I share some photos with you today, and a link to the recipe of the cake IN the photos. It is being featured on The Vegan Woman as a special birthday present for Sivan. I'm so honoured to be on the site! It's an excellent place for recipes, articles, resources and everything else you'd want to know about the plant-based, holistic life. Keep in mind that my adoration may be slightly biased because they voted me first place for best vegan food blog of 2013. Teehee. Get the recipe for this {raw vegan} Lemon & Fig Cheesecake by clicking here!
A reader recommended I try making raw lemon bars, so here you are! They are nut free, and can be gluten free if you use buckwheat groats instead of oats. I paired them with coconut because the two go so well together and also, I was able to use finely ground dried coconut to sprinkle on the bars, instead of powdered white sugar like in the conventional recipe! Hurray for natural sweeteners.
I think they turned out pretty well, but I will be making these again soon so I can improve. One thing I would change is using the whole lemon - it made it too bitter. So I suggest you just use just the juice from 3 lemons. I have already corrected this in the recipe so don't worry your pretty little head. Or your pretty normal-sized head. I dunno. Whatever kind of head you have - don't worry it. Just enjoy.
lemon bars with coconut: makes about 12 bars
Base:
3/4 cup oats (or buckwheat groats if you want it gluten-free)
3/4 cup dates
3/4 cup coconut shreds
Lemon layer:
1/3 cup melted coconut oil
1/4 cup maple syrup (or 1 cup dates, but this will change the colour)
Juice from 3 lemons
1/2 cup coconut shreds
1 or 2 bananas
To make the base: pulse the oats or buckwheat groats and coconut shreds in your food processor until they become a rough flour. Add the dates and process until it all sticks together. Press into the bottom of a square baking pan and put in the fridge.
To make the lemon layer: blend all the ingredients until smooth. See if you like the taste and adjust accordingly. Spread evenly on to the base layer and set in the fridge overnight. The next day, cut into squares and sprinkle with finely ground coconut flakes for a powdered sugar effect. Nom!
as i said on my facebook, i was feeling a bit drained yesterday after my weekend. but today i got TONS of sleep (maybe too much - i just kept sleeping because my dreams were so enthralling...) then had a great workout and drank a gorgeous pink jar of juice.
yum yum. i'll give you the recipe in a minute (or - due to the magical nature of the internet and time-space continuum - you may just scroll down.) last night i felt like just having juice today to get my energy back and guess what. it's already returned! all it took was some deep sleep, weight-lifting, and the elixir of living fruits and vegetables. i made a glass for mom too, since she was in desperate need of some nourishment after a busy day of random errands like getting a bunch of knives sharpened.
oh! just remembered something. heard of global girl? well if not - check her out. she just did a raw vegan dessert round-up for her fave recipes; one of them is mine. yes, i am indeed tooting my own horn. if you've got a problem with that - well you can DRINK MY JUICE!
oh wait, you should do that anyway.
everything awesome life juice: serves two
2 carrots
3 tomatoes
2 apples
1 cucumber
3 slices of pineapple
4 beets
chunk of ginger
lemon
2 bell peppers
i think that's all i put in there...
wash, slice, peel, chop and cut as needed. throw it all in the juicer! not literally, that would be messy. drink!
oh one more thing. PLEASE take a listen to this amazing woman. she is a visionary in my opinion. her albums are "projects" and she makes a video for each song. you can watch them all in a particular order and it becomes an emotional journey. she keeps you guessing. it's beautiful.
this is REALLY GOOD. maybe the best raw vegan cheese i've ever had. it's so easy (allbeit a bit time consuming) to make yourself and really affordable. please try this! it is incomparable to cheese. who wants the drug-filled mucus of another species when you can eat the delicious probiotics of cashews and grains?
i adapted this recipe from one i saw in vegnews (an all vegan magazine). although the actual hands on time for this is minimal, there's a lot of fermenting - so look at the recipe before you roll up your organic hemp sleeves. wanna get sexy while ya make it? look no further.
