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Month: May 2016

RAW VEGAN BLUEBERRY CHEESECAKES

raw vegan blueberry cheesecakes
Once you taste raw vegan cheesecakes, there’s no going back! These raw vegan blueberry cheesecakes are creamy and have a refreshing burst from the lemon zest.

These raw vegan blueberry cheesecakes will convert even the biggest critics into lovers! It’s a big myth that eating well is boring and these cheesecakes prove beyond any shadow of a doubt that a sweet treat has to be naughty. Isn’t it great that you can enjoy a dessert without the guilt? I think it is.

Don’t be daunted! They are super simple and quick to make! What’s even better is that they are individually portioned for easy service later. But be warned, they are so delicious that only one may not suffice!


RAW VEGAN BLUEBERRY CHEESECAKES
Serves: 12
 
Ingredients
For the base:
  • 1 cup / 220 g medjool dates, pitted
  • 1 cup / 140 g almonds
For the filling:
  • 1½ cups / 180 g cashews + enough boiling water to cover cashews
  • Juice of half a lemon (approx. 50 ml), reserve zest
  • 1 tsp vanilla bean paste OR good quality vanilla essence
  • ½ cup + 2 Tbs / 150 ml coconut cream
  • ⅓ cup / 80 g coconut oil, melted
  • ½ cup / 120 ml pure maple syrup
Topping
  • 200g fresh or frozen blueberries
Instructions
  1. Place the cashews and boiling water in a bowl or jug and allow to soak for 1 hour.
Base
  1. Place the almonds into a food processor and mill on high speed for 1 minute to create an almond meal.
  2. Add the dates and process on high to make a sticky paste.
  3. Line a 12 hole cupcake/muffin tin with paper liners and equally divide the base mixture and flatten down with a flat bottom glass or your fingers.
  4. Place in freezer while you complete the filling.
Filling
  1. Drain the cashews and add them along with the remaining filling ingredients, except lemon zest, into a high speed blender or food processor.
  2. Blitz on high speed for 1 minute or until smooth and creamy.
  3. Pour equal amounts into the prepared cupcake liners.
  4. Equally distribute the blueberries into each cheesecake and place in freezer for a minimum 2 hours.
  5. To serve, grate lemon zest over the tops and eat frozen or allow to thaw for 10 minutes for perfectly creamy cheesecake.

 

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MANGO VANILLA SMOOTHIE BOWL

mango vanilla smoothie bowl

MANGO VANILLA SMOOTHIE BOWL
 
Ingredients
  • 250 g frozen mango
  • 2 large bananas
  • ½ vanilla bean, seeds scraped or ½ tsp vanilla bean paste
  • Toppings of choice - I have pecans, pepitas, coconut and sprouted buckwheat
Instructions
  1. Blitz in a blender or Thermomix [Speed 8/30 seconds]
  2. Top and serve.
  3. Enjoy!

 

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MIXED BERRY SMOOTHIE BOWL

mixed berry smoothie bowl

Mixed Berry Smoothie Bowl
 
Ingredients
  • 2 ripe bananas (spotty skin!)
  • 200g frozen mixed berries
  • 4-6 dates (depending on preferred sweetness)
  • Toppings of choice: I used raspberries, blueberries, pepitas, cashews and desiccated coconut.
Instructions
  1. Place bananas, berries and dates in a high speed blender/Thermomix and blend on highest speed for 30 seconds.
  2. Scrape down sides and blend for a further 30 seconds or until smooth.
  3. Top with your favourite toppings. Get creative!

 

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APPLE DONUTS

apple donuts

My husband and I both grew up as chubby children and I can confidently say that once I had my own children, it made me more conscious of what fueled their bodies.
Obviously I can’t control what they eat later in life, but for now I am happy that the majority of what they eat is nutritious wholefoods.

Majority – because we do go out and he is allowed to make his own choice, because he is only 4 and has had his phases with food, because he is learning what are sometimes foods and I think it’s important to teach our children early about good eating habits.

Fruit is a major staple in our home and it’s very rare to find a day where we do not have apples in stock. And with great reason: Apples are packed with health benefits! We’ve all heard “An apple a day keeps the doctor away” and you can read the truths about 34 Science-backed health benefits of apples on Well-being Secrets here. Boosting brain power? Yes please!!

Zayd loves fruit. I often think he’d be happy as a fruitarian! A day does not pass without him eating an apple.
Zayd calls these Apple Donuts!
They’re fun and actually quite quick to make. You can also prepare the slices beforehand and keep them in an airtight container to top later.
I like Mayver’s unhulled tahini and Zayd likes them plain or with peanut butter.

APPLE DONUTS
 
Ingredients
  • 1 apple
  • Unhulled tahini or Peanut Butter
  • Chia seeds
Instructions
  1. Slice the apple and using either a piping tip or a knife, remove the center to create a hole.
  2. Top with tahini or PB and sprinkle with chia seeds.
Notes
**TIP: use the base of a piping tip to create the hole. Push it down into the apple and remove the donut hole.

 

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EASY PIZZA SCROLLS

vegan pizza scrolls

Pizza Scrolls
Serves: 12
 
Ingredients
  • 310 g luke warm water
  • 2 tsp instant yeast
  • 1 tsp Himalayan salt
  • 1 tsp coconut sugar
  • 4 cups + 2 tbs wholemeal flour
  • 2 tbs mixed dried Italian herbs
  • 30 g extra virgin olive oil
  • 30 g aquafaba (chickpea cooking water/water in a can of chickpeas)
Filling
  • 2 tbs tomato paste
  • water
  • shredded cheese (I use Biocheese)
Instructions
Dough - For Thermomix
  1. Add ingredients into the bowl as listed.
  2. Mix on speed 6 for 12 seconds.
  3. Lock lid and knead for 1½ minutes.
  4. Place dough in a bowl a cover with a clean tea towel or plastic wrap. Allow to rise for 30 minutes.
Dough - Non-Thermomix
  1. Add ingredients as listed into a bowl.
  2. Mix with a spoon until just combined.
  3. Use hands to form a ball and knead for 10 minutes.
  4. Cover with a clean tea towel or plastic wrap and allow to rise for 30 minutes.
Filling Method
  1. Remove dough from the bowl and punch down.
  2. Form dough into a ball and roll out into a rectangle shape (use a sprinkle of extra flour on the bench and rolling pin to prevent the dough from sticking).
  3. Mix water and tomato paste to achieve a saucy consistency and spoon and spread onto dough and sprinkle on desired amount of cheese.
  4. Starting from the small side of the rectangle, roll up the dough until you get to the end.
  5. Using a bread knife, cut scroll into 12 even sections and place onto baking paper lined tray with space in between each scroll.
  6. Allow to rise for 15-20 minutes.
  7. Place tray into cold oven and set oven to 190°C and bake until golden, approximately 20 minutes.

 

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