Tag Archives: Naked Nourishment

Mesquite Maple Cheesecake With Walnut Mesquite Crust

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.

MapleCheesecake

Crust
Ingredients
3 cups raw walnuts
¼ cup mesquite pod powder
¼ cup medjool dates (packed)
½ teaspoon sea salt
Directions
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.
Cheesecake Filling
Ingredients
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
Directions
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
Ingredients
½ cup medjool dates, packed
¾ cup maple syrup
¼ teaspoon sea salt
1 cup reserved cheesecake batter
Directions
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.

The Secret Ingredient in My Crème Brûlée….

Crème Brûlée is one of my favorite desserts.

The crunchy sugar topping, the beyond decadent cream.

It is my go to after a fancy meal at most restaurants.
It is a special occasion treat. An Anniversary dessert..
Well, I wanted to create my “Naked” Version, so it didn’t have to be a once in a while kinda thing.

It could be a whenever you want kinda thing.
I am really proud of these 2 recipes, they just turned out perfect.

This has become a permanent recipe item down at The Retreat.
And you’ll never guess the start ingredient…. Cauliflower.
That’s right, I created Cauliflower Crème Brûlée and it is perfection.
I hope you enjoy these as much as I do.

Caramel Crème Brulee

CremeBrulee

Ingredients
2 cups steamed cauliflower
1 cup coconut milk
¼ cup maple syrup
¼ cup lucuma powder
3 tablespoons unflavored gelatin
1 Tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.

Combine the maple syrup and the lucuma powder in a small bowl and stir until smooth.

In a small pot preheat the coconut milk. Add the unflavored gelatin, salt, vanilla and caramel paste made with the maple syrup and the lucuma.
Mix all these ingredients with the mash cauliflower and put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit of coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

Coffee Crème Brulee

CoffeeCremeBrulee

Ingredients
2 cups steamed cauliflower, mashed
3/4 cup coconut milk

½ cup concentrated coffee or espresso
1 tablespoon maple syrup
½ cup coconut sugar
3 tablespoon unflavored gelatin
1 tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.
In a small pot preheat the coconut milk and then add the unflavored gelatin, salt, vanilla, coconut sugar and maple syrup.
Make the concentrated coffee using less water to make a stronger flavor or espresso.
Mix all these ingredients with the mash cauliflower and the coffee. Put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

The Awakening of “The Mother” in Fathers (A tribute to the men who Love)

As a Happy Father’s Day to all, I want to shed some light on our ever changing view of the mother and father roles. I have been called the quintessential mother. I think that’s because I care for so many- not just my offspring, but on a grand scale. I’ve accepted that title, only because it would seem silly for me to refuse such a grand gesture. I am proud of the children I have raised, of the businesses I have birthed and the many people that I have helped and am honored as I have seen their value systems being placed into practical roles in the world.
In fact, I believe that whatever nurturing affect I have as a mother- I simply work that into my job.

And isn’t that the greatest gift, to give wings to fly on your own.

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Now, I can only derive from experience what I am about to share. And its not just about me, it’s about everybody who is a mother, has a mother and or has stepped into mother someone.

This is in the end- really about the fathers of the world.

Because I have witnessed so many men step into the feminine roles that nurture and mold their babies, their businesses and their loved ones.
Lets first begin with the many definitions:

moth·er 1 (mŭth′ər)

There is, of course the obvious Mother, direct from birth to nurture, and then all the beauty of those who adopt or raise a child -not from blood. That is the NOUN Mother, specifically for women, female gender. Although I know many men who have stepped in as Mothers for their children or even take on the characteristics of Mother by nature. With our gender specific roles shifting and changing in the world, it’s very hard to use Mother solely for a Woman.

n.
a. A woman who gives birth to a child.
b. A woman whose egg unites with a sperm, producing an embryo.
c. A woman who adopts a child.
d. A woman who raises a child.

2. A female parent of an animal.

3. A female ancestor.

4. A woman who holds a position of authority or responsibility similar to that of a mother: a den mother.

5. Roman Catholic Church
a. A mother superior.
b. Used as a form of address for such a woman.

6. A woman who creates, originates, or founds something: “the discovery of radium, which made Marie Curie mother to the Atomic Age” (Alden Whitman).

7. A creative source; an origin: Philosophy is the mother of the sciences.

8. Used as a title for a woman respected for her wisdom and age.

9. Maternal love and tenderness: brought out the mother in her.

10. The biggest or most significant example of its kind: the mother of all battles.

11. Vulgar Slang Something considered extraordinary, as in disagreeableness, size, or intensity.

#11 Vulgar Slang??? Hey, I didn’t make these up, they are in the dictionary just as displayed. A “mother so and so” as a derogatory term is listed in the definition of mother. Which really shows you how we have evolved. But wait, the best part is about to begin in the descriptions of mother as an adjective. Because mothering is really the subject here, it is the nurturing aspect of men that I want to award here, the ever loving and giving way a man can care for something he loves.

adj.
1. Relating to or being a mother.
2. Characteristic of a mother: mother love.
3. Being the source or origin: the mother church.
4. Derived from or as if from one’s mother; native

v. moth·ered, moth·er·ing, moth·ers
1.
a. To give birth to: mothered three children.
b. To be the source of; create or produce: “Necessity mothered the invention of printing” (Irving Wallace).
2. To act as mother to, as in nourishing and protecting.