aged chevre with herbes de provence: serves a party
2 cups raw cashews, soaked for 3-4 hours
1/4 cup rejuvelac (see recipe below)
1 teaspoon salt
1 tablespoon nutritional yeast
1 teaspoon lemon juice
3 tablespoons herbes de provence
to make 4 cups of rejuvelac: soak 1 cup whole grains (i used rye) in 2 cups of water for 8-12 hours. drain and repeat, continue to soak until the grains begin sprouting, then drain again. put the grains and 4 cups of new water in a mason jar and cover with a towel. let it sit for 2 days or so, until the liquid turns white. the white liquid is your rejuvelac! strain it.
to make the cheese: blend cashews, rejuvelac and 1/2 teaspoon of the salt until very smooth. put it in a bowl, covered, and let it sit for 1-2 days until it's thick. then add in the nutritional yeast, lemon juice and 1 tablespoon of the herbes de provence. form the cheese into a roll using parchment paper. on another sheet of parchment paper, sprinkle the remaining salt and herbes de provence. transfer the roll onto that and roll it in the herbes and salt so it's covered. let THAT sit for 1-4 days until it's firm. it took one day for me.
serve with raw or whole grain crackers. this pairs nicely with apples or olives. YUM.
i have decided to go on another juice-alicious fast. why? let's start at the beginning: i didn't tell you that when i THOUGHT i had strep throat and couldn't swallow without flinching for a week... i actually had MONO. it was total agony for seven days and i hope i never go through it again. would've been nice to know what i actually was suffering from...
thanks a lot, doc.
he tells me AFTER i recover... cool. anyways, that's not really relevant but you must deal with it. tough. the point is - i didn't eat for a week. the first two days i just drank tea, lemon water and miso soup, the remaining days i basically went on a juice fast. it reminded me how much i love juice, and how much i appreciated my previous juice fast (search "juice fast" on my blog to get my posts about it.) it made me want to complete another one.
so i have the best news ever... for me, anyway.
we (mom and i) have officially ordered our OMEGA VRT350 JUICER!!! i am way too excited about this, people. but as i said to my girlfriend - at which she promptly laughed - "why can't everyone get this stoked about juicing!?" as you may have noticed, i have gradually fallen head over heels for juice. i used to be a smoothie girl all the way. i will always keep a place in my heart for my green smoothies. but i have warmed up to juicing. i used to dislike the absence of fiber but my mind has been changed. taking out the fiber allows for instant assimilation... it is the fastest way to get the highest quality nutrients in the greatest quantity. simply put: it's excellent nutrition in a glass.
we should get our juicer in about five days (fingers crossed, canadian postal system) and then i'm going to sell our old juicer to my friend. at that point she will join me in a juice fast! i am really excited about this because i've only ever cleansed and/or fasted by myself. i think it's gonna be loads better with a partner. i don't want to set a number of days this juice fast will be, but i'd like it to exceed ten days (the length of my last one). we will see. i plan to listen to my body.
just wanted to give you all a heads up about this! i will be posting recipes for shampoo and conditioner soon, as well as some salads and other raw concoctions that have come from my twisted mind and dutch-inspired kitchen. love all. drink juice.
you know that popular recipe i have for "the best raw vegan ice cream ever"? i am a liar. that stuff is off the chain, but nothing - and i mean, nothing - can compete with this recipe. it's one ingredient, stupid-easy, fat-free, around 150 calories, filling, full of fiber, dairy-free, delicious, and the best soft serve you will ever eat.
i sure hope you like bananas.
that's right, all that's in this recipe that's really necessary are frozen bananas. for the pictures you see here i added vanilla seeds, some sweetener and lemon oil. the possibilities are endless with this, feel free to add whatever you like. i'll be doing several variations in the future with ingeniously clever names such as: chocolate craze, caramel swirl, gone nuts... oh that's all i got. damn. that wasn't impressive at all. maybe you guys can help me think up some cute names?
