Every year at about this time I start to get the winter blues. I start dreaming about warmer weather and wishing the sun would shine a little longer and a little brighter. In reality I just want summer to hurry up and get here so that I can eat fresh vegetables that come straight from the farm, wear dresses, and spend more time in the woods without freezing my tush off!

During these longing for warmer weather days I usually turn to my memories to keep me warm for what seems like the last few endless months of winter. These memories usually revolve around exquisite times spent in warmer locals; my college reunion in Mexico, a dear friends wedding in the Dominican, holiday breaks in Florida, lazy summer river trips in Vermont and endless summer days spent hiking and kayaking. Recently however, I have been dreaming of Key West and its funky southern charm and endless ocean views.

Not to long ago I spent an amazing weekend road tripping down US 1, taking in all the sun drenched beauty of the Keys, drifting down Duval Street in a lazy southern gait, taking in the gorgeous sunset over cocktails all while enjoying perfect weather, perfect company, and perfect key lime pie! It is amazing how a memory can be associated with a smell or taste.

When in Key West you can not pass on the Key Lime Pie and it just so happened that after finishing a delightful dinner at Blackfin Bistro the waitress announced that they had key lime pie as a special dessert, yes it seemed that destiny had intervened and I was meant to taste that delicious tart confection and boy was it worth it!

As you know, I follow a fairly healthy diet which does not include very many sweets, the occasional indulgence suits me just fine and more often than not if I am craving something sweet I will try to remake it so that at least there are some health benefits. Today, in my day dreamings about Key West and that amazing fantasy of a key lime pie, I decided that perhaps a raw vegan key lime concoction was in order.

Traditionally, key lime pie is made with sugar, eggs, cream, and key limes! As I am in the northeast, regular limes, which are a powerful alkaline forming food, had to due. In substitution of the sugar, eggs and cream a combination of coconut milk, soaked cashews, and agave were used to create a creamy, rich, tartness that is reminiscent of the Keys. I hope that you enjoy this healthier but equally delicious version of key lime pie!

Raw Vegan Key Lime Pies with Walnut and Raisin Crust

2 4.5in Pies

Crust:

1 cup Walnuts

1/2 cup Raisins

1/4 cup Unsweetened Coconut

1 tbs Coconut Oil

Dash Pink Himalayan Sea Salt

Filling:

1 cup Raw Cashews (soaked overnight and drained)

Zest of 1 Lime plus additional for garnish

Juice of 2-3 Limes

3/4 cup Coconut Milk

1/4 cup Coconut Oil

1 tbs Vanilla Extract

2 tbs Agave

1/2 Avocado (for color and creaminess)

Dash of Pink Himalayan Sea Salt

In a food processor add the walnuts, raisins, coconut oil, coconut and salt. Process until a the ingredients begin to form a ball, about 2 minutes. Press the mixture into the bottom of the tart pans. Instead of using 2 small tart pans you could use 1 larger one or make mini key lime pies in a mini muffin pan. Place the crusts into the refrigerator to set while making the filling.

For the filling, place the cashews, coconut milk, zest, lime juice, agave, vanilla, and melted coconut oil and salt into a food processor. Process until smooth, adding in the avocado to thicken and to lend a green color. Scrape down the sides and stir. Taste, add more lime juice for a tarter filling or more agave for a sweeter filling based on your preference. Blend again ensuring a smooth filling. Poor the filling into the tart pans, top with additional lime zest and place in the freezer for 2 hours or until set.

Remove from the freezer and enjoy immediately or let sit for 10 minutes before eating.

Enjoy and healthy eating!

I don't know what it has been with beets lately but it seems that I cannot get enough of them, beet falafels, roasted beet hearts and now beet linguine! I can't help but love them and I sure do hope that Tom Robbins is correct in his novel Jitterbug Perfume, that beets are the fountain of youth. We all know that beets have antioxidant, anti-inflammatory, and detoxification properties but did you know that they have been shown to reduce tumors?

Personally, I love the color and the earthy sweetness and fortunately this recipe allowed me to use my Kitchenaid spiralizer attachment. I have to say that I love this attachment almost as much as the ice cream maker and that says a lot! I just adore watching it create delightful spiral noodles out of any vegetable, big or small. My hand held spiralizer is awesome for a small zucchini but unfortunately large sweet potatoes or beets where just too big and too hard for all that hand cranking. This tool spiralizes like a dream and opens up a world of options for eating vegetables in a new way.

The recipe tonight combines the earthy flavors of the beets with the saltiness of miso, zing of ginger, and tartness of lemon. I added in the collard greens for an extra boost of green alkalinity and a poached egg for that rich yolk.

The beauty of this recipe is that it is hearty but also light. I hope that you enjoy!

Miso, Lemon, & Ginger Beet Linguine with Collard Greens and Poached Eggs

Serves 2

2 medium Beets, spiralized

2 Eggs, poached

2 tbs Olive Oil

4 Cloves Garlic, minced

2 inches of Ginger, Minced

1 Lemon, juice and zest

1 tbs Miso Paste

2 tbs Water

2 cups Collard Greens, stems removed

Pink Himalayan Sea Salt to taste

Spiralize the beets and place to the side. Heat the 2 tbs of olive oil over medium high heat until glistening. Add the garlic, sauteing for a minute and then the ginger, stirring to cook and combine.

In a small bowl whisk the 2 tbs of water with the miso until smooth, add the lemon zest and juice. Add the spiralized beets to your pan followed by the miso mixture. Cover and cook for 5 minutes.

De-stem the collard greens, rolling them into cigars and slicing in order to chiffonade. Add the greens to the pan and cover again, steaming until bright green and noodles are cooked to the consistency of your liking.

Meanwhile, fill a small pan with water adding a splash of white vinegar, bring to a boil. Crack the eggs carefully into the pan, cooking until the whites have turned solid and the yolk is cooked to your liking, I think it is best if it is runny in this instance.

Place the beet linguine onto a plate and top with the poached egg. Sprinkle with salt, paprika and fresh parsley if so desired. Enjoy and healthy eating!