V-Day - Benefits of Roses - Raw Chocolate Rose Cheesecake

O Valentines Day. It has so many meanings for each individual. Regardless if you celebrate or not you can take advantage of the post V-Day rose sales and not just to spruce up your place. 

Roses are another everyday plant that we just pass by. (Remember our talk about dandelion?) So what can you do with roses? Make rosewater! Here's why:

• Improves depression and anxiety (aroma therapy).
• Soothes capillaries.
• Improves circulation.
• Heals sunburn, bug bites, and rashes.
• Curbs skin and bladder infections.
• Helps removing dirt, makeup and oil from the skin (toner).
• Helps in maintaining the pH balance of the skin, and provides calming effect on acne and eczema.
• Adds shine to hair (spray on), can be used as a conditioner, helps controlling dandruff.
• Promotes hair growth.
• Aides digestive issues.
• Remedy for diarrhea and ulcers.
• Soothes inflamed sore throats (gargle).
• Relieves tooth ache.
• Strengthen teeth and provide relief against gum pains. Helps with bad breath.
• Used to clear eye infections.
• Relieves PMS symptoms, menopausal symptoms and gently balances hormones.
• Relives menstrual cramps and improves mood swings.

How to incorporate rosewater into your diet? 

Raw Chocolate Rose Cheesecake

For more food pics and ideas follow PlantBasedPaige on instagram, twitter and vine!

Crust

• 1¼  cup almonds ½ cup hemp seed 
• 2 ounces cacao powder
• 4 ounces date paste
• 2 tbsp liquid vanilla    
• 1/8 teaspoon salt 

*nut free crust here

Directions:

1. Combine all ingredients in a food processor (only ½ the date paste) and process. It will start to rise up the sides push it down until everything is well combined.
2. Add the 2^nd half of the date paste and process.
3. It should be a mixture that can hold together with gentle pressure and be broken apart with a clean break.
4. Distribute crust evenly on the bottom of lightly oiled pan (using coconut oil).

o        Put a little coconut oil on your clean hands to get the crust in the pan. I found this keeps the crust from sticking to your hands – a very frustrating experience.

      5.   Refrigerate until filling is ready.

Filling

• 3 cups soaked sunflower seeds
• 2 cups sunflower milk (or any other dairy, nut, and soy free milk)
• ½ cup good quality sweetener (agave if you want it to be truly raw, maple syrup or brown rice syrup work as well)
• ¼ cup vanilla
• ¼ tsp salt
• 3 tbsp lemon juice 
• 1tsp finely shredded beets (for the pink color)
• 1tsp food grade rose water (more or less to taste)
• ¼ cup coconut oil
• 3 tbsp sunflower lecithin

For swirling

• 1 ounce cocoa powder
• 1 tbsp vanilla

Directions:

1. Combine all ingredients for filling except for coconut oil and lecithin.
2. Blend well until smooth and creamy. 3-5 minutes.
3. Stop blending and add the lecithin and melted coconut oil then blend until smooth.
4. If you don’t want to swirl add the cocoa powder to this mixture and blend well.
5. Add mixture to pan and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
6. If you DO want to swirl. Remove 1 ½ cups of the mixture and set aside.
7. Put the original mixture in the pan.
8. Take 1 ½ cups of reserved filling and add cocoa powder, vanilla, and sweetener.
9. From here you can swirl or layer depending on what you want to go for.
10. When you are done swirling and/or layering freeze for 1-3 hours or until middle of cheesecake is firm to the touch.

What a delicious way to make you and your loved ones a priority this Valentines day!

Other unique - eco friendly - vegan Valentines Day ideas from one of my favorite longevity gurus! 

Healthy Holiday Treats – Rice Crispy Treats (vegan and gluten free)

Just like everyone else I was in a treat making mode over the last week. I was testing new recipes, making  thank you cheesecakes, creating warm winter meals to show my affection and making healthy gift boxes for the people in my life.

With so many treats I was able to create different versions of Healthy Holiday Treats and a second blog! Lucky you.

This one has: Mini Cheesecake - Raw Red Velvet Cookies - Rice Crispy Treats - Raw Brownies

Rice Crispy Treats

• 1 cup brown rice syrup
• 2/3 cup almond butter
• Dash of vanilla
• Dash of salt
• Dash of cinnamon 
• 3 Cups gluten free brown rice cereal

Directions

•  Over medium heat warm brown rice syrup, almond butter, vanilla, salt and cinnamon until mixture is smooth and bubbling a little.
• Remove from heat and combine with brown rice cereal.
• Pour into an oiled pan (I use coconut oil), flatten and let cool.

