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RECIPES: BRAZIL NUT CRÈME SAUCE, RASPBERRY CRÈME PIE

Last update: May 28, 2009 - 7:17 AM

BRAZIL NUT CREME SAUCE

Makes about 2 cups.

Note: Try this on the Sprouted Lentil Burgers. Must be prepared in advance. From Jessica Flannigan.

• 1 c. mixed Brazil nuts and walnuts

• 1 c. water

• 1/4 c. freshly squeezed lemon juice

• 1 garlic clove garlic

• Small handful flat-leaf parsley

Directions

In a medium bowl, cover Brazil nuts and walnuts and soak at least 6 hours or overnight. Drain, reserving nuts and discarding water.

In a blender, combine nuts, water, lemon juice, garlic and parsley and blend until mixture is smooth and creamy. If sauce is too thick, add water, 1 tablespoon at a time, to reach desired consistency.

Nutrition information per 1/4-cup serving:

Calories 98 Fat 10 g Sodium 4 mg

Carbohydrates 3 g Saturated fat 2 g Calcium 24 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.

RASPBERRY CREME PIE

Serves 12.

Note: This recipe must be prepared in advance. From Jessica Flannigan.

For filling:

• 1 c. raw cashews

• 2 c. fresh or frozen raspberries

• 1 c. medjool dates, pitted

• 1/4 c. plus 1 tbsp. agave nectar

• 1 tbsp. freshly squeezed lemon juice

• 1 tsp. vanilla extract

• Scant 1/8 tsp. salt

• 1/3 c. melted extra-virgin coconut oil

For crust:

• Coconut oil for pie plate

• 1 c. raw almonds

• 1 c. raw, unsweetened coconut flakes

• 1/8 tsp. salt

• 3 tbsp. agave nectar

• 1 tsp. vanilla extract

• 1/8 tsp. salt

For sauce:

• 1 c. fresh or frozen raspberries

• 3 tbsp. agave nectar

• 2 tsp. freshly squeezed lemon juice

Directions

To prepare filling: In a medium bowl, cover cashews with water and soak 1 to 4 hours. Drain, reserving cashews and discarding water.

In a blender, combine cashews, raspberries, dates, agave nectar, lemon juice, vanilla extract and salt and blend until smooth, stopping blender periodically to scrape down sides, if needed. When mix is smooth, and with motor running, add melted coconut oil in a steady stream, until well-blended.

To prepare crust: Grease a glass pie plate with coconut oil. In a food processor fitted with a metal blade, grind almonds until almost fine. Add coconut flakes and process 1 minute. With motor running, add salt, then add agave nectar, then add vanilla extract, until mixture forms a loosely crumbly dough. Press crust mixture evenly into prepared pie plate.

To prepare pie: Pour filling into crust and place in freezer for 1 hour, until middle feels firm to the touch but not frozen.

To prepare sauce: In a blender, combine raspberries, agave nectar and lemon juice and blend until smooth. To serve, slice pie into small slivers and drizzle with sauce.

Nutrition information per serving:

Calories 315 Fat 20 g Sodium 58 mg

Carbohydrates 34 g Saturated fat 9 g Calcium 90 mg

Protein 5 g Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 bread/starch, 4 fat.