Recipe Inspiration of the Day: Orange Dreamsicle Cashew "Cheesecake"

12402038_226328027700512_7017056406396275837_o

This dairy-free Orange Dreamsicle Cashew "Cheesecake" is so dreamy it's hard to keep young Drake away from the it long enough to serve. The rich, creamy filling is full of flavor and easy to make.

For the crust: Combine all ingredients in food processor until blended, then press into an 8-inch springform pan: 1/2 cup raw pecans 1/2 cup pitted dates 1/4 cup shredded coconut 2 TBS butter or coconut oil Pinch of sea salt

For the filling: Combine all ingredients in your Vitamix until smooth. Then pour on top of crust. Freeze for 4 hours to set and then move to refrigerator: 3 1/2 cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews) 2/3 cup honey 2/3 cup coconut oil, gently melted 2/3 cup fresh orange juice 1-2 teaspoons of crushed vanilla beans Zest of 1 large orange

Recipe Inspiration of the Day : Sunset Apple Blueberry Crisp

Eating a conscious diet does not mean depriving yourself of delicious comfort foods. When you learn how to swap out old stand-by ingredients for cleaner choices, you can savor all the flavors of the season without anxiety or guilt.

I love this Sunset Apple Blueberry Crisp I adapted from Paleo Magazine Oct/Nov 2015 issue, p 95. It warms you from the inside out!

How to: Preheat oven to 350 degrees. Combine the following ingredients in a bowl: 4 medium apples (I like Honeycrisp), cored and sliced into chunks 1 pint blueberries 1 TBS arrowroot Juice of 1 lemon 1 tsp cinnamon Pinch of sea salt Toss all ingredients to combine thoroughly. Let it sit while you make the topping. Combine the following ingredients in your food processor until blended: 1 1/2 cups almond flour 3/4 cup walnuts 1 tsp cinnamon Pinch of sea salt 1/4 cup maple syrup 1/4 cup butter (or coconut oil or ghee) Stir the filling one more time and pour into a greased 9-inch pie or casserole dish. Sprinkle topping and then cover with greased tin foil or glass lid. Bake for 25 minutes. Remove the cover and continue baking for 20-25 minutes until golden brown. Serve warm with coconut cream or "Get Some" Bulletproof ice cream. Great as a side dish for breakfast. Recipe adapted from Paleo Magazine Oct/Nov 2015 issue, p 95.