Lemon Cream Pie with Chocolate Crust

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Crust

  • 1 1/2 C raw pecans
  • 1/3 C cocoa powder
  • Tbs coconut oil
  • 2-3 tbs raw agave

Process/blend to a sticky dough. Press into parchment lined springform pain and place in freezer.

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Filling

  • 3 C raw cashews soaked in water 20 mins and rinsed.
  • Juice of 3-4 lemons
  • 10 drops stevia
  • Tsp vanilla
  • 1/2 C coconut water. I use the leftover from a full fat can of coconut water. Refrigerate overnight so the cream rises to the top. Drizzle the water slowly into the blending lemon cream to achieve the desired consistency. Save the coconut cream in fridge for the whipped topping.

Spread evenly over crust and refrigerate or freeze to set.

Thaw before serving and top with coconut whipped cream.

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Coconut whipped cream

  • 1-2 cans of full fat coconut milk
  • Tsp vanilla
  • 5 drops of stevia or 1 tsp agave

Refrigerate coconut milk overnight. Spoon the cream that rises to the top into a chilled bowl. Whip until fluffy.

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Banana Coconut Cream pie with Dark Chocolate Crust

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Crust

  • 1/2 C raw pecans
  • 1/2 C raw cashews
  • 1/4 C shredded coconut
  • 1/2 C Cocoa
  • 4 Medjool dates
  • tsp Vanilla
  • Tbs raw agave nectar (to taste and to assure crust is sticky)

Pulse nuts to a coarse meal.

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Add other ingredients and pulse to a sticky dough.

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Press  evenly into pie plate or muffin tins. I like to use a springform pan. Place in freezer.

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Filling

  • 2-3 bananas
  • cream from the top of 2 cans of full fat coconut milk refrigerated over night
  • 1/4 C coconut oil
  • tsp vanilla
  • pinch salt
  • 3 Tbs raw agave nectar

Process in blender/food processor until smooth and creamy. Pour and spread evenly onto crust

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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.

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Sunflower “Tuna” Wraps with Mustard Aoli

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“Tuna” filling:

  • 1 cup sunflower seeds, soaked for 4 hours
  •  3 celery sticks, chopped
  • 1/2 carrot, chopped
  • 1/4 cup olives
  • 1/4 sundried tomatoes, soaked for 20 minutes
  • 1  garlic clove, minced
  • zest and juice of 1 lemon
  • handful fresh dill
  • Tbs dijon mustard
  • pinch red pepper flakes
  • salt and pepper

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.

Mustard Aoli

  • 1/2 zucchini
  • 1 garlic clove
  • fresh herbs ( I like dill, but you can use rosemary, thyme, tarragon, whatever you like
  • 2 tsp dijon mustard
  • salt and pepper
  • 2-3 Tbs cold pressed extra virgin olive oil, drizzle into blender until sauce flows freely and liquefies

Place on side or inside wrap

Pasta with Creamy Tomato Sauce

In the video I am using the ingredients that I have on hand. I could have used Roma tomatoes and Italian herbs. the sauce was thinner with the juicier tomatoes but still amazingly delicious. I used cilantro and cumin. You can also use basil, thyme, oregano.

Noodles

  • 1 beet
  • 1 zucchini
  • 1 yellow squash

Spiralize and squeeze out excess water with paper towels.

Sauce

  • 2 garlic cloves
  • 2-3 tomatoes
  • handful of fresh herbs
  • Tbs dried herbs
  • full fat coconut milk (chill overnight, use just the thick cream on top)
  • salt and pepper to taste

Liquefy in processor or blender

Pour sauce on the noodles and add fresh veggies and olives. I used 1/2 a red bell pepper and green olives from Trader Joes without vinegar or oil.

Thai Fried Rice (not fried and not rice)

My first attempt @ shooting and editing a 2 camera video (of myself no less). I can’t believe I forgot to take the curlers out of my hair, oops. The food was gone (after I ate it) so I couldn’t re-shoot. Next time I’ll look in the mirror first.

