- 1 cup pine nuts
- 1 cup cashews
- 2 cloves garlic
- 1 red capsicum
- 1 lemon, juiced
- ½ cup ACV
- ½ cup nutritional yeast/savoury yeast
- Pinch salt
- Water for desired consistency (I use none)
Blend all ingredients in food processor or blender.
|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!
We thought about buying a new juicer but it’s low on the “thing we need to buy” list. So I just made do without. Hubby being the fixer he is, tried to soak the metal mesh basket of my juicer in vinegar and bicarb.
It was pretty clogged with “juice junk”… you could barely see through it. Perhaps that’s why my juicer wasn’t working anymore? It was worth a try.
It had 2 carrots, 2 oranges, 2 green apples and 1 lemon. I juice green apples because they are lower in sugar compared to the red varieties and help to digest carbs. Winning!
Hubby was going out for the day (apparently it’s something called work?) so I did another batch (2, 2, 2, 1) and put it in an old Loving Earth jar for him to take on the run.
It was delicious. And I have plenty of left over – it’s hard to pace myself with juices but I know it’s still full of sugars so I try my hardest to have just one big glass a day!
Tell me some of your favourite juice combos!
- 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
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!
I’m a big breakfast person. I look forward to it the moment I wake up. Heck, I look forward to it when I go to bed! I’ve always been a breakfast lover. And to be more precise, I’ve always been a cereal lover. Growing up, breakfast was cereal with fruit and milk. And a sprinkling of sugar. Usually we mixed our cereals (one “good” and one bad type) and the fruit was either strawberries, banana, or tinned peaches and pears. I still cannot eat cereal without fruit on top! When I met my husband he thought I was weird for mixing cereals let alone adding fruit! Now he loves it himself 😉
When I went off dairy and gluten and all that jazz, I started forking out at least $7 for a small box of cereal. I had no choice! Then I thought Why not make my own? It couldn’t be that hard…
And it’s not. I promise.
Now I’d never go back. I now know what’s in my cereal (healthy, nourishing ingredients) and NOT in my cereal (colourings, additives & preservatives). I can add and customize it every time I make it too, it’s great! I haven’t worked out the cost but I’d be interested to see the difference.
This recipe can be so versatile. You can use different nuts, add some berries, or maybe some orange peel? I usually eyeball the amounts but I made a batch yesterday and tried to measure so I could write out a recipe to share on my blog.
The Best Muesli Ever
- 1 cup almonds, chopped
- 1/2 cup sunflower seeds
- 1/4 cup & 2 tbs pepitas
- 1/2 cup almond meal
- 1 & 1/3 cup shredded coconut
- 1 & 1/2 tsp cinnamon
- 1/4 cup raw honey
- 3 tbs coconut oil
- 1 tsp vanilla essence
- 3/4 cup sultanas (or goji berries, cranberries, white mulberries…)
- 3/4 cup oats
- 1 cup puffed millet
|Combine, melt, bake!|
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?