Raw Cheesecake

sufey-raw-cheesecake

The sun is shining, the birds chirp-chirping… top it off with a creamy avocado cheesecake to enjoy outside and holy bliss, life is awesome!

It’s been a month full of BIG decisions for me, tumultuous change, and incredible growth. I feel like a little caterpillar karate-kicking out of my cocoon… and shyly peeking out at the world for the first time. A little scared, a lot excited. Oh, the places we will go!

But how lovely it is to settle still for awhile and simply enjoy: the tickling winds, a rich avocado, the giggling kiddies in my yoga class.  Life is simple. Life is easy. Life is good.

Wishing you lifetimes of happiness! <3

~ Sufey

INGREDIENTS: 

Crust:

  • 2 cups pecans
  • 1 cup dates
  • 1/2 cup shredded coconut

Filling:

  • 1 cup cashews
  • 1 cup pine nuts
  • 1 cup dates
  • 1 avocado
  • 2 overripe bananas
  • love ;)

DIRECTIONS: 

Coat little cake pan in shredded coconut (to help with sticking).

Chop pecans in food processor, add in shredded coconut, then dates. Pat 1/2 mixture on bottom of cake pan, saving the rest for the top.

Mix cashews and pine nuts in food processor. Slowly add in dates, avocado, bananas + love. When creamy, pour on top of crust.

Put one more layer of crust on top to seal the cake. Freeze overnight. To serve, let thaw slightly, slice and decorate with fresh fruit and coconut!

Bless with happy thoughts and enjoy! :D

sufey-raw-cheesecake

 

 

Banana-cado Love Pie

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“What is a friend? A single soul in two bodies.” 
~ Aristotle

A single soul in the bodies of two, or three, or four, or more. This is how I feel about the people in my life: my gurus, my friends, kindred spirits and souls.

On my first day in Las Cruces, a four-mile stroll ‘round the scenic route led me to Downtown Desert Yoga. A place full of love, charm, and the home of my very first studio job.

A place for me to breathe, to grow, to inspire and be inspired.

Last week, we gathered after my final PlayFlow class to feast on organic brownies, raw apple pie and avocado cheesecake (recipe below), to share laughter and stories, presents and presence.

I looked at the incredibly beautiful women and men surrounding me, people I deeply admire and aspire to learn from, and felt a surge of overwhelming gratitude for the souls fate has led me to.

Such beautiful, beautiful souls. Inside and out.

So for me, this little pie is reminiscent of saying goodbye to the people we love, but keeping their lights bright in our heart. Of sharing our humble offerings with the big universe, because even though we are small, we can bring great joy to the people around us.

It is made in love, with love, for love.

For you.

Sufey

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INGREDIENTS:

Crust:

  • 2 cups macadamia nuts
  • 1 cup dates
  • 1 cup pistachios (green-chile, if you got ‘em!)
  • ¼ cup unsweetened shredded coconut

**Note: Any nut crust will do, really, but I adore how truly decadent this one is- sweet, salty, and spicy at the same time. I experimented with green chile pistachios in honour of New Mexico and fell in love with the taste!

Filling:

  • 2 overripe bananas
  • 2 ripe avocados
  • ¼ – ½ cup honey or maple syrup or pinch of stevia to sweeten
  • Optional: ¼ cup carob powder (for chocolate pie!)
  • Optional: ¼ cup maca powder (for super-food-powers!)

Toppings (time to get creative ;)):

  • Shredded coconut
  • Gogi berries
  • Maca powder
  • Nuts
  • LOVE!

DIRECTIONS:

Spread a layer of shredded coconut onto cake pan to prevent sticking. Toss nuts, pitted dates and coconut in food processor. Press mixture onto pan until firm.

Blend up bananas, avocados, optional sweeteners and powders. Pour overtop crust and smooth over. The colour of the pie is a bit strange, but hey, it’s the inner beauty that counts! :D

Make it real pretty with sprinkles of coconut, gogi, maca, nuts, or whatever you want! Add in oodles and oodles of love!!

Freeze overnight. Slice, share, spread the joy! <3

sufey

Cranberry Carols | A Sugarless Sauce

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Stovetops sing, are you listening?

In our homes, food is glistening…

A beautiful sight,

We’re happy tonight,

Feasting in a winter wonderland! 

I’ve been shamelessly singing Christmas carols since summertime, but ‘TIS THE SEASON, my dear joy-givers!

Bright lights are magically appearing everywhere (elves, perhaps?) and even the skies are dressing up extra-festive in brilliant crimson and gold. And you know what that means… it’s time to cook up some Christmas cheer!

This healthy homemade cranberry sauce is rosy as Rudolph’s nose and as sweet as Santa’s smile. I’ve been using it in pies and wraps and stir-fried with my veggies (I know it sounds weird but it’s seriously delish… recipes coming soon!!) but here’s the super-simple star of the show!

Wishing you very, very merry almost-Christmas days!

