Sunday, May 30, 2010

Strawberry Lemon Cheesecake

Strawberry Lemon Cheesecake





Strawberry Lemon Cheesecake

Graham Cracker Crust:

  • 1 c Almond meal
  • 1/2 c Dates
  • 1 tbs Agave Nectar (I used honey)
  • 1 tbs Filtered Water
  • Pinch of Celtic Sea Salt

To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending. Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges as show in the pictures above.

Lemon Cream Cheese Filling:

  • 1 1/2 c Cashews
  • 1/2 c Lemon juice
  • 1/4 c Coconut Oil, melted
  • 1/4 c Agave Nectar (I used honey)
  • 2 tbs Filtered Water
  • 1 tbs Lemon zest
  • Seeds from 1 Vanilla Bean or 1 tsp Vanilla powder

Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.

Strawberry Topping

  • 1 c Strawberries, chopped
  • 1 tsp Agave Nectar (I used honey)

Blend the strawberries and agave in a Magic Bullet or blender, very briefly. You want to have a chunky consistency with small pieces of strawberries. Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top. Let set in the fridge overnight.

To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.

Makes 1 8″ Cheesecake

http://beeskneeskitchen.wordpress.com/2010/04/11/strawberry-lemon-cheesecake/ .....Thank You Carla!

Saturday, May 29, 2010

Melon Banana Shake

Melon Banana Shake


Melon Banana Shake

Blend 1 cup almond milk, 1/4 muskmelon, 1 frozen banana, 1 tsp. each chia seeds, raw cacao, and hemp seed, 8 Capella drops (French Toast), 1 packet stevia, and ice!

Caramel Apple Tart

Caramel Apple Tart



Caramel Apple Tart

  • 1 green apple, cored
  • 1 tablespoon lucuma powder
  • 1 tablespoon pure maple syrup
  • 3-5 raw pecan halves, grated (I used walnuts)

Thinly slice or dice the apple. In a medium bowl, mix together lucuma powder and maple syrup until a creamy caramel sauce is made. Add the sliced apple to the caramel sauce and toss to coat. Spoon apple mixture into a small dessert dish, or tart mold, and press down gently. Grate pecans with a cheese grater directly over the apples for a crusted topping. If using a tart mold to make free standing tarts, gently remove before serving.

Serves 1

From: http://www.dianastobo.com/raw-food-recipes/sweets/caramel-apple-tart/ ....Thank You Diana!...so good!

Friday, May 28, 2010

Vanilla Milkshake

Vanilla Milkshake by Heathy @ http://www.sweetlyraw.com/


Vanilla Milkshake

2 Large Frozen bananas
2-3 tsp Pure vanilla extract (I used Vanilla Custard Capella Flavor Drops)
or seeds of 1 vanilla bean
2-3 Cups water (I used almond milk)
4 Medjool dates or 2 tbs agave (I used 2 packets of stevia)

Also added: 1 tsp. cacao nibs..love these and the handful of cashews!

Blend until creamy and smooth, adding enough water for your preferred consistency.

Chocolate milkshake - add a few tsp of carob or cacao powder to the vanilla milkshake.
Strawberry – Add a handful of strawberries or other berry.
Extra Creamy – add a handful of cashews........yum! yum!...Thank You Heathy!

Thursday, May 27, 2010

Bittbars

Bittbars


Bittbars (I made them into balls as you can see and rolled in coconut)

1 cup dates, pitted
1 cup pecans

Food process together. Mold into bars (I used a small pan) or roll into balls. Refrigerate until firm.

From: http://bittsblog.blogspot.com/ .....thank you!

Snowball Bliss Balls

Snowball Bliss Balls


1/2 cup each: cacao nibs, hemp seeds, cashews, dates; chopped, raisins, sesame seeds, sliced almonds, honey, and almond butter....Combine in large bowl and roll in coconut. (or you can mix and match whatever ingreds. you like)

Watermelon-Lime Icy

Watermelon-Lime Icy


Place in your blender: watermelon, lime juice, stevia, and ice. Blend away!

Wednesday, May 26, 2010

Banana Latte

Banana Latte


Banana Latte

  1. 1 cup soy milk (I used almond)
  2. 3/4 cup espresso, room temperature (I used Vanilla Nut Teeccino Herbal Coffee)
  3. 2 frozen bananas
  4. 6 ice cubes
  5. a pinch of cinnamon
  6. a pinch of cocoa powder

In a blender, combine soy (almond) milk, espresso (herbal coffee), banana and ice cubes. Blend until smooth. Pour into two glasses and sprinkle with cocoa powder and cinnamon.

http://aimeeshealthyliving.wordpress.com/

Just Like Ritz Zucchini Crackers

Just Like Ritz Zucchini Crackers


Just Like Ritz Zucchini Crackers

2 1/2 cups walnuts
2 1/2 cups cubed zucchini, peeled
1/2 cup ground golden flax
1/4 cup hemp seed (sometimes I use part sesame and part hemp)
2 tsp sea salt

In a food processor, grind walnuts into small bits. Transfer to bowl.
Grind zucchini down to small bits - do NOT process into a puree, keep texture. Add to walnuts.
Stir in the remaining ingredients, adding a bit of water, if needed for spreading.
Evenly spread on a teflex, score and dehydrate until crisp, flipping after a few hours.

From Heathy @ www.sweetlyraw.com

Medallions or Balls of Delish

Medallions or Balls of Delish

Balls of Delish (adapted from a recipe in Raw Food, Fast Food by Philip McClusky – a GREAT “cookbook”)

2 cups shredded, unsweetened coconut

1 T. raw honey

1 – 1 1/2 T. coconut oil (I used a little more)

2 T. almond butter (I used peanut butter)

1 T. maca powder

1 T. vanilla extract

1/4 cup cacao powder

Blend everything together. If the mixture is a little dry add a touch of water and/or some more coconut oil.

From Daphne @ www.rawfoodmamas.com

Even Better Onion Bread

Even Better Onion Bread by adamaz on www.goneraw.com


1 Medium Zucchini Shredded
1 Large Carrot Shredded or 2 Medium
2 Large Onions Sliced in a FP or Slicer
¼ cup Olive Oil
1 tablespoon Braggs
½ cup Water
1 cup Ground Flaxseed
1 cup Ground Sunflower or Pumpkin Seeds


Mix Onions, Zucchini, and Carrots. Then add water, Braggs and Olive Oil. Then add in Ground seeds. Mix well and spread onto teflex sheet and dehydrate at 100 degrees for 12 hours. At 12 hours, flip the bread onto a regular dehydrator tray and continue to dehydrate for 12 hours. At this point check to see if the bread is dry on the outside, otherwise continue for a couple more hours. Slice bread and enjoy with fresh tomatoes!!

Sarma's Coconut Lime Cookies

Sarma's Coconut Lime Cookies

2 cups macadamia nuts (I used almond slices)
1 cup coconut
1 T. lime zest (I used lemon zest)
1 tsp salt
1/4 cup agave
2 T. lime juice
2 tsp. vanilla extract

Freeze nuts for a few minutes. (I didn't do this) pulse the nuts, coconut, and lime zest till well combined in food processor, but still chunky. Don't over process!

Transfer to bowl and add the rest of the ingredients and combine well. Use small cookie scoop and place on teflex sheet. Flatten into cookie shape if choose too, if so, make 1/2" thick. Dehydrate for 24 hours @ 115 degrees.