D'lectable Vegan Cheesecake

I was wondering yesterday how I could make a cheesecake without my food processor :( and I decided not to give up no matter what. I was going to make my cheesecake, food processor or not! I definitely couldn't make a Raw Cheesecake because I had to grind my cashews but then I remembered that I had some Tofutti better than cream cheese in the fridge...ding, ding, ding IDEA!!! I wanted a raw crust and obviously could not make my regular raw crust without my 'S' blade food processor so I came up with a cool recipe that worked, talk about DETERMINATION!


D' lectable Coconut Cheesecake (Vegan)

Raw Crust

Before it went into the oven. Nina came up with the idea of decorating it like this :)

You want to lick the computer screen don't you?

That warm chocolate sauce added another kick to it, YUMMMY

Next time I will use a smaller pan so the 'cheesecake' part of it can be thicker

I got my fix, you can have yours too :) This should keep me good for the next few weeks;)

Ingredients:

Crust:
1 cup almond flour
1 cup coconut macaroons
pinch of salt
6 Tbsp organic maple syrup (I use the organic grade B maple syrup)

Mix all ingredients in a bowl until sticky and starts to formed a dough. Press dough into an 8' pan and set aside.

Cheesecake Filling:

2, 8oz containers of Toffutti Better Than Cream Cheese
Juice of 1 lemon
1/2 cup sugar

Mix all ingredients very well in a bowl. Set aside for about 5 minutes to let flavors and sugar set in. Mix again for another 2 minutes or so and then pour over crust.
Bake in 350 degree oven for about 35-40 minutes.
Remove from oven and put in the fridge to chill for about 1 hour.
Serve with warm chocolate sauce.

Chocolate Sauce:

1 Tbsp cacao powder
1 Tbsp organic grade B maple syrup
1 Tbsp coconut oil, melted

Okay, I came up with this recipe on the spot and the whole time I was keeping my fingers crossed and hoping it tastes half decent enough to eat and not waste--If it was horrible.

VERDICT: I LOVE IT!!!

Now I can make different variations out of this. I hope you enjoy it as much as I did. Also, I warmed my chocolate sauce just a touch before drizzling it over my cheesecake, the contrast between the warm chocolate and the cold cheesecake was MOUTH WATERING!!! YUUUUUUMMMMYYY!!!

I did my hair on the eve of Christmas, took me only  5 hours

These are called 'Urban Twists'

This hairdo is so 'me': trendy

Remember to EAT & DRINK TO YOUR HEALTH, YOU"LL THANK ME LATER!

Day 47 Lost in Translation

DAY 46 is Lost in translation, lol I didn't post yesterday, was super busy all day. Have you had the chance to watch that movie? you should. Another documentary you definitely must watch is 'KILLER AT LARGE'http://www.killeratlarge.com/ and 'FOOD MATTERS'http://www.foodmatters.tv/ Know what you are eating and if you still choose to eat it then fine, at least you know what the consequences might be. You might even want to get these on DVD as gifts for Christmas.
Nina's idea: our apple slices with delicious Almond dip. This will cure your sweet cravings in a second. We ended up eating about 3 apples, beats the unhealthy, sugar-infused caramel dip in the store.

DEEEEEEEE-LI-CIIIIIOOOOOOOSSSSOOOOOO!

Why would you ever want to buy chocolate when you can make a heart healthy one in less that 10 minutes?

Ingredients:

1/2 cup melted coconut butter

2 tbsp raw cacao powder

1 tbsp carob powder

(or you could just use 1/2 of cacao powder or 1/2 of carob. I like to mix them both)

1 tbsp organic grade B maple syrup

1 tbsp agave nectar

1 tsp vanilla extract

Blend all together and then spread over pie pan or molds. Then sprinkle 1/2 of crushed walnuts or your nut of choice and freeze for 5 minutes. THIS MELTS IN YOUR MOUTH LIKE NOTHING ELSE. what a healthy treat for the holidays! You can then transfer to a sealed container and keep in the fridge.

My walnut salad dressing. This is fantastic.

This was my first go at raw/vegan 'mylk' (yes, trying not to spell 'milk') chocolate using cacao butter.

Amazing stuff, these were so rich that one was enough for the day. Desert should be that way, not that you seat and eat a whole cake because it's so light and fluffy and airy, it should be dense and rich so you can have a bite and it completely satisfies you.

This was my salad with my sweet tahini dressing. Yum!

Stay blessed.

~B~

DAY 43 Raspberry White Chocolate Cheesecake

Basil-Arugula Pesto Wraps

What a delicious recipe this is! I used green chard leaves to wrap my filling. Just 1 of those wraps were enough to satisfy me, you know I had to keep some space for a little bit of what's down below...go ahead look below, did you see that? lol, okay back to our grand wraps. Here's the recipe:

Basil Arugula Pesto
(recipe of pesto from http://www.thesunnyrawkitchen.blogspot.com I made a little variation and didn't add the 1/2 tsp nutritional yeast it called for and instead added the wraps and julienned veggies for a more of a meal)

1.5 cups fresh basil leaves, tightly packed
1/2 cup arugula
1/4 cup olive oil
2 tsp mellow white miso
2 garlic cloves
1/2 tsp salt
2 tbs almond, ground
2 tsp lemon juice
2 tbs pine nuts

Blend in food processor with 'S' blade to preferred consistency--I like mine not overly processed. You can wrap it as is in some green chard leaves or add some julienned squash and zucchini--like I did-- to fill it up more. ENJOY YOUR GREENS:-)

Raspberry White Chocolate Cheesecake
ONE ONE: RAWsome!