 These take literally 5 min to prepare and are stupidly good. They remind me of elementary school when you would bring in treats on your birthday. I made traditional rice crispy treats and accidentally melted a spatula into the marshmallow - o how far I have come. :) 

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! 

Chocolate Lavender Cheesecake (soy, dairy, gluten, and nut free)

I’m dragging my feet. I have no clue why but I’m putting off taking my personal trainer certificate test. The perks of being certified are numerous: be official, make money, help people, do something I love/am good at, but for some reason I was just not doing it. My wonderful, inspiring mentor caught wind of this and gave me a deadline. As soon as he set the bar I got this huge smile on my face. I felt empowered, pressured (in a good way) and motivated to study my ass off.  So much time is spent talking about the things that we could do or want to do.

Enough talk!

Earlier this year I got inspired to try something new every month– took a motorcycle course, went to a sewing lesson, signed up for kickball, started this blog etc. This week I encourage you to make your spirit and adventurous side a priority. Go do something new and exciting – if you live in LA take me with you! 

Another project I’ve been meaning to try is a lavender cheese cake and also a nut free cheesecake…. And this blog just got delicious!

Ok so these were the guidelines for my experiment:

Flavor: chocolate lavender

Free of: soy, dairy, gluten, and nuts

Although I don’t have a nut allergy my roommate’s boyfriend does so he never gets to try my raw cheesecakes which are normally a cashew base and almond crust. I also have a dear friend, Andrew, who is also allergic to nuts and is vegan so this project is dedicated to him! (xoxo)

Crust

¾ cup oats (mine were certified gluten free)

¼ cup flax meal

¼ cup shredded coconut

2 tsp vanilla

1/8 tsp salt

3oz date paste

2tbs cocoa nibs

Directions:

1. Combine all ingredients in a food processor (only ½ the date paste) and process. It will start to rise up the sides push it down until everything is well combined.
2. Add the 2^nd half of the date paste and process.
3. It should be a mixture that can hold together with gentle pressure and be broken apart with a clean break.
4. Distribute crust evenly on the bottom of lightly oiled pan (using coconut oil).
• Put a little coconut oil on your clean hands to get the crust in the pan. I found this keeps the crust from sticking to your hands – a very frustrating experience.

      5.   Refrigerate until filling is ready.

Filling

3 cups soaked sunflower seeds

1 cup sunflower milk (or any other dairy, nut, and soy free milk)

¾ cups good quality sweetener (agave if you want it to be truly raw, maple syrup or brown rice syrup work as well)

2 tbsp vanilla

¼ tsp salt

½ cup melted cocoa butter

1-3 teaspoon food grade lavender (depending on how much you like lavender)

¼ cup coconut oil

3 tbsp sunflower lecithin

For swirling

1 tbps sweetener

1 ounce cocoa powder

1 tbsp vanilla

1. Combine all ingredients for filling except for coconut oil and lecithin.
2. Blend well until smooth and creamy. 3-5 minutes.
3. Stop blending and add the lecithin and melted coconut oil then blend until smooth.
4. If you don’t want to swirl add the cocoa powder to this mixture and blend well.
5. Add mixture to pan and freeze for 1-3 hours or until middle of cheesecake is firm to the touch.
6. If you DO want to swirl. Remove 1 ½ cups of the mixture and set aside.
7. Put the original mixture in the pan.
8. Take 2 cups of reserved filling and add cocoa powder, vanilla, and sweetener.
9. From here you can swirl or layer depending on what you want to go for.
10. When you are done swirling and/or layering freeze for 1-3 hours or until middle of cheesecake is firm to the touch.

And that’s it people! You have a soy, dairy, gluten, and nut free raw vegan cheesecake. Your friends with allergies will thank you; promise. I must say the consistency was perfect. Plus sunflower seeds are SO much cheaper than cashews. I’m going to stick to this.

Moral of today’s blog: make yourself a priority; try something new in life and in the kitchen.

A few variations

1.      Don’t like lavender? Leave it out! With this recipe you will have an amazing vanilla base.

2.      Don’t like chocolate? We’ll you’re nuts but leave it out!

3.      This crust was really thin. Next time I’m going to double the crust.

4.      Don’t like coconut in your crust? Leave it out and swap it for more oats or flax.