Raw key Lime pie. .. .. .. . ॐ

Why have a I put the well known symbol for Om / Aum ~ ॐ  in the title of this key lime recipe?
~ Because this pie, which I accidentally stumbled across on Instagram ... through a small trail of lovely posters, was as pretty close as you can get to having a spiritual experience making and eating a dessert. 
It's heavenly. The ingredients react and go together beautifully. 

As a side note: for those that aren't into spiritual or religious themes - "Om" ॐ is a powerful and mystical sound originating from Hinduism ~ and I remember once reading - that it was the first sound in the universe... what a neat description.

Back to this pie.
It originated from a talented blogger and Instagramer called 'Gloriously delicious' and I accessed it through 2 Instagram profiles - 'mangoandbliss' and 'lovenourishbloom'.
You ladies have done me a huge favour.
I'm so in love with this pie. I would never have thought of marrying these ingredients together - but it's opened a whole new world to me.
I have changed the recipe to make it my own and am so pleased with the results.

Love - love - Love .... and gratitude. 
(deep breath).
~Om.

Raw key Lime Pie

Base.
1 cup pecan nuts
1/3 cup almond flour
1/3 cup walnuts
1 Tbl. goji berries
1 Tbl. chia seeds
3 or 4 dates
add a few drops of water if more stickiness needed

Filling.
soak 1/2 cup raw cashews for at least 2 hours
2 medium - large avocados
2 large juicy limes and their rind (put aside 1/2 of the rind scrapings of one of the limes if using for garnishing)
2 or 3 Tbl. sweetener - I used Maple syrup (taste test to see if more/less needed)
1/4 cup water (more if blender needs it)
2 Tbl. coconut oil
salt to taste

* I used an 18cm spring form pan. And I did line the bottom and then also the inside of the pan with cling wrap. I like to prepare this before I start making the pie.

Mix base ingredients and as stated above - the tiniest amount of water only needed to make the ingredients turn super stickier. 
Then transfer and press into the bottom of a spring form pan. I know it's not ideal - but use cling wrap if you want a super easy tidy finish and pie that's easy to remove.
Let it sit in the freezer while you make the filling. 

Discard the water the cashews were soaking in and blend well all the other ingredients - taste testing to suit your own preference for sweetness and saltiness. 
If your blender is straining to mix- add a little water at a time.

Pour mixture onto base and place into the freezer.
It should take at least 2 hours to set - 3 or 4 even better.
It seems to taste even better the next day!
I prefer to leave it in the fridge - as I like a soft cake I don't have to defrost for 1/2 an hour to serve or eat.

Leave as is or garnish with thin lime slices or some of the lime rind sprinkled all over the top.

It slices beautifully. .. .  Enjoy!

.   .   .   .   .

Remember to always ... serve Love at your table.

ღ

© Magdika Cecilia Pérez  

(for : serve Love at your table)

Showcasing Kale ~ with 3 beautiful kale recipes.

Sautéd kale & broccoli -with toasted sprinkles.

Crazy delicious kale tropical salad.

Kale-broccoli-potatoe-pea soup.

Showcasing Kale

It would not be overstating to say - that I have indeed fallen in love with Kale. 

Now this is a plant that really holds some very good nutrition! Jam- packed with crazy mega-high doses of vitamin C, vitamin A and vitamin K and 1/4 of your daily needs for Manganese ... and many of the other important nutrients are also covered of course - like Vitamin B6, Potassium, Calcium and Cooper, which are present in about the 10% RDA range also. Omega-3, folate and Iron are available in nice amounts too.

It's high fibre, sulphur and chlorophyll content means it's great for cleansing your body, blood and liver. 

I could go on in more detail with those stats - but I think that should give you a good idea what a noteworthy plant-food kale is.

In the vegan, fitness or health industries - the phrase "hail kale" has been around for a while, earning this phrase because of it's healthy boost of nutrition it delivers.

Once you start preparing meals with it - you'll see that it really is so much more flexible than most people realise.

Please don't let the toughness of the foliage fool you - once you start preparing it, the texture changes very quickly- even when used raw.

When cooking - it can be used wherever leafy greens, cabbage or spinach would be used. And when shredded for salads, I recommend mixing all the ingredients gently with your hands - and as you do so .. you will see the kale, almost immediately - begin to soften before your eyes.

So, if you haven't really given kale much of a serious go (other than throwing it in those smoothies or the juicer) - here's a few little recipes I made since my last blog .. that should introduce you to it's versatility.

So go have some fun with healthy kale! 

Tip: Most of you have probably heard of the 'dirty dozen' - which are fruits and vegetables which have been found to hold the highest amounts pesticides - the list was actually extended to more than 12 items but still kept it's catchy title. Kale is on that list. So I highly recommend to buy this item organic.

Sautéd kale & broccoli -with toasted sprinkles.

*Kale finely shredded.
*Broccoli florets. 

*Preferred oil for cooking.

Sauté kale and broccoli in oil very briefly .. .don't overcook.
Serve with toasted sesame seeds and toasted almond flakes sprinkled on top.

Tip: Store a cup of toasted sesame seeds and a cup of toasted almond flakes in fridge so can be used
to sprinkle on other dishes. The flakes
-bake in oven and the sesame seeds cook over low heat in a dry pot- that you keep swirling around. Both toast quickly so can burn fast.

Crazy delicious kale tropical salad.

1/4 or 1/3 bunch of Kale finely shredded (thick spines removed)
1/3 head of romaine lettuce finely shredded (thick white spine removed)
small portion of parsley finely shredded
1 Tbl. desiccated coconut
3/4 cup mango cubed
1/2 cup avocado cubed
1 1/2 Tbl. chopped raw walnuts
1 Tbl. avocado oil or light olive oil
1.5 Tbl. pomegranate juice (or fav. juice)
1 Tbl. fresh lemon juice

Mix very gently (-preferably with hands)

then ready to serve

Kale-broccoli-potatoe-pea soup.

*2 medium sized broccoli chopped. 

*2 small potatoes peeled & chopped. 

*3 stalk kale broken into pieces (spine removed & discarded if you don't have a high speed blender). 

*3/4 cup peas. 

*1 tsp. Grated ginger. 

*5 -6 cups water. 

*1 Tbl. miso paste. 

*1 - 2 cloves garlic cut or crushed.

*Salt and pepper to taste. 

*1/4 tsp. chilli powder (optional)

*1/3 Tbl. arame - crushed into even small pieces (optional)

Simmer ingredients but add broccoli and kale later - and then peas and garlic even later again - as they cook faster and why destroy more nutrients by overcooking! I make a point of making sure the potatoes are well cooked - but trying to keep the other veggies only very lightly cooked. If you don't have a power blender you may have to cook ingredients a little longer to suit your blender's strength.

When it's cooked, if you're not using a power blender you have to wait for it to cool right down before blending - otherwise hot green soup will explode out of your blender.  
Blend but only adding enough of the cooking water to suit how thick or runny you want your soup. 
Serve topped with a dollap of vegan cashew sour cream or cashew mayonnaise (mine is homemade) and then add a sprinkle of chilli or cayenne powder… for those who don't like heat use paprika powder instead.

.   .   .   .   .

Remember to always ... serve Love at your table.

ღ

© Magdika Cecilia Pérez  

(for : serve Love at your table)