lime

Raw Coconut Lime Cheesecake Bars

There are few people you meet in life who would wholeheartedly say, “Cheesecake? Nah, I’m good thanks” (unless they’re a pure savoury addict, then I’ll let them off). Which means there’s more of this raw coconut lime cheesecake for the rest of us. Just the title makes you want to read on, check out the pictures and zoom straight down to the recipe method!raw coconut lime cheesecakeThere’s something about raw desserts that just makes me want to have more and more. Charlotte decided to make this beauty of a cheesecake, slice it all up and freeze it…I was only happy to take some photographs and test for it’s authenticity and sheer indulgent taste (without all that nasty sugar and dairy).

raw coconut lime cheesecake

As you can see from the ingredients list, the natural sweetness from dates and maple syrup are plenty to give this that satisfying sweet edge needed to be a real cake. It’s all natural and nothing processed added which means you can feel really good about asking people to give these a go (I doubt any kind of resistance will happen here).

raw coconut lime cheesecake

The lime taste that comes through is subtle enough to really taste it’s “limey” but not overpowering, and the coconut….well you know goodnessgreen’s obsession with the white stuff! Thank you nature 😉
A vegan dessert or little treat you can be proud to put out on a dish and just leave people to pick and pick. Your freezer just got real exciting.

raw coconut lime cheesecake raw coconut lime cheesecake

Raw Coconut Lime Cheesecake Bars

base:
1 cup shredded coconut
1 cup oats
1 cup dates
2 tablespoons melted coconut oil
pinch of sea salt
filling:
1 cup soaked (at least 6 hours) cashews
1 cup coconut cream
1/4 cup melted coconut oil
1/4 cup maple syrup
juice + zest of 1 lime

  1. Line a small baking pan with baking parchment.
  2. Blitz the base ingredients until a sticky dough forms. Press firmly into the pan + freeze.
  3. Blend the filling ingredients until super smooth + creamy. Pour over the base + freeze until set.
  4. To enjoy, remove from the freezer to thaw a little + slice away. Eat up or place in the fridge.

Miso + Lime Rainbow Salad (Vegan)

miso saladBig deal, yeah I know it’s only a salad and that’s just it, a salad can be just a plain old salad or it can be a taste extravaganza with multiple layers crammed with texture, colour and a nutrient density through the roof. That’s this one here. A plant based salad in all it’s raw glory, bursting with goodness.

Why oh why is salad often so redundant on the dinner table, an afterthought or something that people feel they should have to add a little colour to the meal. Let’s put a little love and affection into our salads, each and every one.

I hate to see salad as a sad side lined side. This is wrong. And why oh why is salad often seen as freaky boring health food? This is wrong too. Two wrongs don’t make a right. Never. These two salads make a right. Two salads for me......

Salad must be pretty special as it’s the one thing I crave when I’ve been deprived of freshness for a few days, often when travelling. Times when I’ve felt a little sluggish and in need of fresh, raw and nutrient dense food. and it’s always salad I want and need to make me feel alive and healthy again. It’s a huge vibrant bowl of health I crave to offset the white and brown food induced coma that extended travel at times brings! What about a salad buffet…….who doesn’t love a salad buffet? I gotta say my salad building skills are pretty impressive, I’ve even had compliments on my salad engineering before! Well, where there’s salad love, there’s always a salad way. Four words for you: ‘Whole Foods’ salad bar…….enough said. DSC_8196

I do love a good dressing and there’s something about miso paste with it’s rich, salty, earthy flavours. I always roast my seeds, you should definitely too, you wont recognise them, honestly. I always add avocado because they are the best fruit in the world, end of. Let’s just take a minute to appreciate their amazingness……….j’adore. Yummy avocado

It’s so wise to make a huge bowl and keep it in the fridge, easy to dip into and the lime and miso combination will infuse and deepen the flavours further. This is super handy for a lunchtime meal or as a side to some delicious noodles or stir fried rice or stuffed into a soft tortilla wrap and drowned in cashew cream.. Yep, I’m the first to admit this could be neater, more symmetrical avocado pieces but you know what, it’s chopped and it’s really very delicious. Don’t be so superficial, wink wink. You just know that you’ll feel amazing after eating this, it’s bursting at the seems with pure plant giving energy. Yum. Miso + lime salad

Let this be a reminder to us all, never to sell salad short but rather put some love and affection into our next salad creation. It’s so easy, grab a handful of each ingredient, mix it up, pour over dressing, mix it up more, leave it alone for 5 and dress it up!

Salad rocks. A not so boring salad

Miso + lime rainbow salad

(serves 2)

1/2 white cabbage, sliced
1/2 lettuce, sliced
1/2 red onion, sliced finely
1 red chili, deseeded + finely chopped
1 carrot, grated
3 inch piece of cucumber, cut into strips
small handfull fresh sweetcorn
coriander, chopped finely
1/4 cup pumpkin seeds, toasted

dress it up:
1 avocado, chopped into squares
1 teaspoon miso paste
juice of 1 lime
1 teaspoon sesame oil

1. Throw all the salad ingredients into a large bowl. Mix the miso, lime + sesame oil together + pour over the salad. Mix thoroughly + leave to infuse for 20-30 minutes.
2. Top with pumpkin seeds + avocado. Eat it all or share it with another.

 

Quinoa Salad Bowl with Cumin & Lime dressing – GF & Vegan

Mexican quinoa salad ingredients

Lunchtime salad

Lunch is my least favourite meal of the day. It’s usually a sandwich on the run, occasionally second rate canteen food, it can be a second breakfast (I know, not necessarily a bad thing) or worse still, I have no time for lunch. That’s why I like working from home. I can make lunch, I can take the time to enjoy my lunch and I don’t pay inflated prices for a simple but healthy midday meal. Russ has the right idea, he buys a job lot of ingredients at the start of the week and makes lunch at the office.
DSC_5610My body will thank me for it. Our bodies will be thankful for it. This colourful quinoa salad is bursting with protein, healthy fats and antioxidants…wait a minute, this is really the perfect midday pick me up. I love quinoa and avocado (together is best) especially with a drizzle of this mexican inspired dressing.

Salad is so underrated, it has the ability to actually be one of my favourite meals. A huge, superfood laden, bulging, hearty dressed up salad. Oh, black beans, it’s too late but the next salad will have black beans, that will really complete it. Salad is a bit like lego, you can just keep building, using a variety of colours and the possibilities are endless. Of course salad tastes much better than lego!Avocado and quinoa salad

Now I’m thinking about holidays, Mexico specifically. Well it is my second favourite cuisine and I can’t believe I still haven’t been….and I have to go, to get truly inspired, to expand my mexican mealtime repertoire (it’s really very small) and of course hit the beach. Anyway, build this quinoa salad bowl on the day or the night before. I will be.

I always eat with chopsticks but that's another story!

I always eat with chopsticks but that’s another story!

Quinoa salad bowl with a cumin & lime dressing

(serves 2)

2 cups cooked quinoa
2 ripe tomatoes, chopped
1 green pepper, sliced finely
1 avocado, sliced
2 heaped tablespoons sweetcorn
1/2 red onion, thinly sliced
1 small red chilli, chopped & desseded if you wish
handful fresh parsley (or coriander), roughly chopped

for the dressing:

1 lime, juiced
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon cumin
salt & pepper twist

Method:

Assemble the salad ingredients in a large bowl.  Whisk the dressing ingredients thoroughly. Drizzle generously & enjoy.

Note: If, like me you will be making this the night before then I’d advise to keep the dressing in a separate container ready for when you plan to eat.