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ALMOND RICOTTA CHEESECAKE

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almondcheesecake

CRUST

Preheat oven to 400

  • 2 cups finely ground walnuts
  • 1/4 cup golden flax meal
  • 1 tbs. coconut butter
  • 1 tbs. agave syrup
  • Mix in all the above ingredients very well, incorporating the coconut butter thoroughly leaving a no chunks.
  • Pat firmly and evenly in a square baking pan.
  • Pre-bake in 400 degree oven for 10 minutes.
  • Set aside while you mix the cake batter.

Cheesecake Filling

Turn down oven to 350 degrees

  • 8 oz. Almond Ricotta cheese (I used Kite Hill brand from Whole Foods)
  • 1/3 cup organic agave syrup
  • 1 1/2 – 2 tsp. stevia to taste
  • 1 – 5.4 fl oz coconut cream, liquid drained (I used Native Forest Organic)
  • 4 tablespoons organic agave powdered sweetener (Health Garden. Amazon)
  • 3/4 cup organic aqua faba (this is the liquid from a 15oz can of garbanzo beans)
  • 1 teaspoon cream of tartar
  • 1 tablespoon organic lemon juice
  • 1/4 cup gluten free flour blend (Namaste. Amazon)
  • 1 vanilla bean cut open length wise and the middle scraped out OR
  • 1 tablespoon Simply Organic vanilla

*With a blender, beat together the almond ricotta, agave syrup, stevia, lemon juice and vanilla. Add the flour and mix until combined.

*In a separate, small mixing bowl whip up the aqua faba along with 1 teaspoon cream of tartar. Mix with rotary beaters on high. It will form stiff peaks. Fold into the cheese cake batter.

*In the same small aqua faba mixing bowl, whip up the coconut cream along with 4 tablespoons agave powder. When this is the consistency of whip cream, fold this into the cream cheese batter.

*Pour cheese cake batter on top of crust.

Bake 350 degree oven for 35 minutes
Cool in fridge, best overnight. Top with fresh berries.

GREEN BEAN and SUN CHOKE SALAD

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Ingredients

  • 1# washed organic green beans
  • 1 1/2# washed organic sun-chokes (Jerusalem Artichokes) cut up into equal size pieces
  • 1/4 cup diced up organic scallion
  • 1 clove minced organic garlic
  • 1/3 – 1/4 cup organic olive oil
  • 1 tablespoon organic lemon juice
  • 1/8 cup organic balsamic vinegar
  • 1 tbs. organic agave syrup
  • sea salt to taste
  • pepper to taste
  • crushed red pepper (optional)

*Blanch green beans for 3 minutes then cool in ice water.

*Pre heat oven to 375° on Roast

*On a parchment lined cookie sheet place the sun chokes evenly on the sheet. Coat them well with olive oil. Salt and pepper them. Roast the sun chokes until tender. Check them in 10 minutes.

*Dressing:

Add olive oil, scallion, garlic, lemon juice, balsamic vinegar, agave, salt and pepper. You can use an immersion blender to mix up the dressing.

*In a large serving bowl add all the ingredient together and toss well.

*I usually use a bowl with a lid so I can make it the night before and shake the bowl

upside down and right side up so the dressing coats the beans.

Evergreen Essence Essential Oil

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The essential oils in Evergreen Essence are Blue Spruce, Ponderosa Pine, Scotch Pine, Red Fir, Western Red Cedar, White Fir, Black Pine, Pinyon Pine, other conifers.

The essential oils that come together in Evergreen Essence are the sacred oils of Native American Indians. I love that this oil is from our land, indigenous to home. These sacred trees calm the mind and connect us spiritually. It helps to keep one focused and mindful, in control so not to react to the world around, just be in the world around. In other words, be in the world not of the world.
It helps us not to overreact to the stressful situations of everyday life.

