"Sit. Feast on your life."- Derek Walcott
RAW LEMON CASHEW CHEESECAKE
- 1 cup raw whole almonds
- 3/4 cup dried dates, pitted and roughly chopped
- 1/4 cup desiccated coconut flakes
- 1 tablespoon water (or as needed)
- 1 1/2 cups raw cashew nuts
- 1/4 cup fresh lemon juice
- 1/4 cup coconut oil, meltedFor the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.
Combine drained cashews with lemon juice, coconut oil in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top.
Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving.
Serve with fresh berries
What you’ll need
- 1 - 3 zucchini, thinly sliced lengthwise*
- red bell pepper, julienned
- yellow bell pepper, julienned
- carrots, julienned (I used baby carrots, cut into quarters)
- sprouts/micro greens of choice
- cilantro, optional
- fresh cracked pepper
- tooth picksKale Pesto
- 1 cup basil or kale
- 1 cup kale
- 1 clove garlic
- 2 tablespoons tahini, optional
- 3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
- himalayan salt to tasteAmounts here will vary on how many your making, use your best judgement on how much you will need. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right.
" I believe that health is more than merely the absence of disease. It is a total state of physical, mental, emotional, spiritual and social well-being. "
Dr. Frank Lipman
Welcome Spring Cake
Hazelnut Sponge Cake Base
- 1 cup Hazelnut flour
- 7 Dates, smaller Helwah dates or 6 Medjool dates
- 1 tablespoon virgin Coconut oil
- 1 pinch of Himalayan salt
- 1/4 teaspoon real Vanilla from pod
- 1/4 teaspoon ground Cardamom
Pit and soak the dates for 5 minutes. In a food processor, add all of the ingredients and process until incorporated. Save some to create the bottom later (needs to be in the size of a peach).
Grease a 5 inch (13 cm) wide cup, bowl or miniature sponge cake pan with coconut oil and coat with some hazelnut flour. Press down the cake dough, making a round hole in the middle. Create a pretty finish using a spoon to “polish” the inside of the hole (where the filling goes later).
Lemon Cheesecake Filling
- 0.5 cups Cashews
- 0.5 cup Coconut milk (process 0.5 cup shredded Coconut with 2/3 cup Water in a blender and press the milk through a nut milk bag)
- 3 tablespoons virgin Coconut oil
- 1 pinch of Himalayan salt
- 1 tablespoon light Agave
- Zest from one organic Lemon
- 1 teaspoon Lemon juice
- One handful of Cacao nibs (is to be stirred in by hand in the end)
Grind the Cashews into a fine flour in a blender, put aside in a bowl. Make the Coconut milk in the blender, add the Cashew flour and the rest of the ingredients except the Cacao nibs. Process until completely smooth. Add the Cacao nibs, stir and pour the filling into the cake dough hole. Place in the freezer to be fully frozen. When fully frozen, create the bottom of the cake with the dough that you saved and press it down to cover the filling.
Place the whole cake up side down with a plate under and give it a couple of hours to thaw.
To remove the cup / bowl / pan, place a cloth soaked in hot water on top. If you have a metal bowl, gently tap it with the back of a knife.
- 2 tablespoons virgin Coconut oil
- 2 tablespoons Agave
- 3-4 tablespoons raw Cacao powder
- 1 small pinch of Himalayan salt
- 1/8 of a teaspoon real Vanilla from pod
Melt the Coconut oil carefully in a water bath. Add the rest of the ingredients and stir with a whip. Wait for the chocolate to thicken a bit before you pour it over the cake. Decorate with more hazelnuts.
Raw Zucchini Sushi Rolls
From For the Love of Food
1/2 cup cashews, soaked overnight
1 Tablespoon rice vinegar
3 - 4 zucchini (each yields 6 - 8 slices)
2 carrots, sliced into matchsticks
1 cucumber, seeds removed and sliced into matchsticks
4 medium radishes, sliced
1 avocado, peeled and sliced
1 small bunch cilantro
Drain cashews and put into food processor with rice vinegar. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.) Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture.
Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long thin strips. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro. Roll up and enjoy!
colors of MY rainbow
The time will come
when, with elation
you will greet yourself arriving
at your own door, in your own mirror
and each will smile at the other’s welcome,
and say, sit here. Eat.
You will love again the stranger who was your self.
Give wine. Give bread. Give back your heart
to itself, to the stranger who has loved you
all your life, whom you ignored
for another, who knows you by heart.
Take down the love letters from the bookshelf,
the photographs, the desperate notes,
peel your own image from the mirror.
Sit. Feast on your life.
Take advantage of it my lovelies! No cost means no excuse. 4-10 hours per week. Gobble up that knowledge!!!!!
Just signed up for this. I am so excited!
The millionaire I’m interested in is the one who is teaching lifestyle education and lifestyle change. The one who isn’t just touting the right herbs and fad tonics but the one who is helping you to understand your body.
One of the millionaire mentors I look up to:
“Explore this next frontier where the boundaries between work and higher purpose are merging into one, where doing good really is good for business.”
~ Richard Branson
Simba, in 2009.
“Being a veterinarian, I had been called to examine a ten-year-old Irish Wolfhound named Belker. The dog’s owners, Ron, his wife Lisa, and their little boy Shane, were all very attached to Belker, and they were hoping for a miracle.
I examined Belker and found he was dying of cancer. I told the family we couldn’t do anything for Belker, and offered to perform the euthanasia procedure for the old dog in their home.
As we made arrangements, Ron and Lisa told me they thought it would be good for six-year-old Shane to observe the procedure. They felt as though Shane might learn something from the experience.
The next day, I felt the familiar catch in my throat as Belker ‘s family surrounded him. Shane seemed so calm, petting the old dog for the last time, that I wondered if he understood what was going on. Within a few minutes, Belker slipped peacefully away.
The little boy seemed to accept Belker’s transition without any difficulty or confusion. We sat together for a while after Belker’s Death, wondering aloud about the sad fact that animal lives are shorter than human lives.
Shane, who had been listening quietly, piped up, ”I know why.”
Startled, we all turned to him. What came out of his mouth next stunned me. I’d never heard a more comforting explanation. It has changed the way I try and live.
He said,”People are born so that they can learn how to live a good life — like loving everybody all the time and being nice, right?” The Six-year-old continued,
”Well, dogs already know how to do that, so they don’t have to stay as long.”
Remember, if a dog was the teacher you would learn things like:
When loved ones come home, always run to greet them.
Never pass up the opportunity to go for a joyride.
Allow the experience of fresh air and the wind in your face to be pure Ecstasy.
Stretch before rising.
Run, romp, and play daily.
Thrive on attention and let people touch you.
Avoid biting when a simple growl will do.
On warm days, stop to lie on your back on the grass.
On hot days, drink lots of water and lie under a shady tree.
When you’re happy, dance around and wag your entire body.
Delight in the simple joy of a long walk.
Never pretend to be something you’re not.
If what you want lies buried, dig until you find it.
When someone is having a bad day, be silent, sit close by, and nuzzle them gently.”