Raw Blueberry Cheesecake


HAPPY JULY 4TH!!! I started this holiday off right by prepping early morning…and bam (like a firework), this cake is crowd worthy! Can’t wait to slice this up & serve it tonight!

Before getting started on this tasty patriotic dish, we need to do a lil’ prep work

  • Grab a small bowl, add in 2C of raw cashews & cover with water – soak for 4 to 6hrs (no more then 6hrs)
  • Peel 3 bananas & cut each one in thirds – set the cut bananas on plate & stick in freezer
  • Wash 1pint of fresh blueberries, put back in container & stick in freezer

Once the cashews are soaked & the fruit is frozen you can continue on to the goodness…

For the base layer of the cake:

  1. Put 1.5C raw almonds into a food processor & blend until they are nicely crushed
  2. Once almonds are crushed add 2.5C pitted dates to the food processor & blend until sticky mix forms
  3. Remove sticky mix from food processor and press into cake tin firmly with your fingers, forming the base layer of the cake
  4. Let set in freezer for 1hr

For the middle layer of the cake:

  1. Add the following into your blender: 2C soaked cashews, 2 frozen overripe bananas, 1/2C maple syrup, 1/3C fresh apple juice & 1t cinnamon – blend until smooth & creamy
  2. Take the base layer out of the freezer & pour 3/4 of this mix over the crust (leave remaining 1/4 mix in blender)
  3. Smooth out middle layer & stick back in the freezer for 2ominutes

For the top layer of the cake:

  1. After the middle layer has set for 20minutes add the following to the left over middle layer mix in the blender: 1C frozen blueberries, 1C chopped strawberries, 1 frozen banana, 4 pitted dates, 1T maple syrup & 1t cinnamon – blend til smooth & pour over middle layer
  2. Smooth out top layer, stick back in freezer & let set for at least 2hrs

Make sure to let this cake sit out for a few minutes before serving & don’t forget to top with frozen blueberries before cutting into it! I’m drooling with excitement to slice into this later tonight!!

Nutritional Info Per Serving (Serves 10): 350 calories – 13 grams of fat – 56 carbs – 7 grams of protein

Continue reading for ingredient list & original recipe…

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Zucchini Pasta with Spinach Walnut Pesto


A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of!  With the cutter already handy at home I decided to give it a whirl!

First off this is a cold meal – so it is perfect for any summer party!  Side dish, buffet table or even as a main – this raw meal will for sure be talked about!

Here’s how to create this tasty dish…

  1. Cut of the ends off a zucchini, place one end into the spiral cutter & start turning the zucchini (make sure the cutter is placed over a bowl)
  2. Repeat step #1 for second zucchini
  3. In a food processor add: 4C baby spinach, 1T EVOO (up to 1/4C depending on your taste testing), 5 cloves minced garlic, 1/2C raw walnuts, 1/4C raw sunflower seeds, 4T nutritional yeast & S/P to taste
  4. Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix

To serve add diced tomatoes or even baked tofu on top!

*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen. Perfect for breakfast, lunch, dinner or even pop in to  get a fresh juice!

Nutritional Info Per Serving (Serves 2): 450 calories – 34 grams of fat – 26 carbs – 20 grams of protein 

Continue reading for ingredient list:

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Meatless Monday: Vegan Carrot Cake


I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

  1. Preheat oven to 350degrees
  2. In a large bowl combine: 2C whole wheat flour, 1t baking soda, 1.5t baking powder, 2t ground cinnamon, 1t ground cardamon & 1/2t salt – stir
  3. After stirring add in: 1/2C Earth Balance Original natural buttery spread, 1.5C brown sugar, 1C plain applesauce, 1t minced ginger, 1/2C fresh OJ & 1/2C water
  4. Stir until all is mixed thoroughly, then fold in 2C shredded carrots
  5. Spray two 9″ pans with cooking oil & split batter – bake for 25-45minutes or until toothpick comes out clean (mine took 25)

While cakes are cooling make the TWO types of icing…

  1. In a small bowl blend: 1t minced ginger, 1/2C pureed pineapple & 1.5C powdered sugar – beat until smooth consistency 
  2. In another bowl blend: 1/4C maple syrup & 1C powdered sugar – beat until smooth

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Nutritional Info Per Slice (Makes 12 Slices): 390 calories – 8 grams of fat – 79 carbs – 4 grams of protein…and a slice is worth every calorie!

For ingredient list & original recipe continue reading…

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Meatless Monday: Cinnamon Roll Pancakes


Hot cake, hot cake – who wants a hot cake? I’ll take two please…make that three! Welcome to my world cinnamon roll pancakes, cause you are staying with me forever!

