Florida Lime Pie

I have warm weather and sunshine on the brain- we leave for a quick trip to Captiva Island, off Florida's coast, on Saturday. To me, that means: citrus. Bright, zesty and fresh, citrus is like a shot of sunshine no matter what the weather is really like outside.

So this is an ode to the classic Key Lime Pie- with some serious upgrades. Soaked raw cashews and coconut milk lend the requisite creaminess, while sticking with whole foods. Maple syrup replaces the sugar, but could just as easily be raw honey.

The crust is a nutty mix of almonds and dates, minced up and packed down into individual cupcake cups. You can find these stiff cups, which are a bit taller than normal, in most specialty kitchen shops. I love them because they peel off and leave you with a stunning individual-sized dessert.

Ingredients

1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft medjool dates, pitted
¼ tsp. sea salt
1 cup raw cashew, soaked for 4-12 hours, drained
3/4 cup coconut milk
1/4 cup coconut oil
1/2 cup lime juice, about 3 large limes, reserving zest
1/2 cup maple syrup

Directions

Place almonds and dates in a food processor with sea salt and pulse until finely chopped. Test by pressing the dough lightly to see if it holds together. Press into the bottom of 10 stiff cupcake holders. Set aside.

Place drained cashews along with remaining ingredients (except lime zest) in a high power blender. Process until very smooth, scraping down as needed. Pour into cupcake holders over nut crust until full. Top with lime zest and freeze until firm. Remove from freezer 10-15 minutes before serving.

Relax. Eat Well.

Fresh Spring Rolls

It is a salad season, that is for sure. Hot days lead into hot evenings, and most nights, no one wants to cook. Which is just fine, as it lines up nicely with greens popping out of the garden, snap peas dangling on the vines and cherry tomatoes bursting with sweet summer heat.

So that is our theme: raw, fresh and chock full of garden greens. But night after night of salads can become a tad boring, so this is my other favorite way to serve up the bounty. Rolled in fresh rice paper, spring rolls are essentially a salad in a wrap, with the dressing thickened up a bit for dipping. And for some reason so much more exciting- I promise they will be the hit of any dinner party you attend.

The possibilities are endless, so let your creative juices flow. The recipe I am posting below is for a fairly straight forward roll, but know that I leave you with ultimate creative license on this one. For a more substantial roll to replace a meal, try adding rice noodles, minced nuts and seeds, even fruit (mango?). Amp up the flavor with some thai basil, minced ginger or spicy chili peppers- you get the idea. My one rule: avocado is non-negotiable. Period.

This Thai Almond Dipping Sauce is my absolute favorite, but there are plenty of other options out there. You could go for a light tangy vinaigrette by mixing together equal parts honey and brown rice vinegar, with a dash of tamari and chili flakes. Or whip up an Orange Ginger dressing with some fresh squeezed orange juice, shredded fresh ginger, toasted sesame oil and a dash of salt. You get it.

As for the wrapping- there are two tricks. The first is to dip the wrapper in water until it is completely wet, remove immediately and place on your cutting board. By the time you have arranged your vegetables and are ready to wrap, it will be soft and pliable, but with some remaining integrity. Leaving the wrapper in the water until it seems ready to use will only lead you down a slippery path of ripping, tearing and ultimately, snorts of frustration. The second trick is let yourself practice. The first few might not be pretty, but you will get the hang of it. Those are perfect for your pre-dinner snack, as I guarantee you they will still be delish.

Fresh Spring Rolls

Ingredients

1 tbs. red Thai curry paste

2 tbs. almond butter

2 tbs. coconut milk

1 tbs. tamari

1 tbs. honey

1 tbs. lime juice

1 cucumber, cut into matchsticks

2 medium carrots, shaved using a peeler

1 avocado, thinly sliced

1 red pepper, thinly sliced

a handful of sprigs fresh cilantro, washed

a handful of mesclun greens, or shredded napa

¼ cup almonds, crushed

optional: toasted coconut shreds, minced ginger, minced chili pepper, vermicelli noodles etc.

12 spring roll wrappers (rice), 8½inch size

Directions

To prepare the dipping sauce, blend curry paste through lime juice in a small bowl or blender.

Place remaining ingredients separated on a platter. To assemble, set up a large deep plate of room temperature water. Slip a spring roll wrapper into the water until completely wet, remove, and lay it flat on a cutting board. Arrange vegetables along the middle of the wrapper in a straight line, along with almonds and optional toppers. Once the wrapper is pliable and soft, fold over the ends and roll the wrapper up as tightly as possible. Cut each roll in half across the middle diagonally, using a wet knife blade.

