Month: August 2016

Blueberry “Cheese” Cake (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Soy Free)

The summer is winding down, but we can still get blueberries here in Ontario. As I have said before, I love being able to get fresh local produce. I try to buy local whenever possible.

Blueberry "Cheese" Cake

This “cheese” cake is a win win in my book! You get the creaminess of cheese cake without the dairy that causes so many people, including myself, trouble. Everyone who tries this creamy “cheese” cake absolutely loves it!

I hope you do too!

 

Blueberry "Cheese" Cake

Blueberry “Cheese” Cake (Vegan/ Paleo/ Gluten Free/ Dairy Free/ Grain Free/ Soy Free)

Crust:

1 1/2 c. dates-pitted

1 1/2 c. walnuts

Soak dates for 5 minutes in boiling water. Drain, then place dates and walnuts in food processor or blender. Pulse until mixture is chopped up. Press mixture into 8″ to 10″ pan. Set aside.

Filling:

2 c. raw cashews (soaked for at least 4 hours)

2 c. blueberries

1/2 c. dates (soaked for 5 minutes in boiling water)

1 Tbsp. maple syrup (can use honey if not vegan)

1 tsp. vanilla (I use mine)

1/3 c. extra blueberries to top cake

Drain cashews and dates. Place all ingredients (except your reserved blueberries) into blender. Put blender on high until all ingredients are pureed. Pour mixture into crust.

Top with reserved blueberries. Freeze cake for at least four hours before serving. Store cake in the freezer. When serving cake after thoroughly frozen, let sit on the counter for at least 30 minutes for cutting and serving.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays.

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

As I have told you before, there are many dishes that I make that I don’t post on here. I don’t know why, I just haven’t. I am trying to post some of those dishes that I didn’t think anyone would care about. Especially when you’ve been making a dish for quite awhile, then take it to a couple of gatherings and people say, “Is that on your site?” So yes, I had to add this nacho dip.

Three Layer Nacho Dip

It is absolutely delicious! No one seems to care that it is made without dairy. As I have told you before, when I go to a gathering I always bring a couple of dishes. This last time I brought my nacho dip as well as a blueberry “cheese” cake. Yes, I will share that next week. It was also a great hit!

Three Layer Nacho Dip

Three Layer Nacho Dip (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1 batch cashew cream cheese

1 batch garden fresh salsa

Guacamole:

3 ripe avocados- pit and skin removed

1 Tbsp. lime juice

1 small onion

sea salt to taste

Place onion in food processor and pulse to mince. Add avocados and lime juice. Pulse to mix thoroughly. Add sea salt to taste.

Using a 9″ by 9″ container start with cashew cream cheese layer, then top with guacamole, and end with garden fresh salsa.

Layers can be made up to two days ahead, but wait until day of to assemble.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

Summer is wonderful isn’t it? Being able to spend time outside, enjoying time with family and friends and enjoying nature! I also enjoy that we have so many farmer’s markets near us! Sadly, my vegetable garden hasn’t done that well this year. I just haven’t had the time that needs to be spent on it. I have decided that next year, I will just put plants into pots on my deck. Maybe I will have time in the future for a big vegetable garden. Unfortunately, I just don’t have that time right now.

However, I love that we are able to go to our local farmer’s markets and get fresh produce! When the veggies are in season I love making this salsa! I will also be making a cooked version again this year, so that I can enjoy our Ontario vegetables all year long.

Fresh Garden Salsa

Now here’s the question….. Cilantro- love it or hate it? Some people absolutely love it, while other’s can’t stand it. They,(whomever “they” are) say that in some people cilantro reacts and tastes like soap.Personally, I don’t really care for it.  I am very partial to basil. Love fresh basil. So when I make my salsa I put in basil. It’s your choice what you use. Either way, enjoy the bounty of fresh vegetables that we have available now!

Fresh Garden Salsa

Fresh Garden Salsa (Paleo/ Gluten Free/ Dairy Free/ Vegan)

2 medium or 1 large tomato

1 sweet pepper (your choice of colour or 1/2 one colour and 1/2 another)

2 scallions/green onions

1 jalapeno pepper- optional

handful of cilantro or basil-remove stems

handful of parsley-remove stems

1 Tbsp. raw apple cider vinegar

sea salt and pepper to taste

Dice all the vegetables removing seeds from peppers and tomatoes. Add in chopped cilantro or basil, chopped parsley and vinegar. Add sea salt and pepper to taste. Store in the fridge for up to two days.

Shared On: Allergy Free Thursdays

 

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

With summer going strong you may be really feeling the heat these days! You know that it is too hot to cook, so salads are definitely the way to go. Unfortunately, you are running out of good salad dressing ideas. Here are some great dressing to add to your collections! For even more salads check out this.

I love having salads for lunch and dinner! To add protein, just add some, nuts, seeds, beans or cooked meat such as grilled chicken. The combinations are endless. Keeps me satisfied for hours!

Delicious Salad Dressings (Vegan/ Dairy Free/ Paleo/ Gluten Free/ Refined Sugar Free)

Vinaigrette Dressing and Marinade

Vinaigrette Dressing and Marinade

Raspberry Vinaigrette

Raspberry Vinaigrette

 

Raw Cashew Ranch Dressing

Raw Cashew Ranch Dressing

Maple Citrus Dressing

Cashew Cranberry Quinoa Salad w Maple Citrus Dressing

Ginger Sesames Dressing and Marinade

Ginger Sesame Dressing and Marinade

Tomato Vinaigrette

Tomato Vinaigrette

Poppy Seed Dressing

Spinach and Strawberry Salad with Poppy Seed Dressing

Avocado Green Goddess Dressing

Avocado Green Goddess Dressing

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday Fitness and Food.

 

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

It is just too hot to bake. I’m tired. I have no energy. I want brownies. Well I want a brownie type thing. I also want a treat that is way more healthy than a brownie. I need energy…

Do any of these statements work for you? Every one of them works for me!!

Chocolate Energy Balls

These energy balls are so delicious that your mouth will think that you are having a loaded brownie. You know those ones that you could buy in your old life that were full of nuts and coconut and all that stuff you now can’t have. These chocolate balls are also packed with protein, so you’ll get energy!

They are absolutely decadent, with no baking and best of all, NO Guilt!!  Enjoy!!

Chocolate Energy Balls

Chocolate Energy Balls (Nut Free/ Vegan/ Grain Free/ Gluten Free/ Dairy Free/ Paleo/ Refined Sugar Free)

1 1/2 c. dates

1/4 c. sunflower seed butter (or desired type)

1 tsp. vanilla (I use mine)

3/4 c. pumpkin seeds

1/2 c. hemp hearts

1/2 c. unsweetened shredded coconut

1/4 c. raw cacao (or cocoa)

1/4 tsp. sea salt

Place dates into food processor and pulse until they form a ball. Spread them back out and add sunflower seed butter and vanilla. Pulse until mixed. Add remaining ingredients and pulse until mixed.

Spoon out mixture and form into one inch balls.I wet my hands to roll balls to make it easier. Store in the fridge in a covered container for up to a week. Freezes well. Makes approximately 24 balls.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays,

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