GI2MR Oath: I promise to do my best to keep this community drama free. I will not name call or throw around personal attacks. I pledge to be respectful even if I do not agree with another member's opinion. When possible, I'll try to smile : )
Exactly, I forgot to mention the whole concept of "raw" not equating to "healthy" These people are consuming drugs in the name of health.....salt, cacoa, supplements, superfoods, spice.....its a joke.
LOL, I always chuckle when people ask that question. My family certainly supports me and agrees what I am doing with my life is great, but they don't want it for themselves. They like to party, lol, that just about sums it up.
Just for clarity, I do associate myself with the "raw food movement" and never let anyone call me a "raw foodist" I am a health enthusiast, and it just happens to be that the health foods are foods which have not been processed.
For me, it is embarrassing to be associated with the raw food movement because almost all the "teachers", besides Dr. Graham, have virtually no education in the basic sciences and a lot of what they say is actually quite funny.
Anyways, in short, some people on the G Living forum recommended that I watch the movie Earthlings. I did, and was blown away. So, I started reading books and eventually ended up consulting with Dr. Graham for 90 days and "that was that" lol
Hi Amie,
This from Matthew Rogers at Cafe Gratitude. I changed it up a bit... enjoy!
Key Lime Pie
Serves 8-10
Crust:
1 cup shredded coconut
½ cup almonds that have been soaked and dehydrated
½ cup macadamia nuts
¼ cup pitted dates
1 Tbs. coconut oil
pinch of salt
pinch of cayenne pepper
Puree the shredded coconut until it becomes like a flour. Put in remainder of ingredients and puree until nuts are fine and crust binds together.
Shape into a 9” torte pan.
Filling:
2 cups young coconut meat (about 4 coconuts)
½ cup agave nectar (or to taste)
½ cup + 1 Tbs. coconut oil
1 green zucchini, chopped
peeling of 1 more green zucchini
zest of 1 lime
juice of 1 lime (about 2 Tbs.)
Blend coconut, agave and coconut oil together until smooth and creamy. Remove ½ cup of the white coconut mixture. Add the zucchini, lime and lime zest and blend again until smooth. Reserve 1/8 cup of the green filling and place it in a small ziplock bag.
Pour the green filling into the pie crust and let set up for one hour in the refrigerator.
Keep the white coconut mixture at room temperature, and after the green layer sets up in the refrigerator, spread the white layer on top of the green layer.
Decorate by cutting a very small hole in one corner of the ziplock bag and making a large zigzag from one end of the pie to the other back and forth over the entire pie.
Refrigerate for 2 or more hours before serving.
Variation: Make a lemon pie by substituting green zucchini for yellow zucchini or crookneck squash, and use lemon instead of lime where listed.
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Ever come this way to the beach?
LOL, I always chuckle when people ask that question. My family certainly supports me and agrees what I am doing with my life is great, but they don't want it for themselves. They like to party, lol, that just about sums it up.
Let me know if you have any more questions,
High Fives,
Robby
Great to meet you too!
Just for clarity, I do associate myself with the "raw food movement" and never let anyone call me a "raw foodist" I am a health enthusiast, and it just happens to be that the health foods are foods which have not been processed.
For me, it is embarrassing to be associated with the raw food movement because almost all the "teachers", besides Dr. Graham, have virtually no education in the basic sciences and a lot of what they say is actually quite funny.
Anyways, in short, some people on the G Living forum recommended that I watch the movie Earthlings. I did, and was blown away. So, I started reading books and eventually ended up consulting with Dr. Graham for 90 days and "that was that" lol
Let me know if you have any more questions,
High Fives,
Robby
This from Matthew Rogers at Cafe Gratitude. I changed it up a bit... enjoy!
Key Lime Pie
Serves 8-10
Crust:
1 cup shredded coconut
½ cup almonds that have been soaked and dehydrated
½ cup macadamia nuts
¼ cup pitted dates
1 Tbs. coconut oil
pinch of salt
pinch of cayenne pepper
Puree the shredded coconut until it becomes like a flour. Put in remainder of ingredients and puree until nuts are fine and crust binds together.
Shape into a 9” torte pan.
Filling:
2 cups young coconut meat (about 4 coconuts)
½ cup agave nectar (or to taste)
½ cup + 1 Tbs. coconut oil
1 green zucchini, chopped
peeling of 1 more green zucchini
zest of 1 lime
juice of 1 lime (about 2 Tbs.)
Blend coconut, agave and coconut oil together until smooth and creamy. Remove ½ cup of the white coconut mixture. Add the zucchini, lime and lime zest and blend again until smooth. Reserve 1/8 cup of the green filling and place it in a small ziplock bag.
Pour the green filling into the pie crust and let set up for one hour in the refrigerator.
Keep the white coconut mixture at room temperature, and after the green layer sets up in the refrigerator, spread the white layer on top of the green layer.
Decorate by cutting a very small hole in one corner of the ziplock bag and making a large zigzag from one end of the pie to the other back and forth over the entire pie.
Refrigerate for 2 or more hours before serving.
Variation: Make a lemon pie by substituting green zucchini for yellow zucchini or crookneck squash, and use lemon instead of lime where listed.
Bryan Au
http://www.RawInTen.com
I'm more into musicals (though I can't sing). Though I do love a good shakespeare play.
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