Friday, February 15, 2008

Lime Parfait - Wow!

You would think I change every recipe I use, but I don't. If I find a recipe that is good, as written, I quickly use it. This recipe comes from the Rawsome Recipes cookbook by Robyn Boyd, and I think it is great.

The recipe uses coconut, but it is fresh out of the coconut shell, just as nature gives it to us. Some people think coconut is bad for you because of the kind of fat it contains, but studies say that the people who eat lots of coconut on islands where coconuts grow, along with their native diets, don't have heart disease. It is the addition of the western diet that causes heart disease among the native peoples. When they start eating foods in boxes and cans from America and other places, they start getting the lifestyle caused diseases of America. From this information it seems that coconut straight from the shell just might be good for us. Give it a try in these Lime Parfaits.

One more thing. You will be amazed that the green layer contains avocado. It looks beautiful, and tastes like lime. You might not want to tell your guests though, until they are done eating.


Razzle Dazzle Lime Parfait
RawSome Recipes By Robyn Boyd
(I have simplified the steps to make them more clear).

1. Place some chopped nuts in the bottom of 4 stemware glasses.

2. Make the Green layer
Mix until smooth and creamy in a blender or food processor:
2 ripe avocaods
juice from 2 limes
1 - 2 TBSP agave nectar

Carefully spoon into the stemware, on top of the nut layer.

3. Make the red layer:
Mix until smooth and creamy in a blender or food processor:
1 package of frozen raspberries
1/4 cup fresh young coconut meat, straight from a green coconut. (It isn't that hard to open a coconut yourself. There are directions on the web in many places.)
1/4 - 1/2 cup coconut water (less is better for thicker sauce.)
2 TBSP. agave nectar

Carefully spoon onto the glasses above the green layer.

4. Make the white topping:
remaining meat from two young coconuts
1/2 - 1 cup water (use as little as possible so this is nice and thick)
2 -4 pitted dates, or 2 TBSP agave nectar

Make a little dollop onto the top of the red layer, like whipped cream.

5. Garnish as desired with nuts, lime or kiwi slices, or mint sprigs.

1 bouquets of wildflowers (Comment here):

Barb-Harmony Art Mom said...

For those of us who are deathly allergic to avocado....please don't conceal the ingredients.

I *LOVE* avocado but it doesn't love me. :(

I have looked at all your recipes today and they all look so yummy. I am definitely going to try to corn salsa!

Thanks for sharing.
Barb-Harmony Art Mom