The greatest gift for anyone to achieve in this lifetime is to experience mothering as the expansion of motherhood reaches beyond the mother-child scenario.

As a Man at one time in your life you have probably experienced at least a moment of mothering:

• Birthing a company
• Raising an animal
• Being a (single)parent
• Nurturing a sick or dying friend
• Caring for your partner in a loving nurturing way

And whether you recognize it or not, it is your awakening of the female energy, that part of you that is most comforted and comfortable. It is the Special gift that all men are offered yet NOT all men can achieve. That softness that you bring when you smile upon the world, that warmth you expand when you wrap your arms around your child or loved one is the part that separates you from the neanderthal.

Men- you are changing. Like it or not, you are evolving into more feminine creatures.
And the women of the world thank you.

Cheers and gratitude to all the fathers in the world who have awakened to Motherhood.
Your presence is a gift.

In health and Love,
Diana

Red Bean Ceviche

This recipe was developed down at The Retreat. Our whole philosophy down there is “Tico Fresh” and Farm to Fork, basically we want to give you the freshest foods from what we have locally available. And if you know me, you know I love taking familiar recipes and making them “Naked”. When you are craving something fresh and filling, this recipe is perfect. It’s also a great dish to bring to potlucks and picnics.

Red bean ceviche
Red Bean Ceviche
Ingredients
• 1 can of Red Kidney Beans, rinsed thoroughly
• ½ cup red onion, chopped finely
• ½ cup bell pepper, chopped finely
• ¼ cup cilantro, copped finely
• ½ cup fresh lemon juice
• ½ cup fresh orange juice
• salt and pepper to taste
Directions
Toss all ingredients together in a large bowl. Refrigerate for an hour before serving to allow all the flavors to combine.

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Popeye’s Passion

When people think about detoxing they often imagine worst.
Long prep time, gross tasting foods that leave you empty and unsatisfied.
It has been my goal to make detoxing fun and easy!
I’ve created so many delicious recipes that I would love to share with you.
Today, I am making my famous Popeye’s passion.
With just 3 simple ingredients it couldn’t be easier.
Best part is, spinach is a main ingredient and you can’t even taste it in the smoothie!
Spinach is a muscle-building plant protein with high levels of calcium, iron, vitamins A, C, E, as well as tons of antioxidants. This is one of our favorite, power-packed green smoothies.

GreenSmoothieRecipe

Ingredients
-2 cups fresh pressed apple juice
-2 cups fresh organic spinach
-1 frozen banana

Directions
Blend all ingredients in high-speed blender for 30-40 seconds until creamy. Enjoy immediately.

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Why are we buying expensive, pre-made juices?!

Good morning friends,

Today I saw something quite disturbing!

It’s been a long time since I’ve taken notice of all the juice cleanses available at stores.

I’ve been making my own juices for so long, I never buy the bottled, pre made juices.

But today I was walking through Whole Foods and finally noticed.

Those juices are EXPENSIVE!

I get that it may be worth the cost for the ease of simply purchasing a bottle.

But today I saw this Cashew, Vanilla, Cinnamon, Agave drink and thought, “What the heck”!!

This juice sells for $12, while I’m selling my Cashew Hemp Seed Milk Mixes for 10$ a BAG!

Not to toot my own horn but not only is my milk mix cheaper, it lasts longer and is HEALTHIER!

The health benefits of each single ingredient in the mix are AMAZING for your skin, digestion, and overall health.

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My goal is to make health easy and accessible to all people.

Please, ditch the expensive juice bottles and give my mix a try!

Get them here, for the limited time price!!

In health and love,

Diana Stobo

P.s For more recipe books, digestive bitters or my exclusive triple stitched nut-milk bags visit my STORE.

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How to make Raw, Vegan Veggie Cream Cheese

Yesterday I told you all how to make delicious grain free bagels. Here is the recipe on how to make the perfect Paleo Cream Cheese to go with the bagel. Like any cream cheeses, feel free to add more veggies to the blender, lox, or whatever you may like in your cream cheese. Make these as a Saturday morning treat for you and your family and friends. No need to start the weekend feeling bloated and slugging, and I promise they will be a hit!

Paleo Cream Cheese

Paleo Veggie Cream Cheese

** Let cashews soak 2 hours prior to making cream cheese

Ingredients
o1/1/2 cup raw cashew halves
o1 ½ tbsp. apple cider vinegar
o2 tbsp. fresh lemon juice
o2 tbsp. water
o1 tsp. coconut oil
o2 tsp. salt
o½ cup chopped chives
o½ cup chopped onions
o½ cup chopped tomato

Directions
oPlace raw cashews in a small bowl and fill with water. Let soak for 2 hours.
oDrain and rinse cashers
oPlace soaked cashews in a food processor. Add all ingredients in to blender and blend on medium-medium high for 5 minutes or until creamy and smooth
oUse cream cheese as is, or place in a container and store in fridge.

