This is the best cheesecake you've ever eaten or so I say! LOL Yes, it's super easy, just need a high-speed blender (and/or a food processor). It can be baked in the oven or Instant Pot or it can also be prepared as a No-Bake cheesecake! It's delicious any way it's prepared!
Ingredients:
For the Crust: 1/2 cup walnuts* 1/2 cup sunflower seeds* 1/4 cup pumpkin seeds* 1/4 cup buckwheat groats* 4 dates, pitted and chopped 2 teaspoons vanilla powder or extract or if you'd prefer to purchase the Plant-Powered Pie Crust Mix, where I've soaked, sprouted and dehydrated all the nuts and seeds for you, click here for more info or to order. For the Filling: 1 cup macadamia nuts or cashews (or use 1/2 cup of each) 2 tablespoons of the reserved water from soaking the nuts 1 tablespoon coconut oil 1 tablespoon lemon juice 2 drops lemon essential oil ** 2 drops orange essential oil ** 1 teaspoon vanilla powder or extract 1 1/2 tablespoons arrowroot flour 1 1/2 tablespoons psyllium husk (or substitute with equal amount of arrowroot flour) 1/2 cup almond (or coconut) yogurt 9 dates, pitted and chopped 1/3 cup coconut cream (also called coconut butter, 8 oz. vegan cream cheese Pour 1 cup of boiling water over macadamia nuts or cashews and let them sit for 30 minutes. Soak dates in filtered water for 10 minutes, drain and set aside. Prepare crust (recipe below) while waiting for nuts to soak.
Cheesecake Crust Directions:
All nuts and seeds should be from staple stash (soaked and dehydrated.). You can substitute whatever nuts or seeds you have on-hand for any that you don’t have) Combine all pie crust ingredients in the food processor with S-blade and pulse until well combined. Add 1-2 tablespoons of water as you are pulsing until the ingredients start to stick together. Do not over-blend as you are striving for a crunchy crust that is not too smooth. Firmly press the mixture onto the bottom of the baking pan. You can use a lightly greased (I use coconut oil) pie pan, loaf pan, baking pan or 7-8” springform pan. You can also line your pan with parchment paper if you prefer. If you would to save time in the kitchen, purchase the Plant-Powered Pie Crust Mix, with sprouted nuts and seeds, by clicking here.
Bake crust at 350°F for 10 minutes.
Place all filling ingredients in a high-speed blender canister in the order listed.
Blend on high speed until smooth. Add up to 2 tablespoons more water if necessary. Pour over pie crust and bake at 350°F for 50-60 minutes until firm. (It's okay to pour the filling into the warm pie crust, as long as you are going to place it right in the oven). You can also bake this cheesecake in the Instant Pot. Place 1 cup of water in the Instant Pot and place the wire steaming rack in the pot. Place the cheesecake batter in a separate parchment-lined oven-proof pan with a lid and place on the rack in the Instant Pot. Set at high pressure for 25 minutes with natural release. Cool completely before slicing. After it cools I like to divide it into about 30 slices and store in a zip lock bag in the freezer.
This cheesecake can also be made without baking at all, we have enjoyed it just refrigerated for 24 hours before serving and it sets up beautifully and is delicious as a No-Bake Cheesecake also.
*All nuts and seeds should be from staple stash (soaked and dehydrated.). You can substitute whatever nuts or seeds you have on-hand for any that you don’t have)
** I highly recommend using only food-grade, therapeutic grade essential oils such as Doterra or Young Living brands. Most other brands are not safe for consumption. If you don’t have these oils on hand, you can substitute with 1-2 more tablespoons of lemon juice.
Following is a video describing how to create your staple stash of soaked, sprouted, dehydrated nuts and seeds to help make food prep a breeze!
