I am really proud of this cheesecake – I think it might be the first raw persimmon cheesecake to hit the interwebs! I couldn’t find a recipe for raw persimmon cheesecake so I made my own based on Sweetly Raw’s Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote, and Candied Pecans. I give it a 4/5 Happy Monkeys. The texture is spot on and it makes a nice, healthy treat.
Filed under 4/5 Happy Monkeys, Dairy-Free, Dessert, Gluten-Free, Grain-Free, Raw, Sauce/Dip, Snack, Sugar-Free, Vegan, Vegetarian
I just had to post this blueberry smoothie recipe because it is freaking delicious. My usual blueberry smoothie recipe is a banana, frozen blueberries, lots of soymilk, water and ice. But I thought it would be good to try to cut down on the massive amount of soy I’m eating these days, so I tried a new smoothie recipe based on the one in Ani Phyo’s Ani’s Raw Food Kitchen Cookbook. And I like this one even better than my usual smoothie. I threw the strawberries in at the last minute because they were just hanging around in the fridge, but I think they totally made this smoothie. Before I put them in, it was a bit too sweet from the dates.
I love hummus. This time I adapted a recipe from the Vita-Mix recipe book which calls for canned chickpeas. I’ve made it raw before but honestly, raw chickpeas are a bit too starchy for me, even soaked and sprouted. I like the creaminess of a cooked hummus. Doth the lady protest too much? Perhaps. I do feel a little guilty for eating cooked food, but I’m trying not to psych myself out too much. It’s yummy and so far my tummy isn’t complaining.
– 2 cans chickpeas (garbanzo beans), one drained, one not drained
– 4 tbsp raw sesame seeds
– half a lemon, peeled
– a clove of garlic
– 1/4 cup olive oil
– 1/4 tsp cumin
– 1/4 tsp sea salt
– black pepper and paprika to taste
Blend everything together in a Vita-Mix or food processor. I don’t recommend using a regular blender because it’s pretty thick.
I ate this garnished with flax oil and Spice Hunter Garlic Bread seasoning. Yum!
Next time: use more garlic, sesame seeds, olive oil and salt. This hummus was dominated by the chickpea flavor (as opposed to the hummus I made with the recipe on the tahini jar before, which was too tahini-ey) and could use some balance. I give this version of hummus a 4/5 happy monkeys because I love hummus but I think I could tinker with this recipe to make it even yummier. I have in my mind the memory of a hummus wrap from a sandwich shop in Falmouth MA that I had in 2006 – that is my gold standard that I am trying to reach. I don’t know what they did to create their hummus but it was phenomenal!
Filed under 4/5 Happy Monkeys, Anti-Candida Diet, Cheating, Dairy-Free, Gluten-Free, Grain-Free, Sauce/Dip, Snack, Sugar-Free, Vegan, Vegetarian
Yum! I made these last night as a treat and they’re gone already! I had a rather down day at work today (a disturbing trend I’ve noticed lately) and I ended up eating all of them by early afternoon. Not completely recommended but at least I can console myself by telling myself that they are “healthy.” Right now these get a 5/5 happy monkeys for being the bright point in my day.
– 3 dates, pitted
– 1/4 cup almonds
– 1/4 cup cashews
– 2 tbsp raw carob
– 2 tsp raw cocoa
– cinnamon to sprinkle/roll in
Combine all but the cinnamon in the Vita Mix and blend until your Vita Mix gives up. It will be sticky but not completely homogeneous. Form into balls and roll in cinnamon or sprinkle cinnamon over them. They might be crumbly when bitten. Try not to eat all of them at once.
Next time I might: add more cocoa, add more cinnamon directly into the mix, use another date for more stickiness or soak dates first. Make them again tonight! And make a double or triple batch.
These are yummy basic raw crackers from Alissa Cohen’s book Living on Live Food. They’re easy to make and they’re fantastic “little edible plates” as Mitch Hedburg would say. They taste great topped with tomato and pesto. In fact, just writing about it makes me want to whip up some crackers and pesto (I have the tomatoes already). I give these a 4/5 happy monkeys only because they are very basic and I’m sure there are more exciting cracker recipes out there that I’d like to try.
One word of warning: please don’t try to make these in a blender or a Vita-Mix. The flax seeds get very sticky after they’re soaked and my Vita-Mix couldn’t handle it at all. It completely shut down and we had to wait a while before it would work again.
2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)
2 cloves garlic
1/2 lemon, juiced
1 tbsp fresh ginger
Blend all in a food processor until ginger and garlic are ground. The flax seeds should still be whole. Spread thinly onto a Teflex sheet or wax paper and place in dehydrator. It’s ok if it is spread so thinly there are holes–the stickiness of the flax seeds will hold it together. Dehydrate at 105 degrees for 10-16 hours. Flip crackers and peel off Teflex sheet after 7-8 hours (note: I didn’t bother to do this flipping/peeling off part and they came out just fine.)