Saturday, June 08, 2013

HEJ HEJ!

Haven't been writing for a while, so much has been going on and I had such little time to write... My husbands mom and cousin came for his 30th birthday as a SURPRISE (from Canada). I must say, it was the hardest secret EVER to keep. I actually felt quite guilty on the day of the surprise.. 
I was at the airport picking them up and my husband called me and asked what I was up to and I obviously had to lie... but the best part is, he had NO clue. 

So we got back from the airport, the two visitors sat outside at a cafe, with canada wigs on and I asked my husband to come downstairs to get a coffee with me. He did. He didn't recognise his mom and cousin at first but when he did I was so excited that I almost puked. HAhaHa. Surprises are so fun and I'm so glad it's over so I don't have to keep secrets any more!!!!

So for the past two weeks I have been hanging out with my family that is so far away and it has been a blast-- A lot of eating, a lot of laughing and a lot of dancing. 

Right now summer has come along and my allergies (hay-fever) are so bad that I might have to stay in doors as much as possible. I have noticed that eating less milk products and wheat products makes the symptoms better... but whoever has hay-fever the way I do.. I feel your pain. It really obstructs my life at times. 

The visit gave me a taste of Canada and my life there. I miss it. I feel that a little part of me always stays in the places that I lived in and I wish I could take it all with me but that's just not how it goes...

I gave my husband a trip to Rome for his bday!!!! So be ready Italy, for in July we're coming to eat as much pasta and pizza and esspressosss as we can possibly fit in our bellies!!!!!!

And how best to enjoy summer? With a wonderful rawplantbased cheese cake! (this was his bday cake, which btw he thought was store bought.. what a great compliment!)


Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup berries (thaw completely if using frozen)
Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own, place all filling ingredients (except berries) and blend on high until very smooth (this make take a couple minutes so be patient).
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. 
(recipe- thanks to mynewroots.org) 

2 comments:

  1. David St. Hubbins9/6/13

    Yay, nice to have you back!

    ReplyDelete
  2. Yes, write on! That cake looks really tasty.

    ReplyDelete

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