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 Post subject: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Tue Nov 25, 2008 6:46 pm 
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Elephant
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Location: Portland (SouthEast), OR
I had a going away potluck in nyc at my pad before I moved to Portland. Someone brought over this Key Lime Pie and it was so over the top freakin' delicious that I asked her for the recipe. Haven't made it myself but everyone loved it. It is extremely rich, as i'm sure you'll be able to tell by the ingredients....

Just though i'd share :D Also we're making a raw food thanksgiving and cooked too so hopefully a nice post tonight to explain what will go into the recipes. The raw stuffing is reaaally tasty.

Raw Key Lime Pie

Crust: (Combine in a food processor)
1 1/2 cups almonds (or nut of choice)
1 1/2 cups dried coconut flakes
1/2 cup dates (or enough to stick everything together)

Filling: (Combine in a blender)
3 Avocados
1 Cup agave nectar
14 cup lime juice

***Raspberries all over the top layer for deco and because they taste yummy***

So simple yet it looked so extravagant and tasted out of this world. Highly recommended.

I have alot of super good recipes to share and a new found love affair with food right now so expect more threads soon. Prepping is so much fun!

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Tue Nov 25, 2008 7:07 pm 
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Elephant
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Posts: 2874
Location: Montreal
that sounds delicious, I love key lime pie ! I once tried a raw blueberry pie that needed no food processor or blender, just a fork; it was pretty good but very sugary with the dates and bananas. This key lime pie should taste more refreshing with the limes, raspberries and avocados :P

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 3:13 am 
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Elephant

Joined: Wed Jan 10, 2007 12:48 pm
Posts: 2960
Location: Stockholm, Sweden.
You mean 1/4 cups of lime juice, right? 14 cups would be amazingly sour.
I thought agave nectar was cooked? Can someone clear this out.
rawmodel.blogspot.com has another recepie for key lime pie, less agave more oils.

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1 Avocado, 1/4 cup of Coconut Oil, 1 tbls of Lime Juice, 1 tbls of Agave. Crust is 1 part Nuts:1 part Dates. EASY! Freeze first!

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 2:50 pm 
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Elephant
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Location: Montreal
xjohanx wrote:
I thought agave nectar was cooked? Can someone clear this out.
I only bought agave nectar once, where I bought it I had the choice between one the bottle said : RAW Blue agave nectar, there was also one or two bottle of the same brand it wasn't written Raw nor blue. It's great because it's cheaper than maple syrup, brown rice syrup, etc; and tastes delicious.

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 3:30 pm 
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Elephant

Joined: Wed Jan 10, 2007 12:48 pm
Posts: 2960
Location: Stockholm, Sweden.
yeah but i've heard that it's not true. anyone has any inside in the making of agave nectar?

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 3:40 pm 
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Gorilla
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xjohanx wrote:
yeah but i've heard that it's not true. anyone has any inside in the making of agave nectar?



Wikipedia wrote:
To produce agave nectar, juice is expressed from the core of the agave, called the piña.[1] The juice is filtered, then heated, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin or fructosan. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid a little thinner than honey and ranges in color from light to dark depending on the degree of processing. The syrup naturally contains quantities of Iron, Calcium, Potassium & Magnesium which contribute to the resulting color.[citation needed]

There is a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold).[2]



Presumably the kind that uses enzymes isn't heated.


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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 3:57 pm 
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Gorilla

Joined: Mon Oct 06, 2008 11:58 am
Posts: 812
sinisterkungfu wrote:
Wikipedia wrote:
There is a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold).[2]

Presumably the kind that uses enzymes isn't heated.

Interesting. So I assume the raw foodies have some sort of temperature threshold that cannot be exceeded while remaining raw? And why a distinction between hydrolization via heat vs enzyme?

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 3:58 pm 
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Gorilla

Joined: Mon Oct 06, 2008 11:58 am
Posts: 812
sinisterkungfu wrote:
Wikipedia wrote:
There is a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold).[2]

Presumably the kind that uses enzymes isn't heated.

Interesting. So I assume the raw foodies have some sort of temperature threshold that cannot be exceeded while remaining raw? And why a distinction between hydrolization via heat vs enzyme?

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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 4:27 pm 
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Elephant

Joined: Wed Jan 10, 2007 12:48 pm
Posts: 2960
Location: Stockholm, Sweden.
Interesting. But even though raw foodists like enzymes I don't think they like when you add then isolated to foods...right?

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cubby2112 wrote:
When someone says you don't train "functionally," you should just punch them in the face. Ask them how "functional" of a movement that was.


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 Post subject: Re: Raw Key Lime Pie YUMMMMMMMMMY!
PostPosted: Wed Nov 26, 2008 4:54 pm 
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Gorilla
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Joined: Mon Oct 03, 2005 6:42 pm
Posts: 533
blabbate wrote:
sinisterkungfu wrote:
Wikipedia wrote:
There is a United States patent for a process that uses enzymes to hydrolyze the polyfructose extract into fructose, using an enzyme derived from Aspergillus niger (black mold).[2]

Presumably the kind that uses enzymes isn't heated.

Interesting. So I assume the raw foodies have some sort of temperature threshold that cannot be exceeded while remaining raw? And why a distinction between hydrolization via heat vs enzyme?



From what I understand, yeah. The temperature varies, I guess it only counts as cooking if you heat it up past a certain point. Or something. I don't know how they justify stuff like dehydrators.


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