Tuesday, July 28, 2009

Addendum for the No Bake Blueberry Pie

Please add 1/2 cup of fresh Blueberries to the list of "Filling ingredients" to blend. You still need the 2 pints of fresh blueberries for the topping. See corrected recipe below.

Since the corrected recipe is not being emailed I thought I would create a new post (this one) to let you know. Voila!

Also see the Note on Coconut Oil (at the end of the original-revised recipe ;0))

Sorry about that people!


No Bake Blueberry Pie

Here's why you should try this recipe:
  • It's delicious
  • It's fast and easy to put together
  • It's a no bake recipe. Who needs an oven when it's so hot outside!
  • It's all raw, so you have all the vitamins and nutrients
  • It's gluten and lactose free
  • It's packed with only super healthy ingredients
  • It's a 100% guilt free dessert
  • Because of the blueberries: In laboratory animal studies, researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. Researchers found that diets rich in blueberries significantly improved both the learning capacity and motor skills of aging animals, making them mentally equivalent to much younger ones.


1 3/4 cups of almonds

2 tbsp of lemon zest

2 cups of pitted dates

Place almonds and lemon zest in food processor until mixture resemble tiny little peas (you want some crunch). Remove almonds and set aside. Add dates to food processor and pulse until you get a paste like texture. Add almonds mixture to dates and process until well combined. Dust pie dish with flour to prevent dough from sticking (you can also line your pie dish with some plastic wrap if your intention is to serve it on a pretty platter). Press dough in the bottom of your pie dish. I like to use a glass or a cup and use it to press all over the bottom and sides of my dough. The result is a tighter and more even crust. Set dough aside until filling is ready.


3 cups of Cashews, soaked for 2 hours

1/2 cup of fresh blueberries

1/2 cup of amber agave syrup (maple syrup would also work)

Juice of 3 limes (approximately 1/2 cup - taste and adjust quantity of lime juice to your liking)

3/4 cup extra virgin coconut oil, melted (coconut is a very healthy fat, for more info please read: http://www.coconut-connections.com/res2.htm)

1/4 cup of water (add a little more if your filling is too thick - your filling should be like a thick smoothie)

2 tsp of vanilla extract

2 pints of fresh blueberries for topping, washed

Place everything (except the blueberries for topping) in your food processor (or blender) and mix until very smooth. Place filling in your prepared dough and refrigerate until set (about 3-4 hours but preferably overnight). Top with fresh blueberries just before serving or as soon as filling is set.

You would never think it's an all raw, no cook Blueberry pie. Actually, the people I served it to, thought it was a cheese cake.

Try it, you'll like it!

Note: Do not substitute the coconut oil for another oil. The coconut oil becomes solid when cold (just like butter or shortening) giving the pie it's nice, rich texture.

Sunday, July 26, 2009

Shrimp Toast with Poached egg and Spinach

I was visiting the Gourmet website the other day and came across a shrimp toast recipe. I created my own version of it and James and I ate it for a late breakfast/early lunch (well, I guess I could have wrote a Brunch duh!!). I can think of a few people who love this kind of Brunch food so, here it is...
I overcooked my eggs a little, I usually like them a bit runny but it was still delicious!
Serves 4
For the Shrimps
1 pound of deveined, shelved shrimps and roughly chopped
2 scallions, chopped roughly
Zest of 1 lemon
3 tbsp of lemon juice
1 bunch of fresh parsley or cilantro, chopped roughly
Salt and pepper
Preheat oven to 350F
Place everything in food processor until pureed. Lightly toast 4 slices of whole wheat bread. Divide shrimp mixture in 4 and spread over toast (it will be thick, like 1 inch or so). Place on baking sheet and bake for 20-25 minutes or until shrimps are cooked.
1 package of spinach, sauteed in a bit of olive oil in a medium size skillet until just wilted. Squeeze a bit of fresh lemon juice over them (the lemony taste goes great with the shrimps), add a bit of salt.
4 poached eggs (or fried eggs if you prefer). Poach eggs in simmering water ( to which you added 2 tbsp of vinegar) for 4 minutes, remove with slotted spoon and transfer to plate.
Hot sauce of your choice
Dash of smoked paprika
To plate
Divide spinach in 4 equal portion and spread over the shrimp toasts. Top with poached (or fried) eggs, a bit of your favorite hot sauce and a dash or two of smoked paprika.
A few slices of avocados would be a nice addition.
Bon appetit!