Non-dairy "cheese cake" recipe

I found this recipe on the Internet. It's all over the place so I hope it's ok that I'm jumping on the band wagon. It's a great recipe. I've made it a number of times and it's always a hit. I've changed some things in the recipe so it's actually a little different than the original. The photo is a "cheese cake" I made with a blueberry topping (used frozen blueberries). The first year I made it my daughter also made a chocolate cheese cake and side by side they disappeared at the same rate. :-) (Also I have substituted walnuts or pecans for the crust.)

Just Like Cheesecake
- by Emily Lee Angell

Makes: 24 slivers
Special Equipment: Food Processor

For the Crust:
2 cups raw macadamia (or walnut, pecan, or almond) nuts
1/2 cup dates, pitted
1/4 cup dried coconut (optional)

For the cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (or lime juice)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon celtic sea salt (optional--I never use this)
up to 1/2 cup water as needed for the "cheese" filling

For blueberry sauce:
1 bag frozen blueberries
1/2 cup dates

DIRECTIONS
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking OR line the pan with parchment paper. This will make wavy wrinkles in the sides of the cake but I think they look nice. Put this in the freezer while you make the filling.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. 

For the topping, put most of the blueberries in the food processor with the dates until creamy, then mix with the whole berries and pour the mixture over the firm cake, back to the freezer until you're ready to defrost for serving.

Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. 

Once the cake is defrosted, it does not need to go into the freezer again. 

Easiest, Yummiest, Healthiest Bar-b-que Sauce Recipe

This is so fast and always a hit at my house. I don't think there's an easier recipe for BBQ sauce than this one! Plus, no white sugar if you're careful with the tomato paste you buy (I make sure the tomato paste I buy is 100% tomato, you really have to check the ingredients).

Sooooooo simple:

1/3 part tomato paste
1/3 part tamari (or soy sauce)
1/3 part selon (date honey) or other sweetener (like maple syrup or agave)

Stir it together well and brush or drizzle over your meat or fish.  This will keep well in your fridge for days. If you're not going to use the whole batch you make remember to be careful about keeping any sauce "clean." By that I mean don't re-dip your brush or spoon into the sauce once it's been used on raw meat, chicken, or fish.

You can make this in a small quantity of 1/3 cup each. Or, if you're having a big bash or want to have some ready in the freezer by making portions, you can just up the measure to a cup or more, what ever will serve  your needs.

<3
Laya

Sweetie, quickie, healthy candy

When I get a sweet tooth and I need something in a hurry, I whip up these yummy treats. 

I use a hand blender that has an attachment to make it into a mini food processor. Be creative, maybe the blender or your regular food processor will work.

Sweetie, Quickie, Healthy Candy

1/3 cup almonds
4 big medjool dates, pitted
heaping teaspoon of carob powder

Process until it looks like a fine, almost powdery consistency. It's possible it could lump together which is fine too. The "dough" will be warm to the touch now.

In rounded teaspoons, compress into the palm of your hand and roll into little balls.
Refrigerate or, better still, freeze for a chewier consistency. Serve. That's it.
Yeild: 12-14 candies

Extra tip:
If you want to make this in the regular food processor in a larger quantity, freeze on sheets of baking parchment to keep them from sticking together in storage.

Wonderful minerals, fibers, vitamins and healthy oil. To your health!

Love ya,

Aunt Laya