Tonawanda News

Features

September 3, 2013

Eating your way to healthy

(Continued)

Tonawanda News — Macadamia crust recipe (below)

Open and pit avocados and place meat in a blender, add juice of three lemons, coconut oil, tahini, lemon zest, honey, salt and blend until rich and creamy. 

Mix should be fairly stiff. Pour into pan with crust and sprinkle 1/4 cup of shredded coconut on top. Refrigerate for 1 hour before serving. 

Macadamia crust

1 cup macadamia nuts

1 cup Medjool dates

1/2 cup shredded coconut

Soak dates in a glass jar with two cup of water for 6 hours and soak macadamia nuts in a glass jar or container for 8 hours in twice the water to nuts. Rinse both. 

Peel the skin from dates and pit them chop them into four square pieces. 

Place dates, nuts and 1/2 cup of shredded coconut in a food processor, chop starting and stopping to scrape mixture from sides until the nuts are evenly sized small pieces and dates are blended in. 

Smooth the crust into either an 8- or 10-inch pie pan or rectangular pan and dehydrate for 1 hour using toaster oven or oven at lowest setting if you do not have a dehydrator.

Asparagus fettuccinein spicy cream  

1 large bunch of fresh asparagus

1/2 bartlett pear

2 stalk of chives

Juice of 1/2 lemon

olive oil

tarragon

thyme

sage 

cayenne

Himalayan salt

1 teaspoon alcohol-free vanilla

White pepper to taste

Add vanilla and white pepper to spicy peanut-free peanut sauce (recipe below).

Wash asparagus and trim off hard base of stalk by bending until it breaks. Place the tender stalk on a mandolin, adjusting the blade to the thinnest possible position and gently ease the asparagus through the metal.

Place the asparagus in a large glass bowl of filtered water with 1/2 teaspoon of Himalayan pink salt. Let stand for 15 minutes.

Pour 1/2 cup of olive oil into a glass jar add 1 teaspoon each of fresh chives, tarragon, thyme and sage close the jar and let stand for 10 minutes. Slice the pear into thin pieces and then in half.

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