Raw "Oatmeal"

I'm a big fan of eating in season. Living in Southern California the summers are so warm that my body is always craving raw foods.

You all know I'm a huge fan of raw foods like juice, smoothies, cheesecake and pasta for their living, nutrient dense properties; lately i've been wanting to expand. I used to have oatmeal almost everyday but in the warm weather my body just didn't want it - and sometimes I was being left very tired and over full. Then I discovered raw and grain free oatmeal from one of my favorite nutritionists.

Hopefully you have seen my cinnamon buckwheat pancake blog (because you are really missing out if not) to learn the incredible benefits of raw groats. So here is a raw way to incorporate groats in your diet. 

Fast, easy, delicious, and nutrient dense - the perfect breakfast! I felt full and energetic for hours after this. 

What you need

• 1/2 avocado
• 1 cup soaked oat groats or buckwheat groats
• 1/4 tsp pink himalayan salt
• 1-2 tablespoons maple syrup
• Water as needed

Possible supper food additions

• Cinnamon to taste
• Vanilla
• Clove
• Nutmeg
• Chia Seeds
• Cayenne Pepper
• Cacao Nibs
• Cacao Powder 

Directions

• Soak groats overnight then rinse well. 
• Place groats and avocado in a food processor. and processes well.
• Add salt and maple syrup pulse until well mixed.
• If you want a smoother consistency add water and mix. 
• Top with super food additions and enjoy! 

To really make yourself a priority have some celery, carrot sticks or a handful of greens before hand to alkaline your body and prepare your GI tract. 

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! 

I learned CPR – Foods to Help Prevent Heart Disease

I took a CPR course this weekend; in order to get certified as a personal trainer it is a requirement. Honestly it just seems like a really great thing to know. The course was like $50 and lasted 2.5 hours; I went with my sister - we made a day of it!

Heart health is a touchy subject for me. My mother and sister have heart issues they were born with and it is believed my grandmother died (before I was born) due to a heart complication; they didn’t have the technology at the time to figure out exactly what she died from. Luckily with more ways to monitor these things and the knowledge we have about food and our health, even those who are born with conditions or are thought to be predisposed due to their genes can take preventative measures. Since my sister and mom both practice healthy plant based diets they are off meds and in good shape! 

This may or may not come as a shock to you but a healthy plant based diet can not only prevent heart disease but also reverse it according to Dr. Esselstyn, among many other doctors, based on a 20 year nutritional study. I feel the need to repeat that - PREVENT AND REVERSE heart disease.“The 17 patients in the study had 49 cardiac events in the years leading up to the study, and had undergone aggressive treatment procedures. Several had multiple bypass operations. After beginning the eating plan, there were no more cardiac events in the group within a 12-year period.” NO MORE CARDIAC EVENTS after starting the plant based eating plan. This is a no brainer.

According to the Physician’s Committee for Responsible Medicine: Every day, nearly 2,600 Americans die of some type of cardiovascular disease, an average of one death every 34 seconds, and 7.1 million Americans have had a heart attack during their lifetimes – and this can all be prevented with a healthy plant based diet.

On to the heart healthy food! 

Rosemary Roasted Carrots and Beets

• 5 small beets

• 3 carrots

• Juice of one half a lemon

• 1 tablespoon rosemary

• 1 tablespoon maple sugar

• 1 tablespoon coconut oil

Cut vegetables to bite sized pieces. Mix all ingredients and roast in the oven for 30 min at 400 degrees. The veggies should pierce easily with a fork when finished.  (If you don’t want to use oil use water instead! Just monitor the dish to make sure the water doesn’t evaporate burning your pan.)

Beets protect against heart disease because they are rich in betaine which has the ability to reduce homocysteine levels. Homocysteine is the toxic amino acid that increases risk of cardiovascular disease. Carrots are rich in carotenoids, which are powerful antioxidants that can combat free radicals that cause heart disease.

Make yourself and your heart a priority! 

Beating the Cold Season and Carrot Ginger Breakfast Cookies

Everyone is sick. It’s all over the news, facebook, and getting in the way of our daily routines. There are some really easy ways to prevent it and kick it quickly before it puts you out.

