This vegan cheesecake was inspired by the autumn and winter seasons. If you love pumpkin soup and creamy chai drinks, you will love this cake!
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This vegan cheesecake was inspired by the autumn and winter seasons. If you love pumpkin soup and creamy chai drinks, you will love this cake!
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Isn’t it a wonderful thing when you discover something so amazing it changes your life forever? Like an amazing new brunch spot, or an incredible new face cream?
Part of you probably doesn’t want to disclose this information to the public, scared that the restaurant might become so busy that getting a table will now become a challenge, or that the beauty product might sell out so quickly, you’ll be left without your new discovery. I’m not going to lie, for a moment I second-guessed sharing this recipe, but after rationalizing the outcomes, realized that I was in safe territory and that the supply of the few ingredients needed for this recipe were not likely to disappear. So without further ado, allow me to kindly introduce you to “The New Cheesecake”.
This recipe consists of only a handful of ingredients, most of which you might have in your pantry. Easy, healthy and no baking required.
A vegan lifestyle is quickly becoming to hippest trend here in southern California, and eating “raw” would be considered the hottest accessory to this lifestyle. Turning cashews into cream might seem like a strange concept, but once you have tried this recipe, your kitchen confidence will skyrocket and you’ll be attempting all sorts of magical tricks (nuts into cheese?).
The best part about this recipe it is versatility. I have tried so many variations. Raspberry, lemon, chocolate…endless really. If it blends, it might just work!
Is this raw vegan peanut butter cheesecake healthy? It sure it! Now, let me clarify – being that it is basically all nuts, it will carry a pretty high caloric number, BUT, if you consider the ingredient list, what you are swapping it out for (high refined sugars and animal fat!) then yes, it is by far the healthier choice. Also, being raw means that the vitamins, enzymes and minerals of the ingredients are not broken down in the cooking process, and therefore completely available to your health-inspired goals.
So dig in my friends and enjoy!
After my workouts, I love to drink a high protein smoothie packed with natural ingredients. One of my favourite tips for amazing smoothies any time of the year is to always have frozen fruits on hand at any time. That way, you can enjoy the fruits of any season regardless of the time of year. It took me some time to find a store which sells frozen cherries, my absolute favourite smoothie ingredient, but now I have a regular supplier that keeps me happy all year round!…
Melbourne’s erratic weather brings about some chilly and wet days, even in the summer. I came about this recipe during one of those unwelcome summer days. Thanks to the unexpected wet weather, I was yearning for a light, yet warm and comforting breakfast to prepare for the colder week ahead. This warm coconut chia pudding certainly ticked all those boxes!
By now, most of us have tried the wonderful chia pudding. What’s not to like about this lovely treat? Aside from having many winning flavour combinations, it is high in anti-inflammatory omega-3, protein and fibre. Chia pudding is also very versatile, and can be consumed for breakfast, snack or dessert. However, most recipes call for chia pudding to be eaten chilled, out of the fridge. Given this, chia pudding would not be the most ideal treat during the colder days… so here’s a twist on the classic chia pudding….
The health world is currently green with envy over matcha powder. Shots of the drink were the “it beverage” at New York Fashion Week, and now even dedicated coffee lovers are ditching their morning cup in favour of this earthy tea. Green tea leaves are ground to a powder, meaning you ingest the tea leaves – giving you 137 x more antioxidants than traditional green tea. It’s also know as a mental booster and helps improve stamina. Sounds awesome right? It’s even better in ice-cream. Just saying’…….
Looking for an easy, filling, tasty make-ahead meal idea? This lentil and vegetable soup has been a go-to of mine for a few years now, and it’s a recipe I never tire of. It is wholesome, hearty and relies on easy-to-find fridge and pantry staples. It can be made ahead, frozen in portions and reheats perfectly. It’s a thrifty, budget-friendly meal (even if you opt to use exclusively organic ingredients) that’s suitable for those eating vegan, vegetarian, gluten-free, dairy-free and sugar-free. And, most importantly, it’s super-tasty!…
With its earthy flavour and super food status, kale has become one of the most popular greens around. This nutrient rich plant is high in calcium, potassium, copper and iron as well as vitamins A, C and K and folic acid- which are essential for healthy bones, skin and eyes. Safe to say its achieved cult status as the trendy way to get your daily dose of green- the hippest cafés around the world, will always feature a kale-something-salad on their menu. And in my opinion, the praise is well deserved! Equal parts good for you and tasty, it’s a fresh new way to incorporate vibrant raw greens into any diet….
One of the first things I discovered when I jumped into the big food blog world and healthy eating life style years ago was the fact that bliss balls are everywhere. E-v-e-r-y-w-h-e-r-e. I had never heard of those little balls of amazing-ness before but at the first bite I was hooked. Healthy treats that tasted much, much better than candy and were packed with good for you stuff! I have loved bliss balls ever since….
One of my greatest loves in life is freshly made peanut butter. There’s something about those little nuts, crushed in their own oils, which always makes me happy. This is potentially why I feel so much empathy for anyone with a nut allergy. If you are one of these unfortunate few, this recipe for sunflower butter (affectingly known as sunbutter) will change your life. It’s spreadable, dipable and spoonable in all the best kind of ways. It also happens to make the most mouth-wateringly smooth, dark chocolate covered, sunbutter cups….
I feel as though grapes are terribly under appreciated. There’s something about their familiarity that almost breeds contempt. Until recently their place was in the fruit bowl sitting on the kitchen bench. Mindlessly, I’d pick away at them one by one until a limp and shrived few were thrown away. They were the ugly Betty of the fruit bowl. Overripe bananas could always be used in banana bread, apples could be stewed with cinnamon, but what was a girl to do with unused grapes?
Well here’s the good news. There’s something special that happens when you roast a bunch of grapes. Their sugars caramelise, their skin puckers, and their flavour becomes surprisingly intense. When served alongside yoghurt, drizzled with their jammy cooking liquid, they are elevated to a whole new level. I know the concept of roasting grapes can seem a little strange to begin with, but stay with me. There are plenty of recipes using roasted grapes available and their versatility is breathtaking. From roast chicken to pizza, there are endless opportunities available….
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