On meatless Monday I usually start my day off with a beet juice – consisting of apple, celery, lemon…ya know all those goodies you want after an indulging weekend! So when I woke up with carbs on my mind I knew I needed to nix the juice! Mission: fix my carb craving. Found just the recipe – cinnamon roll pancakes, hello tasty! These delicious cakes were eaten up fast & the glaze was licked clean off that plate (TMI?).

  • In a large bowl mix: 1C whole wheat flour, 1T sugar, 2T baking powder, 1/8t salt, 1C almond milk, 2T melted coconut butter & 1.5T ground cinnamon – stir till smooth consistency
  • Preheat griddle (or pan) & spray with cooking oil – spoon portion of batter on griddle, I used a large ice cream scoop to portion my pancakes & it worked wonders
  • Brown on both sides – set finished cake to the side & continue process until all batter is used up
  • In side bowl combine: 2T almond milk, 1/8t vanilla extract & 1/3C powdered sugar
  • Whisk until all the chunks are gone

Grab as many pancakes as your lil’ heart desires (no judging here!) & top with sugary glaze!

Shout out to original recipe here.

Nutritional Info Per Pancake (Makes 6 cakes): 130 calories – 5.5 grams of fat –  22 carbs – 3 grams of protein
Nutritional Info for Glaze (Serves 2): 165 calories – <1 gram of fat – 40 carbs – <1 gram of protein

Get Your Green On!

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Happy St. Patty’s Day everyone – enjoy a green beer & a slice of avocado cake! Rub your eyes & read it again – avocado cake. When I found this recipe I had to indulge, it was perfect timing to add a lil green to my diet with the holiday & I had some ripe avocados just shy of being too soft.

  • Preheat oven to 350degrees
  • In a large bowl mix: 3C all purpose flour, 6T unsweetened cocoa powder, 1/2t salt, 2t baking powder, 2t baking soda – blend
  • In another bowl combine: 1/4C veggie oil, 1 mashed ripe avocado, 2C water, 2T white vinegar & 2t vanilla extract – stir & then add 2C sugar
  • Combine wet mixture into dry & blend until smooth
  • Spray cooking oil on 2 round 9″ inch pans & fill batter equally in both baking dishes
  • Bake for 30minutes or until toothpick comes out clean (mine baked for 25min)
  • Let cakes cool in pan for 5minutes, then turnout cakes on wire rack to fully cool

While baking make the icing…

  • Peel & pit 2 ripe avocados – make sure to cut away any brown spots & discard
  • Place avocado meat in the bowl of a stand mixer with whisk head if you have (I do not & just used my food processor)
  • Add 2t of fresh squeezed lemon juice & begin mixing – then add 1/2t vanilla extract & sift in 1/3C powdered sugar **
  • Once your cakes are cooled place one on your serving dish & begin icing the top – then layer with second cake & keep on icing till you are out

** The recipe calls to sift in 4C of powdered sugar (whoa) so beef it up with as much powdered sugar as you like. I taste checked mine & liked only a slightly sweetened avocado –   so I opted out of adding in any more. With that said, this bad boy was awesome – so moist & flavorful. The meaty texture of the avocado really gives some oomph to this cake & icing. Check it out & get baking!

Put this cake in fridge if you want to save  – and not to worry the icing won’t turn brown, the addition of lemon saved us from that. I actually sliced ours up, put in tupperware & in the freezer – good way to save single servings of dessert & just a quick defrost!

Side note:  this will be a must have dessert for a themed Mexican fiesta dinner party!

Props to the original recipe here !

Nutritional Info Per Slice with Icing (Serves 10 Slices): 330 calories – 13.5 grams of fat – 51 carbs – 5 grams of protein

PB2 for Life

pb2 Ahhhh yes, peanut butter…can’t live with it & can’t live without it!  Honestly, it’s so bad that we can’t even have peanut butter in our pantry…UNTIL the infamous PB2 arrived!  This company came up with the brilliant idea to cut out the fat and make peanut butter powder, pure genius!

PB2 removes most of the fat through a chemical-free process – and GET THIS …PB2 has 85% less fat calories than regular peanut butter!! and with being natural, containing zero preservatives & having no artificial flavors why not make the swap!

pb2 comp

Add PB2 to water, almond milk, juice (have yet to try that) or mix with fage 0% for my fave snack.

 My next adventure with PB2 is cooking – their website gives lists of recipes!  Post soon!

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