Stand the rolls flat on their ends and serve with Almond Dipping Sauce.

Relax. Eat Well. 

Wild Dandelion and Ramp Pesto

Wild ramps and spring dandelions are out- and ready for the picking! Don't you just love free food?

Dandelion greens are best from young, vibrantly green plants, found in any nice field not frequently used for walking. After snipping the greens and washing with cold water, they can be enjoyed as a bitter component in raw salads, or cooked like any other hearty green.         

Ramps, or wild leeks, typically grow in wet areas, often by rivers. Part of the allium family, they smell distinctively like onion and have an earthy scallion-like flavor. Go hunting with a small trowel and gently dig up the roots to preserve the whole plant. The general rule of thumb is to take no more than 10% of the patch you find, as they will not grow back the next year after being harvested. 

The leaves are milder than the roots, and can be enjoyed raw or cooked. This year, I made some leaves into pesto and pureed the rest simply with olive oil, then froze them in ice cube trays for convenience. With the more potent roots, I pickled some in a sweet and spicy brine and chopped and froze the rest to use throughout the year. 

Packed with omega-3 fatty acids as well as loads of vitamin C and chlorophyll, this pesto can be used on pasta, baked breads, pizzas, or the like. I love a little scrambled in my morning eggs.
     

Wild Ramp and Dandelion Pesto

Makes 2 cups

Ingredients
2 cloves garlic
1/2 cup walnuts
3 cups dandelion greens, washed and chopped

2 cups wild ramp leaves, washed and chopped
1 bunch basil, washed and chopped
1 cup arugula
1/4 cup hemp seeds
Juice from 1/2 a lemon, 2 Tablespoons
1 teaspoon miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil (optional)
2 Tablespoons extra virgin olive oil
salt to taste

Directions
Process the garlic and walnuts in a food processor until well ground.  Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed.  While the motor is running, add oils until the pesto is holding together.  Season to taste with salt as needed and refrigerate until serving.

Relax. Eat Well.

Raw Ranch Kale Salad with Roasted Pumpkin Croutons

This raw ranch salad dressing is a classic in my kitchen. Sometimes we all crave a little comfort on our plate- a little throw back to childhood- an itch only ranch dressing can scratch. This is for those days. 

I am not sure about you, but my eating habits have morphed quite a bit since my Amy's Cowgirl Ranch days, and frankly, my taste buds along with them. So some adaptations are often necessary. This vegan ranch dressing gets its creaminess from soaked and pureed cashews, its kick from fresh herbs (particularly dill) with a hint of garlic and sea salt. Simple, satisfying and completely comforting- minus the buttermilk stored at room temperature and weird preservatives.

Most of the time I toss it with crispy lettuce leaves, shredded carrots, slivered radishes and some smoky shitake strips (more on that another day). But, alas, it is now fall creeping on winter and this week's version helped make that transition with hearty kale and roasted pumpkin croutons. A version I will definitely be repeating.

A hearty green in the cruciferous family, kale is packed with vitamin K, which promotes bone health and protects against heart disease. Loaded with fiber, vitamins A and C, its nutrition definitely trumps summer lettuce. Toss on some magnesium rich pumpkin, and protein packed dressing, and you have yourself a nice start to a meal. To round it out, think about serving this alongside a nice fall chili or smoky black bean soup.

Raw Ranch Kale Salad with Roasted Pumpkin Croutons
Serves 6

Ingredients:

1 bunch kale (about 10 stalks)

4 cups pumpkin or winter squash, 1/2 inch cubes (I leave the skin on)

1 Tbs. coconut oil, melted 

1/2 tsp. sea salt

1/2 cup cashews, soaked at least 4 hours  

6 Tbs. water

1 1/2 tsp. apple cider vinegar

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. onion powder

1 small garlic clove
1/4 cup fresh dill

2 Tbs. chopped parsley

Directions:

Preheat the oven to 425 degrees.

In a medium bowl, toss together the pumpkin with the oil, and salt.  Place in one layer on a parchment lined baking sheet and roast, tossing once, until browned and crisp, about 15-20 minutes.  Set aside.

Remove stalks from kale, wash and dry leaves. Tear or chop into bite size pieces and place in a large bowl. 

Blend the dressing ingredients (cashews through parsley) in a blender until smooth and creamy.  Adjust seasoning to taste.

To serve, dress the salad to coat the kale and toss in the pumpkin croutons. Taste and adjust with salt to taste.