coconut layered raw cheesecake


Ingredients: 
BASE:
1 1/2 cups almonds 
1 cup pitted dates 
1/2 lemon juiced
1/4 cup desiccated coconut 
Pinch salt 
FILLING:
1 1/2 cups raw cashew nuts (soaked overnight to soften)
4 tablespoons maple syrup or honey 
1 lemon juiced 
1/3 cup coconut oil melted 
1 can coconut milk refrigerated (use thick part) 
FLAVOURS
1/4 cup desiccated coconut 
1 cup mixed berries 
DIRECTIONS:
Grease spring form pan. Blend all base ingredients. Press mixture in pan and place in freezer. 
Blend filling till smooth. 
Place half the filling in a bowl and stir in 1/4 cup desiccated coconut. Pour onto base and put in freezer .
Blend 1 cup mixed berries with the rest of the mixture till smooth. 
Pour this layer on top of the coconut layer & Freeze. 
Decorate with berries & coconut flakes. Defrost 10- 15 min prior to serving to slice easily. Store in a chilled fridge.

 

Cashew Bites

The perfect non dairy sub for cheese cake.

Ingredients:
Crust: 
1 cup almonds/pecans 
1 cup pitted dates 
Blend in food processor and pat into 9 by 13 pan
Filling:
2 1/2 cups soaked cashews (3-5 hours) 
4 tsp vanilla extract 
1/2 cup maple syrup 
1/4 cup coconut oil melted 
1/4 cup lemon juice (1 lemon)
1/2 cup almond milk
Pinch salt 
Blend in food processor and pour over crust. Freeze. Cut into little bite size. 
Drizzle with blended strawberries with a little honey or maple or melted chocolate chips with 1 tsp coconut oil. 

Mini Farmer Maple Cheese cake

Bake these in mini spring form pans for a delicious bite size cheese cake


This recipe consists of mostly farmer cheese which is lighter than cream cheese and maple syrup which has a lower glycemic index than refined sugar. 

Ingredients:
3 eggs
16 Oz farmer cheese
8 Oz cream cheese 
3/4 cup maple syrup 
2 tsp vanilla extract
2 tbsp spelt or almond flour 
Crust:
4 tbsp butter softened 
1/2 cup spelt flour 
1/2 cup almond flour 
1/4 cup coconut sugar 
1 tbsp maple syrup 
Topping:
1/2 cup yogurt 
2 tbsp maple syrup (to desired sweetness) 
Blueberries 
Raspberries 
Directions: 
Mix all crust ingredients with a fork till crumby dough like consistency forms. Pat into mini sprayed, round, springform cheesecake pan. In a mixing bowl beat eggs, cheese, maple, vanilla and flour till smooth. Pour on top of crust till just under the top of the rounds. Bake at 300 degrees for approximately 20 minutes till fork comes out clean. Pop out of rounds when cooled. Top with yogurt and maple mixture and berries.

Bubba Assia's Cheese cake

Nothing beats the taste of my grandmother Bubba Assia's, perfectly light and delicious cheesecake.

Bubba Assia's Cheese Cake: 
You can use a round 10" spring form pan or 9 by 13 rectangular pan. 
Crust:
1 egg yolk
4 tbsp butter softened (almost melted)
3 tbsp sugar 
2 tsp vanilla 
Rind of 1/2 small lemon (optional)
2/3 cup flour 
Base:
16 oz farmer cheese
16 oz baking cream cheese 
4 eggs plus one egg white
1 1/2 cups sugar 
Juice of 1/2 lemon 
1/2 cup flour

1 tsp vanilla essence 
Directions:
Mix crust mixture in a bowl with a fork till crumby and flatten into pan.
In a mixer bowl whisk cheese. Add sugar, eggs, lemon, vanilla and flour. Mix well. Pour the filling onto the base. Bake for 1-1 1/2 hours at 350 till cake is golden. Turn off the oven and allow the cake to sit another 10 min before removing. 
Cut into small squares or slices and enjoy every bite! 

Dairy Peach Pie

Enjoying this pie makes healthy living more peachy :)


Slice 6-8 delicious peaches in a spring form tart pan. Sprinkle coconut sugar and cinnamon + an optional1 tbsp coconut flour optional for a licker filling.
For the dough: (these are my mini biscotti recipe so you can make biscotti too with this dough) 
Ingredients:
1 egg 
1/2 cup melted butter 
1/2 cup maple syrup 
1 cup oats 
1 1/2 cups almond flour
1 cup whole wheat/spelt flour 
1 teaspoon baking powder
1 teaspoon vanilla extract 
Pinch salt 
Mix all ingredients with fork. Pat onto peaches. Bake at 350 for 20 min till golden and peaches are soft. 

