SalmonBerry

Posts Tagged ‘cashews’

Coconut-Berry Cheesecake

In Nutrition, Recipe, Yoga on July 3, 2013 at 7:27 pm

coconut-berry cheesecakeI got this recipe from Yoga_Girl’s Instagram feed. She’s adorable, inspiring, and positive…I totally recommend following her if you’re into beautiful yoga and healthy living. I made this recipe into mini, bite-size cheesecakes for the Salmonberry Open House last Friday and although I feel they turned out yummy, the recipe needs refinement as the crust is a bit too crumbly. Unfortunately, I won’t be doing much recipe development or experimentation this summer as I’ve closed down the Salmonberry studio and kitchen for a bit. I’m renting my house to vacationers and will be living with friends or family until mid-August. This is both discombobulating and freeing all at once. The usual structure – both physical and metaphorical – that I’m used to working under has been totally dismantled and I’m still trying to get both feet on the ground. I am currently located in Encinitas, CA – the birthplace of  Ashtanga yoga in the US, home to the Self-Realization Fellowship, and largest grower of poinsettias –  which is not helping me get more grounded. I’m feeling light, airy, creative, and, well, exhausted. It’s also unusually humid and warm here in SoCal adding to sluggish-ness of body and over-stimulation of mind. Suger cravings kick in for me when I’m feeling like this which is interesting b/c carbs, especially refined carbs, only exacerbate feelings of flighty-ness and spacey-ness (are those words?!). I really should be eating legumes and dairy to ground me but the weather makes me want to eat raw veggie salads. So I panic and eat sweet foods – ugh! Raw, vegan coconut-berry cheesecake is definitely a “sweet food” but can provide grounding with it’s healthy fats and protein from nuts, seeds, and oils. When it comes to indulging in sweet foods and desserts , these mini-cheesecakes are a pretty good choice. Sweet, tart, and nutty and only require time, a processor, patience, and a freezer. Works just as well as a large pie for slicing.

Crust Ingredients:

1/2 cup walnuts

1/2 cup almonds

1/2 cup dates

1 TBSP coconut oil

Combine all crust ingredients and process until smooth. Press into pie pan or individual mini muffin tin. Freeze for 1-2hrs.

party foodFilling Ingredients:

3 cups cashews (soaked)

1/2 cup unsweetened, coconut flakes

1 tsp vanilla

4 tsp coconut oil

8-10 dates

1-2 lemons, juiced

Pinch of salt

Process all ingredients until very smooth and creamy. Spread over crust and freeze for 2 hrs.

Topping Ingredients:

1/2 cup Trader Joe’s frozen Very Cherry Berry Mix (defrosted)

4-6 dates

1 lemon, juiced

Berry mix must be fully defrosted and not at all cold or the dates will harden and nothing will mix well. Put all topping ingredients in processor and puree till liquified. Top frozen pie with berry mixture and freeze for 3-4hrs. Defrost for 20 minutes before serving and enjoying.

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Salmonberry Bars

In Nutrition, Recipe on May 16, 2013 at 6:40 am

salmonberry barI never liked PowerBars. I didn’t like the taffy-like texture or artificial flavor. Trail mix wasn’t hip enough and was way too ubiquitous during my childhood in the 70s. So I was really excited when the ClifBar was invented. In the 90s, I did a lot of backpacking and ate a lot of ClifBars. Then I realized, maybe I should be eating LunaBars, they’re for women, right? Those quickly became sickeningly sweet and aren’t even remotely healthy so I gave up on bars altogether until…the Larabar. Just dates, nuts, dried fruit, and maybe some spices. Simple and healthy and my kids loved them too. Recently, I discovered that Larabar was bought by General Mills who is against GMO labeling and just generally has some crappy products they try to sell as “food” (2 thumbs up for Cheerios, though!).

