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

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

finale

Fruity Fiesta | Raw Pie in a Cup!

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 meals nourished our spirits along with our bodies. Her food always looked good, tasted good, and made us feel good- and that’s what I aspire to create in the kitchen!

Our bodies are such magnificent temples. We must cherish our health and worship our senses with vibrant flavours that radiate vitality, energy and life!

INGREDIENTS (all raw & organic if possible- makes 6 scrumptious cups!):

Crust:

  • 2 cups dates
  • 1.5 cups pecans
  • 1.5 cups almonds
  • 1 cup almond milk (or any other nut milk works great!)
  • Unsweetened shredded coconuts

Two layers of fruit filling:

Red-purple fruits (can also be substituted with blueberries, blackberries, etc.):

  • 4 plums
  • 4 figs

Orange-yellow fruits (can also be substituted with mangos, oranges, nectarines, etc.):

  • 2 peaches
  • 1 banana

Optional to blend with fruits:

  • Ginger
  • Mint

Optional décor:

  • 2 kiwis
  • Gogi berries
  • Mint leaves

DIRECTIONS:

Toss pecans, almonds & dates in the food processer to blend, baby, blend! Add nut milk to the slightly crumbly crust and mix it real yummy-like. Try to resist eating the whole delicious mess right away (but you can lick the spoon).

Divide crust into six cups and mold it to the insides of the glasses with a fancy little flat edge around the top. Sprinkle shredded coconut love around the edges.

Blend the purple fruits up together & pour them into each cup. Repeat with the orange fruits, adding ginger or mint if desired. Add another layer if you want. Make polka dots. Play with colours. Let your inner creativity go wild!

Optional décor (as shown in picture): Peel kiwis, cut in half & slice super thin.  Arrange in a pretty flower-like pattern around inner edges of crust. Add mint leaves in between slices of kiwi & two baby gogi berries in the shape of a heart.

Bless with a generous serving of love! Enjoy!!