And such a beautiful walk this morning. The departing rain leaves such beauty
Porrovita Balboa Peninsula Newport Beach
all my favorites
Process/blend to a sticky dough. Press into parchment lined springform pain and place in freezer.
Spread evenly over crust and refrigerate or freeze to set.
Thaw before serving and top with coconut whipped cream.
Coconut whipped cream
Refrigerate coconut milk overnight. Spoon the cream that rises to the top into a chilled bowl. Whip until fluffy.
Pulse nuts to a coarse meal.
Add other ingredients and pulse to a sticky dough.
Press evenly into pie plate or muffin tins. I like to use a springform pan. Place in freezer.
Process in blender/food processor until smooth and creamy. Pour and spread evenly onto crust
and place back in freezer 2-3 hours
Thaw for 10-15 minutes before serving .
Top with coconut whipped cream and shredded coconut.
Coconut whipped cream:
Scoop the cream off the top of a refrigerated can of full fat coconut milk and whip with 1 tsp of vanilla and 5 drops of stevia or a tsp of raw agave syrup.
Pulse to a coarse chop in processor or high speed blender.
Wrap-collard greens with center stem cut out. Each leaf make 2 wraps. Wrap spoonful of filling with sunflower sprouts, veggie strips (celery, carrot, scallions, cucumber, daikon radish, etc, tomatoes, avocado ( any of your preferences.
Place on side or inside wrap
experiments in the plant based kitchen
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