Busy weekend coming up! Last weekend was the Frankie Tribute Weekend in Toronto which was a huge success but kicked my butt. I’m the primary organizer for the event and it was the culmination of months of work. Exhausting but completely worth it.
I was feeling under the weather last week and unfortunately had 7 days of laryngitis which carried right through the big weekend. I’ve also had some trouble with my eyes so I haven’t been able to wear my contact lenses lately. Time for another juice feast!
No rest for the wicked! Tomorrow is Niagara VegFest which will be a big weekend for my Health Nut products, followed by the Toronto Raw Vegan Festival next weekend which is even bigger! I’ve got 400 cheese (yes 400!) aging in a special fridge and about two dozen cases of nut butter ready to go. We’re also making some raw vegan cheese skewers with grapes for people to try.
Busy busy. But I can’t neglect this Sunday’s Conscious Eating Niagara potluck! Doug McNish will be coming along and very thoughtfully my friend Karen just gave me a copy of his new cookbook, Eat Raw, Eat Well, so I can have it signed.
Somehow I managed to have a bit of free time today to make my potluck item. I decided to whip something up using ingredients I already had at home. The result is an absolutely delicious Banana Coconut Cream Pie. I love my plain Coconut Cream Pie recipe too, but this is a nice alternative. The real vanilla bean really brings out the vanilla flavour. Delicious!
- 6 cups coconut flakes, unsweetened
- 1/2 cup coconut oil
- 4 ripe bananas
- 1/4 tsp real vanilla bean powder – the best part, artificial vanilla wouldn’t be the same in this recipe
- 1 tiny scoop of NOW stevia, about 1/8 of a tsp (***WARNING: some stevia is gross, this is the only brand I’ve tried that I would recommend)
- teensy pinch of pink Himalayan salt
- Blend the coconut flakes and coconut oil in the food processor to make coconut butter. Scrape the sides frequently and be patient. It takes a while6 cups of dried, unsweetened coconut flakes
- Add the bananas and blend some more.
- Add the rest of the ingredients and adjust to taste.
- Pour the filling into your crust of choice and set in the freezer for at least an hour to set.
For my crust this time around, I used pecans, dates and because I was low on dates a few prunes too. I also through in some cinnamon ’cause I felt like it. You can read more about raw vegan pie crusts here.