Key Lime Pie

Hello Every one ,

My first Raw Food class given by the Alissa Cohen program, was an introduction to Raw desserts. The day before my class, I became bored from the thought of spending six hours learning about Salads and sprouts. " What kind of a lifestyle is this" I said to myself. To my surprise the first class was the most fun I ever had with food. "Desserts before Dinner " What an interesting way to start. I was amazed how simple these desserts dishes were and nutritious for you as well. Plus Soooooooooo tasty!!. A huge variety of dishes and possibilities opened up for me that day. I really got that variety is the key to maintaining a Raw and Living Food diet. Learning something new was hard for me in the beginning but now I decide how much time I want to spend on preparing food.



The following Recipes come from "Living on Live Food" by Alissa Cohen.
This Key Lime Pie is very tart and yet creamy


KEY LIME PIE

Crust:
1 1/2 cups of macadamia nuts
1 cup soft dates, pitted and soaked
1 ripe banana

Filling:
3 whole large limes
2 cups dates, pitted and soaked
2 avocado



For Crust
In a food processor, blend the macadamia nuts until well ground.
Add in the banana and blend until smooth.
Add dates, blending until smooth.
Pat down mixture into a pie plate.





For Filling
In food processor, blend all filling ingredients until smooth and creamy.
Pour filling on top of pie crust.





I used a spring pan instead of a plate.
















I made Almond cream topping.














These two dishes are going to be on my Thanksgiving menu.

MOCK TURKEY LOAF

1 cup cashew
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks of celery
1 scallion
1 teaspoon sage
1 cup cranberries
honey

In a food processor, grind the cashews, pumpkin seeds, and Brazil nuts until fine.
Add the celery, scallion, and sage and blend until smooth.
Remove from food processor and place on a large plate. Form into a loaf.
Blend the cranberries in blender. Ass the honey to taste. Blend until smooth.
Spreed cranberry sauce over the loaf.


FENNEL, QUINOA, ORANGE, AND BASIL SALAD

3 cups sprouted quinoa
1 cup chopped fennel bulb
2 tablespoons minced shallots
2/3 cup orange juice
1/4 cup fresh basil
2 tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 cups orange section
1/4 cup walnuts, chopped

Combine quinoa, fennel and shallots in a large bowl.
Combine the next 8 ingredients in a small bowl and stir well.
Pour over quinoa mixture and toss.
Add in orange sections and mix gently.
Sprinkle 1 tablespoon of walnuts over each serving.

I'm still working on a Holiday juice punch with apples, pears, lemon , ginger, honey and cranberries. It's all about getting the right proportions.

Enjoy!

Acrylic hat- street vendor
scarf- Alexia Crawford
leather bag - Chelsea street market
silk vest/denim jacket- Goodwill's super store
green turtleneck - lands' end
faux suede skirt-" In your closet" store
boots - Born

Thank You for reading
Peace and light to you.