Huckleberry Cheesecake

Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A. They are a good source of vitamin B and helps speed up metabolism and potassium keeps skin, nerves and muscles happy and healthy by regulating water balances and eliminating wastes.

Huckleberries are medicinal for the blood and liver, they help manage serious illnesses such as heart disease, eczema, lowering cholesterol, muscular degeneration and diabetes by lowering blood sugar levels, they also have bacteria fighting capabilities that are particularly useful in countering urinary-tract infections. Huckleberries are also safe for diabetics to eat!

Wow.

There have been many clinical studies done to show that the huckleberry promotes eye health, especially against diabetic retinopathy and cataracts. However, back during World War I, the pilots in the Royal Air Force in Great Britain swore that eating huckleberry jam or drinking huckleberry cordials prior to flying night missions over Germany significantly improved their visual acuity in the darkness.

This time of year you will probably have to use frozen huckleberries, but that’s okay, your cheesecake will still be delicious! If you don’t have any frozen huckleberries, no worries, you may always use some other kind of berry!

Huckleberry Cheesecake:

Crust:

1 1/2 cup pecans or almonds

1/2 cup shredded coconut, dried

7 dates (soaked)

Process crust ingredients in a food processor and press into bottom of a springform pan. If it feels too wet, place in dehydrator while you are preparing your filling to remove excess moisture.

If you were blessed with an abundance of huckleberries, place some fresh ones on the crust so you may have bursts of fresh huckleberries in your pie!

Filling:

3 cups cashews (soaked)

1 1/4 cup almond milk

1-1 1/2 cup huckleberries

1 cup huckleberry honey

1/4 cup lemon juice

2 Tablespoons vanilla

1/8 teaspoon salt

1 cup coconut oil (melted at low temperature in dehydrator)

2 Tablespoons lecithin

Blend first seven ingredients in vitamix or blender until smooth. Add coconut oil and lecithin last. Pour mixture on top of pie crust. If you desire, you may choose to reserve two cups of the huckleberry mixture and add two tablespoons of chocolate and two tablespoons on vanilla, mix in blender and pour on top of huckleberry mixture in pan. Swirl it and twirl it to make it beautiful! Place in freezer for two hours or overnight before serving or in the fridge for 6 hours or overnight so that it may set. Serve and enjoy!

Tip: If your mixture is too thick add some date soak water. If your mixture is too thin add some coconut oil or more cashews.

All of life is a journey; which paths we take, what we look back on, and what we look forward to is up to us. We determine our destination, what kind of road we will take to get there, and how happy we are when we get there. ~From A Little Book of Happiness

Love,

Michelle

Vegetable Medley Soup

Soup is one that provides a powerful nourishment for the fall season. lots of veggies, tea and magical healing miso, how could one go wrong?

Vegetable Medley Soup:

3-6 whole bell peppers, s-bladed
1 bunch spinach, s-bladed
1 bunch celery, 2mm-disk
1-4 bunches cilantro , or basil s-bladed
2-3 cups sundried tomatoes, soaked, s-bladed
4 whole avocados, diced
1 ½ cups pumpkin seeds, or hemp seeds, whole
½ cup cumin
½ cup olive oil, or sesame oil
½ cup lemon juice, or 2 Tablespoons apple vinegar
¼ cup kalamata black olive brine
½ teaspoon salt
½ tablespoon cayenne pepper
½ teaspoon hing, or garlic
1 cup miso
4 cups nettle, dandelion, or rooibos tea

To make tea:

1/2 cup nettle, or dandelion or rooibos dry tea.

3 cups tea kettle watersteep for 20 minutes.

Miso, add enough miso till you like the taste. I like to use a gluten free miso from South River Miso, it makes Miso Happy! It is simply the best! (I will be putting in a bulk order soon so if you live in my area, let me know and I will order you some!)

Add all ingredients to a bowl and serve. You may choose to warm on stove till soup is warm to the touch or you may use a candy thermometer and heat to 120 degrees.

Note: When I say s-bladed it means to use the “S” shaped blade in your food processor to chop ingredients. Be careful not to process to much and puree it. Just chop.

Nettles are used throughout the world to build vitality, nettles are delicious and if your in a moist area, free for the taking! But do take carefully! (Preferably with gloves) To harvest the leaf, you come at the leaf from the bottom, folding it along its central crease, yanking it gently from the mother plant, and then rolling it up so as to enclose the top of the leaf (where the stingers are most commonly found).

Nettles are persistent perennials that can grow taller than 2 meters (6 feet). Nettles grow in multiple thin stalks arising from the ground. Nettle leaves are typically collected, eaten and or dried in May and June, just before coming into flower. The stems and leaf tops of the stinging nettle plant are covered with thin, hair like protrusions. These protrusions, if touched, release a stinging fluid containing histamine and formic acid, which causes temporary burning and irritation. This injection, which is like and ant’s bite, increases circulation, and provides external treatment for arthritic pain, gout, sciatica, neuralgia, hemorrhoids, and scalp and heir problems. Nettle juice can be used as a hair rinse to restore natural color. Nettle extracts are used in many shampoos.

Internally, nettles are a kidney tonic with diuretic properties that help flush the blood and cleanse blood through the kidneys. Nettles afford allergy relief, enrich the blood, and thicken the hair. Due to their iron rich content and ease of absorption, nettle juice is more effective than spinach juice in building blood. Nettle leaves are highly alkaline. They neutralize and dissolve acidic wastes in the blood. Its power to purify the blood will do wonders for chronic skin ailments. Its effective against eczema on the upper body, especially on the face and neck, and ears. This benefit is likely due to its high silicon, chlorophyll, and vitamin C content.

