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:
So 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.
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
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)
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.
Read more about the raw foods lifestyle from Abby at supersimplesuperfoods.com
Posted in Foodie, Healthy, New Jersey, Non-GMO, organic, raw foods, recipes, vegan
Tagged classes, raw, raw food, recipes, vegan
After what we’ve been through in New Jersey recently, this year we have so much to really be thankful for – for being safe, thankful for our friends and for our families.
To show our thanks to you, we want you to have the best and healthiest Thanksgiving ever – so we’ve dropped the prices on several organic Thanksgiving favorites in our Produce Dep’t. to only 99¢ per pound (celery is 99¢ each). The sale runs from Friday, Nov. 16 through Friday, Nov. 23, taking you right through a healthy and happy Thanksgiving – see flyer for details. We also have a limited amount of Organic Turkeys available, call to order.
Looking for something different to serve the vegetarians and vegans in your family this year? Then sign up for Jessica Jarmer and her QUICK EASY HEALTHY MEALS: Plant-based Cooking for the Family class – She’ll show you how to make a Tofu Turkey from scratch, complete with vegan stuffing and gravy, how cool is that? Classes are coming up soon, so don’t hesitate: Monday, Nov. 19th at 6pm in Shrewsbury and Tuesday, Nov. 20th at 6pm in Ocean. FREE, registration appreciated. (Shrews: 732-842-8686, Ocean: 732-517-1515 or email firstname.lastname@example.org).
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
What a great turnout for the class Jessica Jarmer held last night! We hope you enjoyed it and we thank you for coming.
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
What is water kefir? Known by many, MANY names (due to the many different cultures who have been using it for centuries), water kefir, tibicos, tibi, Japanese water crystals, Africian bees, Balm of Gilead, the list goes on and on – but what IS it?
In a nutshell, it’s a drink made by fermenting yeast and bacteria, which are called “grains.” They are mixed with water, sugar and an acidic bit of fruit and left to do their thing. Sounds delicious, mmmmm. /end sarcasm.But no, really – the result is a “fizzy-lifting drink,” carbonated like soda but without the processed sugar, artificial flavors and colors AND with an extra added bonus – a ton of natural probiotics. Sort of like kombucha. It’s gluten-free, dairy-free and vegan and low cal, plus you can flavor it too.
Find out more at our first class with the knowledgeable and dynamic Miss Zoe of RAWBundant. You know Zoe, we’ve talked about her and her amazing nut cheezes and other products here before (OK, her raw cashew feta on crackers, drool…) and if you haven’t met her in person, this is NOT to be missed.
If you’d like to register, sign up in-store or call the store of your choice: Shrewsbury 12pm: 732-842-8686 or Ocean 4pm: 732-517-1515. See ya there!
delicious - and pretty
We promised a contest, here we go! It’s simple…
We ran out of reusable tote bags a while ago. We need to order new ones. And we need YOU to decide which one will be the lucky design to be printed. Continue reading
As many of you know, sometime last year we started holding monthly classes on raw foods, taught by local musician and raw foods aficionado Abby Cahn-Anton. We have one coming up this weekend, as a matter of fact. What you don’t know is – who is Abby Cahn-Anton? What is she all about?
I had the opportunity to find out in the following never-before done interview. What are raw foods all about, what made her change her lifestyle to raw? Has she ever “cheated?” Find out all that and more: Abby Cahn-Anton: Interview with a Raw Foodie.
Tell us a little about yourself.
I consider myself very lucky. My mother made sure I ate healthy food and stayed away from so-called “junk food.” Only small amounts of soda, chips, candy and other heavily processed foods passed my lips during my childhood. I ate lots of fresh fruit and vegetables as well as whole grain bread. Nonetheless, the way I ate as a kid was a far cry from what I now consider to be healthy and I had my fair share of other-than-perfect health. Yet the seeds of wisdom were planted. I knew that what I ate was an important part of being healthy.
When I was in my 20s and out on my own for the first time, I became a vegetarian. I noticed pretty quickly that I stopped getting the usual “seasonal” colds and viruses. Now that I’m well into what might be termed “middle age,” I’m able to see that my life has been shaped by a passion for eating consciously. I’m continually upgrading my diet and health practices. Continue reading
Supercharge, vroom vroom!
NO, not like that. More like this:
Spirulina, chlorella, E3 Live*, bee pollen, these mysterious supplements will supercharge your body’s engine just like those car engines up there. How?
Find out all about them at Supercharge with Superfoods with Maryjane Mercovich on Saturday, Jan. 28 (12 in Ocean, 2 in Shrewsbury.) Maryjane describes these superfoods as “highly nutritious and highly concentrated, a lot of bang for your buck. She explains:
“Certain foods have super-concentrated nutrition that when taken, give you a long-lasting, natural burst of energy. Unlike substances like caffeine, which take you up and then let you crash, these superfoods let you down evenly throughout your day – no crashing.”
Maryjane will also be talking a little about something called ORAC foods – Oxygen Radical Absorbance Capacity foods. In a nutshell, there are ORAC values and the higher the value #of the food is, the more antioxidants it has to fight free radicals. MJ will give you the scoop on what foods are high up there on the ORAC chart – you’ll be surprised when you find out!
The seminar is free, we just ask for you to please register so we have a head count. Register by stopping in or calling the store of your choice: Ocean, Sat. 28 at 12 pm, 732-517-1515 OR Shrewsbury, Sat. 28 at 2 pm, 732-842-8686.
*Check out our very own Juice Bar Jim from the Ocean store on E3 Live’s video page. (His is the one with the caption “E3Live BrainOn Supreme – Jim drinks a whole 8oz bottle of it mixed with young coconut water”
Introducing our newest cooking series we know you’ll get a lot out of – Quick Easy Healthy Meals: Plant-Based Cooking with Jessica Jarmer.
You’ve all heard the buzz and many of you have already tried it – plant-based diets are gaining a lot of attention, and for good reason. Documentaries and books like Forks Over Knives, The China Study and The Engine 2 Diet have made it abundantly clear: what we eat greatly affects our health and well-being and a plant-based diet is being proven by many to be optimal. Furthermore, studies suggest that a plant-based diet may actually reverse certain health conditions. If you’d like to know more, there is plenty out there to read up on, tons – here’s a link to Oprah with your choice of great and informative articles on plant-based diets to check out. Continue reading
Hello there! We hope you had a nice Thanksgiving and got a nice start to your holiday shopping.
Coming this Saturday, Dec. 3rd, we’ve got a great free lecture you may want to check out – Flu-Proof Your Winter: Simple Strategies to Beat the Flu with our own Maryjane Mercovich, M.S., Nutritionist and Homeopathic Educator. Many of you know Mary Jane from our Nutrition aisles – she is literally a walking encyclopedia of nutrition! Well, she’s going to give out some of her tips for avoiding the flu this season – and what to do if you get it – naturally, of course. She’ll be in Ocean at 1pm and Shrewsbury at 3 pm. Just think, an hour spent learning from her may save you a week of being sick! (That old “Ounce of prevention, pound of cure” thing)
Vegan and raw foods have come a long, long way, far from just a few years ago, when the general public thought of the diet as “rabbit food” or existing on nuts and plain salads. Vegan and raw chefs have become true innovators to meet the needs and demands of these quickly-growing lifestyles; more and more people are changing their diets and the chefs are stepping up to the plate to come up with more interesting, nutritious, good-tasting food and gourmet options. Like Good Karma Vegan Cafe and Live Jolly Foods. Continue reading