Coconut Greek Yogurt Pie

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What can I say about June?  Long and lazy summer days stretch endlessly on.  The girls have no schedules to adhere to, no responsibilities to carry out, and autumn is still far in the distance.  June is the childhood of the year — expectant and full of possibilities.  Everything is done spontaneously — going for a walk, seeing a matinee, shopping for a summer dress, making a dessert and making another dessert… 

My favorite healthy dessert recipe website is chocolatecoveredkatie.com.  Many of my dessert recipes have been adapted from or inspired by it.  Today I decided to try Katie’s Coconut Greek Yogurt Pie.  The only things I changed were making 1 1/2 portion of the filling, and making my own no-bake almond coconut pie crust.  When I make it again, I will try to churn the filling in the ice-cream machine and make it into an ice-cream pie.

Audrey and I made the dessert and left it in the freezer before we went to a 3D screening of Jurassic World.  Summer blockbusters are usually not my favorite kind of films, but I had fun today because I went with Audrey, who almost jumped out of her seat every time the Indominus rex made her sudden and stealthy screen appearance.  Every time someone got eaten Audrey would wince and turn her head from the screen while I felt nothing.  For the entire film, she grabbed onto my hand.   Audrey is definitely the targeted audience of the film.

When we got home, the dessert was ready!

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Ingredients For the Filling:

2 cups plain yogurt of choice (I used non-fat Fage)

1/2 cup to 2/3 cup coconut butter , depending on desired thickness

2 tsp pure vanilla extract

1/8 tsp uncut stevia, OR 1/4 cup powdered sugar

1/8 tsp salt

fresh berries of choice

9-inch crust of choice, optional

Ingredients for Crust:

1 1/4 cups raw almond meal or almond flour (or you can grind 1 1/2 cup of almonds)

1/4 cup coconut oil, melted

1 1/2 tablespoon xylitol or sweetener of choice

1/4 cup unsweetened shredded coconut

(You can add a little more coconut oil if the almond mixture feels too crumbly.)

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Preparation:

Blend all but the berries and crust until completely smooth. (This can technically be done by hand if your coconut butter is fully melted and your yogurt is not chilled, but it’s recommended to use a blender or food processor for best results.) Pour into either the pie crust or individual ramekins. Chill overnight, or until firm enough to cut. Top with fresh berries before serving. 

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Refreshing Dishes for a Hot Day

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Mediterranean Wraps

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Caprese Salad

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Chilled Tomato Soup

I came home on an exceedingly warm day for San Francisco.  Audrey’s class is on a camping trip, but she is at home because we have a wedding rehearsal to attend on Friday.  She made us a delicious vegetarian lunch, which was exactly what I needed after two weeks of potstickers, pork buns and crepes. 

Audrey is a true and natural cook who does everything by feel.  A dash of this and a dash of that; a handful of this and a handful of that.  I enjoyed watching her making the dishes as much as I did eating them.  She has great instinct and a keen sense of adventure when it comes to creating food.  The home cooked lunch was the best welcome home gift I could imagine, but I am now struggling to re-create the dishes in the blog and share her recipes.  It was a good thing that she kept things very simple and here are the recipes to the best of my recollection.

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Mediterranean Wraps

Ingredients:

8 oz. French green beans, trimmed (blanched or steamed until crisp tender)

1 tomato seeded and thinly sliced

3 oz. garlic-and-herb goat cheese

3 whole-grain tortillas

21 Pitted Kalamata olives

6 canned artichoke hearts, drained and sliced

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Preparation:

Spread a thin layer of goat cheese evenly on each tortilla and line 1/3 of the other ingredients in the center of each.  Roll tortilla tightly, folding in sides.

Chilled Tomato Soup

Ingredients:

4 cups diced ripe beefsteak, heirloom or cherry tomatoes, divided

1 to 2 tablespoon olive oil

1 tablespoon fresh lime juice

1 tablespoon honey

1/2 teaspoon smoked paprika

1 red jalapeno, seeded

1/4 cup basil leaves, thinly sliced, for garnish

Salt and pepper to taste

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Preparation:

Blend 3 cups of tomatoes with oil, lime juice, honey paprika, seeded red jalapeño and salt with 1 cup of water until smooth.