i am currently suffering a terribly uncomfortable sore throat and all i am capable of consuming is liquids; miso soup, tea, hot water. i've been having a lot of lemon (good for the throat and anti-inflammatory) to soothe my discomfort and hopefully bring the swelling down. that explains the lemon in the ice cream! this has been my dinner for two nights now, it's the closest thing to solid food i can have. grrr.
the truly best raw vegan ice cream ever: serves one
2 frozen bananas
Optional add ons:
seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract) 1 tablespoon maple syrup/date paste
throw everything in your blender and blend until GORGEOUSLY smooth like vanilla soft serve - i can never get over how pretty this looks. make sure to keep pushing the bananas down into the blades otherwise they'll just get shredded into small pieces and stick to the side.
you know how much i love cheesecake! i made another one yesterday. it's layers of lemon and lime with coconut. sounds pretty tasty, right? RIGHT.
check out this mix above; it's groovy, sexy and funkalicious. there's three of them and i recommend downloading them all. NOW, back to cheesecake. i really like the flavours of this one, fresh and light but just sweet and dense enough to let you savour it. unfortunately my camera is still missing so i couldn't take the best pictures. you will have to deal with it. bear with me, people.
let it sit in the fridge for at least 3-4 hours, or better still, overnight. it leaves it time to set properly and gain some extra flavour. it was way better today than last night when i gave it to my family for dessert. it was still darn good though. the stripe of green is a cute addition i think, but you don't have to add it if you just wanna eat the cake ASAP... i understand completely.
lemon, lime & coconut cheesecake: serves about 12 crust: 1 cup walnuts 1 cup almonds 1 heaping cup prunes or dates lemon layer: 3 cups cashews 1 cup coconut milk juice of 2 lemons 1 banana (optional) 3 tablespoons maple syrup 1/2 teaspoon salt 3 tablespoons coconut oi lime layer: 1 avocado juice of 2 limes 3 tablespoons maple syrup 1 tablespoon coconut oil 1/8 cup coconut milk (use as little as possible anyway) 1/4 cup coconut flakes for the crust, blend all the ingredients in your food processor until it starts clumping together and you can press it into shapes. press into the bottom of a springform pan lined with plastic wrap. put in fridge. to make the lemon layer, blend all ingredients together in your blender until creamy smooth. YUM. pour half of it onto your crust - set aside the remaining half - put back in fridge. to make the lime layer, blend all ingredients until smooth in your food processor or blender. pour all of this onto the first layer on the crust, then pour on the remaining lemon layer from earlier. let it sit in the fridge for a few hours (overnight is better). i put coconut flakes on top of mine to add some texture. YEAH, BABY.
This is basically the same recipe I've used before, and it's become hugely popular! This time I made a simple vanilla bean cheesecake. Vanilla is underrated, don't you think? I've always loved it myself but people tend to categorize it as "plain". That's a shame (and a rhyme).
Vanilla Ice is also underrated...
That was joke. But I won't lie here - I have memorized the lyrics to this song. YOU LOVE ME, OKAY.
Ooooooh boy this is just plain freakin' delicious. I love the sour you get from the lemon, just the right amount to pair with the sweetness and richness of the maple syrup and cashews. This time I put coconut chunks in the crust and they added another texture. NOM.
Like I've said, this and the chocolate banana coconut cream pie are my family's two faves. If I were you, I'd trust their judgement. Now - if you're one of those people who are worried about many calories are in a slice of this heavenly creation... STOP IT! Who cares? You're not eating the entire thing, and all that's in it are raw nuts, dates, maple syrup (or agave) and vanilla beans.
I really just don't worry about calories. When you are eating whole plant foods in reasonable amounts - you shouldn't either. What do you think is healthier? A 100 calorie pack of Thinsations, or a 200 calorie Larabar?
I really hope you said the Larabar.
