My husband was away in work meeting so it seemed a good time to go exploring around Charlotte. My meandering brought me to the Living Kitchen…my first “raw” restaurant! The decor was fresh and filled with light. Table for “one”, please!
Some health changes have me rethinking my understanding of ingredients. Why do we choose the ingredients and recipes that we do? So much of the ingredients we use are because that is what is pushed to us. I have vowed to step outside my culinary box more. In other countries, they make different food with different ingredients. We can easily change our thinking and use more healthy ingredients in food that is familiar to us.
So, first I had a BLT that had “bacon” made from trumpet mushrooms. It was good!! Was it exactly like bacon? No. But I am fine with that. It was similar but different. But it still tasted “meaty” and smoky.
I also saved room for the Lemon Berry Cheesecake. Again, no dairy, but delicious!!! Following is a recipe from Simply Natural Health that is substantially like the one I had at lunch. It’s light, gluten free and dairy free. I would make this for a Spring or Summer gathering, a barbecue potluck or even 4th of July with blueberries and Raspberries on top! I promise you, there is no short-change of flavor in this! The only thing missing is preservatives! And the fact that it is “no bake” is a winner to keep your kitchen cool.
I can feel good knowing that it’s scrumptious to serve, and is good for my loved ones.
No Bake Berry Cheesecake
(Just happens to be Gluten-free and Dairy-free)
Crust:
2/3 cup raw almonds
2/3 cup raw walnuts (or pecans)
3/4 cup pitted dates
pinch of sea salt
Process almonds in a food processor until well chopped. Add the rest of the ingredients and continue to pulse process until the mixture begins to hold together when pinched. Press into the bottom and sides of a small to standard-size pie plate.
Filling:
2 cups raw cashews, soaked in water for at least four hours
1/3 cup coconut oil
1/2 cup raw honey
juice of 1 lemon (about 1/4 cup)
1/4 tsp. sea salt (this may not seem to make sense, but trust me. At least use 1/8 of a tsp. if you’re skeptical about it)
1 cup raspberries (Fresh or frozen. Defrost if frozen)
Rinse and drain cashews. Combine in a blender or food processor (blender allows for a smoother texture, but requires more scraping) with the rest of the ingredients (except for the berries). Process until smooth, scraping down sides several times. Pour 2/3 of mixture into crust. Add berries to remaining 1/3. Process until smooth, then pour on top of filling. Smooth with a spatula.
Variation: Pour all of filling into pie crust and top cheesecake with fresh berries.
recipe: www.simplynaturalhealth.com