Neapolitan Cheesecake

This raw, fermented cheesecake has become a staple in my live Raw Cake Classes over the past couple of months. The swirls, the flavours and the crunchy crust make this cheesecake a sensation! Don't let the word 'fermented' put you off! It's a super easy process and well worth the little extra effort for the added health benefits. Fermenting the nuts makes them more easily digestible to the body. PLUS you get the added benefit of all that … [Read more...]

Fermented Cheesecake

Pin It Raw cheesecake is common place now-a-days on raw and/ or vegan food menus across the globe. In the most common ones, cashews are blended with lots of lemon juice, sweetener and a setting agent to create the sour, sweet, rich dessert we all know and love. In this recipe, I take it one step further and ferment the cashews into a "cheese" base. Fermenting nuts makes them more easily digestible to the body, as they are broken down … [Read more...]

Raw Sauerkraut

Ingredient 1 head red cabbage 1 head white cabbage 1 tbsp of whole spices: cumin seeds, celery seed, fennel seed, juniper berries, etc… 2-3 tbsp salt Method Firstly, remove the outer leaves and core from the cabbage and set aside. Chop the cabbage into a large dice by first slicing one way, turn the cabbage and slice the other way. Put the cut cabbage into a bowl big enough to leave ⅓ space free for mixing, … [Read more...]

Raw Fermented Blueberry Cheesecake

Jam 250g frozen blueberries juice of 1 lemon zest of one lemon 25g xylitol or coconut sugar 1/2 tsp vanilla powder or extract Combine all ingredients in a mixing bowl and pop in the dehydrator for 2 hours on 118 or so After two hours, mix the contents and then back into the dehydrator for 10 hours or until it’s reduced by 1/2 Store in an airtight container in the fridge for up to 3 weeks Crust 
 150g hazelnuts, … [Read more...]