Tag: qualitarian approved

Foodie Fridays – Raw Lemon Cheesecake

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I made this cheesecake for Easter weekend a few weeks ago and it was a serious hit!

I’m sometimes skeptical sharing a raw dessert with my family because well… they don’t normally eat raw cheesecake!

My family is used to “baked” desserts and still doesn’t really get the idea of raw or that a cake can be made from nuts and seeds and still be creamy and delicious. 

Well, I think this dessert convinced them! It was honestly so refreshing and is the perfect dessert to enjoy during the sunnier, warmer months. Ok… I think I’m holding back a little. Honestly, this cake is insanely good and I probably could’ve eaten the whole thing! We all went back for seconds and if you like lemon and coconut, well then you are going to looove this cake!

Last summer I whipped up a raw pecan pie and my family quite enjoyed that one too! You can get that recipe by clicking here. Seems like I’m winning them over one raw pie at a time!

Unlike most raw desserts, which tend to take a lot of time, this one was pretty easy. Aside from having to soak your nuts to help with the digestibility and let it sit in the freezer to set, actual prep time didn’t take long at all. 

Enjoy! 

Raw Lemon Cheesecake
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Crust
  1. 2 cups almonds, soaked for 4-8 hours
  2. 10 medjool dates, soaked in warm water for 2 minutes
  3. 1/2 tsp vanilla powder
  4. 1 tsp cinnamon
  5. 1/8 tsp sea salt
Filling
  1. 2 1/2 cups cashews, soaked for 4-8 hours
  2. 1 1/2 cup almond or coconut milk
  3. 1 1/4 cups fresh lemon juice
  4. 3/4 cup maple syrup
  5. 2 Tbsp lemon zest
  6. 1/8 tsp sea salt
  7. 3/4 cup coconut butter
  8. 3 Tbsp arrowroot starch
Strawberry Maple Fruit Sauce (optional)
  1. 3/4 cup fresh strawberries
  2. 2 Tbsp maple syrup
  3. 2 Tbsp fresh lemon juice
  4. Pinch of sea salt
Instructions
  1. For the crust - place almonds in the food processor and process until finely ground, like crumbs. Add the dates, vanilla, cinnamon and sea salt and combine.
  2. Press down into the bottom of a 10-inch spring form pan.
  3. For the filling - place all of the ingredients, except the coconut butter and arrowroot starch, into a food processor and process until mixture is smooth. Add coconut butter and arrowroot and blend again for 1 minute, until everything is combined. The final mixture should be smooth and creamy.
  4. Pour the filling onto the crust and spread out evenly with a spatula. Cover the cake and freeze it for about 4-6 hours, or overnight.
  5. For the strawberry sauce - add all ingredients into a blender and blend until smooth. Store in a mason jar in the fridge until cheesecake is ready to serve and pour over each slice.
Notes
  1. *The strawberry sauce is optional but makes a delicious and refreshing addition to the cake. Plus it looks pretty poured over top. Alternatively, you can garnish your cake with lemon slices and a sprinkling of shredded coconut.
Adapted from Rawlicious
Adapted from Rawlicious
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays! The Best Ever Turkey Meatloaf

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I find that not many people get excited for meatloaf. 

I loved my mother’s meatloaf growing up, in fact, I loved all my mothers cooking and I still do! Every time I pop in for a visit I always raid my parents fridge and end up eating something! 

To me, meatloaf is just such an easy and delicious recipe that doesn’t require much time and is perfect the next day for lunch. Nothing like some leftovers!

Have you tried my meatloaf muffins before? You can click here to get the recipe. It is definitely a fan favourite. Everyone who has made it has fallen in love with them and it’s become a staple recipe in many homes. I have a feeling you’ll love them too! 

This meatloaf is a little different. I didn’t make it into muffins, although you most certainly can, and I swapped out beef for turkey. It’s important to change up your proteins to ensure you give your body a variety of amino acids. From chicken, to lamb, to turkey, beef, eggs and sometimes beans and legumes, I eat quite a variety of protein. Not to mention plant based sources like sprouts, hemp and spirulina. 

Of course all my proteins are QUALITARIAN approved! Quality is key, especially when it comes to meat. Search for grass fed and pasture raised when buying meats. In fact, try to visit a local organic farm near you and see if you can take part in a farm share. 

What are your favourite protein sources?? Are you a meat eater? Veggie lover? Whatever you are, I hope you embrace being a QUALITARIAN 🙂

Ok..enough talk. Let’s get cooking!

The Best Ever Turkey Meatloaf
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 egg, whisked
  2. 1 tsp garlic powder
  3. 2 tsp dried thyme
  4. 2 tsp dried oregano
  5. 1/4 cup fresh parsley, roughly chopped
  6. 1 tsp each sea salt and black pepper
  7. 1/2 cup celery, chopped
  8. 1/2 cup onion ,chopped
  9. 1/2 whole bell pepper, chopped (optional)
  10. 2 lb ground turkey
  11. 2 Tbsp coconut aminos
  12. Glaze
  13. 1 Tbsp dijon mustard
  14. 1 Tbsp ketchup
  15. 1-2 Tbsp coconut sugar
Instructions
  1. Preheat oven to bake at 375°F.
  2. Combine all ingredients in a large mixing bowl and use your hands to mix together well.
  3. Lightly grease a loaf pan with coconut oil or ghee.
  4. Pour turkey mixture into the loaf pan.
  5. Evenly distribute the mixture to get a uniform loaf.
  6. In a small bowl combine glaze ingredients and spoon evenly on top of loaf.
  7. Bake at 375°F for one hour. (sometimes I let mine cook for 1 hour and 15 mins).
  8. Remove from oven and let rest for 10 minutes.
  9. Slice, and serve!
Notes
  1. *Depending on your oven cook times may vary. Use a meat thermometer to determine if your loaf is done. Cook times could be anywhere from 1 hour to 1 hour and 30 minutes.
Holistic Wellness https://holisticwellness.ca/

 

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Nut & Seed GRAWnola Bars

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I experiment often in my kitchen in an attempt to make the perfect protein bar. 