1. Ginger – on top of being great for treating colds and flu it may reduce chances of some cancers, eases the stomach, boosts the immune system, reduces inflammation, helps with motion and morning sickness on top of some other great benefits. Make yourself a shot of lemon, ginger and cayenne pepper once or twice a day until your sickness is gone. I juiced the ginger by hand - if that’s not dedication I don’t know what is! (But you can always use your juicer or go to a juice bar)
2. Neti Pot – follow directions on the box. Do NOT use tap water. These are great for clearing out a stuffy nose without using harmful medications.
3. Warm Water with lemon.
4. No sugar! It greatly weakens the immune system when you need it to be strong. This includes orange juice: due to a similar chemical structure, the sugar in OJ actually competes with Vitamin C to enter cells. Therefore, the more sugar you ingest, the less Vitamin C is absorbed!  To get Vitamin C eat leafy greens especially kale it contains more Vitamin C than oranges anyway.
5. NO Dairy. In the course I took with T. Colin Campbell he talked about when you consume dairy it creates a net metabolic acidity in the body. In order to neutralize that acidity, your body draws salts such as calcium and phosphorus from your bones so it can return to its naturally alkaline state. The result is weakened bones and teeth – this also weakens your immune system. Dairy promotes the production of mucus and can make existing mucus thicker in your nose and sinuses, leaving you completely congested. It may also cause a runny nose or the ever annoying post nasal drip.

I do all of these things on a regular biases in addition to a well balanced plant based diet and I haven’t been sick in years. Making yourself a priority will help you dodge cold season all together. 

And for a fun way to get more ginger in your diet (although juicing it is preferable)... 

I tried out this fantastic breakfast cookie recipe the other day and fell in love with them. Once I realized they are basically a bowl of oatmeal in cookie form I felt even better about them. Then ate too many, then went hard on myself at the gym…

Anyway, they are a great winter breakfast addition, after your water with lemon of course! I made these then immediately regretted not using my new mini muffin tin. So I did what anyone else would do, made another batch.

1 cup gluten free flour

1 teaspoon baking powder

½ teaspoon fine grain salt

1 cup rolled oats

2/3 cup chopped walnuts (omit to make it nut free – try adding sunflower seeds)

1 cup shredded carrots

½ cup maple syrup (at room temperature)

½ cup unrefined coconut oil warmed

1 teaspoon grated fresh ginger

1 egg replacer (1 tbsp ground flax seed mixed with 3 tbsp of water and refrigerated for 15 minutes)

1. Preheat oven to 375F degrees and line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, baking powder, salt and oats. Then add the nuts and carrots. In a separate smaller bowl, use a whisk to combine the maple syrup, coconut oil, ginger and egg replacer.
3. Combine the two mixtures until well incorporated.
4. Drop onto prepared baking sheets, one level tablespoon at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10-12 minutes or until the cookies are golden on top and bottom.
5. Or use mini cupcake tins for mini muffins.

Healthy Holiday Meals - Black-eyed Pea Croquettes with Maple Dijon Sauce

The other day I posted a blog with a recipe for Roasted Kabocha Squash with Sage and Rosemary that was part of a very special dinner. As promised here is the recipe for the other side dish!

These are my go to when I want to make something to knock someone’s socks off but might not have all that much time. This dish has it all, warm, crunchy, a little savory and a little sweet plus they are remarkably easy to prepare.

Also, let's not kid ourselves here they just sound fancy!

You will need

·        1 cup black-eye peas (soaked over night)

·        ¼ teaspoon sea salt

·        ½ tbsp tamari

·        ½ teaspoon cumin

·        ½ teaspoon turmeric

·        Oil for frying (coconut, safflower, or toasted sesame seed)

·        Handful chopped fresh parsley 

Directions

·        Combine all the ingredients in a food processor.

·        Blend until you get fine shreds of bean – don’t blend into a pulp.

·        The mixture should be slightly wet and hold together.

·        Make small palm sized croquettes.

·        Heat oil in a pan and fry about 4 minutes on each side. 

Dipping sauce

·        ¼ cup barley malt or maple syrup to make it gluten free

·        ½ - 1 tbsp Dijon mustard

Directions

·        Heat barley or maple syrup and mustard over low heat until it bubbles.

·        Pour over croquettes.

·        Serve hot. 

**The maple syrup is a little thin so I thickened it up using kuzu. To do this take ½ teaspoon kuzu diluted in a little bit of water. Add to bubbling maple – Dijon sauce bring to a low boil string constantly until well mixed and simmer 2 minutes. This will make it think and easier to digest!

 Add a healthy holiday dessert to the end of this meal and everyone will be impressed!

As we are in the holiday season I hope you are still finding ways to make yourself a priority. We can get really caught up in making others happy and gift giving, which is wonderful, but don't forget about yourself!

