Tropical Berry Cheesecake

Who doesn’t LOVE cheesecake?  Somehow the motto as “American as apple pie” just never seemed fitting to me – but cheesecake – lush, rich, overindulgent, semi sweet – has America written all over it doesn’t it? While standard cheesecake is a pure, creamy,  fat indulgence, the same can be said of its raw counterpart, until now that is.  Introducing my Raw Vegan Cheesecake “Light”.  By adding a few “extra’s” the typical nut heavy cake has taken on a lighter form – never sacrificing for creaminess or flavor.  A definite must. Feel free to play with the ratios – I literally concocted this off the top of my head as I was preparing it and it still came out DIVINE.

I like to begin with cultured cashews – soaking is a must and taking it one step further will lend a true cheescake flavor. To culture cashews soak them first for about 4 hrs.  Then blend with 1-2 capsules probiotics and allow to sit loosely covered overnight.  This is one of the few recipes where I don’t have exact measurements – the reason being is that most everyone has different size springform pans (recommended) and being the ingredients come together sooo nicely – you really can’t go wrong. Just be sure to make enough crust to fit the bottom of the pan and enough “batter” to fill.

Crust:

  • dried apricots
  • pecans
  • coconut oil (2 tbs max)
  • cinnamon
  • mesquite powder (optional but adds a graham crackery flavor)

Blend crust ingredients in food processor and press into greased springform pan.

To make the cake:

Using a high speed blender or food processor add the following:

  • cultured cashews
  • coconut oil – 1/2 cup
  • cacao butter – 1/4-1/2 cup (the more, the firmer the resulting cake will be)
  • irish moss paste – 1/2 cup
  • chopped zucchini (1 large, peeled)
  • mango (peeled & chopped)
  • water or coconut water if really thick

Pour 1/2 of the batter onto the crust, freeze 1 hour until firm.  Top with 3/4 of the Strawberry filling. Back to freezer – 45mins.  Top with remainder of batter.  Chill to firm.

 

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Strawberry Layer & Swirls

  • fresh strawberries
  • thai coconut meat (about 1.5 cups)
  • coconut oil (2tbs)

Blend all of the above in a blender

Probiotic Parfait – aka “Flatten Your Belly Dessert”

How many foods can actually make the claim that not only do they taste sinfully rich and delicious but they will also flatten your tummy? I thought soo….but this really does it – additionally it will add luster to your hair, help digestion, clear toxins, support your thryoid and stop aging…too good to be true? Not at all….

Take:

  • meat from 5-6 young thai coconuts
  • 6 probiotic capsules (be sure they include l-plantarum
  • bit of coconut sugar (optional)

Add the above to a high speed blender with 4-6 oz of the coconut water (the texture should be thick and creamy – think heavier than yogurt but not as thick as greek yogurt).  Pour into glass mason jar, secure lid and leave in warm place (ideally 70-75 degrees) for 8-12 hrs (the longer will product a tartier mix {yes, tartier is a word – it means extra tart!})  Layer in parfait glasses with berries….and Enjoy (ummm, how could you NOT?)Image

Mushroom Avocado Noodles

What is the fascination with noodles?? All I know is that I can’t get enough – whether kelp, zucchini or yam flour – there are many healthy variations to choose from other than the standard gluten free grain based ones.  My go-to noodle for the cooler temps are either kelp noodles or pasta zero (yam flour) – both have great textures; for the warmer temps there is nothing like zucchini noodles!  Each of my recipes can be interchangeable – feel free to use the “noodle” of your choice. Below is a great kelp noodle recipe:

Rinse & drain noodles – set aside

Saute sliced portabello mushrooms in a bit of coconut oil, when tender add the noodles. Season with a few tsp of coconut aminos and gomasio.

I really love this for a light meal – the textures & flavors are great – earthy mushrooms, creamy avocado and salty gomasio & aminos.

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