Re: key lime pie and other conversions

[Guest guest]

I read your recipe for the Key Lime pie and now I want to give you a

recipe for one you will not feel stuffed and guilty for eating or

making. It is very healthy and you will love it. It is the best I have

ever eaten. I am fixing to make another one for a Raw Food buffet supper

Saturday night.

Enjoy and let me know how you liked it. You can even email me privately

if you like.

KEY LIME PIE

Wow! This recipe is amazing. It tastes 100 times better than the evil

key lime pie (my old favorite dessert!) Not only is it tasty but also

doesn't make you feel heavy and yucky and it's healthy.

Crust:

3 C finely ground almonds

4-5 fresh medjool dates

2 Extra Virgin coconut oil

1/2 tsp. sea salt

Filling:

2 small ripe avocados

1 banana

1 C juice from key limes

1/2 C mango chunks

1/2 C agave nectar

1/3 C coconut butter ( and this is very important and wonderful!

1-1/2 tsp. Vanilla

1 pinch Himalayan salt or Celtic salt

1 /2 c. chia seeds, ground

To make the crust, place all ingredients in a food processor and blend

until it balls up. Firmly press mixture into pie pan and set aside. Do

not bake.

To make the filling, process all filling ingredients in VitaMix or

blender until smooth and fluid. Pour into pie shell and freeze about 6-8

hours or longer.With the chia seeds you don't need to freeze but

refrigerate it over night to set.

WHIPPED CREAM

1 cup of cashews

1/2 cup of water

Blend in Vita mix, if you don't have a Vita mix then make sure you soak

the cashews overnight and you can use the food processor. Once it's

creamy

Add: 3 dates (or 1 T. raw cane sugar), 1/2 teaspoon of vanilla extract

and a pinch of orange zest but make sure oranges are organic.

-- In , " " <heather_wapf@...>

wrote:

>

> Probably seems like an odd time of year for key lime pie, except that

it's still hot here!

> 90 degrees F outside right now.

>

> I don't eat gluten, but I do eat dairy. Recently, my husband Mike

converted the

> key lime pie recipe from the Joy of Cooking (1970s version), with

these substitutions:

>

> 18 oz heavy cream (used Straus) boiled down to 14 oz (approximate)

> 1 cup sugar cooked with the cream (he used evaporated cane sugar,

> not the brown Rapadura/Sucanat, but you could use the latter)

> juice of 12 Mexican/key limes (a LOT of lime juice) + the amount of

rind

> specified in the recipe

> more heavy cream (Straus) whipped for topping

>

> He used the almond version of the hazelnut pie crust in NT.

>

> This resulted in a little overflow - a small key lime pudding, if you

will. Very tart without

> the crust and whipped cream topping!

>

> And then...the pie mixture looked very liquid as it cooled. After a

night in the

> refrigerator, though, it came out to the appropriate consistency

(surprisingly) and

> held firm enough to cut into slices. We piled the whipped cream on by

the slice.

> VERY rich, obviously - keeps you from eating too much

>

> The crust was wonderful with the key lime pie. It had a " cookie " kind

of flavor to it.

> I'd prefer it in place of graham cracker crust, even if I were able to

eat that. Oh, and

> Mike used " white " sugar there too...sure, it was full of sugar, but so

full of fat too.

> And it's also not raw.

>

> He's made sweet potato pie before substituting cream directly for the

evaporated milk

> in this recipe:

>

> http://members.aol.com/horizon012/Pie/index.html

>

> Of course, there's a pumpkin pie recipe in NT. That sweet potato pie

recipe listed above

> works well because it specifies the amount of yams (3 pounds).

>

> ===

>

> I saw an old post about the Barefoot Contessa's frozen key lime pie,

which we haven't

> tried and I didn't see before our present key lime pie, but here's the

updated URL - the old

> one isn't working anymore. Be sure to reconstruct if it gets broken

across lines.

>

> http://www.foodnetwork.com/recipes/ina-garten/frozen-key-lime-pie-

> recipe/index.html

>

> ===

>

> in Chandler, AZ

>

[Guest guest]

Wow. Key Lime Pie Wars. Who knew! LOL. There are a few problems with your

recipe. First, I hope the chia seeds were germinated.

http://64.233.169.104/search?q=cache:8-1ibcGIf6UJ:www.chiagrowers.org/docs/germi\

natingseed.pdf+chia+seeds+germinate & hl=en & ct=clnk & cd=1 & gl=us & client=firefox-a

More importantly, you need to get rid of agave. It's mostly fructose -

highly-processed fructose. The doctor who invented the concept that agave

is healthy, is now repenting:

http://www.living-foods.com/articles/agave.html

Sharon

On Thu, Oct 16, 2008 at 9:41 PM, mkathryn59 <mkathryn59@...> wrote:

> I read your recipe for the Key Lime pie and now I want to give you a

> recipe for one you will not feel stuffed and guilty for eating or

> making. It is very healthy and you will love it. It is the best I have

> ever eaten. I am fixing to make another one for a Raw Food buffet supper

> Saturday night.

> Enjoy and let me know how you liked it. You can even email me privately

> if you like.

>

>

> KEY LIME PIE

>

> Wow! This recipe is amazing. It tastes 100 times better than the evil

> key lime pie (my old favorite dessert!) Not only is it tasty but also

> doesn't make you feel heavy and yucky and it's healthy.

>

> Crust:

> 3 C finely ground almonds

> 4-5 fresh medjool dates

> 2 Extra Virgin coconut oil

> 1/2 tsp. sea salt

>

>

--

" You have to pinch yourself – a Marxisant radical who all his life has been

mentored by, sat at the feet of, worshipped with, befriended, endorsed the

philosophy of, funded and been in turn funded, politically promoted and

supported by a nexus comprising black power anti-white racists, Jew-haters,

revolutionary Marxists, unrepentant former terrorists and Chicago mobsters,

is on the verge of becoming President of the United States. And apparently

it's considered impolite to say so. "

-- , in the (UK) Spectator.

[Guest guest]

Wow - thanks for sharing your recipe. This is the kind of discussion I'd hoped

to inspire

(other recipes!). I hope what I'm about to say won't take away from the fact

that you

shared this, because I'm sure it's very good - it sounds so tropical!

I didn't feel guilty at all about eating my pie I just couldn't eat very much

of it at a time!

It was rich and good! What I meant about " keeps you from eating too much " is

that we

still made it fairly sweet, and I keep my sweets to a minimum because I feel

better that

way.

I have fructose sensitivity, so I wouldn't use agave nectar. Anything too

highly sweet like

that makes me feel ill. I do very well with fat-loaded pies, even if they are

sweet, I'm

guessing because the fat slows down the digestion of the pie (including the

sugars) and

keeps me feeling satisfied for a very long time. Something low-fat with a lot of

fruit (not

that yours is low-fat - I see that 1/3 c of coconut butter, mmm!) is terrible

for my blood

sugar - spikes it, then it comes crashing down.

I'm not sure we're on the same page about nutrition, though. Weston A. Price

food

guidelines encourage full-fat dairy. I feel good when I eat it (though I am

picky about

where my dairy comes from). I know there are some people who have had bad

experiences with dairy, though, or whose bodies can't tolerate it, even raw.

I've never used chia seeds or coconut butter in food before, though I've used

coconut oil,

meat, juice, and the canned coconut milk before. I do have coconut cream from

Tropical

Traditions, which might substitute well, if it doesn't make it too liquid. I

would definitely

sprout the chia seeds and crisp-ify the almonds and cashews.

Again, thanks for sharing your recipe.