 c Cashews
• 1/3 c Lemon juice
• 1/4 c Coconut Oil, melted
• 1/4 c Agave Nectar
• 2 tbls Filtered Water
• 2 tbls Almond or other Nut Milk
• 1 tbls Lemon zest
• Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder

Add all the ingredients in a blender and blend until completely smooth.  Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.
Strawberry Topping:

• 1 c Strawberries, chopped
• 1 tsp Agave Nectar
• 1/2 tbls Flax Meal (optional, to thicken)

Blend the strawberries and agave in a Magic Bullet or blender, very briefly.  You want to have a chunky consistency with small pieces of strawberries.  Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top.  Let set in the fridge overnight.
To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Makes 1 8″ Cheesecake