Raw Double Blueberry Cheesecake

Sweet TreatsLeave a comment
I love blueberries! I eat them nearly everyday when they are in season. They are delicious on their own, in smoothies, great with granola and coconut yoghurt, sublime in muffins, the list goes on. Blueberries are rich in antioxidants and are loaded with fibre. These pretty little berries can help your health in a number of ways from improving brain health to fighting urinary tract infections. Blueberries are also an excellent source of manganese and Vitamin C. I love blueberries so much I decided I wanted to make a blueberry birthday cake. Give this raw blueberry cake a try, it's delicious. It would be great for when guests come around or for a special occasion cake like a birthday or just because it's Friday.   

You Will Need:

- For Base 1 cup raw almonds ½ cup desiccated coconut 7 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt 1 tbsp coconut oil and an 18cm (7 inch) spring form pan. - Middle Layer 2 cups cashews 1 ripe banana 2 cups blueberries 2 tbsp coconut oil 2 tbsp cacao butter (melted) 2 tbsp maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water - Topping 1 cup blueberries 1 tbsp maple syrup 2 tablespoons chia seeds

What To Do:

The night before: Soak your 2 cups of cashews in water overnight. - On the day:
  1. Drain your cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds in a food processor or high-powered blender and grind roughly. Add the dates, coconut, cacao, coconut oil and salt and process further until mixture sticks together.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop the base in the freezer while you make the middle layer.
  6. Blend or process all the middle layer ingredients until smooth.
  7. Remove the base from the freezer and pour the middle layer mixture on top of the base.
  8. Pop the cake back in the freezer while you make the topping.
  9. Blitz together the blueberries and maple syrup in your topping ingredients.
  10. Stir in the 2 tablespoons of chia seeds. Leave to thicken for 5-10 minutes.
  11. Remove the cake from the freezer, and spread with the chia seed topping.
  12. Place cake back in the freezer for 2-3 hours.
  13. Transfer the cake to the fridge for an hour before serving.
  14. Remove from the fridge when you are ready to serve. Decorate with some more blueberries before serving. I froze my fresh berries as I liked the look.
  15. Serve and enjoy!

Kale and Quinoa Salad

Recipes, Salads and SoupsLeave a comment
  Preparation: 15 minutes Cooking: 30 minutes Servings: 4   This emerald-green kale salad pairs the slight chewiness of kale with the lovely bite of quinoa. The vibrant salad is sensational on its own or paired with your favourite protein. Adorn the kale with creamy cashew or feta cheese and a sprinkle of crunchy toasted pumpkin seeds.   Brain Food Note Dark leafy greens are good sources of folate and vitamins C, A, and E, which are important for overall cognition, emotional stability, and happiness. Combine with quinoa, a powerhouse of protein, magnesium, iron, zinc, and omega-3s to help stabilise mood and ease anxiety-induced depression, and broccoli, which is high in folate to calm a busy brain. Top with the magnesium-rich cashew cheese and toasted pumpkin seeds, which work together beautifully to help ease anxiety and low mood.   1 cup uncooked quinoa (I've used a quinoa/rice mix in this recipe) 2 cups chicken/vegetable broth 1 cup kale, stalks removed 2 tablespoons coconut oil 1 cup frozen or fresh peas or 1/2 broccoli head (I've used peas in this recipe, but I also use broccoli) 2 cloves garlic 6 tablespoons olive oil juice of 1 lemon 1/2 cup of feta or 1/2 cup cashew cheese 2 tablespoons pumpkin seeds, toasted   Place 1 cup of quinoa or a quinoa rice blend in a fine mesh sieve and rinse with cool, clean running water for 2 minutes. Transfer the quinoa to a small saucepan and add 2 cups of broth. Bring to a boil, then turn down the heat and simmer for 15–20 minutes uncovered, until the liquid is almost all absorbed. Add the peas or broccoli florets and simmer for a further 5 minutes, until the liquid is completely absorbed. In the meantime, break the kale leaves into small pieces. Remove the quinoa pot from the heat and let it stand for 5 more minutes, covered. Remove the lid and fluff the quinoa with a fork. Set aside to cool. Heat the coconut oil in a large frying pan over high heat. Fry the garlic for 1–2 minutes, or until soft and fragrant. Add the kale pieces and cook until softened (around 5 minutes). In a large bowl, combine the cooled quinoa, kale, and peas or broccoli. In a small jar, combine olive oil, lemon juice, sea salt, and freshly ground black pepper. Shake the jar well to combine the dressing ingredients. Drizzle as much dressing as you prefer over the salad and toss gently. Place the tossed salad on a large plate or platter. Crumble the feta or spoon cashew cheese over the top. Sprinkle with toasted pumpkin seeds.

Kale Chips

SnacksLeave a comment
Preparation: 10 minutes Cooking: 10–15 minutes Servings: 4   Kale chips are a fun way to get your greens, but they can be a little plain, so here is my version, enhanced by a sprinkle of chilli flakes and paprika and baked until crisp. These little morsels are great for a movie snack or as the star of the show on a platter with other roasted vegetables, nut and seed bread, beetroot pesto (page…..), and fruits and crackers. Brain Food Note Kale is packed full of antioxidants and vitamins which help enhance mood and hinder anxiety. Cook in coconut oil to keep your mood balanced and your thinking sharp.   What You Need 3 curly kale stems 2 tablespoons coconut oil 1/2 teaspoon Himalayan rock salt 1 teaspoon chilli flakes 1/2 teaspoon paprika   What You Do Preheat oven to 150 degrees C. Wash the kale and pat dry thoroughly, or use a salad spinner. Slide the leaves off the stem and tear the kale into potato chip–sized pieces. Massage the leaves with coconut oil, getting into all the little kale curves. Place the kale sparingly in a single layer on two lined baking sheets. If you place too many on the tray, they are more likely to burn. Bake the chips for 10–15 minutes, or until crispy. Remove from the oven and serve. Store your chips in an airtight container for up to 1 week. Note I recommend using Himalayan rock salt if possible, as it’s rich in minerals, including calcium, magnesium, potassium, and iron. If you can’t obtain this salt, then sea salt is comparable. Regular table salt is heavily processed, eliminating its minerals.