Pour soup into four bowls.  Top with the 1 remaining cup of the tomatoes and 1 tablespoon of basil.

Serve at room temperature or chilled. 

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Caprese Salad

Ingredients:

Cherry tomatoes, sliced in half

Fresh Mozzarella balls, sliced in half

English cucumber

Basil leaves, sliced

Micro sprouts

Balsamic Glaze

Extra Virgin Olive Oil

Salt and pepper

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Preparation:

Toss everything in the salad bowl with vigor!

Guest Post: Healthy Raw Raspberry Cheesecake!

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Hi! I’m Kim, a 23-year-old Biochemist from Atlanta, Georgia with a passion for food, fitness, health, and overall happiness. When I am not working, working out, or spending time with friends & family, I spend time sharing my love of healthy food with others! I grew up overweight and ashamed of it. As a young teenager, I began to secretly starve myself in attempts to lose weight. This turned into a very unhealthy relationship with food that lasted over 7 years. At the age of 20, though, something “clicked” and I realized the importance of working out and HEALTHY eating. I finally succeeded in healthy weight loss by throwing myself into the kitchen (& gym!) to learn what truly healthy food is made of; I grew to really enjoy cooking & baking. Every recipe I create is sugar free, nutritious, and fit for a healthy lifestyle. I also have two recipe ebooks available that I have written, full of recipes I personally create and enjoy.
A lot of my recipes are protein-packed desserts, so this recipe is unique in the sense that it does not require protein powder, flour, or a baking step. It is a raw vegan raspberry cheesecake, made with everyday ingredients that are suitable for almost any diet preference one may have. It is comprised of a crust, a raspberry layer, a cheesecake layer, and what I call a “pink” layer; I topped the dish with a cocoa sauce and fresh raspberries. It is absolutely refreshing, while also satisfying to the sweet tooth; it can please anyone. I hope you enjoy!
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Raw Raspberry Cheesecake
 
Serves: 8
 
Crust
1/2 cup pitted dates (80 g)
3/4 cup raw almonds
1/4 cup coconut butter
Raspberry Layer
1 cup frozen raspberries
1/4 cup water
1/2 cup fresh raspberries
Cheesecake Layer
2 cups raw cashews (soaked in water)
3/4 cup water
1/2 cup maple syrup (or sugar free syrup as I use, or agave, or honey)
juice from 1/2 lemon (2 TBSP)
2 TBSP coconut butter
1 TBSP vanilla extract
You will need a food processor to make this. First, add the dates and almonds in the processor to make the crust. Process it down until it becomes fine grits, then add the coconut butter. Continue to blend it until it is malleable and thick.
Now, you have two options. You can make 3 mini 4″ cheesecakes or 1 full size cheesecake. I made mini cheesecakes with 4″ springform pans, but this is also a recipe fitting for 1 full-sized springform pan. Spread your crust on the base of the springform, pressing down firmly with the backside of a spoon or knife.
Next, make your raspberry layer by blending frozen raspberries and water. It will be thick like a sorbet. Spread this evenly on top of your crust, (saving approx 1/4 of it for later)! Place the 1/2 cup fresh raspberries on this layer as well.
Next, make the cheesecake layer. You want to strain your soaked cashews first. Then add the remaining ingredients to the food processor and blend it all. I often stop the processor to scrape down the edges, and blend more. Pour this layer on top of your raspberry layer (saving approx 1/4 of it for later)!
Now, place your cheesecake in the freezer! While that’s freezing, combine the remaining 1/4 of both the raspberry and cheesecake layers that you saved earlier. After the cheesecake has frozen for 45-60 minutes, pour the “pink” layer on top! Freeze again for at least 2-3 hours. It is best if you go ahead and let it freeze overnight. Once ready, slice into 8 servings and let it thaw approximately 10 minutes before serving. I also added a cocoa layer on top right before serving, made from unsweetened cocoa powder, water, and stevia. Enjoy!
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Nutritional Information for 1 slice: 357 calories; 27 g fat, 27 g carbs (6 g fiber), and 8 g protein

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