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

 

 

Simply Sprouting!

I was ecstatic this morning to find the cutest little eensy-weensy baby sprouties playing peek-a-boo in my glass jar. Yes, I see you!

I’ve been flirting with Raw Veganism for awhile. But last Monday, I committed to a month-long trial relationship to see whether we’re crazy ‘bout each other or not.

Our first awesomely epic date was sprouting, and boy-oh-boy, am I in love with this simple, fresh way to rock your healthiest self!

By sprouting, you “awaken” the dormant seeds. These sleeping beauties come alive with revitalized enzymes, vitamins, easier digestibility and dis-ease-fighting antioxidants. Hiiii-yah!

Oh, and they’re delicious, of course. Crispy and crunchy, perfect for salads and juices (recipes to come, I promise).

So what are we waiting for? Let’s get sprouting!! :D

MATERIALS:

  • 1 large jar
  • 1 large bowl to catch water
  • cheesecloth
  • rubber band

INGREDIENTS:

  • organic mung beans! (Or whatever bean/ seed/ grain you want, but this is a great starter. Just fill a small bottom layer in your jar, they will grow a lot!)
  • 2-5 days worth of patience

DIRECTIONS:

Soak beans overnight in filtered water.

Rinse beans and discard any hard ones that float to the top. Fasten cheesecloth over jar opening with elastic band. Flip jar upside down at 45° angle overtop bowl (for air).

Tuck them into a dark corner in your kitchen. Don’t worry, you can visit them lots so they don’t get lonely.

Rinse every few hours, taking care not to disturb the wee ones too much. Sing them a lullaby or two. Watch them grow with child-like fascination.

**Note: They are ready to eat as soon as you see a little tail peek out, but you can grow them however long you want.

Pat yourself on the back. Smile brightly. Crunch away! :D

Fruity Fiesta | Raw Pie in a Cup!

finale

WARNING: This pie is seductive. Eating this may cause you to love raw, organic goodies! Growing up, my brothers and I were always fed foods fit for royalty. Mama is an artist, and the infinite love and beauty in her … Continue reading