Monthly Archives: August 2013

Raw Blueberry Chessecake

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Laws On Wellness's avatarLaws On Wellness

Raw Blueberry Cheesecake

 

 

Ok, so I realize the picture doesn’t scream, “Look at me I’m delicious!!!” But I promise you, these raw mini cheesecakes are amazing. Absolutely delicious. If you prefer, instead of separating them into cupcake liners, you can make this as a full-sized cheesecake using a regular cake pan.

Crust

  • 1/2 cup pecans
  • 1/2 cup macadamia nuts
  • 2 tablespoons organic raw agave nectar
  • 1 tablespoon organic coconut oil
  • 1/2 teaspoon organic vanilla extract
  • 1/4 teaspoon pink himalayan salt

Filling

  • 1/2 cup organic raw cashews
  • 3 tablespoons organic lemon juice (fresh squeezed)
  • 2 tablespoons organic raw agave nectar
  • 3 tablespoons organic coconut oil
  • 1/4 teaspoon organic vanilla extract
  • 1/8 teaspoon pink himalayan salt

Topping

  • 1/2 cup organic blueberries (frozen)
  • 1/4 cup organic raw agave nectar
  • 1/4 cup organic coconut oil

Put all ingredients for the crust into a food processor and process until well combined and crumbly. Divide the crust…

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Chocolate Chia Pudding – Sugar Free, Dairy Free, Gluten Free

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healthifiedliving's avatarHealthified Living

I was very pleased with the outcome of this dish. It’s still sweet, but not overkill. It was just enough to satisfy my sweet tooth, but without any processed or refined sugars in it.

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Chocolate Chia Pudding

Ingredients:

1 cup Quick Cashew Milk

2 tablespoons cocoa powder

1/3 cup chia seeds

1 teaspoon vanilla extract

1/4 teaspoon liquid stevia (you can use the chocolate flavored version, if you have it on hand)

Instructions:

Whisk cocoa powder into quick cashew milk. Stir in rest of ingredients. Pour into small bowl or serving glasses. Chill 15 minutes, or until set. Top with whipped coconut cream and chocolate or carob chips if desired.

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This recipe was adapted from this web site.

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Chickpea & Asparagus Casserole

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Laws On Wellness's avatarLaws On Wellness

Chickpea and Asparagus

 

An amazing recipe I adapted from FatfreeVegan.com

I think anything topped with shredded potatoes is pretty much a sure-thing but the heart of this casserole is really the surprising blend of asparagus and chickpeas. ahhhmazing,

Ingredients

  • 1 medium onion, diced
  • 1 rib celery, diced
  • 12 ounces sliced mushrooms
  • 3 cloves garlic, minced
  • 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
  • 2 tablespoons vegetable broth or “no-chicken” broth
  • 2 tablespoons flour
  • 1 cup vegetable broth or “no-chicken” broth
  • 3/4 cup unsweetened non-dairy milk (I used almond milk)
  • salt and freshly ground black pepper to taste
  • 1 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon dried thyme leaves
  • 1 teaspoon dried basil
  • 1 15-ounce can chickpeas, rinsed and drained
  • 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
  • 1/3 cup daiya cheese shreds or non-dairy cheese
  • smoked paprika, for garnish

Instructions

  1. Preheat oven to 400F. Lightly oil…

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