à l'allure garçonnière

my real blog is alagarconniere.wordpress.com.

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#raw

foodiwanttoeat:

domestic affair: redefining domesticity
These raw treats are only slightly adapted from a recipe by my friend and colleague Julie Daniluk from her debut book Meals that Heal Inflammation.  Be sure to zest your lime before you slice it open for juicing!
1 cup raw walnuts and/or cashews
1 cup shredded coconut (plus a little extra for garnish)
1/2 cup packed pitted dates (they need to be soft like fresh honey dates or medjool dates)
1/4 sea salt
3 avocados (not overripe)
1/2 cup raw agave nectar and/or raw honey
3 tbsp. lime juice (from 1 or 2 limes)
1 tsp. finely grated organic lime zest (from 1 lime)
Put  the nuts and coconut in a food processor and pulse to a coarse meal.   Add the dates and salt and whirl again until you get a uniform mixture  that begins to stick together.  Transfer this mixture into a 9 or  10-inch pie plate, or portion evenly into a dozen muffin cups.  Press  the mixture to make a compact crust using your fingers or the back of a  spoon (or both).  Slide it into the freezer for 15 minutes to set.
Rinse  out the bowl of the food processor so it’s ready to use again.  Put the  avocado flesh, agave nectar or honey, lime juice and zest in the food  processor and whirl until smooth.  Remove the crust(s) from the freezer  and pour this creemy filling into it, ,smoothing it out as desired, and  sprinkling with some shredded coconut if you like.
Return to the  freezer to set for at least 15 minutes.  You may defrost them for 10  minutes before serving if you like.  To remove the tarts from the muffin  tray, simply run a paring knife around the edge and they should release  with ease.Makes 1 pie (about 8-12 servings) or 12 little tarts  and about 1/2 cup leftover lime mousse.  Store any leftovers in the  freezer.
status: want to eat. my mom just made these for me! YAY!

i’m sorry to be all re-blogging my food blog but damn. i just licked the bowl of the filling and i am so excited to eat these. click the photo for more amazing recipes.
i’m seriously loving how supportive my mom is being of my food choices, it is so different than her reaction when i decided to go vegetarian 8 years ago.

foodiwanttoeat:

domestic affair: redefining domesticity

These raw treats are only slightly adapted from a recipe by my friend and colleague Julie Daniluk from her debut book Meals that Heal Inflammation. Be sure to zest your lime before you slice it open for juicing!

  • 1 cup raw walnuts and/or cashews
  • 1 cup shredded coconut (plus a little extra for garnish)
  • 1/2 cup packed pitted dates (they need to be soft like fresh honey dates or medjool dates)
  • 1/4 sea salt
  • 3 avocados (not overripe)
  • 1/2 cup raw agave nectar and/or raw honey
  • 3 tbsp. lime juice (from 1 or 2 limes)
  • 1 tsp. finely grated organic lime zest (from 1 lime)

Put the nuts and coconut in a food processor and pulse to a coarse meal. Add the dates and salt and whirl again until you get a uniform mixture that begins to stick together. Transfer this mixture into a 9 or 10-inch pie plate, or portion evenly into a dozen muffin cups. Press the mixture to make a compact crust using your fingers or the back of a spoon (or both). Slide it into the freezer for 15 minutes to set.


Rinse out the bowl of the food processor so it’s ready to use again. Put the avocado flesh, agave nectar or honey, lime juice and zest in the food processor and whirl until smooth. Remove the crust(s) from the freezer and pour this creemy filling into it, ,smoothing it out as desired, and sprinkling with some shredded coconut if you like.

Return to the freezer to set for at least 15 minutes. You may defrost them for 10 minutes before serving if you like. To remove the tarts from the muffin tray, simply run a paring knife around the edge and they should release with ease.

Makes 1 pie (about 8-12 servings) or 12 little tarts and about 1/2 cup leftover lime mousse. Store any leftovers in the freezer.

status: want to eat. my mom just made these for me! YAY!

i’m sorry to be all re-blogging my food blog but damn. i just licked the bowl of the filling and i am so excited to eat these. click the photo for more amazing recipes.

i’m seriously loving how supportive my mom is being of my food choices, it is so different than her reaction when i decided to go vegetarian 8 years ago.

thingsorganizedneatly:

TOMATOS & TOMATOES ARE BOTH SPELLED CORRECTLY.

SO PRETTY! i have to admit, i really strongly disliked tomatoes, especially cherry tomatoes, up until about three years ago. yeah. i know.
status: want to eat!

thingsorganizedneatly:

TOMATOS & TOMATOES ARE BOTH SPELLED CORRECTLY.

SO PRETTY! i have to admit, i really strongly disliked tomatoes, especially cherry tomatoes, up until about three years ago. yeah. i know.

status: want to eat!