These sacred oils that are combined together in this wonderful blend have many uses.
Here is a collective list of uses pertaining to all the oils in this blend.
* Supports respiratory system.
* Helps deep breathing, assisting asthma or bronchitis.
* Brain function. (Memory)
* Clears emotional trauma.
* Encourages cortisone production.
* Helps lower cortisol levels.
* Helps with anxiety (Relaxing)
* Releases sadness.
* Soothes stressed muscles.
* Brings clarity and vision.
* Immune boosting.
* Increases circulation.
* Pain relief. (Stiff sore muscles)

Diffuse. If one has a conflict, diffuse at bedtime.
Diffuse at Christmas dinner for an unforgettable event.
Apply on back of neck, throat, chest, bottom of feet.
Add Copaiba essential oil to Evergreen Essence and use for bones, joints, disc in the back and spine.

OAT CARROT CAKE

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Inspired by dietitian rose

Ingredients

  • 2 ripe organic bananas 
  • 2 cups organic gluten free oats (One Degree Organic Foods Farmers We Know. Thrive Market)
  • 1 tbs organic nut butter (I used Jiva Raw Sprouted Pumpkin Seed Butter. 
  • Whole Foods, Amazon)
  • 1 organic grated carrot. I used a big one. (1 1/2cups)
  • 2 tsp organic cinnamon
  • 1 tsp organic vanilla
  • 1 tbs vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 2 – 3 tbs StDalfour fruit only spread. I used apple and cinnamon (I Herb – has the best price)
  • 1 1/2 cups organic, unsweetened almond milk. (Elmhurst, it is made with the most almonds. Thrive Market)
  • 1/2 cup organic walnut OR pecan pieces
  • 1/2 cup organic raisins
  • 3/4 cup organic shredded coconut (Anthony’s. Thrive Market)
  • Kite Hill Cream Cheese and Date Sugar

Directions

*Preheat oven to 350 Prepare an 8×8 baking pan. I lined mine with parchment paper and greased it. 
*In a large bowl mash the bananas. Add grated carrot, nut butter, cinnamon, vanilla, fruit spread and mix. In a measuring cup with the oats add the baking powder, salt, xanthin gum and mix that in with the wet ingredients. Add the milk. Mix well. Add nut pieces, raisins and shredded coconut. Pour batter into the square, greased pan. 
Cook for 35-40 minutes

When cooled ice with frosting:
8 oz Kite Hill cream cheese
2 tbs Date Sugar
1 tsp vanilla
Mix all together and go frosting.

SPINACH ARTICHOKE CAKES

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spinach artichoke cakes

1 – 1# pkg. frozen organic spinach (thawed and liquid squeezed out)
16 oz Kite Hill Ricotta (Whole Foods)
1/4 cup organic nutritional yeast
2 tbs. Organic Flax egg
1 teaspoon Simply Organic lemon flavor
1/3 cup finely chopped organic shallots
1 clove finely chopped organic garlic
6 oz chopped organic artichoke hearts
1/4 cup finely chopped organic red pepper

Black Pepper to taste
Salt to taste
Mix all the above ingredients together. Mix well. Refrigerate for 1/2 hour.

Preheat oven to 375 degrees
Cover a cookie sheet with parchment paper
Spray the parchment paper all over with a spray oil
Make patties out of the spinach mixture
Place them on the cookie sheet
Spray each cake generously with organic spray Olive oil
Bake for 30-35 minutes

LEMON RASPBERRY BARS

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lemon bars

*Bar Crust
1 – 1.3oz package of “Natures All”organic dried raspberries or blueberries (Amazon, Whole Foods)
1 cup organic almond flour (Anthony’s Goods. Anthonysgoods.com, Amazon)
3 tbs. Organic vegan butter (Nutiva. Thrive Market or Amazon)
3 tbs organic agave syrup (Thrive Market, Vitacost, IHerb)
1 tsp Simply Organic vanilla flavor
1/2 teaspoon Simply Organic lemon flavor

Grind up the dried fruit then mix all the above ingredients together.
Spray oil on an 8×8 pan
Firmly pat the crust into the square pan. Set aside and make the filling.

