Monday, October 20, 2014

Autumn Pumpkin Cheesecake



Pumpkin cheesecake. Oh yum. These are so decadent, delicious, and perfect for fall. And I still have 1/2 my sugar pie pumpkin left... I wonder what else I can make pumpkin? Pumpkin everything!!!

Makes 6 mini-pies

For The Crust:

1 cup almond meal
1/2 cup dates - chopped
1/2 cup figs - chopped
1 cup pecans - soaked
1/4 cup coconut oil (melted) 

Combine all ingredients in a food processor and blend until it's well processed and begins to stick together. Press into mini pie tarts. 

For the filling:

1 cup sugar pie pumpkin - chopped
1 1/2 cups cashews soaked
1 carrot - chopped
1/4 cup coconut oil
3 T maple syrup
1 t cinnamon 
1 t nutmeg
1 t ginger
1/4 cup water

Blend all ingredients in a high speed blender until smooth. Pour into your pie tarts. Let set for at least 4 hours in refrigerator. Serve chilled. 


Our life is the sum total of our choices. We always have a choice. 
Athena

Thursday, October 16, 2014

Sushi Style Buddha Bowl



Sometimes I simply don't want a salad for lunch. Sometimes I want this - a delicious and colorful deconstructed sushi bowl. Oh my gosh, it's so good!

I'm not going to bother with writing specific amounts for your toppings. That's up to you and your tummy!

1/4 head of cauliflower - chopped (for cauliflower "rice") 

-shitake or oyster mushrooms
-carrots - julienne sliced
-cucumber - chopped or julienne sliced 
-avocado 
-red cabbage - sliced thin
-sprouts
-nori sheet - ripped into tiny pieces 
-pickled ginger 

namo shoyu
wasabi powder or paste

First slice your mushrooms and start them marinating in a bit of namo shoyu. Make your cauliflower rice by pulsing chopped cauliflower in a food processor until it takes on a rice-like consistency. Place the rice in a bowl and top with all your veggies, nori and pickled ginger. Mix the leftover namo shoyu from your mushroom marinade with some wasabi and pour over the top. Mix and enjoy!



Our life is the sum total of our choices. We always have a choice. 
Athena

Tuesday, October 14, 2014

Pineapple Carrot Cakes with Coconut Cashew Frosting




These delicious tart cakes are balanced perfectly by the sweet coconut cashew frosting. And thanks to the coconut flour they have a very cake-y texture which is often hard to achieve with raw food. Yum!

Cakes: 

1 1/2 cups chopped carrot
1 1/2 cups chopped pineapple 
1/3 cup raisins 
1/2 cup almond pulp
1/2 cup coconut flour
3/4 cup orange juice 
1/2 cup chopped dates (about 10)
1 tsp vanilla extract
1 T maple syrup 
2 T coconut oil (melted) 
dash salt 

In a food processor, pulse the pineapple and carrot until finely processed. In a mixing bowl combine the pineapple/carrot mixture with raisins, almond pulp, coconut flour. Set aside. Blend the dates with the orange juice in a high speed blender. Add the puree to your mixing bowl along with the rest of ingredients. Mix well. Form into 3-4 inch rounds, place on teflex sheet and dehydrate at 145 degrees for 1 hour. Turn temp down to 118 and continue dehydrating for 6 hours.

Frosting: 

1 cup soaked cashews
1 T agave nectar 
2 T coconut oil (melted)
1/4 cup water 
1/2 cup un-sweetened coconut flakes

Blend everything but the coconut flakes in high speed blender until smooth. Pour into a separate bowl and stir in coconut flakes. Place a large dollop on top of cakes. Top with a dash of cinnamon. Store in refrigerator.




Our life is the sum total of our choices. We always have a choice. 
Athena

Sunday, October 12, 2014

Friday, March 21, 2014

Cashew Cream Stuffed Strawberries




These are delicious, easy, and make a great party snack! If you don't want to go to the trouble of stuffing them you can simply serve the cashew cream as a dip. If you do it that way, why not serve it with other types of fruit too? Like watermelon and pineapple. Yum!

This makes enough for about 2 packages of strawberries. 

1 1/2 cups soaked cashews 
1 Tbsp agave syrup
1 tsp vanilla extract 
1/2 cup water 

Blend all ingredients in blender until smooth and creamy. 

Use a strawberry destemmer to de-stem all your strawberries. Fill a pastry bag with cashew cream. What's that? You've misplaced your pastry bag? Yeah, me too. Fill a zip-lock baggie with cashew cream. Now, using scissors, snip off the tip of one of the bottom corners. Ta-da! Using your homemade zip-lock pastry bag, fill your strawberries with cream and let set in the fridge for about an hour. 

Our life is the sum total of our choices. We always have a choice. 
Athena

Sunday, December 29, 2013

Rawsagne alla Bolognese




I've been making variations of raw lasagna for a long time, but this one definitely takes the cake! Or, lasagna as it were. This is so hearty and delicious! I happened to have a round zucchini squash from my brother in-law's garden for this one - but a regular zucchini will work just as well. It'll just look different than mine.

The rawsagna consists of layers of zucchini, spinach leaves, marinated mushrooms, rawcotta cheeze, and sauce. 

First slice 4 baby bella mushrooms and start marinating in a marinade of equal parts extra virgin olive oil, namo shoyu or tamari, and balsamic vinegar. 

Bolognese Sauce:

1 large tomato, chopped
1/4 cup soaked walnuts
1/4 of a small jalapeno, chopped
1 heaping Tbsp sun dried tomatoes
1 Tbsp chopped onion
1 tsp namo shoyu or tamari
1 tsp chopped ginger 
1 small handful fresh basil leaves (or 1 tsp dried)
A few fresh oregano leaves (or 1/2 tsp dried)

Place all ingredients in blender. Blend on low for a few seconds - just long enough to make a chunky sauce. Pour into bowl and set aside. Now make your rawcotta cheeze.

Rawcotta Cheeze: 

1 cup soaked cashews
1 tsp miso paste
1 tsp lemon juice
1/2 a garlic clove
about 1/4 cup water
dash pepper
dash salt

Blend all ingredients in blender until smooth. 

Slice your zucchini into long thin strips. Now build your rawsagna! You can make a single serving on a plate, like I did, or build it in a small casserole dish. Start with a layer of zucchini "noodles," then a layer of rawcotta cheeze, some spinach leaves, mushrooms, and sauce. Repeat the layers one more time. Sprinkle chopped fresh basil and parsley on top. Ta-da! 


Our life is the sum total of our choices. We always have a choice. 
Athena

Wednesday, July 24, 2013

Raw Vegan Virgin Grasshopper




It may not be the same color as a Grasshopper but that's what this yummy drink reminded me of. Even without alcohol this drink provides quite the buzz thanks to the cacao! 

3 cups almond milk
Small handful fresh mint
3 Tbsp raw cacao powder
2 -3 Tbsp agave (start with 2 and see if it's sweet enough for you) 

Blend everything in a high speed blender. Serve over ice. I sprinkled some cacao nibs on top just for fun. :) 


Our life is the sum total of our choices. We always have a choice. 
Athena