|Image from The Whole Pantry app.|
“Healing_Belle” was one of the first “clean foodie” accounts I found on Instagram. She is a wonderful woman based in Melbourne who has brain cancer. Instead of conventional treatment (chemo etc) she decided to use food and a healthy lifestyle. Fermented, raw, super foods… she did her research and her passion for this field really shows, especially in her app The Whole Pantry (TWP). One of her recipes listed in the app is this raw Caramel and Macadamia Cheesecake. I decided to make it for the first time this week and took it to my family’s Christmas lunch today.
I was pretty disappointed. I mean, Macadamias aren’t cheap!
Mum’s comments: “It’s boring, there’s no flavour.”
My comments: “All I taste is coconut!”
Hubby’s comments: “I like this. Yum.”
It didn’t even look the same. Mine was white. Surely I left something out… *re-read singredients* Nope. It’s all there. Even the caramel sauce was thick and pasty, not like a sauce/topping, and certainly not resembling the beautiful recipe photo above.
Usually her recipes are ah-mazing. The quinoa “meat balls” are really nice, and the biscuit recipe is one of the Hubby’s fave. I’m confused!
115g shredded coconut
60ml rice malt syrup or honey
1 tbs melted coconut oil
225g macadamia nuts
120ml melted coconut oil
60ml rice malt syrup
2 tsp vanilla bean extract
1 lemon, juiced
120ml coconut cream
Grind the sunflower seeds and coconut in a food processor for about 30 seconds. Add remaining ingredients and process for a further 30-60 seconds until mixture is coated and comes together. Flatten mixture out into an even base of a 20cm spring-form tin. store in the fridge while making the filling.
In a blender or food processor add the ingredients and blend for 1-2 minutes until creamy texture is achieved. Pour filling on top of crust, place in fridge whilst making the topping.
For the caramel topping blend the dates until a paste is formed, scraping down the sides when needed. Add coconut and whizz for 30 seconds. You can serve it with the sauce drizzled over it, or make it as another layer to freeze.
And that’s it.
Now look at mine… WHITE!
Some people struggle with eating broccoli raw but it’s really crunchy and nice! It’s a really refreshing salad, and I can see us making it often, with the warmer summer months ahead.
- 2 heads of fresh broccoli
- 1 small red onion, finely chopped
- arils from 1 pomegranate\
- 1 1/4 cup raisins
- generous 1/2 cup sunflower seeds, toasted
- 1 cup plain yoghurt
- 1/2 tsp sea salt
- freshly ground black pepper
I hate cheesecake. I always have. But raw cheesecake… well I could eat that every day! It’s soooo good. And whats better is it’s actually good for you! And so easy to make even though it doesn’t look like it. I wanted to share this post now, because with the weather warming up (at least here in Oz!) it’s a great dessert to take to a backyard BBQ or to have stashed in your own freezer as a sneaky dessert at night.
- 3 cups macadamia nuts or peacans (I’ve tried both with happy results)
- 1 1/2 cups medjool dates, pitted
- 3 cups cashews, soaked for 2-3 hours in filtered water
- 3/4 cup lemon juice
- 3/4 cup raw honey or agave
- 3/4 cup coconut oil
- 1/2 cup water
- 1 tsp vanilla essence
- 1 cup of almonds (I’ve also used macadamias with success)
- 1 cup of shredded coconut
- 10-12 medjool dates, pitted
- 1/2 tsp vanilla or almond essence
- 2 tbs water
- 1 tbs coconut oil, melted
- 1/4 cup (or more!) of dried apricots
This slice is to die for! I posted it on Instagram and Facebook and got a lot of requests for the recipe so I just had to share. It’s so easy to make, and is actually healthy for you, even though you feel a little bit naughty when eating it. I was pleasantly surprised by how fudgey and, well.. caramel-y the caramel layer was. It turned out perfectly! The best thing is the tiniest piece is so rich and sweet (but not an over-whelming type sweet) that you really don’t need much and it lasts forever!