1 Comment
Ingredients:
Please buy organic ingredients whenever possible, for you and the planet! 1 1/2 cups (7 oz) butternut squash, diced into 1” pieces 1 cup (4 oz) zucchini, cut into 1” pieces 1/2 cup (2.25 oz) buckwheat groats 2 Tbsp. (0.65 oz) sesame seeds 1/2 cup (2 oz) sunflower seeds 3 Tbsp. (45 ml) Lakanto monkfruit sweetener 2 Tbsp. (0.5 oz) ground flax seeds 1/4 cup (0.5 oz) shredded coconut 1/2 tsp. (2.5 ml) ground cinnamon 1/8 tsp. (0.62 ml) organic ground nutmeg or 5-spice or anise/fennel/nutmeg blend 1/8 tsp. (0.62 ml) sea salt
Process the butternut squash in the food processor with S-blade until finely
chopped, but not pureed. Transfer to a large mixing bowl. Process the zucchini in the food processor until finely chopped (pulse chop to prevent overprocessing). Stir into the butternut squash with the remaining ingredients. Spread onto a dehydrator sheet lined with Paraflexx and dehydrate at 115°F for 16-24 hours. Store in airtight container after completely cooled down. Stays fresh and crispy at room temperature for 1 month and stays fresh in freezer for 3-4 months. If you find the granola is not as crispy as it was at the beginning, dehydrate for a few hours at 115°F until crispy again.
If this recipe sounds good to you, but you don't have time to do the sprouting of the seeds, I'm here to help. I've created a Plant-Powered Mix for this granola that makes it super easy to make. Click here for more information on how to get yours. Click here if you would prefer the Apple Cinnamon variety!
In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!
If you'd like help with sprouting the nuts and seeds, I've created a Plant-Powered Mix for this granola that makes it super easy to make. Click here for more information on how to get yours. Click here if you would prefer the Apple Cinnamon Granola Mix.
I hope you love this recipe. Please take pictures of your creation and share on our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook Group: https://www.facebook.com/groups/173632007810028 Facebook Page: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Be sure to leave your thoughts in the comment section below.
I was searching for a healthy ketchup several years ago when I was trying to avoid conventional ketchup with non-organic ingredients, sugar, corn syrup, etc. and came up with this fast and easy recipe for a healthy homemade version. It is not only a great substitute for ketchup, but works great as a glaze over your favorite lentil loaf (or any bean or meatloaf).
Directions:
This ketchup keeps well in the refrigerator for 5-7 days, but if you make more than you will use in that time, it freezes well. Just place in ice cube trays and transfer to plastic freezer bags after they are frozen solid. Thaw in the refrigerator at room temperature before using.
I hope you love this recipe. Please take pictures of your creation and share on our Plant-Powered Health Seekers FaceBook Group and our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Check out our "Plant-Powered Mixes" to make your life even easier!
This is a great alternative to the usual "fried" falafel. It's grain-free, gluten-free and oil-free, but super delicious!
Ingredients: 1 small onion 1 (15 oz.) can garbanzo beans (or 3/4 cups dried beans, cooked) 2 tablespoons lemon juice 1/2 cup almond flour 1 date, pitted (or 1 teaspoon monk fruit sweetener) 1 teaspoon cumin powder 1/2 cup sunflower seeds 2 Tablespoons cashews 2 Tablespoons sesame seeds 1 tablespoon tahini 1 teaspoon turmeric 1 cloves garlic (1/2 teaspoon garlic granules) 1/2 teaspoon sea salt Directions:
These go well with the Lemon Tahini Sauce. Looking for an easier way to make this recipe? Check out our Plant-Powered Falafel Mix! With the mix, you will just need an onion, garbanzo beans, tahini and lemon juice. The rest is done for you!
Click here to get your "Plant-Powered Falafel Mix"
And click here for the "Plant-Powered Lemon Tahini Sauce Mix".
I hope you love this recipe. Please take pictures of your creation and share on our Plant-Powered Health Seekers FaceBook Group and our Grateful Way Facebook page to help support all those who are new to healthy eating and be sure to tag us on our social media outlets!
As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos! Social Media Channels: Facebook: https://www.facebook.com/GratefulWay Instagram: https://www.instagram.com/grateful_way_health/ Website and Blog: http://www.gratefulwayhealth.com/ My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens! Check out our "Plant-Powered Mixes" to make your life even easier! |
Archives
September 2021
Categories
All
Would you like to be the first to receive these blog posts as soon as they are posted? Subscribe here:
|