Healthy Holiday Meals – Roasted Kabocha Squash with Sage and Rosemary

December seems to be the month of celebration. With all of the religious holidays, New Years, and my fabulous mother’s birthday there are so many reasons to be excited, thankful and of course to eat gluttonous food.

It is really easy to start snacking and nibbling on foods that aren’t so great for us during this time of year because they seem to be at every turn. But I’ve got your back! I have a few holiday treat and meal ideas that will make the holiday season just as enjoyable and delicious but without feeling like garbage afterwards.

I started to make this dip and stopped after roasting the squash because it was just so amazing! 

You need:

• 1 Kabocha squash sliced about 1 inch thick (keep skin on)
• ½ cup coconut oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• Sea Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Cover the squash in coconut oil and place in a baking dish.
3. Sprinkle with herbs and salt.
4. bake for 30-35 min
5. When finished the fork should go through the squash easily and pull out clean. 

This dish is so warm and perfectly wintery, I was eating by itself.  I realize there are 2 other dishes in this picture; but of course I'm going to milk 3 blogs out of one meal!

Regardless if you are adding a side dish to your family gathering, contributing to a pot luck, or trying to impress someone you have a huge crush on this holiday season, I guarantee this healthy, quick and unbelievable dish will do the trick! Keep making yourself a priority even with sugary and unhealthy foods all over the place. If you are having trouble avoiding these things and want to make yourself a priority I am now taking clients for personal training and/or nutrition counseling. You can email me at plantbasedpaige@gmail.com or hit me up on FB.

More to come this week: black eye pea croquettes, kale super food salad (both pictured) and healthy holiday treat gift boxes! 

Warm Winter Squash "Mac and Cheese" with Juicer Pulp!

I need to take a quick beat from talking about Plant Based Paige Pantry Staples and share this discovery with you. I was supposed to go to the store today but didn’t. I wish I could say there was a really good reason for it.

Moving on…

Things that are in my frige right now: cilantro, two carrots, 3 table spoons of green curry, juice pulp, and a bag of greens. That is pretty much it. But I wasn’t about to go hungry! Out of my procrastination came a beautiful discovery. Soy, dairy, nut and gluten free mac and cheese and a way to use juicer pulp!

Here we go:

1 acorn squash (I’m sure other kinds would work as well)

2 tbsp coconut oil

Pinch of sea salt

½ tsp turmeric (mainly for good measure)

1 tsp onion powder

1 garlic clove

¼ cup nutritional yeast

¼ cup seed milk or water

Juicer pulp

Gluten free pasta

Pepper to taste

1.      Preheat oven to 350 degrees.

2.      Cut up squash in rings and remove seeds. You can leave the skin on.

3.      Cover squash in coconut oil so that both sides are greased and sprinkle on sea salt.

4.      Cook in oven for 30 min.

5.      Meanwhile cook pasta according to directions.

6.      Remove squash from oven. Place in a blender or food processor (you can still leave the skin on) along with turmeric, onion powder, garlic, nutritional yeast, pepper and seed milk. Process until creamy.

7.      Combine pasta and squash sauce then top with juicer pulp.

This is so sweet and warm. I couldn’t be more pleased with the way it turned out or satisfied with my dinner. I honestly wish I had a reason to make this for other people or pot luck to go to. It was just outstanding!

Even though I didn’t make going to the store a priority today, I made creating a healthy meal for myself one.

Other ingredients I considered using (but got too hungry):

Lemon

Miso

Crushed red pepper

Broccoli (if I had any)

Sage

Rosemary

Also if you are looking for a vegetable side dish you can just cook the squash as explained above and put it on the side of some burgers, zucchini pasta, or any other main dish.

Thanksgiving Mustgos - Stuffing Burgers

Yesterday I really needed a hug. I got some unhappy news, I couldn’t get my partents on the phone (they are such a wonderful support system but were traveling) and I am having a really hard time shaking it. Nothing earth shattering but most certainly messing with my mood.

Sometimes when I feel like that I just want to crawl in bed and stay there; perhaps eat too many sweets. But I decided not to do that today. I decided to make myself a priority and do things that make me feel better. I headed over to Train Gym, saw some familiar smiling faces, and with Returners as my soundtrack proceeded to do about an hour of leg work outs. Sometimes I forget how much moving my body can help with stress but it does!