Raw Caramel Slice
For the base:
- 2 cups dessicated coconut
- 12 medjool dates, pitted
- 1 tsp water
- 1 cup macadamia nuts
- 1 cup tightly packed medjool dates, pitted
- 1/2 tsp vanilla
- 1/2 tsp water
- 1/3 cup raw honey (maple syrup, rice malt syrup and agave should work fine too)
- 1/2 cup coconut oil, not melted
- 2 tbs raw cacao powder
- 1 big ass box of oranges, fresh from a local orchard ($10! Bargain!)
- 1 kilo bag of carrots (most of which is for a cashew, curry and carrot soup)
- chunk of watermelon
- 4 punnets of strawberries
- 2 brown onions
- 2 bunches of asparagus
- 5 apples
- bag of mushies
- 2 cucumbers
- 2 washed potatoes
- 1 kilo bag of tomatoes
- pack of baby spinach leaves
- 7 limes
- punnet of cherry tomatoes
- 4 grapefruit
- 2 avos
- 1 zucchini
- sweet potato
- green capsicum
- 3 corn cobs
- some pumpkin
- It’s more than I thought
- Not enough greens
- Less fruit than I thought
- Nice variety
I love toast. I love jam on my toast. I love jam on lots of things. Even just jam out of the jar! But the jam you buy in the supermarket is full of sugar. And preservatives. And other things you don’t need in your body. And the jam you might find that doesn’t contain all those nasties are so expensive.
One day I made my own jam and I was very skeptical, because this wasn’t your usual preserve jam. No, this was jam made from chia seeds. I give O chia seeds soaked in water or almond milk for breakfast every morning, so I know it goes a great jelly like consistency. And it’s often used as a binder and egg replacer in vegan recipes. So it made sense to work as a jam but I just wasn’t sold.
And then I ate it. SOLD. I eat it from the jar with a spoon while watching TV at night. It’s that good. I love it!
I came across quite a few recipes like the one I’m about to post. This one is my own, but they’re really all the same and it’s so versatile. You can add anything you want, and have some fun experimenting!
Raspberry Chia Jam
500g frozen raspberries (defrosted), or fresh berries
1/4 cup sugar
1/2 cup chia seeds
1 tbs lemon juice
Mash your berries. I used a potato masher but I suppose you could also throw them in the blender. I like my jam a little chunky though so I don’t over mash! Stir in the sugar. I used coconut sugar which is like brown sugar but unrefined and is a low GI sugar. Add the lemon juice and then stir through the chia seeds. Make sure it’s all combined nicely. Pop the mixture into a air tight jar and leave it in the fridge overnight. It’ll be perfect for your toast or pancakes in the morning! It’ll last about 3 weeks in the fridge.
You could use any berry but I haven’t tried anything other than raspberries yet. You could do mixed berries, blueberry, blackberries etc. You could also add some orange peel, or maybe some vanilla essence. Maybe even some mint.
Let me know if you try this or come up with any variations!
Drinking my greens is my favourtie way to get all those vegetables, vitamins and minerals into me. If I had to eat as many vegetables as I can easily drink, I’d be eating all day! And who honestly likes chewing on a kale leaf, or a celery stick all on it’s own? Not me… I’d rather mix it with lemon and cucumber and some ginger. Which wouldn’t be very easy to do if you were eating it as a solid, would it! But drinking a combination makes it more enjoyable and much easier to get extra goodness into you.
I usually juice my fruit and vegetables but my juicer recently went to heaven and now I’m using my blender. Which is far from the same… I still get chunky bits in my drink from the blender, something my juicer would never do to me! Oh how I miss you, juicer 😦 I’m sure if I was cashed up and could buy a Vitamix it would blend my vegies to a smooth and creamy consistency. What floaties?! I’ts not that bad – I’m still able to suck it all up through a straw!
Here is one of my current favourite green smoothie recipes.
Mean Green Smoothie
- 1 lebanese cucumber
- 1 green apple
- 1 cup spinach
- 1 cup coconut water
- 1/2 lemon
- handful of parsley
- ginger to taste
Blend all ingredients, serve over ice and drink immediately!
Do you drink your greens? Do you prefer juices or smoothies?