In cooking, as in life, we sometimes make mistakes we can’t undo. Maybe we add way more salt than a stew needs, maybe we substitute sugar for salt in our favourite gluten-free muffin recipe, or maybe it’s forgetting a key ingredient that just “makes” the dish what it is.
Fortunately, I didn’t make any mission critical mistakes with this mouth-watering, perfectly sweetened raw dessert; however, I did make my fair share of other mistakes!
Let me give you a play by play of my many misadventures making this Rawmazing Key Lime Pie.
First, I was juicing my beautiful tiny key limes and I was down to the last few in the bag. I had over 1/2 cup of fresh key lime juice sitting in a small glass measuring cup just waiting for me to blend it up with the rest of the filling ingredients.
Regrettably, I have a tendency to work too quickly sometimes and I was eager to try the Rawmazing Key Lime Pie.
I knocked the measuring cup over, spilling the invigorating flavour of all those small but mighty key limes across the cutting board, the counter, the cupboards and yep, the floor.
I lost over half the juice I had painstakingly juiced.
So… bottled lemon or lime juice? You and I both know that you can’t bottle fresh flavour, so you’ll never find that in my kitchen. (You may, however, find a few oldy and moldy lemons or limes in my compost bin… hey, just keeping it real.)
It was 10 pm and there was no chance I was going back out to the grocery store that night. I was also leaving early the next day to attend a conference 4 hours out of town.
Solution? I had just enough beat-up but still juicy limes in the vegetable crisper to meet my lime juice needs.
Problem #1 solved.
After blending the ingredients, I tasted the filling and it was PERFECT. But of course, in tasting it, I spilled a large amount all over my new shirt.
(I eat with gusto. Invite me to a dinner party, but consider you’ve been warned!)
Solution? I changed my shirt and for double measure, put on an apron.
Problem #2 solved.
Soon afterward, I made what could have been the biggest mistake of all: I used the wrong size pie pan.
I was feeling lazy and I didn’t measure the normal one I use (this is especially ironic because I have no less than 7 measuring tapes in the kitchen. For real…). So I used a pie pan that turned out to be too big.
Now, that may not sound like a big problem but when you’re making a recipe like this, you need the right size pan to ensure the filling is nice and high and covers the pie crust.
Sadly, my crust was too tall and my filling was too short. I only realized my mistake after pouring the filling into the crust.
Solution? I just trimmed the top little bit of the crust that my filling wasn’t covering and all was well.
Seriously, problem #3 solved.
So, the real question is, why am I sharing all of my misadventures making this totally delectable raw key lime pie?
Well, it’s not because I want to admit that I’m fallible or that I make mistakes in and out of the kitchen all the time. Spoiler alert: both are very true!
It is because I think most cooking or baking ‘failures’ aren’t actually failures at all. Many can also be remedied.
Sometimes it’s a small tweak to a meal; other times it’s a big one. If the resulting meal can’t be remedied with a tweak or three, then you can always make it again. Sure, people complain of wasting time, money and ingredients on cooking unfamiliar recipes, but I’m sure we could all name some less-than-healthy daily habits that are far more expensive than the path of learning to feed one’s self and ultimately, one’s soul.
Most of all, it is because I too often see people shy away from cooking because they are afraid to make mistakes and possibly, fail. To me, the real failure is in not trying–not experimenting with new ingredients, recipes or culinary techniques, and not developing the crucial and important healthy kitchen skills they need to feed themselves and their families.
This, to me, is a much bigger mistake than any you could ever make in the kitchen!
I’m hear to tell you that it is just not possible to cook or make food the ‘wrong’ way. Cooking just happens to be one of those skills that you hone solely by doing, by practicing and by trying to improve on a little bit at a time.
And that’s why I love these recipes. This pie, along with 129 other recipes, are in Meghan Telpner’s The Undiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life and they are largely foolproof. They’ve been tested and re-tested many, many times and she does run the Academy of Culinary Nutrition, after all.
Off the top of my head, here are a few more of my all-time favourite recipes:
- Breakfast Parfection
- Green Trampoline (a green juice without leafy greens, c’mon!)
- Coconut Apple Muffin Lovin
- Balsamic Roasted Vegetables
- Almond Veggie Burger Bundle
- Feet on the Earth Indian Stew (if I’ve made this once, I’ve made it a thousand times, truly)
- Golden Girl Citrus-Spiced Tempeh (see above, it’s true)
- Sparkly Ginger Chip Cookies (love these thin or thick, equally – see? another modification made!)
They are all scrumptious, all simple, easy and straightforward. Even if you make a mistake, they’ll turn out just fine!
In every way, The Undiet Cookbook is my “go to” cookbook for those nights when I’m thinking, I don’t really feel like cooking because it is SOOOOOO much work. It isn’t, really. This book will prove that in many ways. Meghan’s impressive cookbook also offers many ways to customize your favourite recipes. Don’t like key limes? You can switch up the fruit in this recipe and substitute strawberries, blueberries, peaches or anything else that makes your heart sing!
The Undiet Cookbook will help you discover and explore, develop your culinary confidence skills, have a blast making healthy food that is equal parts delicious and AMAZING for your mind, body and soul, and also make it part of your day-to-day life.
Want to try your hand at making this, perhaps for a celebration or Thanksgiving in the US this weekend?
You know it will be a success and a crowd pleaser!
Here’s Meghan Telpner’s Rawmazing Key Lime Pie recipe:
Rawmazing Key Lime Pie
- 1 cup dried dates
- 1/2 cup whole almonds coarsely chopped
- 1/2 cup whole pecans coarsely chopped
- 1/4 cup unsweetened shredded dried coconut
- 1 Tbsp coconut oil
- Pinch of sea salt
- 2 cups cashews
- 3/4 cup fresh lime juice
- 1/2 cup maple syrup
- ? cup melted coconut oil
- 1 tsp matcha powder optional for color only
- 1 tsp pure vanilla extract
- 6 key limes optional, sliced
Put all the crust ingredients into a food processor, and process until the ingredients can just stick together. You shouldn’t have a gooey mess. Stop and scrape down the sides as needed. Press the crust mixture into the bottom and up the sides of a 9-inch glass pie dish.
Place all the filling ingredients in your high-speed blender or food processor and blend until the filling is completely smooth and creamy.
Pour the filling evenly over the pie crust and smooth with a spatula. Place the pie in the freezer covered to set for at least 3 hours, or overnight if possible.
Let the pie sit at room temperature for 10 minutes and garnish with key limes before serving.
Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © 2015 Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
Get your hands on this cookbook before November 30, 2015, and you’ll gain exclusive access to loads of extra goodies and bonuses, including UnDiet Meal Plan Delights, Recipes from the Chopping Block, and The Smoothie Formula Online Class.
You can buy your copy from Amazon. You’ll save money and it will ship directly to your door!
Life is a plate… Eat up,
P.S. The pictures in this post were taken by me and are my own interpretation of my key lime pie-making adventure.