Tuesday, December 14, 2010

Tasty Tuesday: Holiday Sweetness from Glowing Temple!

Holiday Sweetness from Glowing Temple (www.glowingtemple.com)
by Natalia

As a foodie, for me holidays have always been about what's happening around the dinner table. I love to gather with friends and family, sharing delicious, homemade meals and catching up with meaningful conversation. My path has lead me into the magical world of the raw vegan lifestyle and now I'm on a mission to share fresh organic goodness with everyone. So although my feelings surrounding the holidays haven't changed, the meals I share certainly have evolved over the past few years. I wanted to share a couple of my favorite new holiday dessert traditions with you. Whether you're looking for something raw, vegan, gluten-free, or just a little bit lighter and healthier, here are a couple of treats that would be a wonderful addition to any holiday dessert table.

Cranberry Apple Pie with Cinnamon Swirl Ice Cream
Serves 8

Ginger Cookie Crust
1 1/2 cups raw Brazil nuts
1/4 cup raw agave nectar
1 tablespoon raw coconut oil
1 teaspoon cinnamon
1/2 teaspoon grated fresh ginger
pinch of salt
Place the Brazil nuts into your food processor and process until finely ground. Add all remaining ingredients and process until sticky. Scrape into a 9" pie pan or an 8-9" springform or silicone pan and press evenly into the bottom. Place in the freezer to set.

Cranberry Apple Filling
1 cup roughly chopped apple
3/4 cup raw agave nectar
1 tablespoon cinnamon
3/4 teaspoon grated fresh ginger
1 cup cranberries (fresh or frozen & thawed)
1 1/2 cups finely diced apple
4 teaspoons ground chia seed

Place the roughly chopped apple, agave, cinnamon and ginger into your food processor. Process to puree the apple. Add the cranberries to the food processor and pulse to chop, but do not puree. Scrape into a bowl. Add the finely diced apple and chia seed to the bowl and mix very well. Pour over your crust and place the freezer to set for 3 hours. Once frozen, cut into 8 slices. Thaw completely to serve.

Cinnamon Swirl Ice Cream
1/3 cup agave nectar
1 tablespoon cinnamon
1/8 teaspoon salt
1 1/4 cups pure water
1 cup raw cashews, soaked for 2 hours
1/2 cup raw agave nectar
1/3 cup coconut butter (not oil!)
2 vanilla beans or 1 teaspoon vanilla extract
pinch of salt

In a small bowl, whisk together 1/3 cup agave with the cinnamon and salt. Place in the freezer to chill. In a high-speed blender, combine water, cashews, agave, coconut butter, vanilla and a pinch of salt. Blend on high until very smooth. Pour into an ice cream maker and process until rich and creamy. At the last minute, add the chilled cinnamon agave and continue to process until the ice cream is nicely swirled. Serve each slice of pie with a scoop of ice cream.

Sweet Potato Pie
serves 8-10

Spiced Crust
1 cup walnuts
3 tablespoons raw agave
1 tablespoon raw coconut oil
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of salt

Place the walnuts in your food processor fit with the S-blade. Process to finely chop. Add all remaining ingredients and process until sticky. Press into the bottom of a 9" spring form pan. Place in the freezer to set.

Sweet Potato Filling
3/4 cup coconut butter (not oil! I love Artisana brand available at most Whole Foods)
3/4 cup water
1/2 cup raw agave
1 tablespoon cinnamon
1 teaspoon vanilla extract or 1/2 vanilla bean
1/2 teaspoon grated fresh ginger
1/4 teaspoon nutmeg
3 cups peeled and chopped sweet potato

Place all ingredients except for the sweet potato in a high speed blender and blend until well combined. Add the sweet potato and blend again until very smooth. Pour over the crust.

Candied Walnut Topping
1 cup walnuts, roughly chopped
2 tablespoons raw agave
1/2 teaspoon cinnamon
pinch of salt
In a medium bowl, toss all ingredients together until the walnuts are evenly coated. Sprinkle evenly over the top of the pie. Place the entire pie in the freezer for 3-4 hours until set. Cut into 8-10 slices when fully frozen. Thaw 30 minutes before serving.

Wishes of Bliss!

Visit Natalia on www.glowingtemple.com
or on Facebook!


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