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!

Paleo Fried Rice

I have always loved Asian food of all types, a trait that started when I lived abroad in Asia for four years as a child. Whether a steaming bowl of Vietnamese pho noodle soup, a rich, creamy Thai curry, or a simply satisfying bowl of Chinese stir fry, I truly enjoy it all! But, for those of us who have embraced a grain-free diet for healing, one might think these rice-based dishes are off limits. No more! If you haven't embraced the paleo world's number one rice substitute yet, please welcome cauliflower. Now, I know what you're thinking....cauliflower, no way. I felt the same way until I tried it at home with my own creation. The key to a delicious riced cauliflower, in my humble opinion, is to utilize it in foods with a spicy flavor or sauce so that the flavor of the cauliflower doesn't overpower. My paleo fried rice is the perfect blend of flavors and textures to please even the pickiest of eaters. The best part is that riced cauliflower is now available in the freezer section of many stores, including some Whole Foods Markets and Trader Joes.

Ingredients:

1 head of cauliflower, "riced" by hand grater or food processor, or 2-3 c of pre-diced bag

1 medium onion, chopped

3 scallions, thinly sliced

1 carrot, chopped

1/2 c frozen peas

1 c diced, cooked chicken, ham, sausage, or shrimp

gluten free soy sauce (or coconut aminos for soy free)

5 eggs, scrambled with soy sauce or coconut aminos

1 c frozen peas (omit if legume free)

2 cloves garlic, minced

1/2 inch ginger, minced

sea salt and pepper to taste

coconut oil for cooking

Directions:

In a large wok or skillet, heat coconut oil on high heat. Add riced cauliflower to pan and season with garlic, ginger, salt and pepper. Stir fry for 4-6 minutes. Next, add 1/2 c of water, reduce heat to medium low, and cover. Cook for 5 minutes, until softened. Next, in a smaller pan, saute carrot, onion and additional garlic if desired in oil until starting to brown. Add eggs to smaller pan, pushing vegetable mixture to the side. Stir until scrambled eggs are done. Add smaller pan contents to larger skillet, along with the cooked meat and frozen peas. Add 2 T of soy sauce or coconut aminos and stir to toss. Dish is ready when peas are warmed through. This is so delicious you'll never miss the rice and it's family friendly to boot!