Archive for November, 2010

November 18th, 2010

Vegan Cashew “Cheesecake”

I don’t know when it happened. The point of which your 8 year old self would have gagged at your adult self for eating something you wouldn’t have touched with a 10 foot poll. I feel like I liked most things as a kid, and I don’t think I was too fussy when it came to food. I definitely was born with a sweet tooth, as most people in my family have one. It’s such a big part of our family celebrations. There’s a cake for everything!

One of the family recipes I just couldn’t get behind, as a kid, was cheesecake. My Oma passed down her recipe and people would flock to it when my Mom would make it. I just didn’t get it. It wasn’t my idea of dessert! The turning point happened somewhere in my early 20’s. I lost that need for one note sweets. I started appreciating the balance of flavors that things like dark chocolate offered, as well as coffee with desserts. Cheesecake was naturally part of the balance.

I had a major craving for cheesecake for the past couple of weeks. I was sad because I was trying to cut back on dairy, so I wasn’t thinking I could indulge myself. I’m cutting back because I was relying so heavily on it, and I was suspecting it was causing some sinus issues I’ve have for quite awhile. I knew I could do it since I was a vegan when I was 16.

With my craving still lingering, I happened to be watching a food show about nuts. One of the things featured was “cheesecake” that was vegan, raw and made with nuts! The custard was made mostly with soaked cashews. I had heard of this before but I thought it was way too complicated and took too long, plus, until a couple of months ago, I didn’t have a high speed blender, which is needed to really get it processed.

It sounded so good, I researched how to make this type of dessert, mashed a couple of recipes together and voila! I satisfied my cheesecake craving without compromising my dairy cut-back. I couldn’t believe the comparable texture soaked cashews could be to cheesecake custard. It was tangy, smooth, nutty, rich and surprisingly wholesome!

All the nuts provide lots of minerals, protein and fiber that most desserts can’t offer! I used raw honey as the sweetener, lemon juice for that tangy cream cheese taste, and raw nuts for the crust. It was easier than I thought and it was totally delicious. I’m excited that I can eat this and not feel like I’m clogging my body up! I added toasted nuts, chocolate chips, and maple syrup to top it off, which changes it to “mostly” raw. I will be making this for the holidays for sure!

Nutty crust

1 C whole raw almonds soaked for 1 hour
1 C whole raw pecans soaked for 1 hour
1/2 t salt
1/2 pitted majool dates
Soak the nuts in water for 1 hour. Drain them and grind them in a food processor. Add the salt and dates and grind until fine but not powder. At the bottom of a spring form pan, I used a 10 inch, line it with plastic wrap and press the nut mixture to cover the bottom. Freeze for 1 hour.

Cashew Custard

3 C. soaked raw cashews
1/2 C fresh squeezed lemon juice
3/4 C. raw honey (to keep it vegan use agave or brown rice syrup)
3/4 C. coconut oil (warmed to liquid)
1/2 C. pitted majool dates
1/2 t salt
2 t. vanilla
Add in order listed to a vitamix or blendtec blender. Blend until completely smooth and thick like cheesecake batter. Add the batter to the springform pan and freeze for 1 hour and it will be set and ready to eat! You can also leave it in the refrigerator for longer to set up. Top with whatever toppings you like. Maple syrup makes a delicious topping! Enjoy

November 17th, 2010

Wordless Wednesday

November 16th, 2010

Tuesdays Tip: Saving $ On Organic Foods

I get asked a lot how to save money on Organic/Natural foods and supplements. Here are some tips that I use and an Ex coupon junkie.

