Rosewater Cheesecake (Raw + Vegan)

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Rosewater Cheesecake

CHEESECAKE FILLING
» 2 cups cashews, soaked for 2-4 hours then drained
» 10 strawberries
» 1/4 cup coconut water
» 2-3 tablespoons rose water
» 2 tablespoons maple syrup
» 1 tablespoon coconut oil
» 2 teaspoons lemon juice
» 1/2 tsp vanilla bean paste
» Pinch Himalayan salt

Blend all ingredients except the coconut oil. Once smooth, blend in the coconut oil.

COCONUT MACADAMIA CRUST
» 1/2 cup shredded coconut
» 1/2 cup macadamia nuts
» 1 tablespoons coconut nectar
» 1 1/2 tablespoons coconut oil

In a food processor, break down the macadamia nuts into smaller pieces, then add the shredded coconut and blend again until you have a coarse mealy texture. Add the coconut nectar and coconut oil. Blend quickly just to incorporate.

In a small ring mold, press the crust mixture into the bottom then pour the cheesecake filling into the mold. Refrigerate for 8-12 hours.

Top with passion fruit if available. Additional garnishes: coconut flakes, macadamia nuts, and dried rose petals or hibiscus flowers.

Heirloom Tomato Carpaccio with Lemon & Chive Asparagus

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Heirloom Tomato Carpaccio with Lemon & Chive Asparagus

Looks fancy, right? This would be a beautiful dish to serve for a lunch guest, but can also be enjoyed solo. I made this for myself one afternoon and ate it on the patio and felt like I was day tripping in Santa Barbara.

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C-Berry Smoothie

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Golden Milk / 2 Ways

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Hazelnut Mocha Smoothie

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Lavender Chia Pudding + Vanilla Bean Cashew Cream

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Green Prebiotic Protein Smoothie

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Beet & Goji Sprouted Garbanzo Superfood Hummus

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Chocolate Blueberry Daydream Smoothie

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The Greenest Tahini Sprout + Avocado Sandwich

Though I’m pretty much vegetarian, I love exploring Bon Appétit magazine, mostly for the amazing food photography, and for getting up to speed on the latest and most interesting culinary trends. They always tend to highlight some great veggie dishes, sauces and sides with recipes that are achievable. So when I saw The Greenest Tahini Sauce on their site, I wondered to myself what would be the best application of this sauce to taste it in a simple setting… 

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Raw Lemon Poppyseed "Cheesecake" with Carrot Coconut Crust and Macadamia Pumpkin Seed Chew

I created this recipe as my final project for Culinary Nutrition course through Matthew Kenney Culinary. Each component includes an ingredient somehow related to my theme: eye health.

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Dragon Fruit Raspberry Coconut Milk Ice Cream

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Tropical Oats

I absolutely love tropical fruits! Growing up in Hawai'i, we had a big lilikoi tree in our yard and we could pick guavas on our way to the bus stop. Another one of our houses had papayas, mangoes, avocados and even pineapple. While there are tons of things you can do with these yummy fruits, I was in the mood for some oats today.

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Papaya Seed Smoothie + Action Dust

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Homemade Nut Milks

Healthy, easy to make and delicious. If you haven't already tried making your own nut milks, I highly recommend it. Any time you can make something fresh and from scratch, you're better off. And if you buy your nuts in bulk, you can avoid wasteful packaging too.

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