STRAWBERRY RHUBARB PIE!


based on a recipe at goneraw.com--submitted by cathy hayward

The pinch of cayenne in the crust adds nice depth..

INGREDIENTS

CRUST

2 C almonds, soaked

1 C dates, (or less, to taste)

2 T agave syrup

1 t cinnamon

pinch cayenne

dash sea salt, (optional)

handful shredded coconut

FILLING

4 C rhubarb, peeled and chopped to 1? pieces

1/4 C agave

2 C strawberries, chopped

1/4 C psyllium husk

whole strawberries for garnish

PREPARATION:

CRUST:



In a food processor, process ingredients to a coarse mixture which sticks together easily when pressed..

Sprinkle shredded coconut into pie pan to prevent crust sticking.

Press crust into pan.

FILLING:



In a food processor, process rhubarb to a slushy consistency.

Add agave and continue processing until well mixed..

Remove rhubarb mix to a large bowl add chopped strawberries and psyllium husk, and mix by hand.

Spoon filling into crust and chill 6 - 8 hours, or overnight, to allow sweetness to develop. (Pie is tart at first, but, as it sits, the flavors meld, and the sweetness develops.)

Raw "Chips" and "Salsa" Recipe

I love this Strawberry Salsa recipe from Raw Melissa.

Pineapple Sorbet

Wednesday, May 16, 2012

Pineapple Sorbet

You can cube up your pineapple and save the shell to serve it in!

My pineapple was super ripe and juicy so I hardly had to add any sugar to sweeten it.

Pineapple Sorbet
Source: That Organic Girl

Ingredients:

1/2 Organic Pineapple (about 2 cups)

4 to 8 Tablespoons of sugar or agave nectar (the more ripe your pineapple is, the less sweetner you will need)

1/2 Cup of Water

small squeeze of fresh lemon slice (optional)

Instructions:

Cut up 1/2 fresh Organic Pineapple into cubes (see Note) and place in a quality food processor or blender. Add the sugar, lemon juice, water and blend until smooth. Pour mixture into a covered freezer safe container and freeze for at least 1-2 hours. 

Remove the mixture from the freezer. At this point if you have an ice cream maker begin using it now and follow manufacturers instructions.

Don't worry, if you don't have an ice cream maker then pour the Pineapple Sorbet back into blender or food processor and blend until smooth. Once that is done, spoon the sorbet into the final container you wish to freeze it in. Put back into freezer for 5 hours.

Note: To jazz it up a bit, save the "shells" of the pineapple by cutting the pineapple in half lengthwise, then cut cubes like you would an avocado. Use a grapefruit spoon and scoop out the pineapple. Freeze the shells and use them as the final container to freeze the sorbet in.

Pineapple Salsa Recipe

Adapted from http://blogchef.net/pineapple-salsa-recipe/ 

Ingredients:
1/2 fresh pineapple cut into chunks 
       (cut pineapple in half length wise–including the greenery–to use 
        as a decorative bowl)
1 onion (diced)
1 Red bell pepper (diced)
1 Green bell pepper (diced)
1 teaspoon cayenne pepper
2 tablespoons cilantro leaves- (chopped)
1 tablespoon lemon juice
1 jalapeno pepper (optional)
salt (to taste)

Instructions:

Step 1: Combine pineapple, red bell pepper, onion, and green bell pepper in a bowl and mix.
Step 2: Add in cayenne pepper, coriander leaves, and lemon juice. Mix well and place back into the pineapple shell. Refrigerate until ready to serve.