1. Buy supplements on Ebay. As long as they aren’t outdated and are sealed, you can save a lot buying online.
2. Write the companies you buy from frequently, tell them you like their products, and if they can send you some coupons. Most companies will send you some sort of savings.
3. You can buy organic food coupons on Ebay for cheap.
4. Go to websites such as or the companies own websites. Some have on-line print outs.
5. If your favorite item goes on sale, buy a lot of it if it’s non perishable. I always buy my natural dishwasher detergent on sale and buy a couple of boxes because when it’s on sale, I usually save at least $2 per box!
6. Sometimes, the stores will have coupon books in the front of the store or at the customer service desk. Just ask!
7. Look at expiration dates. If things are close the the expiration date and you knew you will use them before, ask for a discount.
8. Buy in bulk from Amazon or other online companies. Sometimes this is cheaper than buying from the store.
9. Bring your own bags! Some stores give bag discounts, if you bring your own.
10. Shop the bulk bin section for common kitchen ingredients, such as rice, nuts, flour, oats, etc. This is often cheaper than buying a pre-packaged item, because they are saving on packing materials which brings savings to you.

This is how I try to save the most money I can. Living organically can be expensive, but there are savings to be had! It’s better for you and the environment, so it’s worth it in every way!

November 12th, 2010

Fitness Friday With Bellicon!

Whoops! Where has the time gone! I realized I did not do any posts this week, just now! I’ve had a busy week getting some things done before the holidays begin. I always like having a head start. That’s why I have been absent.

I’ve tried to refrain from posting about rebounding every week because it’s hard to see results when you’re looking for them every day.

Since I’ve started rebounding, I’ve done different intensities, and they all seem to be effective. I have noticed that my back is stronger and I have less random sciatic pain. My waist has also come in a noticeable amount, which is surprising, because I’ve always been pretty straight waisted.

I’ve also noticed that my chest is stronger, as if I had been doing chest presses but I’ve only been rebounding.

It’s going great and I’m still loving it and it’s so easy to do. Click “> here for more info

November 2nd, 2010

Pumpkin Waffles With Apple Maple Syrup

There it is! I’ve been waiting for my cooking/baking urge to kick back in. It took a break after my umpteenth batch of summer ice cream.

I was getting a little worried because it’s fall. What’s better than baking in the fall?! All the cinnamon, clove, pumpkin and apple flavors to play with. Here’s a secret, I don’t like cinnamon! I mean, not to the point of refusing to eat something because it has cinnamon in it. I guess I just don’t like just cinnamon as the main flavor. I hate snicker doodles, oatmeal raisin cookies, cinnamon coffee, you get it. I like the smell of it but I guess in my mind, I figure if you’re going to eat something decadent, why wouldn’t you eat chocolate! I know there is the other side of the argument, where people just don’t like chocolate, like my Dad for instance.

I do like when cinnamon is an accent flavor. On Saturday, it felt like the perfect fall morning, crisp and cool and I could smell the neighbors wood burning stove. B was outside raking leaves. This was the morning I would make pumpkin waffles for the first time this year. I knew it would be a little different, since the last time I made them they were made with wheat flour. These would be made grain and gluten free.

They were a success! Warm pumpkin, spiced up with cloves, ginger, cinnamon and vanilla. I think they were even better, because I made a homemade apple syrup from reduced, fresh pressed apple juice, mixed with warm maple syrup. Fall perfection! These were also guilt free since they were grain-free. No grains to burden your body and made with healthy ingredients.

Grain-free Pumpkin Waffles
3 T coconut flour
1 T mesquite flour
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
pinch of ginger
1/8 t ground cloves
2 T almond flour
3 eggs
3/4 C. pumpkin puree (not pumpkin pie filling)
1 T virgin coconut oil melted

Combine all the dry ingredients with a whisk in a medium bowl. In another bowl, combine the eggs, pumpkin and oil until well combined. Heat your waffle iron on medium (if you have numbers I used about a 3.5). Mix the dry into the wet. I did not butter my waffle iron since I think there is enough oil in the batter. Spoon your batter evenly on the waffle iron and cook until it lets you know they’re done. This makes 4 square waffles.

Reduced Apple Maple syrup
juice of 4 apples (I used a juicer)
Reduce the juice in a sautee pan until thick and syrup-y. Add in about 1/4 C. of maple syrup and serve.