Let's compare the ingredients, shall we?
Thinsations: enriched wheat flour, sugar, glucose-fructose, canola oil with TBHQ and citric acid, cocoa, corn starch, sodium bicarbonate, salt, ammonium bicarbonate, monocalcium phosphate, colour and artificial flavour. - Larabar: nuts, dates... LOL! - Anyway the point I have to share is that "low calorie" is not necessarily synonymous with "healthy". This is a really important fact that I think too many people in North America don't understand or think of. The corporations have drilled into us that as long as it's low calorie - it's guilt-free! Ya know what, aspartame is low calorie and it causes blindness (it also turns into formaldehyde when it enters your blood). For Pete's sake, cement is low calorie. Getting my message? - If you'd like to email me about this, please do. Back to cheescake bliss. -
Vanilla Bean Cheesecake with Almond Crust:makes 1 cheesecake
Crust:
1 cup dates
2 cups raw almonds
Surround the inside of a cake pan with wax paper or plastic wrap. Pulse dates and nuts together in food processor until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
Cheesecake:
3 cups raw cashews (preferably soaked for 3 to 4 hours)
3/4 cup lemon juice
2/3 cup maple syrup
3/4 cup melted coconut oil
1/2 teaspoon salt
1 teaspoon vanilla extract
Seeds from 1 vanilla pod
Blend all ingredients, EXCEPT coconut oil, together until smooth and creamy. Add coconut oil and make sure it blends completely. Taste it. Yes. Pour onto crust in cake pan and set in the fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy, or eat it like a wild animal.
I know the flavours are rather summery, and yet it's January. But I thought "what the heck"... I doubt anyone will complain.I highly suggest you make this as soon as possible, and feel your world come alive. This is actually my first raw cheesecake, and I now know it will become one of my stand-by special desserts. It's delightful, truly.
It's wonderful how first you get that taste of lemon, fresh and light; then right after, you begin to taste the subtle lavender coming through and are surprised by how much you like it!
Who could have imagined a handful of raw, whole foods could create such a beautiful and elegant dish? Well I'm not gonna lie... I could easily imagine it. But that's only because I'm so in love with raw desserts (and food).
Share this delicate and lovely cheesecake with your loved ones; and enjoy the tastes, textures, and simple happiness they all bring.
Lavender & Lemon Cheesecake: makes 1 cheesecake
Crust:
1/2 cup dates
1 1/2 cups nuts (I used soaked walnuts and almonds)
Surround the inside of a cake pan with wax paper or plastic wrap. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2/3 cup honey/agave/maple syrup
3/4 cup melted coconut oil
1 teaspoon salt
1-3 teaspoons dried lavender (depends on how much you like lavender; I used 3)
1 teaspoon vanilla extract/seeds from 1/2 vanilla pod
Blend all ingredients together until smooth and creamy. It will taste... glorious. I'm not kidding, angels may start singing. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (probably 3-5 hours or overnight). Take out of cake pan holding the wax paper or plastic wrap and put on your favourite plate. Slice and enjoy.
Got clogged pores? Do a facial steam. For me, sometimes they're the only thing that makes me feel like I really deep-cleaned my skin. You know when you go into a sauna or steam room, and feel great afterwards 'cause all your pores have been opened and cleaned? Same thing with facial steams.
They're so easy, and a great way to find 10-15 minutes to relax during your busy day. That's how I use the time anyway. All you have to do is boil some water, then add your favourite essential oils and herbs. Pour the water in a big bowl, put your freshly washed face over the bowl and put a towel over your head.
I usually use lavender, ylang ylang and lemon oils. They make the water smell divine. Like a spa. Sometimes I add some dried roses if I have them. Homemade rosewater! They make it look pretty =)
Let your face perspire over the steam, cleansing each little pore, for about 10 minutes. Afterwards, rinse your face with warm water and soap. Then splash some toner or cold water on it and moisturize. Your skin will look and feel amazing!
