First off, the cookbook review…
I was incredibly excited when I received an early edition of The Whole Life Nutrition Cookbook by Ali Segersten and Tom Malterre (from Whole Life Nutrition) in the mail – I stayed up and read it until I couldn’t see straight! It’s a large, thick book packed with over 300 gluten free whole foods recipes that’s being released TODAY!!!
Besides just being a cookbook, I loved all the information in the front of the book. The first 10 chapters take an in depth look at environmental toxicity and how to protect yourself from it, avoiding PCP’s, GMOs, and non-organics, how food sensitivities affect your health, how to recognize a food sensitivity, an entire chapter on digestive health, diet trends (such as Paleo, Mediterranean. Raw…) and how to adapt them to your individual needs, how to stock a whole foods pantry, and so, so much more!!
This is the cookbook to have if you are wanting to live a healthier life and make the switch from processed foods to whole foods. There are over 300 healthy gluten free recipes, and many of them are also free from dairy, soy, grains, and eggs!
So far I have made their German Banana-Cinnamon Pancakes, Raw Chia-Peach Breakfast Porridge, Raw Energy Balls, and Lemon-Olive Oil Chickpea salad – all of which were A-Mazing! Every time I look through their book I find new recipes that I just can’t wait to make 🙂 I’ve only had it about 2 weeks but I can already tell it will be a staple in my kitchen and I highly recommend it!
*While I did receive the cookbook for free, I was not compensated for this post and the opinions are 100% my own.
And now for my chocolate cheesecake tart…
If you like my Chocolate Swirl Cheesecake, you will LOVE this recipe! Instead of adding the chocolate on top in a swirl, I just added the chocolate directly to the cheesecake with a small amount of liquid stevia and a teaspoon of lime juice to counteract the cocoa powder.
Then, to make it extra decadent, I poured dairy free chocolate ganache over the top (omit to make the cheesecake raw). ~ O. My. Goodness. ~
If you are looking for a dessert to serve to company, this is the dish. It’s smooth, creamy, rich, slightly tart, and can be made the day before so all you have to do is take it out of the freezer 15 minutes before serving and voila – dessert is done!
Here is the recipe:
*Don’t be scared off from the long recipe – it’s actually really easy and uses pretty basic allergy friendly ingredients 🙂
- 1½ C Raw Pecans
- 3 Tbsp. Cocoa Powder
- 3 Tbsp. Pure Maple Syrup
- 1½ Tbsp. Refined Coconut Oil, Melted
- ¾ Tsp. Pure Vanilla
- ¼ Tsp. Salt
- 1½ C Raw Cashews (roasted cashews do not taste very good in this recipe)
- 6 oz (2/3 C) Non-Dairy Yogurt, vanilla or plain (I used SO Delicious brand)
- ½ C Honey
- ½ C Refined Coconut Oil, liquified (do not substitute)
- 1 tsp. Pure Vanilla
- ⅛ tsp. Liquid Vanilla Stevia, optional (to taste)
- ¼ C Cocoa Powder
- ¼ Scant tsp. Sea Salt
- 3 Tbsp. Fresh Lemon Juice
- 1 tsp. Fresh Lime Juice (optional but yummy!)
- ¼ C Enjoy Life Dairy Free Mini Chocolate Chips
- ½ C Non-Dairy Milk
- Place the cashews in a large bowl and cover with warm water. Set aside for at least 30 minutes to soak, but preferably 2 - 4 hours.
- Line an 8 inch spring foam pan with plastic wrap, grease with cooking oil or coconut oil and set aside
- Place the pecans in the bowl of a food processor fitted with an "S" blade and process until the pecans are crumbly and resemble sand. Add in the remaining crust ingredients and process until it all comes together, scraping down the sides as necessary.
- Transfer to the lined pan and press the crust evenly into the bottom. It's very sticky so it may help to have greased or wet hands.
- Place in freezer for at least 10 minutes while you make the filling.
- Drain and rinse the cashews.
- Place all of the filling ingredients into a high powdered blender and blend until smooth, scraping down the bowl as necessary. Taste and add additional honey or stevia as needed.
- Pour into crust and tap on counter to release trapped air bubbles. Place in the freezer for 3 - 4 hours or until firm.
- Place the chocolate chips into a large bowl.
- Bring the non-dairy milk to a boil over medium heat in a small saucepan.
- Pour the non-dairy milk over the chocolate chips and stir until completely smooth, this takes several minutes.
- Pour over the cheesecake. I like to use a spoon and drizzle some over the edge then fill in the top with the remaining chocolate. Place back in freezer for at least 30 minutes or until set
- Set on counter 15 minutes before serving.
this post is part of Allergy Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Fat Tuesday, and Gluten Free Wednesdays