Monday, March 16, 2009

Dinner at Labicki's/Bluberry non-Cheesecake

Ron and I went to a new friend's house for dinner this past Saturday night. Rick and Debbie are GREAT people! They are healthy and interested in healthy organic foods so that makes it easy to introduce them to raw foods. They fixed both a huge green and fruit salads, knowing I am raw, plus other things I didn't expect like raw pesto using cilantro. I cheated a little by having crackers and wine but otherwise I was a good girl.

I brought a raw blueberry (non) cheesecake and coconut cream topping for dessert. THEY LOVED IT!!! Which made me so happy. So, here is the recipe:

Blueberry Cheesecake
CRUST
1/2 C pecans (soaked overnight)
1/2 C almonds (soaked overnight)
1/4 C sprouted buckwheat (dehydrated)
2 plump (not dried out) dates
1Tbs raw cacao powder
1 tsp raw blue Agave
dash Sea Salt
Blend the buckwheat in a blender to powder. Use this as you would flour to dust your hands and the pan so the crust doesn't stick. Blend the pecans and almonds to a fine mixtures then add the dates and cacao. Dust the pie plate and your hands. Press out the dough with your hands then put into pie pan and make a crust edge. This takes a little work. Don't make it too thin! Should be 1/4" thick or so.
FILLING
2 C blueberries (frozen or fresh)
1 C cashews (soaked, drained, wet)
1/4 C Agave or Honey to taste
1 Tbs fresh squeezed Lemon juice
5 Tbs coconut oil (butter that is warm and liquid)
Blend everything but the coconut oil until silky smooth. With the blender running pour in a stream of liquid oil (Don't heat in a microwave! If the oil is hard like butter put in a bowl inside a bowl of warm water making sure it doesn't go over 108). Keep blending and it will mix nicely. If you are using frozen blueberries you may need to keep blending for several minutes to make sure the oil is completely mixed without lumps. Pour into plate and put in fridge.
Look for my coconut cream recipe in the previous post.
ENJOY!!!