iEat Green - 06/27/12

Jeff Negron is the owner and operator of The Growing Seed, a for profit business that designs, installs, maintains and harvests vegetable gardens for residential and commercial properties. Four years ago, Jeff started The Growing Seed when he felt that his community would benefit from the services of a business dedicated solely to vegetable and edible gardens. Over the past year, his business has transitioned to a focus on the needs of restaurant vegetable gardens. Additionally, Jeff has also worked and volunteered for the Edible School Gardens of the East End, and finally is found on most Saturdays at the Sag Harbor Farmers market, selling produce from Dale and Bette's farm. _______

Raw Lemon Strawberry Cheesecake

Crust ingredients: 1 cups macadamia nuts 1 cup raw almonds 1 cup dates ½ cup dried, unsweetened coconut 1 pinch sea salt Filling: 3 cups cashews, soaked in water for 3 hours 1 cup lemon juice 3/4 cup agave 3/4 cup coconut oil 1 tablespoon vanilla 1/4 cup of water Strawberry topping: 2 cups frozen strawberries ¼ cup agave Garnish with sliced fresh strawberries (about ½ pint) Directions 1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. 2. Press the crust mixture into the bottom of a cheescake pan, and press up along the sides about 1 ½“ 3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth. 4. Pour filling mixture into pie crust and put into freezer for 1 hour before adding the strawberry topping. 5. Puree the strawberries and agave in food processor. Pour on top of the cheesecake. Replace the  cheesecake into the freezer. 6. Remove the cheescake from freezer 1 hour before serving, and decorate with sliced fresh strawberries.