Raw Raspberry cheesecake

 ( Dairy free raw cheesecake )

Ingredients:

For the crust:

• 2 cups of raw macadamia nuts 
• 1/2 cup of (pitted) dates
• !/4 dried coconut 

For the "cheese":

• 3 cups of chopped cashenuts, soaked for at least 1 hour
• 1/2 cup of lemon or lime juice
• 1/2 cup of honey
• 1 tsp vanilla
• 1/2 cup of coconut oil

For raspberry sauce:

• 1 bag of raspberries
• 1/2 cup of dates

To make the crust process the macademia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch pan. Press crust onto the coconut. ( that will prevent it from sticking.

To make the cheese, blend the cashewnut, lemon honey, warmed coconut oil, vanilla and a bit of water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust then Place into the freezer until firm.

Remove it until its frozen and place it to a serving plate.

To make the raspberry sauce, process the raspberries and dates in the food processor until well blend. Por the sauce onto the cake.

Ready to serve, Enjoy :)

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SPICED CHICK PEAS STEW

                                                                            Serves 2
           
                        (This recipe is free from added gluten, sugar, yeast, dairy products and meat)

       Ingredients:

• 1 onion                                                            -olive oil

• 1 garlic glove                                                   - paprika

• 1-2 tsp grated fresh  ginger                              -turmeric

• small aubergine or croquette                            -ground cumin

• 1 cup of cooked chick peas                            -cayenne pepper

• 4 handful of spinach                                        -black pepper

• 2 cups of boiling water                                    -salt

• 50g creamed coconut                                     -chopped fresh mint to garnish

Dice the aubergine and onion and crush the garlic.

Sweat the onion in the olive oil  first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.

In a meanwhile,
you can preaper some hot water to make the coconut cream.

Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.

Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.

Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.

Enjoy :)

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