Regular exercise helps regulate hormones, increases oxygen flow, and is a great way to detox (sweating). Don’t worry I plan to do a lot of blogs on hormones and stress!

After that kick ass work out I was famished but I want to stay with the theme of mustgos so I did some poking round in the kitchen and came up with a great idea. Stuffing Burgers!!!!

I had leftover

• Stuffing (mine was GF made from rice, I used about ¼ cup to make 2 patties)
• Mushrooms
• Onion
• Vegetable broth
• Carrots

 I found

• Liquid smoke (1tsp)
• Dijon mustard (1/2 tablespoon)
• Ground flax seed (about ¾ cup)
• Tamari (omit if you want to be soy free) (1 tsp)

So this is what I did.

• Chop mushrooms and onions, put in a pan with vegetable broth (not quite covering them).
• Cook on low heat until all liquid is absorbed (this adds flavor and eliminates using oil!)
• Place everything except for the flax seed in a food processor and pulse until well combined.
• Stir in the ground flax seed a little at a time until it reaches a consistency that can be shaped into patties but not too flaxy.
• In a pan heat a little bit of oil (about 1 tsp per patty) on low heat, evenly cook the patty until it is the temperature you like. Mine were a little crisp on the outside and gooey on the inside.

Now you can stop there and eat the crap out of this delicious, savory, burger or add some more! I had a little cranberry sauce left over so I smothered that on top, grilled onion and avocado on top of raw bread (a story for another blog).

Seriously people this was outstanding! So many flavors; savory sage, thyme, rosemary goodness from the stuffing and tangy sweetness of the cranberry sauce.

If you’re feeling not so great, got bad news or just need a pick me up, do yourself a favor, move around a bit then make yourself a delicious, healthy, money saving meal!

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! 

Pumpkin Bars with "Cream Cheese" Frosting and Preparing for your Thanksgiving Feast

With Thanksvegan just a few days away I want to give you guys some great last minute ides on what to make and how to take care of yourselves!

First things first – how to take care of you! Some suggestions:

• In the morning drink warm water with lemon. This is a great way to detoxify and I suggest doing it daily.
• Have a green smoothie for breakfast. Any combo of dark leafy greens and fruit. This will set your system for the day and give you lots of energy.
• For lunch have a salad. If you know you are going to eat more than normal for your holiday meal - go lighter before then so you aren’t over doing it all day long.
• Take a vegan digestive enzyme. They help repair DNA, help digest food, and help assimilate the nutrients in food.
• Eat a salad or something green right before your celebration meal. This is a general rule I do everyday. This clears the pathway of your intestines for anything that might be coming, and helps digest.
• Eat a little raw sauerkraut with your meal. This is a magic trick I swear! Whenever I eat something that doesn’t agree with me I take a fork full of raw sauerkraut. It must be the raw version.  
• Try not to over do it! Just because there is a lot of food in front of you does not mean you need to stuff yourself silly.
• Chew!!! Each bite 50-100 times. This helps with pre-digestion making it easy for the food to pass through your system and will help you enjoy the food longer yet eat less.
• Plan ahead. If you are not hosting this year and have no control over the meal bring a few things for yourself and to share. There are lots of great traditional dishes you can make healthier.

On to the yummy stuff!

I have a confession. I’m completely obsessed with all things pumpkin. I found out this weekend that Teeccino makes a pumpkin drink and nearly died.

If you want to make something fall themed but don’t have the time for it or just don’t want to put all that effort into making a pie or difficult dessert Pumpkin Bars are your answer! I honestly don’t think this could get any easier. 

Ingredients:
1/2 c. gluten free flour
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. maple syrup
1/2 c. canned pumpkin (or cooked, pureed pumpkin)
2 tbsp. nondairy milk
2 tbsp. coconut oil
1/2 tsp. pure vanilla extract

Directions:
Preheat oven to 350 degrees.

• Combine dry ingredients in a bowl.
• Add in wet ingredients.
• Spread mixture into an oiled 8x8 pan and cook for 20 minutes.

That is seriously it! 

I added a bit of raw cream cheese frosting but they are very good on their own. For some variations you could add chocolate chips or nuts to the batter.

Frosting

1 cup sunflower seeds, soaked 1+ hours

6 pitted dates, also soaked 1+ hours (you can soak them together!)
Dash sea salt
1 tsp lemon juice
Water

Directions:

Process all of the ingredients together until smooth.

After my morning smoothie I'm hitting Train Gym to do a leg work out. Long, lean, sexy legs here I come!

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.