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How to make grain-free bagels

 

Bagels have always been a go-to, easy breakfast solution. Before I went through my health transformation, my freezer was ALWAYS stocked with dozens of bagels for my kids and husband. They always wanted bagels and we always had them handy. They’re delicious and filling but every time my family would eat them they would complain of stomach aches, feeling tired and bloated. No one can disagree that a huge clump of bread and cream cheese makes them feel fat and sluggish.

 

I decided it was time to create a grain-free bagel recipe that my family would love and wouldn’t leave them feeling gross.

 

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Grain-Free Bagels

Yields ½ dozen bagels

 

Ingredients

 

Dry ingredients:

  • 1 cup almond flour
  • 1 tbsp. coconut flour
  • 1 tbsp. chia seeds
  • 2 tsp. arrowroot powder
  • ½ tsp. baking soda
  • ½ tsp. salt

 

Wet ingredients:

  • 2 pasteurized eggs
  • 2 tbsp. organic apple cider vinegar
  • 1 tbsp. maple syrup

 

Directions

  • Preheat over to 350 degrees.
  •  

  • In a medium bowl sift together dry ingredients (almond flour, coconut flour, arrowroot powder, baking soda, salt and chia seeds).
  •  

  • In a small bowl whisk together eggs, apple cider vinegar, maple syrup.
  •  

  • Add wet ingredients to the dry ingredients and mix with a spatula.
  • (Note: the batter will be very wet and loose in texture. This is normal.)
  •  

  • Scoop 1/2 cup into your hands and roll into a ball.
  •  

  • Place on a greased cookie sheet and mold the dough into a bagel shape.
  •  

  • Use a toothpick to hollow out a center hole.
  •  

  • Transfer cookie sheet to oven for 15–18 minutes; check them periodically as the time approaches 15 minutes to make sure bagels do not burn.

 

You can top with avocado or tomato or any topping of your choice.

 

Also make a bagel sandwich by adding Paleo Cream Cheese, sprouts, avocado, onion and tomato.

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Soothing Non-Dairy Turmeric Milk

Not only is this warm drink delicious, it is also soothing for sore throats and stuffy noses. Ginger and turmeric are anti-inflammatory and antiseptic. The black pepper boosts those properties. You can make this with any fresh nut-milk you have on hand or even store bought coconut milk. Make sure you heat it gently to not curdle the milk.

Non-Dairy Turmeric Milk

2 cups homemade almond, coconut milk, or any non-dairy milk of your choice
1 teaspoon turmeric
1/4 teaspoon black pepper
1″ piece of ginger sliced
raw honey to sweeten, if desired

Combine all ingredients and whisk on low heat until milk is warm but not too hot. Serve immediately.

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Soothing Turmeric Almond Milk

root-casserole

Root Vegetable au Gratin with Crispy Leeks

I’ve been getting so many request for root vegetable recipes. Especially celeriac roots and turnips. Basically, I use them instead of potatoes. You can roast them, you can mash them. They are so versatile.

Don’t be afraid of new produce!

I created this dish from my Kale Casserole recipe and it was a revelation!

root-casserole

Root Vegetable au Gratin with Crispy Leeks

Ingredients

• 3 tablespoon ghee, melted

• 1 cup thinly sliced leeks

• 11⁄2 teaspoons Spike Gourmet Natural Seasoning

• 2 teaspoons tamari wheat-free soy sauce

• 1 each parsnip, celeriac root, turnip, sliced thin

Sauce

• 1⁄4 cup cashew butter

• 1⁄2 cup water

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons nutritional yeast

• 1⁄2 teaspoon sea salt

Crispy Leeks

Ingredients

2 cups thinly sliced leeks (about 2)

2 teaspoons olive oil

Pinch of sea salt

Directions

Preheat oven to 375° F.

Peel and slice root vegetables into thin slices using a sharp knife or a mandolin.

In a 9-x-9 inch baking dish layer sliced root vegetables, using a pastry brush, brush thin layer of melted ghee on each layer of root vegetable mixture.

In a high-speed blender, mix cashew butter, water, lemon juice, nutritional yeast, and salt until incorporated. Pour over root vegetables, cover with foil and cook for 30 minutes. Top with Crispy Leeks (below) and bake at 375° for an additional 15 minutes.

Crispy Leeks

Directions

Thinly slice leeks, using the tender whites up to the pale green of the leek.

Toss leeks in olive oil and sea salt. Spread evenly and thinly on baking sheet and bake for 10 minutes. Toss and bake an additional 5 minutes until almost completely browned. They will continue to brown on top of casserole.