Recipes

Raw Food

Casual Cashew Cream Cheesecake

This recipe is by Gloria The Greedy Vegan with some adaptions for our food intolerance’s as per below.

 

  • Ingredients for the crust:
  • 1 Cup hazelnuts
  • 1 Cup Macadamia nuts
  • 2/3 cup chopped dates
  • 2 tbsp coconut oil
  • 2 pinches of salt
  • Ingredients for the cream cheese:
  • 3 cups cashews
  • 2/3 cup coconut oil
  • 1 cup coconut milk, full fat
  • juice of two lemons, about 6 tbsp
  • 2 tsp vanilla
  • 1/2 cup rice malt syrup
INSTRUCTIONS
  1. Making the base: Put the ingredients for the base into the food processor and pulse until it resembles a crumbly texture. Do not over process as it will turn into butter.
  2. Choose your pan type, i preferred to make one big cake this time but you can make a few smaller ones with food rings.
  3. Making the cream cheese: Soak the cashews in cold water for about 6 hours to soften them. Once the cashews are softened, pour away the excess water. This step is necessary because the soaking softens the cashews for silky smooth cream.
  4. Now pour all the “cream cheese” ingredients into the food processor and blend at maximum speed until it is as creamy as you want it to be. It is as simple as that. Now spread it on top of the crust and into the freezer.
  5. Depending on the temperature setting it will take 2-5 hours to set. The cakes keep nicely in the freezer for about a month. Once taken out they keep well in the fridge for up to a week in an airtight container. I wouldn’t recommend keeping them outside at room temperature.
  6. Once they are set you can simply push them trough the ring and either put them in a freezer bag and store for later use or put on the counter top to thaw for 30-60 minutes and serve them freshly made.

Enjoy! Thank you The Greedy Vegan  you have made a superb recipe!

Our adaptions have been added above Gloria’s original recipe can be found on her website.
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Essential Oil

Head Cold Relief

Good morning head cold!! Seriously….. today of all days! I’ve gone a whole year without one 🤔
This is my steaming hot bowl to inhale with frankincense and lemon oil. With fresh lemon and limes. 🍋🍋
Not that you can see the steam 😎 but wow it smells good!!
I can’t have any menthol or mint based oils just at the moment due to some homeopathic medicine so these 2 oils are best for my stuffiness today 😄

Frankincense for its anti-inflammatory, astringent, antiseptic, disinfectant and expectorant properties. 🌱
Lemon oil fot its stimulating, anti-infection, detoxifying, antiseptic and disinfectant properties. 🍋
So good. I can breathe!! Yahoo 😄🤗

5 drops of Frankincense

5 drops of Lemon

3 Lemon Slices

1 whole lime – cut in half

Near to boiling (about 85 degrees) water

Place chopped fruit into the bowl first add a cup of water and let steep for 10 minutes. Add the rest of the water to fill the bowl 3/4 of the way to the top. Add oils.

Inhale, relax! Get well soon x

Enjoy!

Wellness Gypsy x

lemon-inhale

ice cream

Avocado Banana and Coconut “Ice Cream”

This “ice cream” is a hit in our house. It can be breakfast, lunch, snack or dinner! Versatile! 3 ingredients!

1 can of organic coconut milk

2 avocados

2 ripe bananas

Place in food processor or blender and whiz until smooth. Pour into a freezer safe container with a lid and freeze overnight.

When serving the “ice cream” it looks slightly grey. This is normal, it is nice and green when is defrosts a bit 🙂

Consume within 5 days.

Enjoy!

Wellness Gypsy xice-cream

 

 

 

Baking

Coconut and Flaxseed Flour Pancakes – GF NF V EF SF DF RF CF

3/4 Cup Golden Flaxseed Four

3/4 Cup Coconut Flour

1 Cup Oat Milk

2 Tbls Avocado Oil

1 Tbls Baking Powder

1/2 – 3/4 Cup Water

1 tsp Himalayan Salt

1 tsp Bi carb soda

3 1/3 Dropper “Squirts” (dunno what else to call them haha) of Vanilla Stevia

*Nuttelex – for cooking – lots

Most of the ingredients used here are organic – if you can’t find them, the oil can be substituted for coconut oil or another oil as well.

Mix all the dry ingredients together in a bowl and combine well.

Mix all the wet ingredients and stir into dry mixture slowly. You may need to add a little more of less water or milk depending on what coconut flour you have used. The consistency will be quite thick and sticky which is fine, you can flatten them down in the pan.

Heat the pan to medium heat and add 2 tablespoons of *Nuttelex or just less.

Use a table spoon to pre make the mixture into balls and set aside on a plate. Put balls into the hot pan and press down with a spatula (they need a few presses) cook until golden on both sides. It takes about 5 – 6 minutes. You may need to add more *Nuttelex when flipping over, depends how “thirsty” your mixture is.

Makes about 25 pancakes

ENJOY!

Wellness Gypsy x