Preheat the oven at 350

*Lemon filling
1 cup kite hill ricotta
1 – 8oz pkg. kite hill almond cream cheese
1/2 cup organic agave
3 tsp stevia
1/3 cup organic lemon juice
2 tbs lemon zest
1/2 teaspoon Simply Organic lemon flavor
1 organic flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water. Mix and let rest for 7-10 minutes)
1 1/2 tbs organic arrowroot powder (Anthony’s. Anthony’s.com or Amazon)

In a food processor whip up the two almond cheeses for a minute
Add all the rest of the ingredients and whip for another 3-4 minutes
Evenly spread the lemon filling on top of the crust
Bake for 30-35 minutes
Cool and cut into bars
Sprinkle with Agave Powder

Quinoa Falafel

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falafel

SAUTE
In a skillet add 3 tablespoons organic olive oil and heat on medium
1/2 cup chopped organic shallots
3/4 crushed organic garlic cloves
1/2 cup finely chopped organic carrots
1/4 cup finely chopped organic red pepper

Add:
1 cup uncooked organic quinoa washed very well
20 oz. organic bone broth or vegetable stock
1/2 tsp Simply Organic coriander
1 1/2 tsp Simply Organic cumin
2 tsp Simply Organic turmeric
Pinch of Simply Organic Cardamon
Pinch of Simply Organic red pepper flakes
Sea Salt to taste
Bring all the above ingredients to a boil, then turn down to simmer. Cover and Simmer about 25 minutes or until all water is absorbed. It will be light and fluffy.

While quinoa is cooking make your Flax Eggs
3 tbs ground flax meal
9 tbs water
Mix well, cover and put in the refrigerator to sit for 15 minutes

MAKING THE FALAFEL
Mix together:
1/2 cup almond flour which you have added 1/2 tsp xantham gum. Mix well the almond flour and xantham gum
Add all of the cooked quinoa to the flour mixture
Adjust any seasoning at this time. Refrigerate 1/2 hour.

Use a large cookie sheet. I like to use parchment paper on the bottom for easy clean up. Spray the pan with spray oil.
Keeping your hands greased with oil make the falafel balls.
Place them on the cookie sheet.
When the balls are all made you can roll them in sesame seeds or leave them plain
Spray the falafel balls with spray Olive oil on the cookie sheet. Coat the balls well with oil.

Bake in 375 degree oven for 25-30 minutes

BUTTERNUT SQUASH ALMOND RICOTTA CUSTARD CUPS

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muffins

Ingredients

  • 2 cups very firmly packed cooked organic butternut squash
  • 1 1/2 cups kite hill almond ricotta cheese
  • 4 tbs flax eggs (1tbs flax meal to 3tbs of water. Mix in bowl. Let set in refrigerator for 15 minutes)
  • 1/2 cup organic date sugar
  • 1/2 cup organic agave syrup
  • 1 tbs Simply Organic vanilla
  • 1 tbs Simply Organic cinnamon
  • 1/2 cup melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup organic almond flour (Anthony’s. Anthony’s.com or Amazon)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum

In a food processor blend first 9 ingredients together. Measure out the dry ingredients in a measure cup together. Add the dry ingredients to the wet and mix until incorporated. Fill paper muffin cups almost full and place in a muffin tin to cook. Bake 325 for 25-30 min.

ALMOND FLOUR GOJI BERRY COOKIES

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almond flour cookie

Cover 1/2-3/4 cup of dried goji berries with orange juice. Add 1 teaspoon Simply Organic Lemon Flavor. Soak until plumped up. Takes a couple hours.

In a vitamix or food processor pulse:

  • 3 cups organic almond flour (Anthony’s. Anthony’s.com or Amazon)
  • 1/2 tsp. sea salt and baking soda and xantham gum

Add:

  • 6 tablespoons organic melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/4 cup organic agave syrup
  • 2 tsp. stevia
  • Rind of 1 Lemon
  • 1 flax egg
    (For each flax egg combine 1tbs. ground flax meal and 3 tbs. of water. Stir, let sit in fridge for 15 min.)

Pulse to combine. Put mixed batter in a bowl. Drain the goji berries and mix them into the batter.

Take a tablespoon of cookie dough and form a ball and flatten it slightly on a cookie pan. Bake in a 350 oven for 13-15 minutes. These will be soft cookies.