Tag Archives: raw

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

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Raw(r!)

Our first Intro to Raw Foods class a few weeks back was a hit – we had so many people signed up we had to add a second class at the Ocean store. That’s never happened, crazy!

So we are doing another one – ready for Part Two? Raw Foods Guru and instructor Abby Cahn-Anton is! Space is limited, sign up at the store of your choice or call Customer Service. Here’s the lowdown:

 

We’ve been working on some major things coming up that I am dying to tell you about – but can’t just yet, aaahhhhhh! Stay tuned, it’s pretty exciting stuff.

Cheers!

 

 

The Dirty Dozen

Everyone knows that fresh fruit and vegetables are an important part of nutrition – but don’t negate the nutrition by consuming massive amounts of pesticides. It’s important to eat organic whenever possible, but especially the produce off the Dirty Dozen List. The Environmental Working Group (EWG) releases a list every year of the fruits and vegetables with the highest pesticide levels and it can be pretty unnerving when you hear some stats. For instance, this year’s top “dirty” food? Apples. More than 40 different kinds of pesticides have been found on apples alone, ack! And strawberries, who can resist a plump, juicy strawberry? That’s another one to watch out for, with over 50 different pesticides’ residue.

Make safer choices when shopping for produce – remember the Dirty Dozen and try to always buy these organic.

Dirty Dozen – 12 Most Contaminated

  1. Apples
  2. Celery
  3. Strawberries
  4. Peaches
  5. Spinach
  6. Nectarines – imported
  7. Grapes – imported
  8. Bell peppers
  9. Potatoes
  10. Blueberries – domestic
  11. Lettuce
  12. Kale/collard greens

Clean 15 – Lowest in Pesticide

  1. Onions
  2. Sweet Corn
  3. Pineapples
  4. Avocado
  5. Asparagus
  6. Sweet peas
  7. Mangoes
  8. Eggplant
  9. Cantaloupe – domestic
  10. Kiwi
  11. Cabbage
  12. Watermelon
  13. Sweet potatoes
  14. Grapefruit
  15. Mushrooms

PS: We just got deliveries yesterday of the RAWbundant cheeses in both stores. It’s been hard keeping them on the shelves so if you’re looking, they’re here, get ’em while you can!

What’s New at Dean’s

Hey hey hey!

We’re always on the lookout for great new items to bring into our stores for you. In the past couple of weeks, we’ve got some really exciting new things to tell you about.

Back in July, we attended the Red Bank screening of Forks Over Knives, giving out samples of some of our favorite vegan nibbles. At the stand next to us we met Chef Zoe of RAWbundant   and were able to try some of her raw & organic dishes. We were hooked. She has the most amazing raw “cheeses” made with 100% raw organic cashews from Bali, either feta-style or cream cheese-style, original, garlic & herb or with cracked black pepper. They’re dairy, egg, soy, GMO and gluten-free and absolutely delish. Plus she’s local too, right up in Linden, NJ. She’ll be in Ocean sampling on Friday (8/12), you’ve gotta try them!

DIRT? Todd’s Dirt. Yep, we all chuckled at this one too when Owen, our Grocery Manager in the Ocean store brought this new product to us. Owner/inventor Todd tried for years to duplicate a friend’s seasoning recipe, only to stumble upon one he liked even better, thus The Dirt was born. 100% all-natural and allergen/gluten-free, Todd’s Dirt is one of those favorite catch-all seasonings, great on anything from steak to popcorn. We’re experimenting in our kitchens with it, doing a dry rub on tofu steaks and spicy sweet potatoes. Pick some up and let us know what you come up with!

OK, here’s another one we were like “What?” when we got it in. Betty Lou’s Powdered Peanut Butter.  100% organic, 85% less fat than regular peanut butter, no cholesterol, low sodium and only 45 calories per serving, Betty Lou’s Powdered Peanut Better is quickly becoming a favorite for weight watchers, as a post-workout pick-me-up, or a healthy snack for kids

What else….OH! The Candle Cafe Vegan Pastries! I mentioned them the other day on Facebook and they’re almost gone now, but don’t worry, we’ll get more. My personal favorite is the mini chocolate mousse tart with the lemon-poppy mini muffins running a very close second 🙂

Check back with us now and then for more new item updates and remember, if you find an amazing food, drink, beauty product, etc. that you think we simply MUST carry, let us know!

Cheers!

Local Blues

Gearing up for the big holiday weekend? This Independence Day, remember to support your independent local businesses. Local businesses are part of our community and what makes it special.

Local Blues from Little Buck Organic Farm in Hammonton, NJ

We bring in local product whenever we can, like Eileen’s Gourmet Granola (Ocean Township,) Papa Ganache Pastries (Keyport) or Giamano’s Pasta Sauces (Bradley Beach.) This week we’ve got some great local New Jersey organic blueberries from Little Buck Organics Farm in Hammonton, NJ, the “Blueberry Capitol of the World.”

Family-owned and run by Louis and Elizabeth Condo, Little Buck Organics is one of only 4 farms in NJ who primarily grow certified organic blueberries. It’s hard work, a lot harder than growing conventional berries (who rely on pesticides to do a lot of the work) but the end result is plump, juicy and bursting-with-flavor fruit, hand-picked, sorted and sent all over the country. Well, we’re very lucky that the blueberries we’ve got in our stores go from the farm to table in only a day!

Now this is delicious: Raw Blueberry Sorbet.

  • 2 cups blueberries
  • 1 1/2 cups almond milk
  • 3/4 cup agave syrup
  • 1 tbs. lemon juice
  • 2 tsp. vanilla extract

Blend all ingredients until smooth. Chill in refrigerator, then follow directions on an ice cream maker. If you don’t have one, spoon mixture into a deep dish and place in freezer, stirring with a whisk every 20 minutes. Repeat 2 or 3 times then cover and freeze. When ready to serve, you can either put in a blender for creamier texture or whisk in the bowl.

For more of this week’s produce specials, click here.

Cheers!