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Sunday, November 25, 2012

Showing affection - Pomegranate Cheesecake



I hope you all had a magnificent and healthy Thanksgiving! I had a vegan, gluten free (mostly nut free) potluck at my place. With nearly 20 attendees we had quite the spread. My talented friend Max took pics of the occasion; as soon as I get them back I will write a post about the day and my recipes.

Teaser: GF rice stuffing, GF mushroom gravy, home made cranberry sauce, and raw GF pecan pie!

And this – my centerpiece!!!!
Yes those are hand carved radish flowers thank you for noticing!


I also made sure to take care of myself by cleansing my system, taking a digestive enzyme, and getting some raw sauerkraut in to keep my stomach – and the rest of my body working properly.

Moving on. Let’s talk about affection. I’m not going to get all mushy on you but in my 20-some years on this planet I learned a few things and one is that people show affection very differently; physical touch, financial support, being present emotionally etc. With me I noticed when I care about someone I get very domestic. It’s weird because I can be such a hard ass most of the time but I like making great meals for those I like/love. So naturally when my lovely roommate’s birthday came up I wanted to make her a special treat.

I came up with raw, gluten free, nut free (so her man could have some too) pomegranate cheesecake.  

I’m not going to lie guys…. this turned out f-ing fantastic. I was particularly proud. I had a little mess up that turned into a discovery and I think all my future cheesecakes will be better. 



It went something like this:

Crust:
Same as the Chocolate Lavender Cheesecake (but I doubled it)

Filling:
3 cups soaked sunflower seeds
1 ½ cups pomegranate juice
¼ cup lemon juice
¾ cup maple syrup (agave works too)
1 tablespoon vanilla
¼ teaspoon salt
3 tablespoons sunflower lecithin
¾ cup coconut butter

Directions:
  1. Combine all ingredients for filling except for coconut butter and lecithin.
  2. Blend well until smooth and creamy. 3-5 minutes.
  3. Stop blending and add the lecithin and melted coconut butter then blend until smooth.
  4. Add mixture to pan and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
That is it my dears! I really loved this one. Also, I must brag for a minute. I juiced the pomegranate myself. 5 of them! If you want to know how leave a comment below. I think this entry is long enough!

I realized I’ve posted a lot of desserts, at first I felt bad but it is dessert season and if you are going to have them they should be as healthy as possible. But I promise I have some work out reviews and main courses coming your way soon!

Today, do something to show affection for someone you care about. It feels good plus you are making your emotions a priority! 

2 comments:

  1. I need someone to make me a version of that pie I mentioned. I'm going to make it when I'm well, then maybe you can healthify my recipes ;)

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  2. you should make a version of that pie. it sounds yummy! i'm thinking of just doing a shadow of your blog. everything you make i will make raw haha

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