Healing Squash & Sweet Potato Soup

What could be better in the cold winter months than the rich, flavorful goodness of butternut squash and sweet potato? Even better when they are paired together in what will soon become a new favorite!

Ingredients:

1.5 c cubed butternut squash (fresh or frozen)

3 medium sweet potatoes, peeled and cut into chunks

1 granny smith apple, peeled and chopped

4 c chicken broth (use vegetable broth for vegetarian option)

1 T EVOO

1/2 tsp cinnamon

6 slices of fresh ginger (peeled)

3 cloves garlic, peeled

3/4 c full fat coconut milk

1/2 c water

2 T lemon or lime juice

sea salt and pepper to taste

Directions:

In a large soup pot, saute garlic and ginger in EVOO for 2 minutes. Add squash, sweet potatoes and apple to pot. Add cinnamon. Saute 3-5 min., stirring frequently. Add broth. Bring to boil. Reduce heat to simmer. Cover and cook for 15 minutes or until mixture is tender. Remove pot from heat and take out ginger and garlic pieces. Using an immersion blender, blend until smooth. Add in coconut milk, water and lime/lemon juice. Return pot to burner and cook on low heat until heated through. Stir and season with salt and pepper.

To serve, set out bowls of toppings to choice from. Try chopped pistachios, pumpkin seeds, fresh herbs, shredded coconut, or raisins. Get creative and enjoy!

Red, White and Blue Cheesecake Bars- (raw and vegan)

The dog days of summer are here for sure and in the U.S., we are getting ready to celebrate our Independence Day on July 4th! This holiday always holds much nostalgia for me, from the grand fireworks display with family and friends, to the bbq'd meats and veggies, and, of course, the patriotic-filled red, white and blue desserts! I've always been a fan of cheesecake, but after going primarily dairy-free, I thought my love of this creamy dessert had to end. I was totally wrong! My version of a patriotic raspberry vanilla cheesecake is inspired by a dessert I had at a vegan restaurant in Montreal called Crudessence (you must try if you are in Quebec!). There, I enjoyed a chocolately-mousse type cheesecake that was dairy free featuring cashews as the cream filling of choice. After successfully using cashew cream as a base for my enchiladas and other savory dishes, this creation is my first to use them in a dessert recipe. Of course, since this is a July 4th themed dessert (or any time!), I chose to make a vanilla cheesecake filling, topped with a red raspberry layer, and garnished with fresh blueberries. Feel free to substitute any berry flavor for the top layer and have fun experimenting!

Ingredients:

1 c gluten-free chocolate granola (I used Kind brand)

1 c pitted medjool dates

1 T cacao powder

4-6 T unsweetened vanilla almond milk

1.5 c raw cashews

1/3 c pure maple syrup, (plus 1/4 c maple divided for top layer)

2 t pure vanilla

10 oz organic frozen raspberries, defrosted

1/4 c chia seeds

Directions:

Place the cashews in a glass jar or baking dish and cover with boiling water. Soak for 1 hour. Drain the water and set aside. Place granola in a food processor with dates, cacao powder and 2 T almond milk. Pulse to combine until mixture forms a thick paste. Line a loaf pan with parchment paper and press cashew mixture into bottom of pan to form the crust layer. Place pan in freezer for one hour.

In food processor, combine drained cashews with 1/3 c maple syrup, vanilla and 3 T almond milk (more if needed). Pulse until mixture is smooth and creamy. Spread this "cheesecake" layer over crust and freeze an additional hour.

To make topping, place defrosted raspberries, chia seeds and 1/4 c maple syrup in food processor. Pulse to combine. Spread on top of cheesecake to form the final layer. Freeze for at least one more hour or until set. 

To serve, cut, cheesecake into squares and top with blueberries or additional raspberries if desired. Enjoy!

Raspberry and Vanilla Raw Cheesecake Bars!