- Health advice
- Dec 19, 2015
It´s the summer season! A wonderful time of the year!
There are so many healthy and delicious fruits and vegetables in season to choose from. It is a great time to prepare healthier and lighter meals.
However, often during the festive season it´s hard to resist the temptations of the yummy Christmas puddings, the cinnamon rolls, the freshly baked cookies and the cakes.
Everyone gathers around the table to enjoy all the sweet miraculous delights. But the real Christmas miracle is when we can prepare a treat that is healthy.
We completely understand that it´s Christmas time and the time to indulge with friends and family and enjoy a treat (or eight), but we´re making it a little easier for you to be your healthiest and most radiant self with this extremely scrumptious, creamy and nutritious cheesecake. It´s vegan, gluten-free and raw too!
You might not be thinking about the health benefits of what you´re eating at this time of the year – but in case you are interested, the ingredients collectively are very high in beneficial fatty acids, protein, fibre, antioxidants, vitamins and minerals. So, you can feel good and healthy about celebrating the festive season and impress your guests with this nutritious cheesecake recipe.
Have a very healthy, happy and merry Christmas!
By Tiaan Alisha – Naturopath
@TIAAN_ALISIA_NATUROPATHY
Raw Marble Cheesecake with Bananas, Raspberries and Blueberries
- Crust:
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- 2 cups Brazil nuts (soaked in water for 30 minutes)
- 1 cup medjool dates
- ½ tsp Himalayan salt
- 1 tsp vanilla extract
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- Cheesecake:
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- 4 cups cashews (soaked in water overnight)
- ½ cup coconut oil
- 3 tbsp maple syrup (rice malt syrup or honey. You can also use stevia, however the syrup will give the cheesecake a slightly creamier texture.)
- 2 tbsp orange zest
- 1 tsp vanilla essence
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- Marble layers:
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- Divide this mixture into 3 parts:
- In one part add 2 large bananas
- In the 2nd part add 1 cup raspberries (fresh or frozen)
- In the 3rd part add 1 cup blueberries (fresh or frozen)
- To make the crust, drain the nuts and process Brazil nuts, dates, salt and vanilla essence in a food processor until the mixture forms a smooth and thick paste. (This process may take up to 20 minutes, depending on the power and quality of your food processor). Press the base into the bottom of a cake tin and put in the fridge.
- To make the marble cheesecake, blend all the cheesecake ingredients in the food processor and process until it’s smooth and silk-like with no traces of nuts.
- Divide this mixture into 3 parts, in one part, blend the bananas through. Put this in a bowl and in the fridge.
- For the second part, add raspberries and blend until smooth. You may even want to add more raspberries if you want a brighter and more vibrant colour. Pour this into a bowl and place in the fridge.
- In the third part, add the blueberries and blend until perfectly smooth. Again, if you want a stronger colour you can add more blueberries.
- With all these 3 different flavours, dollop randomly over the base. You can also sprinkle in a few whole berries whilst doing so too. Continue dolloping all the 3 mixtures and then with a butter knife, gently drag the knife in an inward spiral direction through the cake. Be sure to only do this once so as to not completely blend all the colours together.
- Flatten the top of the cake with a spoken, decorate with berries and wallah!
