July 2012 Rawfully Tempting Newsletter
- Issue 11
Happy July dear friends! I hope wherever you are, the Summer has been kind to you. The East Coast heat wave has been pretty oppressive, but my attention has been on other things. My youngest daughter, Lindsey, got married last month (woo hoo), and my heart was filled with so many emotions as I witnessed this beautiful right of passage. What a Joy! The years have flown, and it's hard to believe my girls are both grown and such beautiful young women. Now it's time to bring on the Grand Kids! Speaking of which, another fun June event was my Granddaughter's 4th birthday. Happy Birthday Charlotte. And while I'm being a mom, and have your attention...here is a shameless plug for my eldest daughter and her amazing business. If you are looking for party invites, save the date or wedding announcements, baby and bridal shower invites, water bottle labels, banners, and more, check out Party Box Design
and their amazing selection. Be sure to let them know Charlotte's Mum Mum (Rawfully Tempting) sent you!
On the not-so-good note, I had some health issues in June that landed me in ER twice, three weeks before the wedding. What a shock to find out I had Diverticulitis. It's hard to imagine such a thing, knowing the way I eat, but decades of bad eating, and the ramifications of such eating, don't disappear over night. I managed to get back on track, and danced my pattutie off at my daughter's wedding. And no, the wedding was not raw. (Many asked,so let me clarify). My children were long grown and out of the house when I discovered raw living food, and while they enjoy the perks of my creativity, they have not shown an interest in embracing this lifestyle. It was a beautiful wedding, and I enjoyed myself totally. "When in Rome, do as the Romans." I LOVE LOVE LOVE raw living foods, but I also enjoy experiencing the tastes and textures of other foods, especially when we are away from home. It's all about balance, and I choose not to restrict my diet on special occasions. I am really passionate about creating new and unique raw living treats and I enjoy teaching others how to enhance their lives by adding amazing foods that have so many healing and energizing properties, but I don't push my believes onto others. We each have to find our own path and the most important thing we can do for our kids, is be real, and show up the best we can, living from the heart.
With everything going on in June, Rawfully Tempting took a back burner, but I am feeling much better and I thank you for all of your kind notes and messages. I'm back to playing in the kitchen again. It's HOT in New Jersey and I wanted to keep this light...so here is this month's recipe...I hope you enjoy it. I've broken it down in steps to make it easier. Don't be infitmidated. Challenge yourself. Take a leap of faith, and try something different. Once you have learned how to prepare a raw vegan cheesecake, you can manipulate the recipe and create it in almost any flavor you can think of I have created cheesecakes and mousse cakes in hazelnut, white chocolate, pistachio, mocha, almond, mixed berry, chocolate, rum, orange, mango, etc. Go for it! You can do it!
Lemon - Lime Cheesecake
Use a 6-7" spring form pan.
1/2 cup almonds (soaked overnight)
2 Tablespoons macadamia nuts
5 Medjool dates, chopped
1 Tablespoon maple syrup (grade B or your favorite liquid sweetener)
pinch of sea salt (optional)
Base Cheesecake Filling Ingredients:
1 1/2 teaspoons coconut oil
1 1/2 cups cashews, (soaked 2 hours)
1 1/4 cups water
1 teaspoon vanilla extract (alcohol free) (or 3 drops Medicine Flower
1/2 cup *Irish Moss
paste (you can prepare this recipe without it, but it's not the same. You'd have to add some ground chia seeds and work with the texture. It will not be as creamy, but it can still be very tasty). Click HERE to learn how to make Irish Moss Paste
. This can be prepared in advanced and frozen in ice cube trays. When needed, just remove from freezer and defrost what you need. See, the rest is easy!
3/4 cup maple syrup (grade B or your favorite liquid sweetener)
1/8 teaspoon sea salt
Lemon Filling Ingredients:
2/3 of Base Cheesecake Filling (above)
1 teaspoon lemon zest
5 Tablespoons lemon juice
3/4 Tablespoon pysllium husk powder (add more to thicken)
Lime Filling Ingredients:
1/3 Base Cheesecake Filling(above)
4 1/2 Tablespoons lime juice
1/4 teaspoon spirulina
or blue-green algae powder (for color only)
1/8 teaspoon turmeric powder (optional) - for color only
2 teaspoons psylliulm husk powder
1/4 cup almonds, chopped or slivered
garnish with sliced strawberries or lemon and lime slices
1. Add nuts to food processor and process until finely ground. Add dates and salt, and process. When you pinch mixture together in your hand, it should stick together.
2. Add remaining ingredients and process. Do not process too long, or the nuts will get oily.
3. Press crumbs into bottom of pan about 1/4" thick. (Extra crust can be frozen for future use)
1. Put shaved cacao butter and coconut oil in a metal bowl. Either melt in dehydrator or place over a smaller metal bowl, filled with hot water. Set aside.
2. Combine cashews and water in a high speed blender until creamy. Add remaining ingredients and blend until creamy.
3. Pour 1/3 of Base Filling Cheesecake mixture into a separate bowl and set aside for Lime Filling.
Lemon Filling Directions:
1. Blend lemon zest and lemon juice into Base Cheesecake Filling (mixture in blender) until creamy. Taste for sweetness and lemon flavor, Adjust as desired.
2. Add psyllium husks powder and blend well. (Do not over blend, this will start to set quickly).
3. Spoon into spring form pan, over crust. Tap pan on counter, or spread with spatula to level mixture, and set aside.
Lime Filling Directions:
1. Pour remaining Base Cheesecake mixture into blender. (1/3 that had been set aside).
2. Add lime juice, spirulina, turmeric powder, blend well and taste. Add more lime juice if needed. (Do not add psyllium husks powder yet).
3. Add pysllium husks powder and blend. Spoon mixture into pan, over Lemon Cheesecake Filling.
Set for several hours in refrigerator.
1. Gently remove cake from pan. Garnish as desired, and serve.
2. Store in refrigerator for 2-3 days or freeze for several weeks.