raw chocolate cheesecake

adapted from 12 steps to whole foods

crust:
2 cups almond, ground in food processor
1/4 cup coconut oil (liquid and warm--don't heat in microwave!)
1/4 cup raw organic agave

filling:
2/3 cup raw cacao
2/3 cup raw organic agave
1 teaspoon vanilla
1/2 teaspoon sea salt
1 cup cashews (soaked, drained)
1 cup young Thai coconut meat
1 small avocado
1/2 cup coconut oil.


crust:  mix ingredients by hand.  press in 9X13 pan.
filling:  blend ingredients in blender.

pour filling in crust.  freeze.  partially thaw before serving.


serve with raw peanut butter ice cream.

sigh.  again.

raw peanut butter ice cream

3 cups rice milk or almond milk
2 1/2 cup young Thai coconut meat
2/3 cup chopped dates
1 tablespoon vanilla
2/3 cup organic sugar-free peanut butter (we love adam's brand the best)
1/2 cup maple syrup
1/4 teaspoon sea salt


optional:  chopped pecans.


combine ingredients in a blender.  pour into ice cream maker.

taste and sigh.

Tips for Baking with Natural Yeast

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When To Use Your Starter for Baking

Coconut Oil

Troubleshooting

Natural Yeast Troubleshooting

A Natural History of Yeast and Why it Matters

veggie stir fry--gina

Vegetable Stir Fry over Brown Rice

3 cups Frozen Stir Fry Veggies from Costco

3 teaspoons Liquid Amino
1 cup vegetable broth

2 cups brown rice

4 cups water

sweet potato fries and quinoa--gina

Sweet Potato Fries and Quinoa

Sweet Potatoes

8 C sweet potatoes, peeled and chopped into sticks

¼ C coconut oil

1 tsp. sea salt

Heat oil on medium-high in a large skillet, add sweet potatoes, and sauté several minutes, stirring frequently with a spatula, until tender. Sprinkle with salt and serve.

Quinoa

1 C quinoa

2 C water

¼ tsp. sea salt

Bring water and salt to a boil, add rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes 

red pepper-rosemary quinoa--gina

Red Pepper-Rosemary Quinoa

Red Pepper-Rosemary Quinoa

1 Tbsp. coconut oil

1 small onion, diced

1¼ C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)

1 red bell pepper, diced

1 C chopped carrots

8 oz. sliced mushrooms

1 C snow peas

2½ C water

1 Tbsp. Nama Shoyu (page 239) or Bragg Liquid Aminos (page 238)

1 tsp. dried rosemary

½ tsp. red pepper flakes

½ C walnuts

Preheat the oven to 400° and roast the walnuts for a few minutes until lightly browned. Heat the oil in a saucepan and add the onion and quinoa. Sauté over medium heat, stirring constantly for 3 minutes. Add the red bell pepper, carrots, snow peas, and mushrooms and sauté for an additional 2 minutes. Add the water, Liquid Aminos, pepper flakes, and rosemary. Bring to a boil, cover, and simmer on low for 15 minutes. Remove the lid and simmer another 10 minutes until the water is almost absorbed. When the quinoa is cooked, turn off the heat and mix in the walnuts. Let it sit a few minutes before serving.

lentil barley soup--gina

Lentil Barley Soup over Mashed Potatoes

1 c. lentils

1 c. barley
1 14 oz. can diced tomatoes (crushed would work too)
1 c. onion, chopped
1 c. celery, sliced
2 T Soy Sauce
1/2 tsp pepper
1 tsp dill weed (or your favorite spice blend)
1 tsp garlic powder
10 c vegetable broth (I usually do just 8 cups broth, and two cups water)
Salt to taste

Place all ingredients in a large saucepan. Bring to a boil. Cover and reduce heat to simmer. Cook 50 minutes, stirring occasionally. Add water if soup becomes too thick. Serves 10 normal eaters (or 4 if you have a Kevin eating it)

To make it into a stew, mix flour and water together and add to the soup until it reaches the thickness you desire. Wonderful served as a "gravy" over mashed potatoes.