Category Archives: Foodie

Raw Vegan Blueberry Coconut Cheesecake

Raw Vegan Blueberry Coconut Cheesecake

Many have asked if we could post the recipe for Raw Vegan Blueberry Coconut Cheesecake which Abby prepared at her last Intro to Raw Foods class in our stores. Of course, we are much obliged! I mean, come on, look at this:

DSCN0198So here it is, let us know how yours turned out!

Raw Vegan Blueberry Coconut Cheesecake by Abby Cahn Anton of Super Simple Super Foods ©2013
Serves 16 – 24.

Crust:
1 cup brazil nuts
2 cups walnuts (preferably soaked and dehydrated)
1/4 cup raisins
3 medjool dates
1/8 cup ground golden flax seed
1/8 cup coconut flour
1/4 tsp Sunfire salt
coconut oil

Filling:
4 cups blueberries (can substitute other fruit such as strawberries or cherries)
2 cups coconut cream
1/4 tsp. Sunfire salt
1/4 tsp. cardamom
1/4 tsp. vanilla extract (or 2 tbs. Sunfire Superfoods vanilla agave nectar)

Advance Preparation:
If using frozen blueberries, thaw in advance. Melt coconut cream by putting in dehydrator or placing jar in warm water.

In a food processor with the “s” blade, process brazil nuts until medium fine. Add flax, coconut flour and salt and pulse until mixed. Cut dates into small chunks and add along with raisins and pulse until broken up and evenly distributed. Add walnuts. Pulse and then process until it begins to form a ball. Be careful not to process too long or it will be more like nut butter, it should be a little grainy and sticky. Grease the bottom of an 8″ springform pan with coconut oil. Press crust onto bottom of pan. Place in freezer while making filling.

Blend blueberries, salt, cardamom and vanilla on high until smooth, set aside. Pour melted coconut cream into food processor. Turn food processor on. While processing coconut, slowly pour blueberry mixture from blender into food processor through the feeding tube. When thoroughly blended, remove springform pan from freezer and pour blueberry coconut mixture into cake pan. Chill in refrigerator for several hours until set.

Enjoy!

Read more about the raw foods lifestyle from Abby at supersimplesuperfoods.com

Advertisements

New Product Spotlight: Lilly’s Hummus

New Product Spotlight

Look for the New Product Spotlight logo for what’s new at Dean’s

We’ve got another great new munchie on our shelves to let you know about, in case you haven’t tried it yet, which you should. Most definitely you should.
Here is Lilly’s Hummus.

Lilly’s Kalamata Olive Hummus

Lilly’s started out selling her hand-crafted artisan hummus at the Portland Farmer’s Market in Portland, Oregon where they quickly took off. People loved them so much she soon had to expand, setting up shop in a 6,500-square foot kitchen to keep up with the demand. It’s easy to understand why once you taste them. Six flavors – Traditional, Roasted Garlic, Roasted Red Pepper, Kalamata Olive (my favorite!), Smoked Tomato & Basil and Roasted Jalapeno – great for dipping, adds a kick to sandwiches, as an interesting pizza sauce/base, cooked up on a quesedilla…(hhmmm, I’m thinking of the Kalamata Olive on a quesedilla with a sprinkling of feta cheese, tomatoes and arugula, AWW YEAH)…

All six varieties of Lilly’s Hummus are trans-fat and gluten-free and made
without preservatives. They use only organic garbanzo beans, quality olive oil and local-to-Portland-sourced hand-roasted vegetables. “Hand-roasted,” isn’t that time-consuming? Lilly tells us “Hand-roasting fresh vegetables such as red bell peppers, jalapeno peppers and smoked tomatoes, does take longer, but we are of the belief that crafting food is a gratifyingly creative experience.” We agree. Taking that extra step, putting that little bit more of caring into a dish – it really pays off, as it does here.

Anyway, stop in and give them a try – at 2 for $5 for a 12-oz. tub (hummus is usually half that size), you’d be crazy not to! Looking for more feedback? Check out this great review Lilly’s got in Glamour Magazine.

And now, for an adorable photo of the kids. HOW CUTE ARE THEY OMGZ.

recipes: Raw Granola with Fresh Raw Nut Milk

We had quite a turnout again this week for Abby Cahn-Anton’s Intro to Raw Foods series where this time around, she created her RAW, vegan, gluten-free, low-glycemic version of granola with fresh nut milk. If you missed the class – stop doing that! If you really couldn’t make it, here are the recipes to hold you over.

Raw Granola and Fresh Nut Milks
Recipes courtesy of Abby Cahn Anton of SuperSimpleSuperFoods.com

Continue reading

Recipes: Black Bean Burgers and Vegan ‘Tato Salad

What a great turnout for the class Jessica Jarmer held last night! We hope you enjoyed it and we thank you for coming.

Full house

Anyway, we’ve been getting a lot of requests for the recipes taught at our cooking classes, so – here’s last night’s. SO YUMMY. And PS: She did bring with her a gluten-free version of the burgers where she subbed the bread crumbs out with a gluten-free version. Try it!

Black Bean Burgers and Vegan Potato Salad Continue reading

New Product Spotlight: A-Dorot-ble

New Product Spotlight

Look for the New Product Spotlight logo for what’s new at Dean’s

Every once in a while, a new product comes in that is so wicked-cool, we kind of want to shout it from the rooftops, do cartwheels, marry it. This is one of them.

DOROT FROZEN HERBS

Picture this scenario, if you will – if you’re an avid cook, you’ve lived it. You get ready to start cooking dinner and your recipe calls for 2 tablespoons of chopped cilantro – d’oh! You don’t have cilantro just laying around, who does? You know why? Because you use the 4 stalks you need and the rest goes to waste because, really, what are you going to do with all that cilantro? Or ginger – when I stir-fry, I use a little bit of chopped ginger and the rest I find sad. mushy and wrapped in plastic in the back of my fridge 2 months later. (Honestly, haven’t we all said too, “I’ll just DRY what’s left” and ended up with something resembling a dead bouquet of flowers?)

To the rescue – Dorot Frozen Herbs. Grown on Kibbutz Dorot in Israel (which is also home to a working farm, over 3500 acres), Dorot picks the herbs, chops ’em, packs them and flash-freezes them fresh off the field. The really cool part? THIS:

squee!

Continue reading