It really doesn’t take much to make a raw dinner… Yesterday when I dropped into the shops – I went to the organic section to see what… Read more “Day 142 – Raw Sweet Corn Chowder”
Day 141 – Raw Vegetable Burgers 1
I grabbed this recipe from the Rawtarian website as I raced to shut down my computer and head into the city traffic to make my way home…… Read more “Day 141 – Raw Vegetable Burgers 1”
Day 140 – Simple Green Salad
This was such a lovely salad to come home and make. We had it as the perfect accompaniment to some falafels… delicious and light! Ingredients: 2 Tbsp.… Read more “Day 140 – Simple Green Salad”
Day 139 – Raw Easter Chocolate
Happy Easter! My biggest challenge with this recipe was making them look gorgeous – like shop bought chocolate. The mixture doesn’t actually fully melt but remains quite… Read more “Day 139 – Raw Easter Chocolate”
Day 138 – Mixed Berry Cheesecake
The family missed out on trying my Blackberry Cheesecake last time because we had a car breakdown – but this time – I hope they get to enjoy this Mixed Berry Cheesecake instead 🙂
A few steps involved – but pretty easy to make really.
Ingredients:
base:
1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt
cheesecake:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
3/4 cup coconut oil, melted
1 tablespoon vanilla
topping:
2 cups frozen mixed berries
1/2 cup dates
Method:
Place macadamia nuts, salt and dates into your food processor. Process nuts and dates until well processed but still airy.
Sprinkle the coconut into the base of your cheesecake pan (or I just use my square brownie pan) and press the macadamia nut mixture in firmly.
Combine the cheesecake ingredients in a blender and blend until smooth. You may need to stop the blender a few times and scrap down the sides and blend again. Pour mixture on top of crust.
Place the cheesecake into the freezer while you make the topping. I find it help to freeze overnight, if possible.
In a blender, blend the frozen berries and dates – you may like to defrost the berries first a bit to help with the blending.
Replace the cheesecake into the freezer for an hour.
Cut into pieces and defrost an hour before serving.
Enjoy!
Ally x
Day 137 – Tangy Carrot and Beetroot Salad
With loads of carrots in the fridge and having just pulled out 1 of the last of our beetroots – this seemed like the perfect Good Friday… Read more “Day 137 – Tangy Carrot and Beetroot Salad”
Day 136 – Raw Hot Cross Buns
I am entering the long Easter weekend and again find myself behind with my blogs! I find my weekends are productive and creative times where I indulge… Read more “Day 136 – Raw Hot Cross Buns”
Day 135 – Raw Carrot Cake Cupcakes
I had planned a wild rice salad for Day 135 – but after waiting 3 – 4 days for my rice to sprout – then finding mould… Read more “Day 135 – Raw Carrot Cake Cupcakes”
Day 134 – Asian Cucumber Salad
This went well with my rice paper rolls for lunch. Refreshing and light – this salad will go with just about anything! Ingredients: 1/4 cup apple cider… Read more “Day 134 – Asian Cucumber Salad”
Day 133 – Autumn Carrot Soup
For this recipe I have used a mixture of purple and orange carrots, so we ended up with quite an interesting ‘brownish’ coloured soup. Didn’t affect the… Read more “Day 133 – Autumn Carrot Soup”
Ally's Raw Kitchen 