RAW VEGAN Cashew Cheesecake

Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.

 

OAT BASE:

2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole

1 cup of prunes (soaked for 10 minutes and blended)

1/4 melted Coconut oil

1 tsp of cinnamon

Direction:

1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.

2 – Roll into a ball and place into a circle non stick pan.

3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.

img_9040.jpg

‘Cheese’:

4 cups of cashew nuts (soaked for 2 hours min)

1 cup of vegan cream cheese

2 tablespoons of lemon Juice

1 tsp of lemon zest

4 tablespoons of maple syrup

2 tsp of caramel syrup

1-2 cups of any nut milk – more if needed

Pinch of salt

For colouring: Indigo plant pigment

Direction:

1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!

2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.

3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.

4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.

5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.

 

cheesecake 3

Oats and Green smoothie Energy balls

As usual, I didn’t plan to make these cute little energy balls. I really just wanted to make a nice green smoothie. But here, this is what I came up with…

Just so you know, they taste really nice and are super healthy! (Apart from the maple syrup)

INGREDIENTS

1 cup of oats (blended into flour)

1/4 cup of oats (whole)

2 tablespoons of Maple Syrup

3 tablespoons of Chia seeds

3 tablespoons of melted coconut oil

1 tablespoons of VEGAN dark chocolate sauce – or make your own. But that is kind of long when all you want to do is hurry up so you can eat them.

4 tablespoons of the green smoothie from my previous post (This basically replaces the milk as well as giving the energy balls a greenish colour)

INSTRUCTIONS

Probably the most easiest recipe.

  1. Add and mix all of the above ingredients, including the 4 tablespoons of green smoothie, into a bowl.
  2. Using your hands, combine the ingredients together until it forms into dough. If you find that your dough is quite dry, add a little bit more of the green smoothie into it. Alternatively, just use milk.
  3. Roll into little balls.
  4. Top with the chocolate syrup and then leave in the fridge for a few hours.

balls5

 

GREEN SMOOTHIE

Definitely one of the best green smoothies I’ve made. But maybe I was just very hungry at the time…No no i’m joking, it was really nice.

INGREDIENTS

1 cup of Spinach

Half and Avocado

Handful of frozen mango

1 Apple, peeled and chopped into small pieces

1 tablespoons of Maple syrup

1 Tablespoon of Pumpkin seeds

1 Tablespoon of Peanut butter


Oh yeah, also, those balls you see in the background are my spontaneously created energy balls, made from the left overs of this smoothie. Literally, I had no idea what I was doing, yet they came out amazing. Always the way.

CLICK HERE FOR THE RECIPE

Breakfast bowl

Had a go at putting together a little video for you guys, I’m more of a visual person so seeing a step by step video on how to make something is so much easier to take in than reading instructions. I will TRY to do this often. It’s not done professionally or anything (probably shouldn’t have used an iPhone when I have a perfectly capable Canon DSLR camera) but hey it’s a start…

​Also, so excited that I am finally using these beautiful bowls that I bought back from Morocco (MISSING IT BTW). I should get more – Definitely an excuse to go back.


SMOOTHIE INGREDIENTS

1 Cup of Blueberries

2 Cups of Frozen Pineapple

1 Cup of kiwi (I would have put more but I am allergic – probably shouldn’t have put any but I love them too much)

1 Tablespoon of Hemp seeds

1 Cup of Almond Milk

 

ingrediants for breakfast bowl
Toppings – 1 tsp of ACAI POWDER and 1 tbsp of PEANUT BUTTER, berry granola, frozen cherries, kiwi, blueberries, banana, raisins and sprinkles.

breakdfast bowl.jpg

GALAXY, DETOX Smoothie bowl

I recently purchased some of these amazing powders from Mistyday online. Check the website out! They are so vibrant in colour, made from different flowers and herbs, packed with nutrients and have their individual benefits. They are tinyyyyy but worth it. If you are into making your smoothies, juices and even desserts really colourful like I am, then these are perfect for you! You can really get creative with them.

