Introducing a New Food Alchemy Recipe!

When you are in the mood for the perfect combination of creamy, sweet and tart I invite you to try the “alchemized” version of a traditional favorite:

Key Lime Cheesecake

Graham cracker pie Crust:

1 whole pack + 3 crackers
1/4 cup organic unsalted butter, melted
1 teaspoon grade B maple syrup

Place Graham crackers in food processor 1 minute or until finely ground crumbs. Pour Graham crumbs into a 9″ glass pie pan. Combine maple syrup and melted butter, slowly drizzle mixture over crumbs to moisten. Mix well, press crumbs firmly and evenly against bottom and sides.
Chill until ready to bake.

Filling:

1/4 cup Key lime juice
1 duck egg yolk
1/4 cup organic heavy cream
1/4 cup grade B maple syrup
11 ounces soft goat cheese
(Silver Goat Brand)
1 teaspoon vanilla extract or Absolut vodka
(optional)

Place lime juice and egg yolk in mixer blend until smooth. Add goat cheese, heavy cream and maple syrup continue blending until smooth. If desired add vanilla or Absolut (optional).

Pre-heat oven to 375 degrees.

Pour filling into pie crust bake in preheated oven for 35 minutes. Cool at room temperature at least 1 hour, refrigerate for 2 hours.

Creme Topping:
1/2 cup creme fraiche
1 tablespoon grade B maple syrup
freshly grated lime zest to taste

Combine sour cream, maple syrup and zest. Spread over chilled pie, garnish with lime zest and a thin slice of lime in the center. Voila!

I hope you enjoy this recipe,

Christina Avaness
Your Food Alchemist

Tonight on USArmenia

I will be appearing on the Live with Rubina show tonight Friday, August 27, 2010 at 7pm

Apology…

My Dear Mihoko,

Please accept my most sincere apology for the misspelling of your name I have recently updated the Trend Show blog to reflect the correct spelling.

To all Living Beyond Organic enthusiasts it is my pleasure to introduce you to Dr. Mihoko Nelsen she is indeed a leader in her field, inspirational and ahead of her time. Dr. Nelsen specializes in Neurology which is amazing in and of itself. However, because she loves to research and is always adding to her knowledge of the body/mind connection she understands the importance of eating well.
One of her goals is to introduce the practice of eating well to her patients both by example and sharing the principles of Living Beyond Organic.

With gratitude and appreciation for your dedication to wellness,

Christina Avaness
Food Alchemist

If you wish to contact her Dr. Nelsen has a private practice in Pasadena, California

630 S. Raymond Ave.
Pasadena, CA 91105
(626) 792-8154

Fig Preserves (Tuzee Varehnee)

2 cups Fresh figs
1 cup mountain spring water
1 cup Sucanat dehydrated cane juice
1/2 cup grade B maple syrup (optional)
dash cinnamon
dash fennel powder
1 tablespoon 100% pure vegetable glycerine

Place figs in a medium saucepan add enough water to cover figs, Sucanat and spices. Over a medium flame bring to a boil cover and simmer for 30 minutes. For a thicker syrup add grade B maple syrup. Add glycerine to preserve and voila!

Allow mixture to cool and spoon into a Mason jar with tight fitting lid. Keep refrigerated and for best results use within 2 weeks.

Tips to enjoy this middle eastern favorite:

Simply by itself with hot tea for a traditional delight.

As a delicious breakfast treat try it on toast with soft goat cheese.

As a heavenly dessert try it pureed and drizzled over coconut ice cream garnish with fresh mint leaves!

Enjoy!