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

Raw Cacao Brownies

This is for all of my choc-o-holic friends. This is devilishly chocolaty and filled with amazing nutrients and high in anti-oxidants! Chocolate is super good for you!

Research and published studies show that chocolate can:

Lower your risk of heart disease
Enhance your immune system
Fend off diabetes
Fight cholesterol
Lower blood pressure
Enhance blood flow
Fight fat
Improve cognitive health
Slow aging
Enhance physical energy, stamina and vitality
Act as a safe and effective aphrodisiac

How can raw cacao do all of these marvelous things for us? Its easy, raw cacao is rich in iron, which assists in the process of respiration as it carries oxygen throughout the body. This helps with circulation, lowering the instances of heart disease, enhancing blood flow, which in turn improves cognitive health, physical energy and helps with stamina and vitality. An iron deficiency creates a low level of oxygen in the blood. This results in people feeling light-headed, tired, weak and interestingly enough an intolerance to cold which is a sign of poor blood flow.

Another great benefit to raw cacao is manganese, it plays an important role in the formation of cartilage, bone and connective tissue. This ability to form and rebuild tissue helps slow the aging process. Awesome!

Raw Cacao Brownies:

Base:

1-3/4 cups almonds (ground to a flour in food processor)

1 cup raw cacao

1/2+ cup maple syrup or agave

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

8 drops (not droppers) of Chocolate Stevia for extra sweetness.

Dash of Himalayan salt to taste

Coconut oil (for bottom of brownie pan)

Frosting:

2 avocados

1/2 cup maple syrup or agave or raw honey

1/2 cup raw cacao

1 teaspoon vanilla extract

To Prepare Frosting: Blend ingredients in food processor until smooth and creamy (if you need to add a little more maple syrup or water to get a smooth consistency).

To Prepare Brownie Base: Place all ingredients in a bowl and mix until ingredients start to stick together. You may need to add a little water or a little more almond flour to get the right consistency.

In your 6 x 6 brownie pan, spread coconut oil on the bottom and on the sides to prevent brownies from sticking.

Take brownie “batter” and press it into your pan.

Once you have your brownies pressed nicely into the pan, spread your delicious frosting on top, sprinkle a some coconut flakes on top and serve! This is so delicious by itself you you may have a cup of chai tea with it or even add fresh raspberries or figs.

These brownies are so delicious even your non-vegan friends will love them!

Love, peace and bliss,

Michelle

Chocolate Avocado Mousse

This is the perfect chocolate mousse!

The avocado is a versatile food that is used in a variety of raw dishes– like gazpacho and other cold soups, fruit salads, dips, desserts, and even ice cream! Avocados are a healthful substitute for sour cream or cream cheese in dressings, dips and spreads. But today we are going to explore chocolate mousse!

Avocados are amazing!

Promote heart health
Wide-range of anti-inflammatory benefits (including reducing & preventing arthritis)
Optimized absorption of carotenoids (fat soluble phytonutrients)
Supports cardiovascular health
Promotes blood sugar regulation
Balances hormones

Many varieties of this native American plant are grown, but there are basically two different skin types: a smooth, green-skinned variety that remains green when ripe–this is known as the Fuerte and it is available in the fall and winter; and Hass, a dark, rough-skinned variety that blackens as it ripens is available in the summer.

Select avocados that are fairly heavy for their size and free of irregularities. When the fruit yields to gentle finger pressure, it is ripe. Store at room temperature until ripened, then refrigerate.

The Perfect Chocolate Mousse

½ cup dates, pitted, soft
3-4 tablespoons maple syrup
1 tablespoon coconut butter, (optional)
1 ½ tablespoons non-alcohol vanilla extract
2 ½ cups avocado, mashed (about 3 medium)
1/2 cup raw carob powder
4-6 tablespoons cocoa powder

Directions:

Soak the dates in 1/2 cup fresh water for 5-10 minutes to soften. Drain soak water and set aside. In a food processor, blend dates, maple syrup, coconut butter (if desired), and vanilla until smooth. Spoon in avocado and blend until smooth. Add a few tablespoons of date soak water if necessary to aid in blending. Spoon in carob and cocoa powder and blend until smooth.
Spoon mousse into parfait or wineglasses. Keeps fresh for several days.
You may also choose to freeze for a decadent ice cream! Yumm!

Eighty-eight percent of an avocado’s calories come from fat–primarily monosaturated fat–which makes avocados an excellent food for people wishing for the nourishment and the building of blood and yin. Because they are an excellent source of fat for people who have difficulty assimilating other fatty foods they are also a good source of protein, potassium, and vitamin E. They also reduce vata, which is perfect for this time of year!

And there you have it!

xoxox,

Michelle

Simply Divine Chocolate Macaroons

Chocolate is so heavenly! I am constantly amazed about how much people love these decadent treats! They are simply gluten free bliss!

Ingredients for Chocolate Macaroons:

3 cups dried, unsweetened coconut flakes

1/2 cup cocoa powder

1/2 cup carob powder

3/4 cup maple syrup or agave

1/3 cup coconut butter

1 tablespoon vanilla extract or powder

1/2 teaspoon sea salt

To make Chocolate Macaroons:

In a large bowl, combine all the ingredients and stir well to combine.

Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. If using your hands, it helps to have a bowl of water to wet your hands so macaroon mix does not stick. I find it easiest just to let my macaroons sit out on the counter overnight. They end of perfect the next day! You may also choose to dehydrate at 115 degrees for about 6 hours, or until crisp on the outside and moist on the inside. you may also choose to put them in the freezer for a frozen treat or simply dehydrate in oven by turning it off and on till desired consistency is reached.

You may also use all carob or all chocolate in your recipe. I find that a little chocolate goes a long way!

Benefits of Raw Cacao:

Magnesium: This is one of the most essential minerals, yet studies say that more than 80% of the United States’ population is deficient in magnesium. In nature, the most concentrated source of magnesium is raw cacao! Other good sources of the mineral include certain nuts and any chlorophyll molecule. Magnesium supports the heart, increases brain power, relaxes muscles, increases flexibility, causes healthy bowl movements, and helps build string bones. As one of the body’s primary alkaline minerals, magnesium assists the normal functioning of several chemical enzymatic processes — facilitating more then three hundred different detoxification and elimination functions.

Chromium: This mineral helps balance blood sugar levels, and cacao has ten times the amount of chromium as whole wheat, a chromium-rich food, making it the highest food source of this mineral.

Antioxidant Power: Raw cacao beans are super-rich in antioxidant flavonols. They contain 10,000 mg (10 grams) of flavonol antioxidants (that’s a 10% concentration level!). This makes cacao possibly the best source of antioxidants, with twenty to thirty times more than red wine or green tea.

Vitamins B1, B2, B5, B6, C, and E are all present in significant quantities.

Other nutrients: Fiber, iron, niacin, phosphorus, as well as hundreds of other chemicals and phytonutrients (special plant nutrients) are found in cacao.

Pure Chocolate Bliss,

Michelle

xoxo