Stuffed Mushrooms

These spinach stuffed mushrooms are lovely little appetizers to add to your Shavuot meal They can be prepared in advance, refrigerated and just pop them in the oven right before your guests arrive. They have always been a hit at my table!


They can be prepared in advance, refrigerated and just pop them in the oven right before your guests arrive. They have always been a hit at my table!
Adapted from one of my staple cookbooks: MealLeaniYum 
Ingredients: 
3 dozen baby portabella mushrooms/regular 
3-4 cups fresh spinach /10 oz frozen spinach 
1 large onion
2 garlic cloves minced
1 red pepper chopped small (approx 1/4 cup)
2 tbsp fresh basil/dill chopped small  
1/2 cup grated Parmesan cheese/mozzarella cheese 
Salt & pepper to taste 
Sesame seeds to garnish (optional)
Directions:
Remove mushroom stems and set the caps aside. Chop stems finely. 
Heat a little olive oil in a pan. Sauté onion till soft. Add garlic, chopped mushroom stems, red pepper and sauté 5 min longer. Add spinach, the spices, and cheese. Mix well. Fill mushroom caps and sprinkle with sesame seeds if desired. Place on baking sheet and bake uncovered at 350 for approx 15 min. *you can add 1 cup of breadcrumbs of your choice as an added option however I've made these both ways and they are just as delicious without! 

 

Eggplant Roll-ups

A delicious, light, and less time consuming version of fried eggplant recipes.

Ingredients 
2 medium eggplants 
3 cups baby spinach 
1 cup shitakee mushrooms 
1 cup cottage cheese
1/4 cup mozzarella cheese (optional) 
1/4 cup milk
Salt, pepper, garlic to taste 
2 cups tomato sauce 
3 tbsp Parmesan cheese 
Directions: 
Slice eggplant length ways discarding the outer slices. Arrange and spray or drizzle with olive oil on baking sheets. Bake for 10 min until soft. Sauté spinach and mushrooms in a little olive oil. Place in a bowl and add cottage cheese, mozzarella cheese, milk & seasonings. Mix well. Pour one cup of sauce in 9 by 13 dish. Place some filling on each eggplant slice and roll up tightly. Place on tomatoes sauce dish. Pour remaining sauce and sprinkle lightly with Parmesan cheese. Bake uncovered for 25-30 min at 350. Yields 12-14 rolls. Freezes well. 

Plum Snap-pea Salad with baked goat cheese and mint dressing


Ingredients: 
Mixed greens
2 sliced plums 
1 cup sugar snap-peas 
4 oz log goat cheese 
2 tbsp olive oil
1/4 cup cornflake crumbs 
Dressing:
1/3 cup mint leaves
1/2 cup extra virgin olive oil
1 freshly squeezed lemon
1 freshly squeezed lime 
2 tbsp red wine vinegar 
3 tbsp honey 
Pinch salt 
Dash pepper 
Directions:
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Slice goat cheese into 1/2 inch circles. You can also use honey flavored goat cheese for a sweeter version. Pour olive oil on top of slices. Dip the slices in cornflake crumbs. Bake uncovered for 10 min. Can be stored in advance for 3 days.
Blend dressing in food processor and store in a mason jar for up to 5 days. The dressing makes enough for two salads. 
Place mixed greens on a flat bowl, decorate with plums and snow peas. Add baked goat cheese pieces. Drizzle dressing just before serving.

Revive Limonada

Who needs to buy bottled lemonade? Bring a taste of Israel's most refreshing summer drink to your Shavout table. So refreshing!

Ingredients:
4 lemons 
3 apples 
Handful mint leaves 
2-3 tablespoons honey 
Lots of ice 
Directions: 
Juice the lemons and apples in a juicer. Place the lemon apple  juice in the vitamix/blender and blend with mint, honey and ice! 
Makes a full pitcher. Quick & easy!
*if you don't have a juicer you can sub the apples with all lemons, hand squeeze and then blend with the rest.  

Tomato Mint Pasta

Ingredients:

1 packet penne brown rice pasta 

2-3 tbsp extra virgin olive oil

1 finely chopped shallot 

1 zucchini sliced in sticks 

2 cloves crushed garlic 

3 roasted tomatoes blended or 1 can crushed tomatoes 

Handful finely chopped mint leaves 

Handful chopped fresh basil leaves

 Freshly squeeze juice of 1 lemon

2 Tbsp maple syrup or honey

 Salt & pepper to taste 

Handful mozzerela or Parmesan cheese

Directions:

Cook the brown rice pasta. Heat oil, add shallots and cook till soft, add sliced zucchini and saute till slightly soft, add garlic, stir in tomatoes and simmer till soft. Stir in mint, basil, lemon, salt and pepper. Add handful shredded mozzarella or Parmesan cheese. Pour over pasta and Enjoy! 

©2019 BY RIVKAH KRINSKY