Wednesday, July 30, 2014

Raw Key Lime Pie

Raw key lime pie! Just the very thought of this sunny dessert makes me smile.

There are dozens of variations of this traditional dessert that originated in Key West. The story goes that the dessert was created in Key West sometime in the mid-1800s by a lady known to us as Aunt Sally. Aunt Sally was the cook in the Curry Mansion owned by the first Florida millionaire, Mr William Curry.

Aunt Sally used biscuits to make the crust and heavy cream, eggs, sugar and lime juice to whip the pie filling. And of course, she used the key limes that have a subtler taste than other lime varieties.


for the crust
  • 1 cup raw almonds, soaked in water over night
  • 1/2 cup Medjool dates, soaked in water over night
  • 1/3 cup raw coconut or almond flour 
  • 1/2 cup shredded raw coconut
  • 2 Tbsp melted coconut oil
  • 1/2 tsp Celtic sea salt

for the  filling
  • 2 cups cashew nuts, soaked in water over night
  • 1/2 cup key lime juice
  • 1/3 cup melted coconut oil
  • 1/4 cup mild raw honey
  • 1 tsp key lime zest 
  • 1/2 tsp organic vanilla essence
  • pinch Celtic sea salt

 The purists use key limes!

  • In a food processor mix all the crust ingredients into a firm dough. It should not be too flowing, but also not too hard. You may have to adjust the amounts of ingredients to get a perfect consistency.
  • Transfer the dough into a pie form or a spring form and spread it evenly in an about 1/4 inch thick layer.
  • Place the form in the freezer for at least one hour.
  • Blend all the filling ingredients in a high speed blender until they form a smooth, creamy mass. 
  • Using a spatula transfer the cream onto the frozen crust and spread it evenly. At this point you can reserve some of the cream for the decoration. 
  • Place the pie in the fridge for another hour or so.
  • Remove the pie from the fridge and open the spring form. Gently transfer the pie onto a serving platter. Smooth the edges and decorate the pie using a pastry bag. Garnish with lime zest or slices of lime if you prefer. 
  • Cut the pie into generous portions and enjoy in good company!

In radiant health - passionately raw - Dominique

Monday, July 28, 2014

Delicious Summer Juice Recipe

One of the best things you can do after a long intercontinental flight is to detoxify and nourish your body with a nutrient-rich, delicious freshly made juice.

Locally grown organic vegetables

When you travel as much as I do, juicing becomes a ritual that includes not only the act of juicing, but especially the act of choosing perfectly ripe locally grown organic ingredients.

You might not be aware that locally grown vegetables are not always pesticide-free. You might be able to reduce your carbon footprint, but you might also be adding harmful pesticides to your system. This is not something you want to do if you want to detoxify your body. Chose organic produce whenever you can or grow your own.

  • 2 large apples, cored
  • 4 young carrots
  • 6 young beets (with leaves if possible)
  • 2 celery stalks (with leaves if possible)

  • Wash all the ingredients, leave the peel on. Depending on your juicer you might need to chop beets and apples into manageable chunks. 
  • Run all the ingredients through the juicer. Pour juice into glasses and enjoy in good company!

In radiant health - passionately raw - Dominique


Friday, July 25, 2014

Basic Raw Sprouted Hummus Recipe

Hummus is by far one of the most popular Middle Eastern dips. It is traditionally made out of cooked chickpeas, tahini, olive oil, lemon juice, salt and garlic. From Algeria to Turkey people enjoy this healthy vegan dish that gained its popularity with vegans all over the world. 

People on raw food can enjoy a sprouted version which is just as tasty. Sprouting breaks down the anti-nutrients and makes legumes easily digestible.

Chickpeas are very easy to sprout. You do not even need a sprouting jar! 

~ How to Sprout Chickpeas ~

To sprout follow these simple instructions:
  • Rinse the dried chickpeas with clean water.
  • Put them into a bowl and pour enough purified water to cover the chickpeas. Allow to soak overnight.
  • Next morning rinse and drain the chickpeas. Use a sieve. Return them into a bowl. Cover the bowl with cheesecloth or a tea towel. Place the bowl in a moderately warm place away from direct sun.
  • In the evening rinse the chickpeas and return them into a bowl. Cover the bowl again and let it sit overnight.
  • Repeat this action the next day, in the morning and in the evening. By the third day you should have lovely sprouted chickpeas. Use them in salads, to make vegan burgers or to make raw hummus.
To store them you must completely drain them and place them in an airtight container. They will be good for the next two days if you keep them in the fridge.

  • 2 cups sprouted chickpeas
  • 1/2 cup raw tahini
  • 1/3 cup virgin olive oil (add more if necessary)
  • juice of 1 lemon
  • 2-3 garlic cloves, minced
  • 1 tsp Celtic salt
  • 1 tsp ground cumin
  • 3-4 Tbsp water

  • Place chickpeas in the food processor. Add 2 Tbsp water and process until chickpeas begin to turn into homogenous mass. 
  • Add tahini, garlic, lemon juice, and olive oil and process until all ingredients are well mixed together. Add salt and cumin and whiz for another 20-30 second. You should obtain a very nice and creamy consistency. Add a more water if necessary and blend again.
  • Serve with sprouted raw crackers and enjoy in good company!
This is a basic hummus recipe. You may add hot chili powder or chopped cilantro if you wish.

In radiant health - passionately raw - Dominique

Wednesday, July 23, 2014

Chilled Raw Cucumber Avocado Soup With Chimichurri

Nothing like a chilled, raw, cooling summer soup on a very hot day! A sweet smoothie might do as well, but if you are looking for something refreshing and nutritious at the same time, a cold soup is probably right for you. I make this soup slightly spicy and add chimichurri to it. The taste is sensationally refreshing. Give it a try!

  • 2 large English cucumbers, peeled, seeded and roughly chopped
  • flesh of 2 avocados
  • 1 small jalapeno, seeds removed 
  • juice of 1 lemon, chilled
  • 1 1/2 cup ice cold water
  • 1 tsp Celtic sea salt
  • 2-3 Tbsp chimichurri, for garnish

  • Place all ingredients except the chimichurri in a blender and process on high speed until nicely blended.
  • Pour the soup into individual soup bowls. Garnish the soup with chimichurri making a swirl with a table spoon. Serve and enjoy in good company!

Tip: I love to chill my soup bowls or cups in the fridge. In this way I can eat the soup right away and do not have to refrigerate it before serving. If you are having a garden party you can serve this soup in small glasses. Just keep things cool.

A party version

To learn how to make Chimichurri please, click here

In radiant health - passionately raw - Dominique


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