Halloween is coming soon and although I dont really agree with the way it has been portrayed to be quite evil and scary, I do always feel that theres a mysterious atmosphere and a certain darkness around the end of October. This smoothie bowl was kind of inspired by that feeling…

Ingredients

Half a cup of soaked cashew nuts

Hand full of pineapple

4 dates

3 tablespoons of the Detox Brew powder

Add almond milk if it is too thick

Blend it all

 

galaxy bowl 2

 

x

 

 

Vegan & Gluten Free Carrot Cake!

SPONGE INGREDIENTS

2 cups of gluten free self raising flour

1 cup of xylitol sugar

1/4 cup of maple syrup

2 tsp of rapeseed oil

1 tsp of baking soda

1 tbsp of baking powder

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of salt

1 1/2 cups of apple sauce (alternative for eggs)

130 grams of grated carrot

2 cups of coconut milk 

ICING INGREDIENTS

3 cups of icing sugar

1/4 cup of vegan butter


INSTRUCTIONS

1. Combine all ingredients into a bowl and stir!

2. pour evenly into two circle non stick baking trays.

3. Place into the oven for 30 minutes on 180ºc.

4. Leave on the side to completely cool down.

5. Whilst the cake is cooling, prepare icing by mixing together the icing powder and vegan butter until it becomes thick and creamy.

6. Once both layers of the carrot cake have cooled down, start adding the icing to both sides and carefully place them together.

7. Spread the icing on the top of your cake, in any way that you like and decorate 🙂

 

Glad to say this is the first cake i’ve made that everyone actually liked.

VEGAN PROTEIN SMOOTHIES

• DAIRY FREE • GLUTEN FREE • NO SOYA • NO ADDED SUGAR •

Seriously though, don’t you love the idea of having a natural protein shake/smoothie instead of raw eggs, or protein powder that lets be real, you don’t actually know how they’ve made it, no matter how healthy the ingredients may look to you. Plus why not have a tasty smoothie as well as gaining the right amount of protein you need from it??

I had someone suggest that I do a post on this so I literally put my maths to work and managed to put together a few smoothies for you that contain between 25-36 grams of protein. It took quite some time considering that I am the WORST at maths. Just realised, that probably doesn’t make this seem accurate to you guys now, but take my word for it, it is.

I am not one to keep track of all the protein I consume a day, to be honest I couldn’t really care, I probably should though right? Anyway, I’m not one of those people who obsess over the amount of calories etc they have a day, I kind of just listen to my body and see what it needs then and there. But that’s mostly because I know that I have a balanced and healthy diet! A lot of you do keep track and I 10000000% admire that, so this is for you.

Continue reading “VEGAN PROTEIN SMOOTHIES”

Chia, Pineapple and Blackberry 🌼

Note to self: NEVER drink coffee on an empty stomach.

I don’t even drink coffee but before making this smoothie, I attempted to make a cinnamon and chocolate latte for you coffee lovers. Yeah, it sounds nice but it really wasn’t. Thought it might have just been me as obviously coffee is not for me, but nope, my mum (who LOOOOVES coffee) also hated it.

Okay so, I currently feel really sick. Coffee does this thing to me where it makes my heart beat really fast. SO FAST! Not sure if that is normal…it doesn’t feel normal.


On a more positive note,

Pineapple and Blackberry combined together taste AMAZING!! You guys have to try it, if you haven’t already.

 

 

The bottom layer is Blackberry

and chia seeds.

• Middle layer is blackberry, chia

seeds and a handful of pineapple

(The pineapple will make the

smoothie go a lighter shade

purple).

• The top layer is just pineapple.

Easy 😌

TIP

Chia seeds help to make smoothies thick enough so that you can layer them. Just add it to the fridge for a few minutes before using it.

xxxx