Celebrate Good Times, Come On!

“There’s a party goin’ on right here
A celebration to last throughout the years
So bring your good times and your laughter too
We gonna celebrate your party with you…”

“Celebration” by Kool & The Gang is the perfect song to celebrate our one year anniversary of Kake2Kale! Well, it is the perfect song for any celebration. It came out in 1980, the year that our family moved out to the West Coast and the rest, as they say, is history. This song was part of the soundtrack of my life as I acclimatized to a new city, school and friends.

As you’re now humming this song in your head, I invite you to celebrate with us and try our Kake2Kale anniversary cake recipe. Kale and I thought it would be fitting for me to make another kale cake, since I made one in our inaugural post. I started riffing on all the different types of kale cakes that I could make and settled on a lime pie with kale for colour, which I’m calling Kale Lime Pie. The filling is raw, and the crust is baked because I am not a big fan of raw crust, but please feel free to make this with a raw crust if you so desire. The pie turned out beautifully, the taste of the kale is undetectable, and what you get is a full bodied creamy-citrusy filling with a cookie-like crust.

Superfoods in recipe:
Almonds – Good source of protein, vitamin B’s, calcium, magnesium, vitamin E and zinc. It also contains some Omega 3’s. The B’s and magnesium both help with feeling calm and collected because they help the body produce serotonin, which is sometimes called the happy hormone.
Cashews – They are a good source of protein, B vitamins and with minerals such as copper, iron, magnesium, zinc and selenium.
Coconut oil – Though it is a saturated fat, it is metabolized differently than long-chained fatty acids which are found in animal fats, because it contains Medium Chain Triglycerides (MCTs). MCTs do not get stored as fat, but go straight to the liver to be used immediately as energy. It is also anti-bacterial, anti-viral, anti-fungal and anti-parasitic.
Lime – Contain vitamin C, folic acid and a range of phytochemicals (under the antioxidant family). These phytochemicals support one another in anti-cancer activity, and strengthening cardiovascular health, among a host of other benefits.
Honey – This nectar has antibacterial and antiseptic properties. It has been found in ancient tombs in Egypt after thousands of year and is still unspoiled. There are many medicinal uses for honey, such as soothing sore throats with its inflammatory properties. As well, it can be used topically to seal and protect a wound, like a liquid band-aid.
Kale – Contains high amounts of Calcium and Vitamin K. Also contains Indole-3-Carbinole which helps support the detoxification processes of the body.

Kale Lime Pie 12 servings

Crust:

½ c. almond flour
3 Tbsp sugar
4 Tbsp coconut oil (melted)
1 cup spelt flour
1/8 tsp salt

Directions:

Preheat oven to 350˚F.
Grease a 8 inch springform pan.
Combine all the ingredients except for coconut oil, then add the coconut oil, mix well.
Then press crumbs into the pan. Bake for 20-25 minutes until crust is golden brown. Let cool.

Filling:

3 limes
2 c. cashews (soaked overnight or minimum of 4 hours)
½ c. coconut oil
½ c. honey
1 medium size kale leaf

Directions:

Zest the limes then set aside.
In a small saucepan over low heat, melt the coconut oil, then add the honey. Stir until the oil and the honey are mixed. Then set aside.
In a high powered blender or food processor, put in all of the soaked cashews with the melted coconut oil and honey and the juice of 2 limes. Blend until smooth.
Then pour half of the blended filling into the cooled crust.
Add the juice of the last lime to the rest of the filling in the blender, then add the zest and the kale leaf. Blend until smooth.
Pour this on top of the first layer of filling. Make swirly designs on the top with a butter knife.
Freeze for a minimum of four hours.
Take out of the freezer for ½ hour before serving. Use a sharp knife to cut.