Nettle juice is perfect for weight reduction. Nettles are also good for hypoglycemia, as they help reduce blood sugar levels, and they also ameliorate high blood pressure. Used for anemia and excessive menstruation, nettles also build overall energy and chi. Nettles reduce pitta and kapha and can be used, in moderation by vata. (If you know about ayurveda you know what Im talking about.) Wow!

Stinging nettles probably originated in Eurasia, although there is some evidence that they were growing in the Americas when the Europeans arrived. Some of the strongest varieties grow in the United Kingdom and Germany.

Mythologically, the Nordics associated nettles with the thunder god Thor. Nettles were perceived to protect one from lightning. The incredible strengthening properties of the nettle plant really do make one more resistant to the elements.

When nettles are eaten, the saliva neutralizes the sting, so that one cannot be stung in the mouth or throat.

Mother nature provides her unique balance by providing a remedy for the nettle sting by allowing burdock to grow in the same locales as nettles. Mashed-up burdock leaves applied to the skin relieve nettle stings. Also the juice from the stinging nettle leaves acts as an antidote to the sting as well, when applied topically.

Simply and amazing plant!

Hope you all are having a wonderful fall!

Lots of hugs and blessings!

Michelle

PS. The information contained in this post came from the books, Eating for Beauty, by David Wolfe, and The New Whole Foods Encyclopedia, by Rebecca Wood.

Stuffed Avocados

This is a post I wrote a long time ago for another website, I hope you enjoy it!

Stuffed avocados are fast and simple to make as well as easy to take to work to enjoy for lunch or a healthy snack!

Historically avocados had a long-standing stigma as a sexual stimulant, and were known by the Aztecs as “the fertility fruit”.

Avocados are also known as palta or aguacate in Spanish, the butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, it is classified in the flowering plant family along with cinnamon, camphor and bay laurel. The name “avocado” also refers to the fruit, which is technically a very large berry! (I love berries!)

About 75% of the avocado’s calories comes from fat, most of which is monounsaturated fat.

Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit. Wow!

The avocado is very popular in vegetarian cuisine, making it an excellent substitute for meats in sandwiches and salads because of its high fat content.

Nutritious and delicious!

This is a HUGE plate! There is no way I could eat all of this it was too filling!

Kind Refried “Beans” (without the musical side effects):

17 whole sun-dried tomatoes, (soak and reserve water)
2 cups sunflower seeds, soaked and drained
1/2 jalapeno
2 whole green onions, chopped
1/4 cup cilantro, chopped and packed
1 Tablespoon chili powder
1/2 teaspoon salt
1 teaspoon cumin
1/4 cup olive oil
1 tablespoon lemon juice
3 cloves garlic, chopped

In the bowl of the food processor fitted with the “S” blade, puree the drained seeds, tomatoes, and chipotle to a chunky “bean like” texture. (If you choose, save 1/4 cup of the sunflower seeds to mix at the end for an even chunkier texture.) Now place the rest of the ingredients in the bowl of the food processor, and continue to pulse until you reach your desired texture. It will be necessary to add a little of the reserved tomato water, and if you like it spicy use the chipotle water. Be careful not to use too much water, as you are looking for a consistency like refried beans or even ground hamburger.

Finally, taste your “beans” and adjust the flavor if necessary. When you are satisfied with the flavor, fold in the remaining sunflower seeds!

Just thinking about it makes me hungry!

Cashew Sour Cream:

1 cup cashews, (soaked a couple of hours and drained)
juice of 1 lemon
pinch of sea salt
1/4 cup water
if desired: 2 tablespoons chives

Blend cashews, lemon juice, salt, and just enough water to blend into a smooth kream.

Put sour kream in a bowl and stir in chopped chives.

Will keep in fridge for 4 days.

Use salsa recipe of your choice, have at least three avocados on hand.

Cut avocados in half, remove seed, you may choose to score the avocados for easier scooping. Then stuff with “beans”, add sour kream and salsa. I also like to add cilantro. Yummm!

Enjoy!

xoxoxo

Michelle

Raw Pad Thai

This is one of my favorites because anyone who knows me knows that I love almond butter and I also like my veggies saucy.

This is so easy to make and crazy good! It will surely be a hit with the family or at a potluck or during your scrumptious 3 Day Cleanse!

For the Sauce:

3/4 cup Almond Butter
Juice of one lime or grapefruit (depending on how much citrus you like)
1/2 cup coconut water or if you like it really creamy use 1/2 cup Fresh Coconut Milk (do not use coconut milk from a can it does not taste good in this recipe!) Add more liquid as needed to get desired consistency.
3 TBS Tamari Sauce or Coconut Aminos
3 dates
1 inch fresh ginger
Dash or two of cayenne

Place all ingredients in a blender and blend……
***If your sauce is too thick add more coconut water. If your sauce needs more salt add more tamari or coconut aminos. If you like it spicier add some fresh jalapeno (start with 1/4 teaspoon and add a little at a time so that you do not overdue it!) If you like it sweeter add more honey or dates….. delish!

Noodles:
Create noodles with spiralizer or by cutting them julienne. Carrots, zucchini, dikon radish, sprouts, and red pepper are all delicious in this dish. Place noodles on a bed of baby greens or torn up kale, cover in sauce and serve! For garnish you can use cherry or grape tomatoes, carrot slices, cilantro or even mint. Did I mention this dish is delicious?

We have to stop procrastinating, pretending that we have forever to do what we want to do and to be what we long to be. If we think that we want to become better and more loving human beings, we had better start moving in that direction right now.

~Lama Surya Das

You may follow me on twitter: BerryBlissful

You are thoughtful, amazing, wonderful and beautiful!

Thank you for taking the time to read this blog!

Love,

Michelle Berry-Shaffer