Sufey

INGREDIENTS:

  • 1 cup fresh cranberries
  • 4 oranges
  • 16 dates (minced)
  • ½“ ginger (minced)

DIRECTIONS:

Cut oranges in half and squeeze juice into saucepan. Toss all ingredients in and cook on medium-high until desired consistency, approx. 12-15 minutes. Listen to the cranberries pop, pop, pop and sing along!

Yes, it’s really this easy! Happy carolling! :D

**Update: For a fabulous cranberry muffin, head over to Bam’s Kitchen for a tasty treat! I love her creativity!

sufey

Party in Paradise | Raw Cake in a Cup

“This tastes like what people eat in paradise!” – My roomie, professional food magician

(It’s true! He is very, very talented at making my desserts disappear).

But in all seriousness, this tastes incredible. Like food-gasmicly, bliss-bloominly, triple-unicornly phenomenal. Forget my other recipes. Make this one. You won’t regret it, I promise.

The crust in this cake is nuttily sweet, slightly salty, and simply divine layered with a creamy coconut cashew filling. I originally made this with a blackberry topping, but it was devoured before I could whip out my camera. So I re-created this with a ripe kiwi, as shown in the pictures, and you can go without fruit toppings or mix it up with whatever you wish!

I highly recommend you serve this up with a side of epic dance-offs, like we did last night. Try a lick of bliss and a LOT of booty shaking! After all, a dance party a day keeps the doctor away!

So get ready to blast those beats, unleash your inner party animal, make your cake and eat it too!! :D

<3 Sufey

INGREDIENTS (makes 8 cute cups):

Layer 1, 3 & 5 (aka the best crust EVER!!):

  • 2 cups macadamia nuts
  • 1 cup dates
  • 1 cup pistachios
  • ¼ cup unsweetened shredded coconut

Layer 2 & 4 (gloriously decadent filling):

  • 1 cup cashews
  • 1 cup extra-virgin coconut oil
  • ½ cup coconut milk
  • ½ cup maple syrup or raw honey

Optional blackberry topping (the original creation):

  • 1 cup blackberries
  • 1 cup dates
  • 1 cup coconut milk

OR try different fruit toppings, like the blended kiwi shown in the picture (I just love the rich green colour)!

Garnish:

  • sliced almonds
  • gogi berries
  • LOVE!!

DIRECTIONS:

Blend all crust ingredients (macadamia nuts, dates, pistachios, coconut) in food processor and happily press a layer into bottom of cups.

Blend all filling ingredients (cashews, coconut milk, coconut oil, maple syrup) and pour on top of crusty layer.

Alternate layers of crust with filling until all ingredients are used up! Try not to eat the whole darn delicious thing at once.

Blend the topping and pour on top. Garnish with pretty lil almond slices and heaps of love!

And the most important step… dig in!! :D Bliss out, my darlings. Go wild! xo

cookies

Raw Vegan Ice Cream Cookies

Icy treats remind me of carefree childhood: the tinker-tinkle of ice cream trucks, the lazy hazy days of innocent indulgence. My family would always trek trails to the old ice cream stand, swinging hands and singing at the top of our lungs.

I wanted to re-create creamy bliss the natural way with mama earth’s sweet goodness. When I made these last night, my boyfriend and roomie fought to lick the bowl. When I woke up this morning, two cookies had mysteriously disappeared. When I came home from yoga, another two had gone missing. I think that means the recipe is worth sharing!

INGREDIENTS (makes approx. 10 cookies):

Chocolate layer:

  • 2 overripe organic bananas
  • 1 organic avocado
  • 1 cups organic dates
  • 1 tbsp carob powder
  • 1 tsp cinnamon
  • 1 cup unsweetened shredded coconut (optional)
  • 1 cup pistachios (optional)
  • Optional stevia to taste (for extra sweetness)

Strawberry layer:

  • 1 overripe organic banana
  • 1 organic avocado
  • 1 cup ripe organic strawberries
  • 1 cup organic dates
  • 1 tbsp chia seeds (optional)
  • Optional stevia to taste

Garnish (optional):

  • Unsweetened shredded coconut
  • Gogi Berries

DIRECTIONS:

*Note: I’ve included two flavours, but one is just as delicious on its own. Get creative with new blends (mint, nuts, etc.). I’d love to hear what works for you!

Chocolate layer: Whip up bananas & dates in food processor till creamy. Transfer to mixing bowl and stir in carob powder, cinnamon, coconut & pistachios till evenly blended. Add stevia if desired (personally I find this recipe sweet enough alone).

Spoon happy round chocolate blobs onto an aluminum foil-covered baking pan or large plate. Freeze immediately.

Strawberry layer: Throw bananas, strawberries & dates in food processor. Mix in chia seeds for extra nutritional punch. Take chocolate layer out of freezer & pour strawberry layer overtop each cookie to cover completely.

Sprinkle with coconutty bliss & arrange baby gogis on top with love. Freeze overnight & enjoy!

Wishing you days full of YUM!! <3

Love, Sufey