Raw Meyer Lemon and Blueberry Cheesecake
April 11, 2014
Do you like cake?
Do you like healthy food that is good for you?
Do you like bright, lovely, delicious rays of sunshine?
Trust me friends, you want to make this cake. The cashew cream is light, creamy, and I swear, better than real cheesecake. (That may just be me...let me know if you agree!) If you are just venturing into the land of raw foods, this is the perfect recipe to try out. My man-food loving husband loves it.
Do you have a favorite raw/healthy cake recipe? Please share in the comments! I am very interested. In making more cake. Soon.
// Raw Meyer Lemon and Blueberry Cheesecake
Yields 1 9 inch round cake
Slightly adapted from Caitlin Van Horn's recipe
2 cups raw almonds, soaked overnight
7 dates, soaked for a few minutes in warm water
1/4 cup shredded coconut (plus extra for lining the pan)
Combine almonds, pitted dates, and 1/4 cup shredded coconut in a food processor and mix until combined. Line a 9" springform cake pan with shredded coconut (this prevents the cake from sticking), and press almond mixture into pan with your fingers to form the base "crust" layer of the cake.
3 cups raw cashews, soaked for 2-3 hours
3/4 cup meyer lemon juice
Zest of 1 lemon
3/4 cup raw, organic honey
3/4 cup raw coconut oil
Splash of vanilla
Pinch of salt
Process above ingredients in a food processor until creamy and smooth, about 3 - 5 minutes. (If you have a vitamix, then go for it yo!) Pour mixture into cake pan, and tap to make sure there are no air bubbles.
BLUEBERRY TOP LAYER:
1 bag of frozen organic blueberries
Spoonful of raw honey
1/4 cup - 1/2 cup of organic orange juice
Process berries, honey, and orange juice in food processor until smooth. Add more orange juice if needed. Mixture should be thin enough to pour over cheese layer.
Place the pan in the freezer for a minimum of three hours for the cake to fully set. We liked it best when left out to thaw for 15 minutes before serving.
**Note: the only thing I did not 100% love about this cake was the blueberry layer, which I found to be a little too "icy" for my taste. Next time I may noodle around and make a non-raw blueberry preserve-ish layer to top the cashew cream.
***Note #2: Also, the reason my cake layers are all wavy is because a bag of frozen bagels fell on the cake while it was in the freezer....
Saturday Mornings, A Love Story
March 16, 2014
Saturday mornings are sacred around here. As a textbook over-thinker and someone who has a hard time relaxing in the moment, Saturday mornings are my favorite time of week. Time feels differently, somehow. I can relax, be in the moment.
No alarms on Saturday morning, rather, no traditional alarms. Numi and his whacking tail takes care of that for us, and we make the walk up to Orpet park to throw the stick for him. A nice slow start, but then we're ready for...
After we have loaded up our bags with fruits and vegetables, we head home for my favorite meal - BRUNCH. Brunch is best, folks.
This Saturday we went for frittata and strawberries. Sweet and savory, in the sun, is exactly what we needed.
What is your favorite thing to do on the weekend? Any other brunch-lovers out there? What is your Saturday morning ritual?
The Santa Barbara farmer's market is one of my favorite places. Aside from the beautiful, organic, farm-fresh food, the farmer's market is the best place for people watching. All subgroups of the local SB landscape are reflected - you see buttoned up Montecito types picking out bunches of kale next to the hipster unicycle enthusiasts, local chefs with their restaurant carts next to families, street performers and craftsmen selling their wares next to Jug bands and balloon artists.
If you've read my recipes before, you know that I tend to improvise. And that I don't consistently measure out all ingredients. My motto: go with your gut!
White Cheddar and Rosemary Ham Frittata
3/4 cup Raw white cheddar, shredded (or more, depending on preference)
4 - 6 slices Rosemary Ham, chopped
3 x small Zucchini and/or Yellow Squash
1 x small Orange Bell Pepper, chopped
1/2 Yellow onion, chopped
2 x Golden Yukon potatoes, evenly sliced (using a mandoline is best here)
6 large organic eggs
Half & Half
Salt & White Pepper
Preheat oven to 425 degrees. Wash and slice potatoes. Toss lightly in olive oil, sprinkle with salt and pepper, and roast for 20 minutes, or until they are golden brown.
While the potatoes are roasting, chop and prep all other ingredients. Whisk eggs and a few splashes of half & half in a small bowl, set aside.
In a 10" cast iron skillet, sauté zucchini, peppers, and onion until slightly softened, about 5 minutes. Remove from heat, and set aside in a bowl.
When potatoes are done, layer them in the bottom of the cast iron skillet. Add sautéed veggies, chopped ham, and shredded cheese. Top with egg mixture. Sprinkle with salt and pepper.
Bake at 425 degrees for 15-20 minutes, or until the frittata is set.
A Stormy & Sunny Summerland Story
February 10, 2014
Santa Barbara has been having some weather-identity-crisis lately.
So when we saw a bit of sun we jumped at the chance to take the pup outside.
On Saturday morning Matthew, Numi, and I made our way down to Summerland to run along the very cold and stormy beach for a bit.
Throw a stick of bamboo, a chunk of wood, a pile of seaweed, and BAM! Into the frigid ocean he goes.
The sun was out, then not, then mist, then dark purple clouds, then sun. It was bizarre and beautiful.
What did you do this weekend? Tell me about your adventures!