Thankfully today Sydney busted out a beautiful 28 °C day.
Welcome back Summer my friend!
There are still some parts of Australia cleaning up after our recent floods so if you have spare some $$ please send some money Red Cross Australia’s way and donate to the Qld floods via http://www.redcross.org.au/
All my love & thoughts are with those affected.
This week I did a fantastic vegan cheese making workshop (recipe next post which for those of us that can’t tolerate dairy or are vegan, you will all adore) and last week I did a great Raw Food Class at the Raw Food Kitchen.
Amanda took us through some simple juices, made almond milk (super easy and tasted awesome) as well as a fantastic zucchini pasta (recipe next week) and a beautiful cheesecake. Find her class details here, they are reasonably priced and great fun. http://therawfoodkitchen.com.au/
I reproduced the cheesecake, recipe below, for my mother-in-laws birthday. I regret not recording all the complimentary noises everyone made when they took their first bite! It looks fab and really is super easy. I didn’t even have the best blender in the world and still did a great job. I made a few changes due to my mother-in-laws allergy to macadamias.
Following that is a super delicious smoothie, I have to admit it doesn’t sound like a great mix but trust me it is. And lastly a recipe to make your own Almond Milk. Enjoy and let me know how you go!
- 2 cups of macadamia nuts (I used a mix of almonds, flax meal, walnuts. you could use hemp seeds etc. options are endless!)
- 1 cup pecan nuts
- 1 cup medjool dates (I only used half a cup I thought that was sweet enough)
- 1/2 cup desiccated coconut
Mix together in a high speed food processor. Press into a 9″ springform pan and put in the fridge while you make the filling.
- 2½ cups raw cashews, soaked for 1hr
- ¾ cup lemon juice
- ²⁄³ cup raw dark agave syrup (I used maple syrup and used approx ¹⁄³ cup)
- ²⁄³ cup raw cold pressed organic coconut oil
- pinch of himalayan sea salt
- 1t vanilla extract
- 1 vanilla bean pod
- ¼ cup filtered water
Blend all ingredients til smooth and creamy, taste test. Mmmm its seriously delicious already, then adjust to taste. I added more lemon juice to make it more traditional cheese-cakey. Pour onto prepared base and smooth out.
- ½ bag frozen strawberries
- ½ bag frozen raspberries
- 2T dark raw agave syrup (again I used maple syrup and only 1T)
- 2T lemon juice
- pinch cinnamon
Blend all ingredients til saucy!
Amanda put some of the berry mix on top of the cheesecake and made a beautiful swirly pattern which you could do. I however wanted some more fruit so decorated the cheesecake with blueberries, strawberries and mint as per the pic above. I served the berry sauce on the side.
If you want to do the swirl then pour the prepared sauce into a cup and with a teaspoon put a drop of mix on the cake, then with a toothpick draw circles through the drop and create a spiral effect.
Put into freezer for 2-3 hours until firm. You could serve it frozen or put back in the fridge for 30 mins before you are ready to eat. I dare you to try to eat only one slice. It is rich so don’t cut yourself a slab. All in moderation :0)
- 3/4 cup mango
- 1 medium frozen banana
- 2-3 whole kale leaves (or spinach if you can’t get kale)
- 1/3 teaspoon ground cinnamon
- 1-2 oranges (skin off)
- squeeze of fresh lime
Combine all ingredients in a blender and serve!
You could also throw in some cucumbers, fresh mint and ice to make it even more delicious.
- 1 cup soaked nuts (I.e almonds, hazelnuts, etc soaked overnight)
- 3 cups of filtered water
- Dates (add to taste- I generally add 2 but you might like more if you like it sweeter)
- 1 tspn Vanilla essence OR contents of a Vanilla Bean (I love both)
- Cinnamon to taste
Throw soaked and drained almonds, as well as all ingredients into the blender. Strain ideally in a nut milk bag. If you don’t have a bag you can use cheesecloth or a fine strainer. Make sure you squeeze out the extra moisture. Refrigerate in an airtight jar or bottle. I usually find I’ll go through this in 2-3 days. Super easy. (You could also add some cocao for chocolate milk)
Save the almond pulp for almond meal. Check out this site for instructions on how to dry out http://myeverydayadventure.com/?p=511
I bought a nut milk bag today for $12 at Earth to Table on Bronte Rd, Bondi after my delicious lunch. If you haven’t been there yet check it out https://www.facebook.com/pages/Earth-to-Table/261044320668510.
Organic Raw Vegan cafe, great food and delish desserts.
I have done it before many times with cheesecloth and a strainer so I’m looking forward to using my new bag on the weekend!
Sites I’m loving….
This week I found some great sites for wholefoods for bubbas that I thought you guys might like. Cant wait to have a little person to try some of these great recipes out on! Remember you don’t need to use that horrid Farex or baby cereals with a 1000 ingredients you don’t recognize. Be creative, make your own baby cereal. I know I will be :0)
Love this idea to the right for your little ones snack time.
Check out these sites for some great ideas. http://wholesomebabyfood.momtastic.com/babyfirstfoods.htm & http://weelicious.com/first-foods/
The fruit and vege bags are an awesome idea.
Til next week, have a great week my LoveBombers!