Then a weekend with the family which is usually filled with healthy food (in large quantities) and red wine ( also in large quantities). On the first night we had baked snapper, wild rice and salad... It was the first animal product I had consumed in 3 weeks. Dad had caught the fish and it was fresh and delicious. Mum had made some yoghurt which I had with fruit for breakfast and it was rich and creamy without the after feeling you get from commercial yoghurt of clag in your mouth and a sugar headache.
We had a family lunch on Sunday and as a special treat I made a raw vegan cheese cake. This is the second time I have made the cheesecake, however the recipe was slightly different both times. Like everything I make, there is a lot of flexibility in this recipe.
Base
1/2 cup almond meal
1 cup almonds
1/4 cup of ground linseed
1/2 cup of dried cranberries or dates
1/2 cup of dried coconut
Tablespoon of coconut oil
Quick pulse blend until the mixture starts to stick together but don't overblend.
Press the mixture into a Spring Form Cake tin or a cake tin lined with baking paper so you can pull the cake out at when ready. Make sure it is pressed in and even. Then put it in the fridge to set.
"Cheese"
2 Cups of raw cashews
Vanilla essence
Lime and Lemon
Tablespoon Coconut oil
Soak the cashews for a few hours then drain and rinse. Add the cashews to a blender and blend till smooth and creamy. If you need to add water the blend then just make sure that you remove the excess liquid by putting the mixture in a muslin cloth.
Then add a dash of vanilla essence, juice of a lime and lime and lemon rind, coconut oil and blend. Spoon the mixture onto the base and spread evenly. Top with some ground lime rind and then leave it in the fridge to set for at least 2 hours.
it was sooooo yummy sis !!! even your neice and nephew loved it with a dash of honey ....x
ReplyDelete