Little Sister turned 19
My sister Amelie turned 19 on the 15th of April, but she went to Rome with her class that day so we delayed her celebration until the 23rd. Cousins, grand parents and family came over for good food and great company!
A little challenge to make food for the first big party during this new lifestyle. And I have to admit there are some agave in one of the cakes, so there's some sweetener in it. But the better version of it. I just have to be careful with it during these 8 weeks and not eat it.
Sweet potato pie with guacamole and tomatoes
Ingredients
Base
1 sweet potato
2 carrots
1 red apple
3 dl cashew nuts
1/2 lemon
1/2 tsp salt
Guacamole
1/2 red onion
1 ripe tomato
2 ripe avocados
1 clove of garlic
1 tbs lemon juice
1 - 2 milliliter cayenne pepper or chili
salt and pepper
Topping
Tomatoes, arugula, onion, leaf parsley, olives, cashews
Put oven on 175 C. Peel and slice the sweet potato, carrots and apple and put them in a food processor together with the nuts. Blend it to a rough batter and season to taste with lemon juice and salt. Pressure the batter into a mold in a springform baking tin, with grease proof paper underneath. Bake it in the oven for 45 minutes. After it's done, take it out and let it cool.
Peel and chop onions and tomatoes. Slice the avocados and scoop out the avocado meat. Mix the onions, tomatoes, avocados and garlic in a food processor until smooth. Season to taste with lemon juice, cayenne, salt and pepper.
Cover the base with a layer of guacamole and then add the decorations.
Done!
With it we served chicken scewers and a big sallad.
For dessert we made a raw cheesecake and the paleo mudcake
Raw Cheesecake
Ingredients
For the base
2,5 dl cashews
1 tbs agave
4 tbs coconut oil
2 tsp vanilla extract
1/4 tsp salt
2 tsp lemon juice
For the filling
7,5 dl cashews, soaked for 1 – 2 hours
2,5 dl coconut oil
1 1/4 dl lemon juice
1 tsp vanilla powder
1/2 tsp salt
1 1/2 dl agave
3 3/4 dl pomegranate juice
some blueberries for color
To make the base, put the cashews in a food processor and process to flour. Add the remaining ingredients and process again. Press it into the bottom of a springform and put it in the fridge whilst working on the filling.
For the filling, blend all ingredients in a food processor until smooth. then pour it on top of the base.
Put it in the freezer to set. When it's set you can store it in the fridge until you want to eat it.
Decorate with berries of your choice. I used pomegranate seeds for the cheesecake and raspberries and blueberries for the mudcake.
Happy birthday sis! ♥
Comments
Trackback
