Lime Pie, Avocado Mousse, Cinnamon Rolls, Vegetable Stir Fry, Cream of Spinach & Pistachio Soup [Nadia Pietravalle]

Lime Pie

Coco-Macadamia Crust       
½ cup macadamia nuts or hazelnuts
1 cup shredded coconut
3-4 chopped seedless dates
½ tsp vanilla
A pinch of sea salt

In a food processor, chop the macadamia nuts. Then add all the remaining ingredients and blend to obtain an evenly consistent crust that can be formed into a ball. Press crust mixture into bottom and sides of pie dish.

Avocado Mousse
Flesh of 2-3 avocados
¾ cup freshly squeezed lime juice
½ cup coconut butter
4-8 tbsp agave nectar
½ tsp vanilla

In the food processor, combine all the ingredients ingredients and blend to a smooth cream of even consistency. Spread over top of crust.

¼ cup water
1 tbsp freshly squeezed lime or lemon juice
½ cup soaked raw cashews or macadamia nuts
2 tsp agave nectar
½ tsp vanilla powder
pinch sea salt
1 tbsp coconut oil, melted

In blender, combine all ingredients and blend into a smooth cream.
If needed, add a little more water.
Scoop into piping back, squeeze over avocado mousse and draw designs using a chop stick. Set pie in freezer for about an hour

Cinnamon Rolls
1 cup pecan nuts, dry
1 cup medjool dates, pitted
2-3 tsp cinnamon
Blend pecans and dates. Dust cinnamon powder on a clean surface and place dough on it. Sprinkle more cinnamon on top and flatten it to a 6x6 inch square, about ¼ to half an inch thick.

Chocolate cream:
Melt ¼ cup coconut butter in a saucepan, and stir in ¼ cup agave nectar.
Add half a cup of raw organic cocoa powder and stir rapidly to blend lumps.
Spread chocolate over the cinnamon roll dough. Roll the dough into a log.
Set in freezer for thirty minutes, then slice into ½ inch thick slabs and serve.

Vegetable Stir Fry
1 tbsp ghee or coconut oil
1 tbsp coriander seeds
2 tbsp fennel or cumin seeds
½ tsp turmeric
2 tbsp fresh ginger, finely chopped
1 clove garlic, finely chopped (optional)
1 red pepper
2 large carrots
½ fennel bulb
2 zucchini
1 head broccoli
A few cups boiled water
½ tsp celtic salt

Wash vegetables, chop into matchstick size.
Heat ghee or oil. Throw in coriander and fennel or cumin seeds.
Throw in ginger, optional garlic and turmeric. Throw in red pepper.
Add carrots, then continue adding rest of vegetables in order of time required to cook. Add salt, and after a few minutes add hot water if needed.
Gradually reduce heat while continuing to cook up to fifteen minutes.
Add squeezed juice of ½ to 1 lemon and maple syrup to taste, garnish with finely chopped fresh coriander.
Serve with rice, millet or quinoa

Cream of Spinach & Pistachio Soup
2 cups boiled or cool water
1-2 cups spinach
1-2 cups arugula
flesh of ½ an avocado
¼ cup freshly squeezed lime juice
¼ cup pistachio nuts
1/2 tsp sea salt
1/2 cup fresh cilantro

In a blender, combine half the water with all the other ingredients into a thick, smooth paste. Add remaining water and blend to desired consistency.

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