Looking through my latest recipes, it seems as though it’s been ages since I published or shared anything that wasn’t salad, as let’s face it, that is obviously where my head is most days of the year! Meals around here in this somewhat hot summer have been quick and easy of late: not a lot of cooking going on (this small house gets unbearable with the oven or stove on), and truthfully comprised of whatever we will all eat that’s the same. In short, mostly greens from the garden, which have been plentiful, and our favorite veggies and tofu cooked on the barbecue (the hubby has his meat and loves it). Food is simple these days as life is anything but.
I did the 12 day Wild Rose Cleanse a few weeks ago and ADORED it, and really have to say it’s something I will do again and again. I’d done it years ago successfully, but all my recent attempts had failed due to ill-timed social engagements or me just not being up to the first few days of feeling frankly awful (read: it’s okay to break the diet a few times if it means you will follow through to the end). If you’ve ever done this cleanse, I’d love to hear how it went for you and if you haven’t whether you might be interested (it’s amazing). In truth, the diet recommended for the cleanse just might be my all-time ideal diet, as it’s pretty much a whole foods only scenario with loads of rice, almonds and vegetables with little to no sugar of any kind. Great to take a break from the sweets (hard for this chocoholic I tell you) and get back to that point of really appreciating them for the treats that they are.
In other news, I’m planning a makeover for the blog which I think is well overdue, and I’d love to hear from any of you with suggestions or tips on what you’d like to see here. With all the changes that have come my way in the past year, I’m feeling it’s time to hit the refresh button on a lot of little things – as I’m feeling fully past the transition phase and well into that next stage of this so-called grownup life I lead!
With that, the McDermott family is off to Los Angeles & the California Coast for a holiday, as we look ahead to what may be our last official summer family road trip. Kids are growing (the eldest is headed into grade 12 this year) and so are we….it’s time to slow the pace and enjoy our time together. It’s amazing how the time flies, hope you are all enjoying these summer days! Here’s a luscious raw dessert for y’all, I do hope you enjoy! Full of raw nuts & fruity goodness. It’s the perfect way to end a summer meal, and no baking required, just a springform pan or tart shell with a removable bottom. If you don’t have either, just use a pie plate or 8 inch baking pan – you’ll just have to leave it in there is all.
Loads of summer love. Take good care of the ones you love (that includes you too). xo
Raw Lemon Cherry Cheesecake:
- 3/4 cup walnuts
- 1/2 cup almonds
- 1/4 tsp sea salt
- 5 pitted dates
- 1 tbsp honey
- 2 cups soaked cashews, soaked for up to 8 hours (30 minutes in boiling water is also fine)
- 6 tbsp maple syrup
- 6 tbsp lemon juice
- 1/2 cup coconut butter
- 1 tsp vanilla extract
- 1.5 cups pitted cherries
- 2 tbsp maple syrup
- Fresh pitted cherries, blueberries & raspberries (or just one, up to you!)
In a food processor with the S blade, pulse the walnuts, almonds, salt, maple syrup and dates until the mixture starts to form together. You do not want to overdo the process or it will get too oily. Press mixture into the bottom of the springform pan or tart shell. Clean the food processor quickly and get ready to start the next step.
In the food processor mix all of the filling ingredients until very smooth and creamy. The consistency should be thick but silky. Using a spatula, pour the mixture into the pan or tart shell on top of the crust. Spread evenly using the spatula which has been dipped into cold water to prevent the mixture sticking to it as you spread. Place the cake in the freezer for an hour or so, or the fridge for 2-3 hours to set (it should be firm to the touch but not frozen through).
To make the sauce, use either the cleaned food processor or a blender, and blend the pitted cherries and maple syrup until smooth. I suggest doing this minutes prior to dressing the cake as it will discolour a little if left to sit. When ready to serve, pour the sauce on top of firm cheesecake. Garnish with fresh cherries, berries & mint and enjoy!
This cake will keep rather well in the fridge and is very rich. In fact, it’s so rich you can nibble on small pieces likely through the week and it really needs nothing as an add-on. Less is more on this one, so eat sparingly and it’ll take you far.