
Sweet Gratitude
This is the beginning of the raw lemon meringue pie. It has a macadamia-cashew-coconut-date crust. This was my first time working with Irish Moss as a thickening agent. It was a bit of work but turned out great; I imagine this makes it so you can use less coconut oil or coconut butter, thus adding less fat and more varied nutrients.
So I got my two coconuts ready to make the meringue, cut one open and realized the water smelled. Then I tasted it. Immediately spat it out. This coconut was bad; let’s try the next one. Same thing! And I didn’t want to run to the store just to get the same thing over again, so I figured I’d improvise.
I had already bought 2 lbs. of strawberries today, had vanilla beans and cashews soaking for the meringue, so I chose the strawberry parfait to top the pie. I also had some left over that I just put in dessert dishes/ramekins. The strawberry mixture smells great! I didn’t test the final result because I’m doing no added fat for 3 days a week and this day is one of them. Without the coconut butter (which is made using whole coconut, as opposed to just the fat), it was divine! No seaweed taste. :)
Let’s hope the strawberry parfait and lemon pie go well together. If not, there’s always cooked chocolate cupcakes for the cooked food eaters!
