Cherie Soria is often called the "Mother os Gourmet Raw Cuisine", I've very thankful to had the opportunity to study under her. Cherie is also the author of Angel Foods: Healthy Recipes for Heavenly Bodies, and the newly released Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger.
Blueberry Vanilla Cheesecake
Recipe provided by Living Light Culinary Arts Institute
Yield: one 8-inch cake (12 servings)
Crust
2 1/2 cups pecans, soaked and dehydrated
1/4 cup evaporated cane juice
1/4 cup seedless raisins
Topping
1/4 cup evaporated cane juice
1 pint fresh or frozen blueberries, thawed
Filling
2/3 cup pitted dates, packed
1/4 cup purified water
3 cups cashews, soaked 2 –3 hours and drained
1 cup coconut oil, warmed to liquid
1/2 cup lemon juice
1/4 cup soy lecithin powder
2 tablespoons vanilla extract
1. For the crust: Put the pecans, evaporated cane juice, and raisins in a food processor outfitted with the “S” blade, and process until the crust mixture begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan.
2. For the filling: Loosely separate the dates, and combine them with the water in a food processor outfitted with the “S” blade. Process until smooth. Add the cashews and coconut oil, and process again until smooth. Add the lemon juice, soy lecithin granules, and vanilla extract, and purée once more until the mixture is smooth and creamy.
Blueberry Vanilla Cheesecake
Recipe provided by Living Light Culinary Arts Institute
Yield: one 8-inch cake (12 servings)
Crust
2 1/2 cups pecans, soaked and dehydrated
1/4 cup evaporated cane juice
1/4 cup seedless raisins
Topping
1/4 cup evaporated cane juice
1 pint fresh or frozen blueberries, thawed
Filling
2/3 cup pitted dates, packed
1/4 cup purified water
3 cups cashews, soaked 2 –3 hours and drained
1 cup coconut oil, warmed to liquid
1/2 cup lemon juice
1/4 cup soy lecithin powder
2 tablespoons vanilla extract
1. For the crust: Put the pecans, evaporated cane juice, and raisins in a food processor outfitted with the “S” blade, and process until the crust mixture begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan.
2. For the filling: Loosely separate the dates, and combine them with the water in a food processor outfitted with the “S” blade. Process until smooth. Add the cashews and coconut oil, and process again until smooth. Add the lemon juice, soy lecithin granules, and vanilla extract, and purée once more until the mixture is smooth and creamy.
4. For the topping: Spread the blueberries over the top of the vanilla cream filling and press gently, so they are slightly pressed into the cheesecake.
5. Chill for at least 2 to 3 hours before serving.
6. Store in an airtight container in the refrigerator for up to two weeks.
http://www.michelesorganicmassage.com/upload/ExpoRecipeBook2009_V5.pdf
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