Raw Cashew Coconut Lime Cake!

(Makes one 20cm cheesecake) Receipe specified for Thermomix, you can use any fast blender or food processor. I was inspired by quirkycooking's Macadamia Lime Cheesecake but decided to use cashews as they are cheaper! Also changed a few small elements to make it easier for myself. 

The Shopping List

450g Raw Cashew Nuts 

70g Shredded Coconut

120 g Pure Maple Syrup

10 Dates, Pitted

1.5 tsp Natural Vanilla Extract

2 x Limes

55g Raw Coconut Oil

320g Fresh Avocado

150g Ayam Coconut Cream (I used the 'light' version)

Salt 

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Method

Base:

130g raw cashew nuts

70g shredded coconut

10 dates

Pinch of salt

Blend the above ingredients in the thermomix on speed 9 for 20 seconds. 

Grease your cake tin (preferably spring form) with some coconut oil. Pour the base mix into the tin and press down firmly, I use a glass with a flat base to get the mixture nicely firm and flat. 

Filling:

Half a tsp vanilla extract

Zest from two limes

Blitz the above ingredients together on speed 10 for 10 seconds

Add 150g raw cashews and blend on speed 10 for 8 seconds

Add flesh of 1 lime, 320g fresh avocado, 90g pure maple syrup, 55g raw coconut oil, a pinch of salt and blend on speed 9 for 1 minute. 

Pour into the cake tin and spread gently over the base. Put the whole thing in the freezer for about thirty minutes. 

Topping:

150g raw cashews

150g Ayam coconut cream

1 tsp vanilla extract

Juice of 1 lime

30g pure maple syrup

Mix the above ingredients on speed 9 until smooth and creamy

Pour over filling and smooth with spatula. I keep the spatula still and rotate the tin to get a nice even spiral.

Decoration:

Crush some of the remaining cashews and sprinkle over the cake with some lime zest.

Place in the freezer for about two hours. 

It should be served semi frozen, thawed just a little so that you get that great cheesecake texture. Store it in the freezer and presumably it lasts for a long time... I wouldn't know because it all got eaten within a day!

Avocadeggs/Eggocados

I love this idea! I'm going to give it a go tomorrow morning. 

It's from the folder in my photos called 'ohm nom nom'. I peruse said folder when I feel like eating cookie dough and it changes my mind 99% of the time. Real food just looks so much better than junk food, not to mention it actually nourishes your body. 

I just found the picture online so I'm not sure what the method is. I'm just going to poach the eggs and hollow out the avocado a little more, add a lil' salt and pepper and I think we'll have a winner. 

Pseudo Spaghetti

I am a lover of pasta. At any given time, at any given restaurant, I will order the pasta. This has proved to be a bit of a problem for my stomach, which generally objects to starchy carbs after about 1 pm (I think this is psychosomatic). Cue my pseudo spaghetti, the recipe follows...

To serve two:

Two large zucchinis (use 3 medium or four small) - I use a turning slicer but initially used a vegetable peeler which created more fettucini like strips, if you are into this pasta alternative, I recommend getting a less loathsome appliance than ye olde knuckle shucking vegetable peeler. Try to get relatively straight zucchinis, trust me, it makes life easier.

One small brown onion - chopped finely

One carrot - grated very finely

One garlic clove - chopped or crushed

Pasta sauce - I'm lazy, I'm using the bottled stuff. I use Spiral Foods Organic Garlic and Basil Sauce.

Some basil

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Method

I sauté the onions and garlic in coconut oil to begin, the onions should just turn translucent, not brown.

Then I add half a jar of pasta sauce and leave to heat up while I begin making magic with the slicer.

I slice and dice the zucchini into strips and pour a liberal amount of salt over the top and toss it about.

Then I add the carrot to the sauce and any pieces of zucchini that didn't make the cut to become fake pasta.

I let this bubble for a little bit while either blanching the zucchini in hot water or just running it under the hot tap, nothing in here requires it to be cooked long at all, to be honest I usually just chuck the zucchini noodles into the sauce and start stirring so they absorb the flavour.

Final thing is to add some shredded basil and stir again.

Ready to be served.

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This takes next to no time to make also is delicious the next day, I don't know what happens after that as it has never lasted more than 24 hours without being eaten by someone! The great thing about it is that it has the texture of skillfully cooked al dente pasta and soaks up the sauce so well that you hardly taste the difference. The BEST thing however is that it is extremely low calorie, coming in around 150 calories per serving (according to the myfitnesspal app).

It's safe to say regular pasta is a thing of the past(a) in my kitchen...