Raw Vegan Lime Cheesecake

This little beauty is perfect to make for a Valentine's Day bash. Who has valentine's day bashes you ask? well, all the single peeps of course!!! This is a decadent and healthy treat to share with all your friends..and family as well! Even the kids will love it!

Making desserts with cashews is one of my favorite things to do. They are so sweet and creamy that you won't even miss the cream cheese, which is the normal and fatty ingredient in all regular cheesecakes.

Recipe & photo created by one of my very talented cleansers!

CRUST

2 c. raw pecans or macadamias

1/2 c. dried coconut

¼ c. agave nectar

dash sea salt

FILLING

3 c. cashews, soaked for 4 hours

1 c. dates, pitted and chopped, soaked for 2 hours (save soaking water)

6 TBS. coconut oil, melted

½ c. lime juice

½ c. agave nectar

6 TBS date soak water

2 tsp vanilla or one vanilla bean

To make crust:

In food processor, pulse pecans or macadamias, agave and coconut together until sticky. Press into a 9-inch spring form pan. If it's too sticky you can wet your fingers and press into the pan.

To make filling:

In a strong blender, blend cashews, coconut oil, lime juice, agave, date soak water, vanilla & dates until smooth. Pour into crust and freeze for 1-2 hours until firm. Remove from freezer and let sit for 15 minutes. Slice and serve immediately. Serve with berry sauce or fresh berries.

White Bean & Sweet Yam Soup with Kale

This soup is hearty and perfect for a cold winter's day. It's a delectable combination of savory and sweet and so nutritious too!

2 tablespoons olive oil

1 large yellow onion, diced

3 garlic cloves, minced

3 celery stalks, diced

2 large garnet yams, peeled and cubed

3 cans white beans, drained & rinsed

1 tsp dried sage

1 tsp thyme

6 cups veggie broth or 3 bullion cubes with 6 cups water

2 cups lacinto kale, chopped

1-2 tbs nutritional yeast depending on personal taste sea salt to taste

In a stockpot over medium heat, sauté onion, garlic and celery in oil until soft. Add sage and thyme and stir to combine. Add yams, white beans & broth. Bring to a boil, then turn down to a simmer. Cover pot and simmer until yams are soft, about 20-30 minutes. Add kale and cover to let it wilt. Add sea salt to taste and stir in nutritional yeast. Serve hot.

Healthy Holiday Recipes Galore!

Yes, it's that time of year when all the yummy, fattening food starts to appear before our eyes and tempts us into indulging! But, here's the good news, you can indulge on good, healthy food that is tasty and you won't even miss your usual holiday fatty fare that puts most of us in a coma and sets us up for the dreaded flu! And the best part is, you won't gain those dreaded holiday pounds!

Here are some awesome recipes I think you will really enjoy this holiday season. Why not challenge your family to a plant-based holiday and spend time whipping up healthy dishes in the kitchen together!

**Instead of gooey yams with butter, brown sugar and marshmallows, try out this healthy and delightful version that will dance on your tastebuds...

Mashed Miso Sweet Potatoes

3 pounds sweet potatoes,

1-2 TBL. Sweet White Miso

½ tsp salt

½ tsp ground cinnamon

1/8 tsp allspice

¼ tsp nutmeg

¼ tsp ginger

2 TBL Maple Syrup or Agave Nectar

1 TBL grapeseed oil or Coconut oil, melted

Preheat oven to 400 degrees

Wash sweet potatoes and poke holes in them using a fork. Place on a baking sheet and spray with olive oil. Cook until tender, about 45 minutes depending on the size of the potatoes. The potatoes are done when you can easily poke through the center. Remove from oven and split lengthwise to cool

When cooled, but still warm, scoop out the flesh with a spoon and place in a large bowl. Add the rest of the ingredients and mash well with a masher or fork.

**Not many people like Brussels sprouts but this is one of my fave holiday side dishes and it's simple to make! I guarantee it will turn you into a sprout convert!

Lemony Roasted Brussel Sprouts

3 pounds Brussel sprouts

juice of 2 lemons

¼ c. Olive oil

3 cloves of garlic, chopped

2 shallots, chopped

Preheat oven to 400 degrees.

Wash Brussel sprouts well and then cut off stems and cut into quarters. Place in a large bowl. In a small bowl combine olive oil, lemon juice, garlic and shallot pour over sprouts and mix well so that all sprouts are covered with marinade. Pour into glass baking dish and cover with foil. Cook for 20 minutes covered and then remove foil and bake an additional 10 minutes until brown and tender.

**Cranberry Sauce is usually a favorite at holiday time, but most people are familiar with the cylinder shaped gelatinous blob that is loaded with sugar. Try this modernized take on Cranberry sauce. It's loaded with good for you goji berries and some other delightful surprises!

