Raw Passionfruit Avocado Cheesecake

I’ve been admiring (& occasionally enjoying) the variety of raw cheesecakes that are slowly becoming more readily available at cafes and eateries, but had not bothered trying to make one even though I’ve been told many times that it’s ‘piece of cake’ (excuse the pun).

food fervourMy love of avocado has extended beyond its nutritional value because I’m now aware of its other ‘superpowers’! My first experience came with a green smoothie recipe. My how stuff ‘thickens up’ when you add this little dude to the mix! I noticed raw mousse recipes relied heavily upon avocado as well. That got me thinking about the texture and consistency of cheesecake.

Now I’m certainly by no means a pioneer in the avocado cheesecake world, but I can say it’s hard to find many raw cheesecake recipes on the net that employ ‘avos’ as the primary ingredient, which would indicate there’s heaps of room for experimentation. The vast majority use blended cashews as the ‘cream cheese’ base. I thought avocado would work because it’s naturally bland on the palate, but the PERFECT creamy texture.

Passionfruit isn’t necessarily a real favourite of mine, but they have been in season and moreover, they have a strong flavour …and a ‘tanginess’… which is what you find in an ordinary cheesecake. So I grabbed me some of ’em and got crackin’.

All 3 attempts were well received by a variety of tasters, but the last version was the best and it’s simply because I upped the amount of passionfruit. The stronger the fruit flavour, the better. But if you are going to play around here, I’ll just remind you that the more fruit, the more ‘wet’ the mixture = the less well the final product will set or hold together. (Think of fruit with maximum flavour, minimal moisture…)

I used macadamia nuts for the base (borrowing from a recipe from Jo Whitton’s Quirky Cooking blog) because I always associate them with the tropics (and passionfruit’s definitely tropical) but almonds worked fine in my initial experiment so be creative if you like!food fervour

For the Base you will need: 130gm macadamias, 70gm desiccated/shredded coconut, 8 dates & a pinch of Himalayan salt

Simply blend everything thoroughly in a high powered blender (Thermomixers 20 seconds @ Speed 9) then press the mix over the base of a well-oiled (coconut oil is best) springform cake tin. Note: this will make a thin base – if you like thick cheesecake bases I recommend you double the ingredients. Set aside (or refrigerate in warmer climates).

For the Filling, you will need: 2 large (or 3 small) avocados, 4-5 passionfruit (depending upon how strong you’d like the flavour) 4 tablespoons maple syrup or coconut sugar, 4 tablespoons (approx 60 gm) coconut oil (melted), 2-3 teaspoons vanilla paste, optional 1 banana &/or ½-1 teaspoon grated ginger

Again, this is simply a blending exercise. (Even with a Thermomix I found myself stopping and starting, to check consistency & taste and scrape down the mixture) Start with the avocados, sugar/syrup, vanilla & if using, the banana/ginger. Blend well (Thermies approximately 20 seconds, Speed 5) Add the passionfruit pulp, blending until smooth (Thermies 20 seconds, Speed 5 & you may use Reverse speed so the passionfruit seeds aren’t pulverised initially). Finally add the coconut oil blending well again (Thermies 20 seconds, Speed 9 gradually)

Empty the filling over the base, smoothing off as evenly as possible, then allow to set in the refrigerator for at least 20 minutes (or the freezer if you can’t wait that long!) Then serve and enjoy 🙂

 

Advertisements

Healthy Fried Brown Rice

Fried Rice rarely features in my diet, and you wouldn’t catch me dead buying it from a takeaway joint. But on the odd occasion, when I’m not so fussed about consuming a decent amount of starchy carbs… like tonight, after a couple of drinks with some girlfriends… I may be inclined to cook some up as an alternative to takeaway; a ‘healthy junk food’ option.

With some pre-cooked brown rice already in the fridge, this was a pretty easy cook-up for a slightly inebriated person. There’s a fair bit of variety in fried rice recipes but they pretty much all consist of rice, veggies and some protein, seasoned with ketcap manis (a thick, sweet soy sauce). So I happily pulled out almost every vegetable in the fridge, some eggs & bacon, garlic, ginger and a little turmeric to boot. Because of its sugar content however, ketcap manis doesn’t feature in my pantry, so I use Tamari (a wheat-free soy sauce) instead and hardly notice the difference.food fervour

The following makes 2 serves: 1-2 tablespoons coconut oil for frying, 2 lightly beaten eggs, 1 small carrot (diced) 1 finely chopped garlic clove, 1 teaspoon fresh grated ginger, 8 chopped mushrooms, 1 heaped tablespoon finely diced bacon, ½ teaspoon fresh grated turmeric, ¼ red capsicum (diced), 1-1½ cups cooked brown rice, 2-3 tablespoons Tamari (or to taste) 8 thinly sliced snowpeas, ¼ cup shredded red cabbage, ¼ cup broccoli florets, 1 large shallot (thinly sliced)

Firstly cook the ‘omelette’ by adding the beaten eggs to some of the oil in a frypan over a medium-low heat for approximately 2-3 minutes (until just set). Remove from the pan and set aside. Increase the heat to medium, add some more oil, the carrot, garlic & ginger, and cook for about 2 minutes, stirring. Add the mushrooms & bacon (more oil if needed at this stage) and cook until the mushrooms have softened. Add the turmeric and capsicum next, stirring for another minute before adding the rice, Tamari, snow peas, cabbage & broccoli. Stir fry for another 3 minutes, then roughly chop up the reserved omelette, adding it with the sliced shallot for another minute. Serve immediately.

Experiment with your ingredients. If you’re unsure what to use, Google a few recipes for ideas. You almost can’t go wrong!

 

Vegan Hot Chocolate

I’ve been struggling finding hot winter drinks that aren’t full of caffeine, sugar or cow’s milk. Let me tell you, it ain’t easy. I’ve been playing around, mulling over what goes with what, and I reckon I’ve hit upon some pretty cool ideas. The current ‘Bulletproof’ (butter) coffee fad has even come into play…

This particular version of my experimental ‘healthy’ hot chocolate drinks was inspired by Nutella. Most people know that Nutella is a hazelnut based chocolate spread. So I used hazelnut milk (made freshly in my Thermomix first, via recipe in the new Quirky Cooking cookbook) and tied the ‘Bulletproof’ idea in via the inclusion of coconut oil and my choice of sweetener, coconut sugar. NB: I’m actually sensitising my taste buds by eating so ‘cleanly’ so the flavours here will be subtle, which means you may want to alter the amounts of cacao and sweetener to your liking.

food fervour

Unfortunately, I have to admit that if you don’t own a Thermomix I can’t offer you an alternative, because this recipe involves a short burst of high speed blending of hot liquid – which is definitely not to be attempted in a normal blender. (If however, you’re adept in the kitchen, I’m confident you’ll discover alternative means to create something similar!)

For a single serve you will need: 250gm hazelnut milk, 3 tspns cacao powder, 3 tspns coconut sugar, 1 tspn coconut oil (optional).

Place all ingredients in the Thermomix, cooking for 8 minutes, at 70ºC on Speed 4. At the end of the cooking period, programme 30 seconds at Speed 8 to ‘froth’ the mixture. Serve immediately.

Let your imagination run wild. This recipe is really a basic formula for any number of creations. I have used a variety of milks and come up with some amazing flavours, for example, a Spicy version to which I added heaps of cinnamon, some nutmeg, vanilla, garam masala & chilli powder! 😀