Heavenly Ginger and Fig Cheesecake

Recipes, Sweet TreatsLeave a comment
I brought these wonderful, very ripe, and juicy figs at my farmers market last weekend. I love figs; we had a large tree on our property when I was growing up and I used to sit under it in the summer and eat plenty of them. The sweet, succulent fig is rich in phyto-nutrients, anti-oxidants, and vitamins. What to do with them? Ok, I need to make a birthday cake for a friend. Why don’t I marry this delicious, sweet fruit with another fave of mine – ginger! Ginger and fig birthday cake, yippee! I gave it a whirl and the result was sublime…   gingerfig6

You Will Need:

Base:
1 cup of almonds ½ a cup of coconut 2 thumb size pieces of ginger (finely chopped) 2 teaspoons of ground ginger A pinch of salt 2 tablespoons of coconut oil
Filling:
2 cups of cashew nuts 1 cup of almond milk Juice of 1 lemon 2 tablespoons of maple syrup or honey 3 tablespoons of cacao butter 4 large ripe figs 1 teaspoon of vanilla extract 1-2 thumb size pieces of ginger (finely chopped) 3 teaspoons of ground ginger ¼ of a cup of filtered water A pinch of salt gingerfig2

What To Do:

The night before:
Soak your cashews in water.
For the base:
  1. Process the almonds into small pieces with the salt in a food processor or high-speed blender. Add the coconut, ginger, ground ginger, and coconut oil, and give a few pulses until combined. As I don’t have a food processor, I find it easier to blend the almonds into small pieces (but not dust), then mix the nuts with the other ingredients in a bowl.
  2. Press the base into the bottom of a spring-form 7 inch pan and place into your refrigerator until needed.
For the filling:
  1. Blend the cashews, almond milk, lemon juice, maple syrup, cacao butter, figs, vanilla, finely chopped ginger, and ground ginger in your blender or food processor until it blends to a smooth velvety mix. Add the filtered water to get a pourable but thick consistency. Blend again until silky smooth.
  2. Take your base out of the fridge and pour the filling in to the nut base in the pan.
  3. Place in the freezer for about 2-3 hours until firm.
  4. Take the cheesecake out of the freezer 1 hour prior to serving and place in the refrigerator until ready to serve.
  5. Garnish with a sprinkle of ground ginger and fresh figs.
  6. Serve and enjoy!

Bircher Muesli

Breakfast, RecipesLeave a comment
  Preparation:10 minutes plus overnight Servings: 4–5   I’ve always had a soft spot for bircher muesli. You can make this recipe the traditional way, with oats, or alternatively swap out the rolled oats for buckinis and coconut. This creamy bircher recipe is softly spiced with cinnamon, ginger, cloves, and a hint of cardamom. I love the addition of tart cherries, but any dried fruit would work well. This is a great breakfast to take with you if you start work early as I do. Portion the mixture into mason jars and pop in the fridge overnight to work its magic. It’s quick and easy to add fresh fruit in the morning, with a couple of boiled eggs to accompany it, before you head out the door.   Brain Food Note Oats contain B vitamins, magnesium, and fibre to help soothe and relax the mind. This bircher is made with walnut milk and chia seeds to provide all-important omega-3 fatty acids for optimal brain function. Add a spoonful of coconut yogurt for more of the healthy fat that the brain loves.   3 cups oats or 1 1/2 cups buckinis and 1 1/2 cups shredded coconut 1 tablespoon chia seeds 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon cardamom 1/4 teaspoon salt 1/2 cup goji berries 1/2 cup tart cherries 1/2 cup walnuts, chopped into small pieces 3 cups walnut or other nut milk 2–3 tablespoons maple syrup juice of 1 lemon 2 teaspoons vanilla extract 2 red apples (grated) coconut yogurt to serve   In a large bowl, mix all the dry ingredients together. Stir in the goji berries, cherries, and walnuts. Add the almond milk, maple syrup, lemon juice, and vanilla extract. Stir to combine. Cover the bowl and pop in the fridge overnight to soak. In the morning, stir in the grated apple and top with coconut yogurt to serve.