Trying to Focus
Written by Tera on March 14, 2008 – -Hi Ladies,
I noticed that there are no recipes posted yet so I thought I would post one today. My mind has been so busy with thoughts and ideas about the book I’m writing, that I can’t seem to think of anything else. I know, I know. You’re probably thinking, ‘Take a brake’. Well I’ve tried that many times, and it isn’t working. You know the saying ‘KNOW THYSELF‘? One thing that I know about myself is that once I get started on something, my focus is strait ahead until I’m done. This is not really a bad thing, but it can be if it interferes with other important things in life. I have been working hard not to let this happen. So far I’ve been doing pretty well – until today. If any of you have some suggestions, I’d love to hear them.
That said, I hope you lovely ladies don’t mind a recipe. For some reason I don’t need to think when it comes to recipes. I guess it’s because it’s my happy zone. I love making food for people, and then seeing the satisfied look on their faces when they taste it.
Since I’ve noticed a lot of you are having craving problems, I thought I’d give you one of my new dessert recipes. Now you can satisfy those cravings and not feel guilty.
I love lemons, so lemon up!
Lemon Chiffon Pie
Crust:
2 cups almonds (ground)
1/2 cup pitted medjol dates
water as needed
Process into a dough, it should not be wet but should hold together. Press into a pie plate. Place in the fridge or freezer to set, while your making the filling.
Filling:
1 banana (medium)
1 cup coconut cream (made from fresh young coconut meat)
2 Tbsp. fresh lemon juice
2-3 Tbsp. fresh lemon zest
Blend until smooth. Pour into pie crust. Place in the fridge to set. About 2 hours.
If you would like a frozen treat, place the pie in the freezer to set until frozen. YUM!
I hope everyone will try this. Let me know how you liked it.
Take Care
Lots of Love
Monique
Tags: gluten-free, oatmeal, Raw Food for Kids
Posted in Success Stories | No Comments »
By Joanne on Mar 17, 2008
Ooh Monique, that recipe looks amaaazing! I’m not sure that we have young coconuts around in stores at the moment. I’ll keep an eye out for them – can we use (horror!) tinned coconut cream instead? Or meat from older coconut creams, blended with more water? Also, what size pie tin would you recommend using (maybe a quiche-like tin with a removable base?)?
Can’t wait to try this!
Love Jo
[Reply]
By Monique on Mar 17, 2008
Hi Joanne,
You are really going to like this, I made it for the Women’s Winterlude in
January this year. It was a hit.
Fresh young coconut meat is best, but yes you can use the canned. Just make
sure that there are on additives in it.
It should only have coconut milk and guar gum or water. Guar gum will not
harm you at all, so don’t worry.
Some of my students use the brand THAI Kitchen (coconut milk – premium) in
the can, when they can’t get it fresh.
The cream goes to the top and the water goes to the bottom, just be careful
not to tip it as it will mix with the water and then you’ll have milk
instead of cream.
The older coconut meat you can use, just make sure you don’t use to much
water. You will also have to strain the it through a nut milk bag.
into a glass container. Then place it in the fridge for 24 hours. By then
you should notice that the coconut cream has gone to the top and
the water is on the bottom. Carefully drain the water into a bowl (you can
use the water for a smoothie). Then just use the cream for the recipe.
Make sure that the cream is very thick or it won’t turn out. Have fun.
Lots of Love
Monique
[Reply]
By Joanne on Apr 2, 2008
Hi Monique
Just wanted to let you know that I FINALLY got around to making this tart! The girls absolutely loved it! I think I should have added a bit of honey/agave nectar, however, as I used a slightly under-ripe, small banana, and we could have done with a little extra sweetness.
I did use canned coconut cream, and thought for sure that it would be too runny, but it ended up setting beautifully!
The base was really lovely – there would be so many fillings you could add to that. I’m thinking chocolate…
Anyway, wanted to let you know that it turned out beautifully – thanks for posting the recipe, and for the extra tips!
Love Jo
[Reply]