Ooh Yum! This raw vegan cheesecake is always a hit in my house. I adapted it from several different recipes online to come up with the perfect combination of crust and filling. It's perfect for decorating with edible flowers, herbs and in this case, chocolate Easter eggs! So get creative and try this beauty at your next dinner party!
½ cup sunflower seeds
2 tbsp hemp seeds
12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
optional unsweetened coconut shreds
1 tsp sea salt
Make the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
Lemon Coconut Filling
1 cup cashew, soaked
2 organic lemons, juiced-plus zest of 1
¼ cup full fat coconut milk
⅓ cup pure maple syrup
pinch himalayan pink salt
Pinch of Healthy On You® Turmeric Ginger Spice (for color)
¼ cup coconut oil, gently melted
in a medium sauce pan over low heat, combine the honey, orange juice and cranberries. Stir the mixture until the berries begin to pop and thicken. Add in the Asian 6 Spice and salt and continue stirring. When the cranberries have fully thickened, add in the ruby port and stir the mixture for 2 minutes then add in the remaining berries and marmalade. Gently stir to combine the fresh fruit-don't over cook-you want most of the berries to remain intact. Remove from heat and set aside (this part can be done ahead and refrigerated.)
To assemble, spread the goat cheese generously on the toasted baguette slices and top with the berry compote. Garnish with mint and serve immediately.
Add the tuna cubes to a large bowl and coat with the toasted sesame oil, then sprinkle generously with the Asian 6 Spice Blend. Let sit for 10 minutes allowing the flavors to penetrate. Heat a seasoned cast iron pan and working in batches add 6-7 cubes of tuna at a time and rotate every 15-20 seconds leaving 2 sides uncooked. They sear quickly so do not walk away. Work the batches this way until complete. Lay out the cucumber rounds and place one tuna cube on top, then pierce with the bamboo skewer. Sprinkle with the chopped green onions, sea salt flakes and pepper. Serve warm or room temperature.
Healthy On You® Asian 6 Spice
This unique blend of Asian spices encompasses all the taste sensations: sweet, sour, bitter, salty and umami with the addition of savory shiitake mushrooms. A simple yet sophisticated way of spicing up your healthy creations. It's complex flavors are a perfect addition to grilled fish and stir fry dishes as well as a flavorful seasoning on duck and chicken.
Salmon is a staple in our home and I love to dress it up with new spices and sides. This year its made even more special with my Holiday Seafood Rub. This recipe is simple and the larger the salmon, the better the presentation for a group.
Pre-heat the oven to 425°. Line a large baking sheet with parchment paper. Wash the salmon on both sides and pat dry with a paper towel. Place on the fish on the baking sheet and sprinkle the seafood rub all over and then sprinkle with salt and pepper. Place the fish in the oven and roast for approx. 12 minutes depending on thickness. Remove from oven and raise the oven temperature to broil and cook for another 3-5 minutes -do not walk away. Its always better err on the side of slightly undercooked rather than over cooked when it comes to fish. You can always cook a little bit longer to get it just right.
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I don't cook meat often, but when I do, it has to be special. This recipe for a mini pork crown roast is delicious and presents well for a holiday dinner party. Shop at a reputable meat market for your crown roast and call ahead to see if they can prepare it for you. Prepping entails cleaning the meat from the rib bones so they overlap between each other easily and removing excess fat. They can usually make it as big or small as you want. The one pictures here is 6 pork chops and about 3lbs. Figure one pork chop per person.
Wash and pat dry the two sides of pork; rub with olive oil and add the roast rub all over; sprinkle with salt and pepper. If time permits, allow to marinate in the fridge for as long as possible or overnight.
Remove the pork chops from the fridge and bring to room temperature (about 45 minutes). Pre-heat oven to 450° and heat a cast iron pan on the stove over medium heat. When the pan heats, add the olive oil and pan sear the pork chops for 3-5 minutes per side. Remove from heat and allow to cool. When the bones are no longer hot to the touch, angle the two sets of pork chops so the bones overlap between each other and are balanced. Using small pieces of aluminum foil, wrap the pork bones, all six of them so they do not burn in the oven. Finally, In the same cast iron pan, roast the pork in the oven 20 minutes, then turn the heat down to 350° and roast approximately 30 minutes longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Remove the foil from the tips and let rest 10 minutes before carving.
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I love thanksgiving, and I every year I get a clean palette to create a beautiful bird. This year, I am cooking with my Turkey Rub. It's a new product this season and I am so excited to share it. It adds incredible flavor to my turkey and makes deciding on what spices to add depth and flavor simple. And who doesn't want simple when cooking? I certainly don't mind, as long as it tastes like I've been working in the kitchen all day!
Place salt and sugar in a medium bowl and work together with your fingers to incorporate. Add in the rosemary and garlic and place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
Place oven rack in lower third of oven; preheat to 425°. Rinse turkey and pat dry. Coat the the turkey generously first with olive oil and then with my Healthy On You® Turkey Spice Rub. Make sure to rub the spices under the skin, and inside the cavity. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.
Reduce oven temperature to 350° and continue to roast turkey, basting with the pan juices every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150° (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.