Natasha Kyssa & Simply Raw’s Vegan Lemon Pie Macaroons5
It is DAY 11 of "Raw Food Recipes with Excalibur" and we continue our celebration of the Excalibur Dehydrator giveaway with the inspiring Natasha Kyssa, bestselling author and founder of Simply Raw. This stunningly beautiful woman is a glowing example of the power of RAW. A health pioneer, raw food chef, and TedxOttawa speaker, Natasha has been living as raw vegan lifestyle for over 21 years. She is regularly featured in the media for her dedicated work as a raw lifestyle coach with thousands of clients from all over the world, facilitating cleansing and detoxification programs since 1991, and teaching "Life in the Kitchen Food" workshops helping people improve their health, one meal at a time.
Natasha's personal story with food is an interesting one. After enjoying an international modelling career, Natasha returned suffering from clinical depression, anorexia, and bulimia. Although she had been raised with a whole foods diet, it wasn't until she adopted a raw vegan lifestyle (inspired by the teachings of Paavo Airola, Ann Wigmore, and Victoras Kulvinskas) that her life was completely transformed.
Since then, Natasha has studied at the Ann Wigmore Institute, the Hippocrates Health Institute, Optimum Health Institute, The Gerson Institute, Living Light Culinary Arts Institute, as well as other well-known organizations around the world. Natasha also studied darkfield live cell microscopy and has counselled many clients on the Arise & Shine Clean Me Out Colon Cleanse, and other cleansing/detoxification programs after studying with Dr. Richard Anderson in 1995.
Natasha and her company, Simply Raw help people improve their health and well-being by integrating simple, natural-based guidelines into their current lifestyles. Check out Natasha's Simply Raw Detox Program, Lighten Up Cleanse, and Juice Fasting Cleanse. You can also book a personal one-on-one consultation with Natasha, where she will help you identify and understand your needs, and provide ongoing support, motivation & guidance to help you reach your goals.
Natasha's book, THE SIMPLY RAW LIVING FOODS DETOX MANUAL, a Canadian bestseller now in it's 2nd printing, is a comphrensive guide that outlines Natasha’s twenty-eight-day detox program, which includes only raw and “living” foods (i.e., those that have been soaked, sprouted, and fermented) and offers a gentle way to cleanse the body of toxins and to provide optimal nourishment for healing. The book includes 135 delicious raw vegan recipes, and fantastic information about how to rid your body and home of environmental, chemical, and dietary toxins. For inspiration watch the many detox testimonial videos, or Natasha's inspiring TedxOttawa Talk.
Natasha is an amazing raw chef, and these delicious raw vegan lemon pie macaroons are a glorious example of her fabulous recipes. These macaroons are super easy, and absolutely delicious. Yes, raw food can be fun! Check out Natasha's RAWMAZING cheesecakes too! Oh My...
Natasha, thankyou for graciously participating in this event, and for sharing these delicious macaroons. You really inspire me...
*Photo taken by Mischa Kyssa
Natasha Kyssa & Simply Raw’s Vegan Lemon Pie Macaroons
- 2 cups raw cashews, ground into a flour
- 6 cups unsweetened finely ground shredded coconut
- 1/2 tsp Himalayan salt
- 1 1/4 cup liquid sweetener of choice (raw agave, coconut nectar, or maple syrup)
- 1/2 cup fresh lemon juice
- 3 Tbsp grated lemon rind + 2 Tbsp for decorating
- 1 Tbsp coconut oil
- 2 tsp alcohol free vanilla extract
- In a food processor, process dry ingredients together until well mixed.
- Add liquids, pulsing briefly.
- Transfer to a large bowl and form into balls using an ice cream scoop, clean hands, or a spoon.
- Sprinkle additional lemon zest on top of macaroons.
- Dehydrate (without teflex sheets) in your Excalibur dehydrator at 115 degrees for 24 hours or until texture is achieved. Enjoy!
Piggy Cooking Tips
selecting and storing raw cashews
“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.