There have been many epic fails, but I do still eat my weird and failed concoctions! That’s the best part!

I really wanted to make a nut and seed bar that was full of healthy fats and protein to truly kick the hunger pangs in the butt! I mean, let’s face it… how many times have you reached for a crappy store bought granola bar or sweet treat only to be going back for more and more to be truly satisfied. 

Our bodies need nutrients and more importantly, they need fat, protein and carbs in the right proportions to truly feel full and satiated. 

 

These bars do just that! They are incredibly hearty and a few bites will leave you satisfied. Plus, they contain immune boosting zinc, heart healthy and brain feeling omega 3’s and lots of anti-aging vitamin E!

Best part, they are homemade! You can’t beat homemade. With all the junk and artificial sweeteners and preservatives found in store bought bars, you are better off preparing your own delicious and healthy versions. 

It takes 5 minutes to put these beauties together and no cooking is involved! They are raw, gluten free and vegan friendly 🙂

Nut & Seed GRAWnola Bars
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3 large medjool dates
  2. 1 cup raw almonds
  3. 1 cup raw walnuts
  4. 1/4 cup hemp seeds
  5. 1/4 cup sunflower seeds
  6. 1/4 cup pumpkin seeds
  7. 1/4 cup chia seeds
  8. 1/2 cup almond butter
  9. 1/4 cup maple syrup
  10. 1 tsp ground vanilla bean
  11. 1 tsp ground cinnamon
Instructions
  1. Combine all ingredients into a food processor and process until smooth.
  2. Scoop mixture into an 8x8 brownie pan prepared with parchment paper and press down to flatten.
  3. Refrigerate for 30 minutes to firm up.
  4. Cut in 12 or 16 bars.
Notes
  1. Goji berries, cacao nibs and shredded coconut would make a great addition to these bars. Even chopped up dried apricot or other dried fruit would add great texture and sweetness. In place of maple syrup, coconut nectar would also make a great alternative.
  2. Keep bars in freezer for a harder texture. Bars will last up to 1 week in the fridge.
Holistic Wellness https://holisticwellness.ca/
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Cacao Walnut Superfood Cookies

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Boo-ya!! These cookies freakin’ rock!

I don’t know about you but my cupboards are always stocked with cacao. I use it a lot! From smoothies, to cookies, cakes, bars, and all kinds of desserts, cacao is my go-to chocolate saver. 

Did you know that cacao is one of the richest sources of Magnesium? Yup! It’s true!

Magnesium serves many, many functions in the body. From detoxification, to relaxation and sleep, this mineral is uber-importante!

Personally, I recommend supplementing with magnesium (magnesium bisglycinate is my preference). I take 400mg before bed to help with sleep and relaxation and to help relieve muscle soreness. Nothing like waking up in the middle of the night with a calve muscle cramp. You know what I’m talking’ about! It ain’t pretty. In fact, it really sucks. 

And ladies, if you’re dealing with PMS cramps, be sure to take magnesium a week prior to your period. Not only will it help with cramps, but breast tenderness too. 

OK… now onto the baking! 🙂 

These cookies, which freakin’ rock, (did I say that already?), are super soft and chewy and loaded with some incredible superfood goodness. They lasted ONE day in my house! They are also amazing crumbled and served on to of my Vanilla Maple Chia Pudding. They are Paleo approved and could be vegan if you substitute the egg for a ‘flax’ egg. 

Enjoy!

Cacao Walnut Superfood Cookies
Yields 15
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 1/4 cups almond flour/meal
  2. 1 teaspoon baking powder
  3. 1/4 cup Cacao Powder
  4. 1/4 cup Cacao Nibs
  5. 1/4 cup walnuts, chopped
  6. 1 cup Shredded Coconut
  7. 1/2 tsp Vanilla Powder
  8. 1 tsp cinnamon
  9. Pinch of Himalayan sea salt
  10. 1/2 cup maple syrup
  11. 3 tablespoons melted Coconut Oil
  12. 1 egg or vegan egg substitute
Instructions
  1. Preheat your oven to 375F and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, baking powder, raw cacao, vanilla and cinnamon.
  3. Stir in cacao nibs, walnuts and shredded coconut.
  4. Whisk remaining wet ingredients, maple syrup, egg and coconut oil in a bowl and add to dry mixture. Use a large spoon to combine.
  5. Scoop out tablespoon sized mounds onto your baking sheet and gently press down.
  6. Bake for 10-12 minutes, less time for more chewy cookies, more if you prefer a crunchier texture. Let cool for 10 minutes before serving.
Notes
  1. *To make flax egg - One egg equals = 1 tablespoon flax meal plus 3 tablespoons water. In a small bowl, add flax meal followed by water, stirring as you go. Place mixture in refrigerator for at least 15 minutes to allow mixture to bind. Once mixture is set, replace with egg in recipe.
Holistic Wellness https://holisticwellness.ca/
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