Monthly Archives: September 2015

Organic Peanut Butter Salted Caramel Vegan Cheesecake

OLYMPUS DIGITAL CAMERAOkay, so this must be cheesecake week! My daughter and I made four different cheesecakes on Sunday, and another 3 cheesecakes on Monday…and this one was my favourite 🙂 (The strawberry one was pretty much equal favourite, we’ll put that up soon too.) These “cheesecakes” actually have no cheese, or dairy, they are made with soaked organic cashew nuts and coconut cream and other good ingredients.OLYMPUS DIGITAL CAMERA

Vegan cheesecakes: Coconut raspberry, strawberry, peanut butter salted caramel, mocha.

Vegan cheesecakes: Coconut raspberry, strawberry, peanut butter salted caramel, mocha.

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I looked up the benefits of soaking the nuts, so apart from making them easier to blend, it actually makes them easier to digest and easier to absorb the good nutrients from. Always throw away the soaking water, it contains the things we want to get rid of (if you want to look into this a bit closer Google it. I looked up http://healthyblenderrecipes.com/info/soaking_grains_nuts_seeds which was very informative, and suggests 2-4 hours is the optimum time for soaking cashews in warm water.)OLYMPUS DIGITAL CAMERA

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Beetroot and Carrot Soup with Fresh Herb Drizzle

Wow – this soup tastes as interesting as it looks – but it’s so yummy. The balance of acidity and natural sweetness combined with the rich, hearty flavours and body of the chickpeas make it a favourite.

beetroot carrot soup 1

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Sun-dried Tomato and Walnut Pesto

This tasty pesto adds a real lift to winter pizzas or crostini – hearty and bold flavours from walnuts and sun-dried tomatoes. Very simple to make – just process everything into a paste! We use the dehydrated tomatoes, but if you have ready-to use sun-dried tomatoes in oil that’s fine too.

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