Also I need better lighting and sound. All in all I’m pretty pleased with the shooting and editing for my first try. 

Simplicity

As you begin your journey into detox and weight-loss you will notice your tastes becoming simpler. You will begin to revel in each luscious bite of a strawberry or a crisp refreshing salad.

As I’ve said, I don’t have a lot of time to fuss over meals, which is perfect for detox anyway. Simplicity in your dishes and your menus is best for digestion and elimination. It also means freedom from the kitchen, fast foods and spending money on things that make you sick.

I began one day this week with a lovely green juice of spinach, kale, parsley, apple and lemon while sitting on the beach before work.

Newport Beach
Kale, spinach, parsley, apple and lemon

On my way to work I sipped this lovely “Goddess of Greens” while I grabbed a bit of fresh ocean air (yes I know I’m lucky)

At work I had one of my usual delicious salads with lemon.

Greens, beets, carrots, tomatoes, cucumber, avocado and lemon juice.

At home after work my dinner was equally luscious and easy, a salad  with corn, bell, pepper tomato, olives and lemon with a little taco seasoning for a little added zing.

After this refreshing salad I had an eggplant that I halved, scored, topped with butter ( yes! butter), taco seasoning and baked for an hour at 375 while enjoying my salad and a glass of wine. Scrape the cooked eggplant out of the skin and squeeze a little lemon juice. Yum.

As I have said before, cooked oils should be eventually eliminated from your diet. All oils except for coconut oil change their molecular structure at high heat and become rancid. Therefore they are indigestible and toxic to the system. Butter on the other hand, does not change with high heat and is completely digestible and recognized as food by the body. Of course it is not one of our desirable plant-based fats so should only be enjoyed occasionally and in small quantities.

To Be or Not To Be Raw and a Raw Vegan Pesto Pasta

My beautiful grand-daughter, Dylan, and all of the ingredients to Raw Vegan Pesto with Angel Hair

to be raw or not to be raw

There is no doubt the raw food movement is immeasurably better than the standard american diet and that it can claim many achievements. I don’t believe though that the average person can detox  their body and cleanse their cells just by going raw. First you have to eliminate the rubbish impacted in your tissues before the ultimate vibrating foods can really do what they were meant to do in our bodies. Fruit, especially, may be the queen bee but in a clogged acidic system it can do more harm than good. That being said a diet high in raw if used systematicly with cooked foods and even a few animal products,  eaten alternately and in conjunction with  systematic under-eating to quote Ehret,  is the key to abundant health. The many raw food dishes out there can have their place in a cleansing lifestyle,

There are so many delicious dishes from the raw food movement. Many of them are way too dense and rich, full of nuts, oils and way too many ingredients. Occasionally as a treat though they can be fine. I try to find or create lighter versions of the typical raw food fare to include in my diet as a change, a treat or if I’m entertaining.

Me and my brand new grandson, Adler

This dish is an example . it contains no oils but it does call for a cup of pine nuts, it is my understanding that the smaller the nut or seed the easier it is to digest therefore better for our purpose here, ie to lose weight and boost vitality.

Raw Vegan Pesto with Angel hair

3 cups spiralized zucchini/squash

2 cups herb salad mix

1 cup raw pine nuts

2 garlic cloves

1/2 cup carrot/celery juice

salt and pepper to taste

sun dried tomatoes

Cut the squash into even pieces that will fit into your spiralizer
Spiralize squash. I use my inexpensive joyce chen model
Strain and press the moisture out of your ‘pasta” with paper towel
Pulse greens and garlic in your processor. I’m still using my 25 year old Cuisinart
Add pine nuts and pulse
scrape sides with spatula
add juice and liquify
Salt and pepper to taste
Chop sun dried tomatoes to garnish on top
serves 4