Tuesday, July 10, 2012


This recipe is adapted from Cathy Fisher's recipe on Straight-up Food, one of my new favorite sites.

5 medium red potatoes, diced
1/2 red onion, diced
2 ribs celery, diced
1 avocado, diced

1/2 c. non-dairy milk (I used almond)
3 T. sesame seeds
2 T. walnuts
2 T. cashews
2 T. lemon juice
2 T. nutritional yeast
1 T. prepared mustard
1/2 t. garlic powder
1/2 t. cumin
1/4 t. salt

1-2 T. chopped fresh dill (1 t. dried)
2 T. dill relish

  • Steam or boil potatoes until tender but not falling apart. (I used my pressure cooker, low pressure, 1 minutes, but when the pressure floater thing popped up, I set the timer for 45 seconds and then turned it off and released the pressure.)
  • Rinse under cold water and allow to cool.
  • In a large bowl, combine potatoes, red onion, celery, and avocado.
  • Blend milk through salt until creamy and smooth. Stir in dill and resish.
  • Pour dressing over salad and mix.
  • Chill before serving.

Sunday, July 8, 2012


As tasty as it looks! I can't remember how I came across this recipe, but it will definitely be a repeat at our house. The original zesty macadamia nut crust recipe is here, and the raw key lime pudding here. The only changes I made were to cut out the coconut oil/butter in both.


3/4 c. macadamia nuts (raw, unsalted, soaked for 6 hours, drained)
3/4 c. walnuts
3/4 c. pecans
1/2 c. dates (I packed mine in, but the crust was pretty moist, so you wouldn't have to.)
1 t. lime zest (zest from 1 lime)
1/2 t. salt
1/4 c. shredded unsweetened coconut

  • Process all ingredients, except coconut, in a food processor until moist and sticking together.
  • Spread coconut in bottom of spring-form or pie pan.
  • Crumble crust evenly on top of coconut; then press firmly into bottom of pan. (You might have to wet your hands to do this; the crust is sticky.)
  • Chill crust while making filling.

3 medium avocados
1 ripe banana
3/4 c. fresh or frozen mango pieces
1 c. fresh lime juice (5-10 limes, depending on size)
1 t. lime zest (zest from 1 lime)
1/2 c. honey or agave nectar (I used agave)
1/4 c. shredded unsweetened coconut (coconut oil in original recipe)
1/4 of fresh vanilla bean or 1 1/2 t. vanilla extract
1/2 t. salt
  • Blend all ingredients in a high speed blender until smooth and creamy.
  • Pour/spoon filling into chilled crust.
  • Freeze. (I froze mine for a couple hours uncovered before covering with saran wrap and foil.)
  • Remove from freezer 5-10 minutes before serving time.
  • Top with coconut cream and lime zest. Wow!