I prefer to buy from local companies with whom I agree on issues that are important to me (you may not care about GMOs or the consolidation of food production/manufacturing). Anyway, I’ve found two locally-made bars that get the ‘healthy’ nod when my kids ask to eat them: Perfect Foods Bar and Earnest Eats. in processorNow I’ve attempted to make my own bar based on my taste preferences and maniacal need to make everything healthier. Introducing the Salmonberry Bar!

Things got a bit sketchy and I was skeptical about my ability to pull these off. But I totally surprised myself with this one. Not too sweet and with some subtle, sophisticated flavors…watch out KindBars, I’m taking over the local Starbucks – ha!

Process until smooth:

1/2 cup pitted dates

1 and 1/2 cups unsweetened, sunflower seed butter, almond butter, or peanut butter

1/2 cup honey

Add: ~3/4 cups hot water, to thin mixture

bar ingredientsAdd in the following:

1 tsp vanilla

1 tsp cocoa powder

1 tsp finely ground espresso

1 tsp allspice

2 TBSP chia seeds

2 TBSP finely shredded, unsweetened coconut

Add and process lightly:

1/2 cup almonds

1/2 cup cashews

Remove mixture from processor and into mixing bowl with:

2 cups rolled oats or buckwheat groats

Mix well with wooden spoon and spread mixture on greased, baking sheet. Press down with greased spatula so mixture is about 1/4-inch high.

Bake at 350 for 15 minutes.

After baking, sprinkle with sesame seeds and press them into mixture with the back of a greased spatula. Let cool completely and cut into 1-inch-squares. Makes ~30 bars.

1 bar = 167 kcals, 4g protein, 9g fat, 2g fiber, 13g total carbs, 8g sugars

I would’ve have preferred this bar to be higher in fiber but I feel good about the sugars (from honey & dates). The texture is perfect and it is only mildly sweet and very filling. However, the clean-up was a pain (goopy dates and nut butter stuck to my processor blade!). I honestly don’t know if it was worth the effort in the kitchen because I spotted these in the bulk bins at Whole Foods for only $7.99/pound: Carob Energee Nuggets. They are almost exactly the same nutritionally and look eerily similar to my bars…has someone been spying on the Salmonberry kitchen??

carob energeen nuggets nutrition

Same calories, fat, carbs, protein, & fiber.

carob energee bars

Looks – and tastes – delicious!

Mushroom Tacos

In Nutrition, Recipe on April 11, 2013 at 8:43 pm
IMG_3464

Shiitake mushroom tacos with raw spinach and cashew sour ‘cream’

Continuing with the theme of incorporating more plant foods into your diet and embracing a newfound willingness to try foods you may have convinced yourself you don’t like, these shiitake mushroom tacos with a nut-based sauce are really quite good! Especially if you release all expectations of carne asada. I use Trader Joe’s 1/2 corn & 1/2 wheat tortillas b/c they are more pliable than corn (no blow-outs!) and more nutritious than plain white flour. You can also use romaine leaves to make lettuce wraps

Ingredients:

12-16oz shiitake mushrooms – thinly sliced

Optional: matchsticks of peeled zucchini and eggplant

First make spice paste in food processor:

1 jalapeño pepper

1 TBSP fresh grated ginger

1 tsp salt

1 TSP maple syrup

1 TBSP olive oil

1/2 lemon – juiced

2 tsp dried thyme

1.5 tsp allspice

1/4 tsp cayenne

3/4 tsp nutmeg

1/4 tsp cinnamon

Toppings; cashew sour ‘cream’, really good salsa, diced avocado, and diced papaya

Heat spice paste in oil over medium heat in caste iron pan. Add mushrooms and/or veggies and thoroughly mix with spice paste.  Mix thoroughly while sautéing until any liquid is gone. Place a handful of raw baby spinach on a warm tortilla (or use lettuce leaves), add mushroom filling, and dollop with cashew cream. Top with avocado, papaya, and salsa. YUM!