Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Monday, 27 May 2013

Colin's Birthday Vegan Cheesecakes

Colin's birthday= cheesecake. Vegan cheese cake!!! This time with a soupçon of lemon .... yummmmmm.

Please note, they are best after being refrigerated for 24 hours. Don't know why.


filling ingredients:

1 1/2 cups raw cashews soaked in water and sea salt for at least 2 hours or overnight, then rinsed
1 cup water
1/4 cup + 1 tbsp agave
2 tsp lemon juice
20 drops lemon essential oil
4 tbsp coconut oil

1/2 tsp sea salt
1/2 tsp nutritional yeast
2 tbsp vanilla extract

3 tbsp finely ground chia seeds

filling directions:

1. in a food processor, process the ingredients until creamy and smooth, scraping down the sides as needed


ingredients for the crust:

1 cup almond flour
1/2 cup shredded coconut (I gave it a quick pulse in my grinder to make the shreds small)
1/4 cup coconut sugar
1 1/2 tsp ceylon cinnamon
1/2 tbsp ground vanilla bean
1/4 tsp sea salt
2 tbsp extra virgin coconut oil

2 tbsp water

directions for crust:

1. combine the above ingredients in the order listed, mixing well with a fork before adding the water

Blueberry topping:

topping ingredients:

1 1/2 cup frozen blueberries
1 1/2 tbsp arrowroot powder
1 pinch sea salt
3 tbsp coconut sugar

topping directions:

1. combine ingredients and let defrost
2. mix well

Making the cakes:

preheat the oven to 345

1. once all three parts have been made, you are ready to start
2. scoop the crust mixture evenly into 12 small tart cups  (I use the silicone muffin cups) -- pressing the crumb firmly down with the back of a spoon. I like to also use my fingers and take it up the sides of the cups (I actually used 16 small muffin cups, not 12, and used my fingers on the crust not a spoon. Damp fingers work best.)
3. spoon the cheese cake filling evenly over the crust, and bake for 28-30 minutes at 345
4. if adding the blueberry topping, add after 10 minutes of baking by spooning evenly over the partially baked cakes, then bake for 15 more minutes. The blueberry topping will be scant. If you want more blueberry, make more.

cool thoroughly before removing

1. bake at 345 for 25 minutes
2. if using the blueberry topping, add after 10 minutes of baking
3. cool before removing from the silicone muffin cups
4. makes 12 to 24 baby cheesecakes
5. make the day before, and serve chilled

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