This bubble perches on my lower left nostril and looks like I snatched it from the Whole Foods olive bar. In order to avoid people's stares, I kept my head cocked all the way to the left.This worked for a couple of days until people got nosey. Why are you holding your head that way, GiGi?
What way?
You know, sideways to the left. Oh...um I forgot my neck thingy.
After a couple of days of this I found it much easier to don a neck brace and tell everybody I skateboarded into my refrigerator.
I mean adult pimps are embarrassing. And for the life of me I couldn't figure how this ungodly eruption even erupted. I don't do sugar, I almost never do chocolate. I'm vegan, of course so there is no toxic waste in my body. Wait, I think I know. Oh nuts! No really, nuts! I mean they are a powerhouse of good nutrition, packed with protein, fiber, monounsaturated fats, vitamin E, folic acid, magnesium, copper and antioxidants. And they help reduce the risks of heart disease and diabetes. But alas, the key to healthy living is moderation. I know this, and my nose knows this. And yet we are still extreme.
Warning: the following recipe was made in a kitchen by nuts with extra nuts. (I just reread this, I didn't mean the double entendre, but I'm not changing this now.)
Raspberry or Caramel Cashew Creme Pie
Adapted From wholefamilyfare.blogspot.com
Crust
1/2 cup raw pecans 17 soft pitted dates
1/4 cup raw flaked coconut (I used finely shredded)
Filling
3 1/2 cups raw cashews (soaked over night) then drained
2/3 cup agave nectar
2/3 cup extra virgin coconut oil warmed
2/3 cup orange juice
1 tsp non-alcoholic vanilla
3/4 C raspberry preserve or Cara's caramel
Need 8" spring form or cake pan, lined with parchment.
Soak cashews overnight, or for about 4 hours. Drain. Prepare crust. In the bowl of a food processor, chop dates, nuts and coconut until it holds together when you press it between your itsy bitsy fingers. Press the crust evenly onto the bottom of the prepared pan. (Don't go up the sides). Set aside. Warm the jar of coconut oil in a bowl of warm water. Add the coconut oil, cashews, agave, orange and vanilla to blender, and blend well (until completely smooth). If making the raspberry option, spread raspberry onto crust and then pour the filling on top and freeze for 4 hours, or over night. If you've opted for caramel just pour filling into the crust. Make caramel according to the link below and swirl on top, then freeze. To serve, let the cheesecake thaw for about 30 minutes, or until you can't wait any longer.
This pie is a great base for anything. I made it with the raspberry. One night I made a batch of Cara from Fork and Bean's caramel. I put the caramel in a squirt bottle and made concentric circles atop and called it Labyrinth pie.
Both the raspberry pie and Labyrinth pies are great, but you only have to walk in circles while devouring the Labyrinth pie. Both pies might require a neck brace.
