Tag Archives: coconut

Paleo Vegan Blueberry Lime “Cheesecake”

2015-03-01 14.19.47My family LOVES dessert. Being the health conscious mom that I am, I usually serve dark chocolate or one of my homemade frozen banana ice creams, but today I decided to go for something a little different. This dessert is a recipe I adapted from Vegan Family Recipes. I didn’t have all the ingredients called for, so I substituted with a little of this and a little of that. If you have a variety of healthy fats and natural, low glycemic sweeteners on hand, it’s very easy to make healthier, or just slightly different, versions of various desserts. It’s fun to experiment, even when it doesn’t come out that great!

The first change I made to this recipe was to use a muffin tin and paper baking cups, since I didn’t have a spring form pan. Neither did I have the nuts listed. No problem! For the crust I used 2/3 cups of almond meal, a tablespoon of sunflower seed butter, 2 dried apricots, and maybe a teaspoon of maple syrup. It was a little bit too sticky after I blended it, so I stirred in some shredded coconut to help me pat down the crust. I’d say I used about a tablespoon.

Next came the filling. The only substitution I made here was to use about 2 teaspoons of sunflower seed butter in place of the cashews. And I added an extra tablespoon of lime juice just because.

Finally, the blueberry topping. I didn’t have fresh blueberries since I live in the currently Arctic Northeast, so I thawed some frozen organic ones. Didn’t have dates either, but again, no biggie. I used some raw, unfiltered wildflower honey… maybe a tablespoon? For extra protein and omega 3, I sprinkled some raw hemp seed hearts on top. The result was absolutely delish!

My 4 Essential Ingredients for Delicious, Nutritious Smoothies

I love smoothies and I drink them several times a week. My whole family (15 mos. old, 4, 7, 8 years old, and my husband) enjoys the smoothies, and I believe that’s part of the reason we rarely get sick. I almost never use recipes for my smoothies, but I thought I would share what I consider to be the 4 essential ingredients to make your smoothies both delicious and extremely healthy. In all cases, organic foods are best if you can get them.

1. Good water. I usually use alkaline (pH above 7.0), ionized water, but mineral water or any clean water will do. You can also use rice milk, almond milk, coconut water or milk with, or instead of, the water.

2. Fruit. I almost always include at least one banana, plus one or two other fruits we like. The most common ones we use are frozen mango, pineapple, frozen blueberries, strawberries, or raspberries, but you can throw in any fruits you enjoy.

3. Greens. Dark, leafy greens are best — like kale and spinach — but you can use romaine lettuce, swiss chard, arugula, mixed baby greens, etc. for different flavorings and nutritional value. (No iceberg lettuce if you want nutrition.) Most of the time the fruit masks the taste of the greens almost completely.

4. Healthy fats and protein. Include one or more of the following: avocado, chia seeds, nut or seed butter, coconut oil, coconut cream, yogurt made from organic goat’s milk or coconut milk.

Play with different combos and quantities of these ingredients to find what you like best. You can’t really go wrong. For an extra treat I sometimes throw dark chocolate chips or cocoa powder in, too. Antioxidants! Enjoy…