Tangy Cranberry-Goji Chutney (makes 3-1/2 cups)

12 oz. frozen cranberries (1 bag)

2/3 c. goji berries

¼ c. dried apricots, chopped

1 medium shallot

1 c. Apple Cider or Fresh OJ

1/2 c. maple syrup or Agave nectar

1-1/2 TBL Fresh grated ginger

1 tsp. ground cinnamon

Pinch cayenne pepper

Pinch allspice

Pinch cardamom

Pinch cloves

¼ tsp sea salt

zest of orange

1/3 cup chopped walnuts or pecans

Combine cranberries, goji berries, apricots & shallots in a saucepan over medium heat. Add cider or OJ and enough water to cover. Bring to a boil, then turn down to a simmer. Cook for 15 minutes until the goji berries are soft and plump, and the cranberries pop. Sitr in Maple Syrup or Agave, spices and salt. Cook 5 minutes longer. Adjust seasonings if needed, remove from heat and stir in orange zest and nuts. Cool to room temperature. Store in refrigerator up to 2 weeks. 

**Gravy is another must at Thanksgiving, but it's usually high in fat and made with white flour and turkey drippings. If you want a healthier version this year, try this delectable and earthy mushroom gravy as inspired by Ann Gentry owner of Real Food Daily

Mushroom Gravy

3 TBL Extra Virgin Olive Oil

1/2 cup sweet yellow onion, diced

2 cups finely chopped wild mushrooms (Portobello, shitake, oyster)

2 cloves garlic, minced

2 cups veggie broth

1/2 c. unsweetened almond or coconut milk (so delicious brand is best)

1/2 c. nutritional yeast flakes

1/2 c. brown rice flour

¼ c. low sodium tamari or braggs aminos

1-1/2 tsp dried sage

1-1/2 tsp dried thyme

1-1/2 tsp dried tarragon

1/2 tsp ground black pepper

In a small bowl, whisk together nutritional yeast flakes and rice flour. Set aside

Heat olive oil in a large sauepan over medium heat. Saute the onion, garlic and mushrooms until softened, about 10 minutes. Add the sage, thyme and tarragon and stir to release flavors of herbs. Whisk in

Whisk in the flour mixture thoroughly to combine and then whisk in veggie broth and tamari or braggs. Bring to a simmer while stirring frequently until gravy is thick and creamy.

Serve immediately

**Cheesecake is a fave among many so I had to come up with an alternative to the normal fatty, sugary one we are used to. I think you will love this. Make a fresh berry sauce to put over top!

Raw Vegan “Cheese”cake

2 c. macadamia nuts

½ c. dried coconut

¼ c. agave nectar

dash sea salt

3 c. cashews, soaked for 4 hours

1 c. dates, pitted and chopped, soaked for 2 hours

6 TBS. coconut oil, melted

½ c. lime juice

½ c. agave nectar

4 TBS water

1 vanilla bean

To make crust:

In food processor, pulse macadamia nuts, agave and coconut together until sticky. Press into a 9-inch spring form pan.

To make filling:

In Blender or Food processor, blend cashews, coconut oil, lime juice, agave, water, vanilla bean & dates until smooth. Pour into crust and freeze for 1-2 hours until firm. Slice while frozen and defrost for 1 hour before serving. Serve with berry sauce or fresh berries.

 HAPPY THANKSGIVING!!!!

Chick Pea "Tuna" Salad

I love this simple and delicious "fake-take' on Tuna Salad using chick peas as the base...DELISH and a staple in my fridge. Serve it rolled up in a Gluten Free Rice Tortilla or scoop onto a bed of baby greens!

2 cans chickpeas, drained & rinsed

1/2 small red onion, diced

2 tbl capers, drained

1 tbl freshly chopped dill

1/4 c. chopped walnuts or almond slivers

3 tbl grapeseed Vegenaise

1 tbl dijon

1 tbl apple cider vinegar

sea salt & pepper to taste

2 tsp dulse flakes (optional)

Using a food processor fitted with the S-blad, grind chickpeas until flaky. Transfer to a bowl. Add remaining ingredients a mix well with a fork to incorporate. Season with salt & pepper.

Chick Pea Filets with Lemon Dill Aioli

2 cans chickpeas, drained & rinsed or 3 cups cooked
1 cup cooked brown rice
2 TBL Olive oil or coconut oil plus more for pan-frying
1 yellow onion, diced
2 garlic cloves, minced
5 scallions, white part only, thinly sliced
1 tsp. thyme
1/2 tsp. marjoram
½ tsp. oregano
½ tsp. basil
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. mustard powder
½ cup GF breadcrumbs
1 tbs braggs aminos or soy sauce
¼ tsp. lemon zest, optional
 
Heat 1 TBL oil in a skillet over medium heat. Sauté onion, scallions & garlic until translucent and soft. Add thyme, marjoram, oregano & basil. Stir to release flavor of herbs. Sauté for a few more minutes and then transfer into a large bowl.
 
In a food processor cup, combine chickpeas & rice. Process until combined well. Transfer to the bowl with sautéed onions, garlic & scallions. Add remaining spices, braggs, remaining tablespoon of olive oil, breadcrumbs and lemon zest if using. Using your hands, mix well to combine all ingredients into “dough.” Form mixture into “filets” or patties.  You can either bake these in the oven at 400 degrees until brown, about 20 minutes, flipping half way through or brown on a non-stick skillet with olive oil. If baking, spray with olive oil first.

Lemon Dill Aioli Dipping Sauce
1 tbs freshly chopped Dill
1/4 c. Vegenaise Grapeseed or Soy Free
1-2 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, finely minced
1 tsp apple cider vinegar

Whisk or stir all ingredients together in a small bowl. Serve as a dipping sauce for the fliets!