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.
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
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.