Raw Key Lime Tarts
Raw foods = live enzymes = increased assimilation of nutrients = more energy.
We need enzymes to digest food and for essentially every other operation and chemical reaction that takes place in the body. Our body hosts two types of enzymes: metabolic enzymes, which run our bodies, and digestive enzymes, which participate in digesting our food.
So what is considered a raw food?
“Food that has not been heated above about 118° F is considered to be raw.”, according to Brendan Brazier, professional Ironman Triathlete and author of ‘The Thrive Diet”.
High temperature cooking and processing destroys the enzymes and nutrients that are necessary for proper digestion and assimilation. To digest food without enzymes, the body must use its own enzymes to assimilate the food, which takes work and energy.
To top this off, as we age, enzyme production in the body diminishes, leaving us more reliant on the enzymes in foods.
So what to do? Eat more raw, whole-foods! And why not start with a sweet summer treat?
This recipe is a delicious, sugar-free, guilt free alternative to key lime pie. Who knew avacado could taste so good!
- 1/2 cup almonds
- 1/2 cup walnuts
- rind from 1 or 2 limes
- 10 dates
- sprinkle of sea salt
- 1 tbsp melted coconut oil (very healthy medium chain fatty acid) – optional
- 2 soft avocados
- 3-4 tbsp raw honey or 1/2 tsp stevia if you are avoiding sugar
- 1 tbsp ground flax seeds mixed into 1 tbsp water (to thicken)
- Juice of 2-3 freshly squeezed lime(s)
First, for the crust, place all ingredients into a food processor and blend until combined. Press into mini muffin cups and then pop it into the freezer while you complete the filling. Place the avocado, lime juice, stevia or honey and flax mixture into a food processor and blend until smooth. Taste test, then add more lime or honey if desired. Spoon the avocado mixture into each of the mini crusts and then refrigerate for at least 30 minutes. Remove from the fridge right before serving. Enjoy your dessert guilt free!
What a great healthy way to enjoy dessert and to get a good dose of essential fatty acids and protein.
Put a can of coconut milk in the fridge for a few hours. Remove from fridge and skim the thick part of the coconut milk off the top and blend with a hand mixer. Add sweetener of choice. (1/4 cup icing sugar if serving guests) Blend this mixture into the avocado and then pour mixture into the crust. You can also use a 9 inch pie plate instead of the mini muffin pan.