I’m a maple fanatic. I love maple scones, maple doughnuts, maple cookies, maple milkshakes, and maple cheesecake. But this one is the raw version of something fantastic. I know you will love this, too.
3 cups raw walnuts
¼ cup mesquite pod powder
¼ cup medjool dates (packed)
½ teaspoon sea salt
Process all ingredients in a food processor until crumbly. Pour ingredients into a
10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
4 cups raw cashews, soaked
1¼ cup almond milk
½ cup lemon juice
1 cup agave nectar
1 cup coconut oil
¾ teaspoon sea salt
2 teaspoons vanilla extract
Blend all ingredients in high-speed blender until smooth and creamy. Reserve 1 cup of filling for the Maple Butter Swirl. Pour remaining filling into pan on top of crust. Using spatula, gently spread toward edges of pan until even.
Maple Butter Swirl
½ cup medjool dates, packed
¾ cup maple syrup
¼ teaspoon sea salt
1 cup reserved cheesecake batter
Blend all ingredients in a high-speed blender until smooth and creamy. Pour over cake batter layer in one thick line about an inch away from the edge of the pan. Take a butter knife and place it into the batter where the two colors meet and begin a swirling pattern weaving in and out of the mixtures.
Top with fresh chopped pecans and place in the freezer for 4–6 hours to set.
Papaya is a staple in my home. In fact I eat it so much that I even blend smoothies with the papaya seeds because they are potent anti-inflammatory and add a bit of crunch.
Are you wincing? Surprisingly, I have had many people tell me they don’t appreciate the flavor of papaya, claiming the taste is similar to dirty feet and tobacco. I’m not sure what kind of papaya they are eating, and I’m certainly concerned about their dirty feet and tobacco consumption. But when it comes to papaya, all I taste is delicate sweetness.
We rarely eat papaya in the U.S. It’s found in the occasional tropical salad, but it’s not something we usually search out to eat like more popular fruits — berries, banana, and pineapple. But we should eat more papaya, whether we like it or not. Papayas are yellow tropical fruits with yellow to red flesh and black seeds. Cut one open and you reveal a rich source of antioxidant nutrients such as carotenes, vitamin C, and flavonoids; B vitamins, folate, and pantothenic acid; and minerals such as potassium, copper, and magnesium. Together, these nutrients are incredibly beneficial for a number of bodily systems.
For your eyes. Papayas are a great source of vitamin A, which boosts eye health.
For your immune system. Papayas are rich in vitamins C and E, which are powerful antioxidants.
For your stress levels. Papaya is an excellent source of vitamin C, which helps regulate the flow of stress hormones.
For the ladies — helps to relieve menstrual cramps. Drink a tea made of papaya leaves to ease pain from menstrual cramps.
For the guys — helps reduce inflammation. The papain in papaya has a powerful resistance to redness and may help reduce joint and prostate irritation. Red papayas are also rich in lycopene, an antioxidant that may help reduce your risk of cancer, heart disease and macular degeneration. Lycopene may reduce a man’s risk of developing prostate cancer.
For your tummy. Papayas are a great source of enzymes that aid digestion and balance out your stomach acid. The fruit can also help reduce nausea, including morning sickness. To reduce nausea, try papaya juice or a few slices of papaya.
For your intestines. Enzymes provide digestive support for the intestines, stomach, and the pancreas. Papaya juice helps replenish good intestinal bacteria killed off by the antibiotics. So, during and after antibiotic treatment, eat papaya or drink papaya juice.
For your colon. Papayas are rich in fiber, which helps keep your digestive tract moving. Plus the enzymes and vitamins can help prevent colon cancer.
For your heart. Reduces inflammation, which is a major factor in heart disease, and lowers cholesterol levels. The potassium in the fruit will help to keep your blood pressure normal by reducing the harmful effects of sodium in your diet.
For cancer fighters. May provide immune support system for cancer treatment and could help with nausea.
How to choose one
Look for papayas that are partly or completely yellow in color, depending on variety, that give slightly to pressure, but are not soft at the stem-end. Avoid papayas that are bruised, shriveled, or have soft areas. Papayas that are hard and green are immature and will not ripen properly. Uncut papayas have no smell. Papayas that are cut should smell sweet, not bad or fermented.
One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!
3 cups raw pecans
1/4 teaspoon sea salt
3 cups raw cashews, soaked
2 cups pumpkin, cubed
1 1/2 cup carrot juice
1/2 cup lemon juice, freshly squeezed
1 cup agave nectar
1 cup coconut oil
1 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1 1/2 teaspoon nutmeg
3/4 teaspoon sea salt
1 cup raw cashews, soaked
1 1/2 cups coconut milk (1 young coconut)
1/4 cup agave nectar
1 teaspoon vanilla extract
1 1/2 tablespoon lecithin
1/4 cup coconut oil
Pinch sea salt
Process all ingredients until they start to stick together. Pour ingredients into a 10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
Blend all ingredients in high-speed blender until smooth and creamy. Pour mixture into pan on top of crust. Using spatula gently spread toward edges of pan until even. Place in freezer while making next layer or for 1–2 hours.
Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set.
Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!