Guilt-free, fat burning delicious dessert, anyone?

Guilt-free, fat burning delicious dessert, anyone?

THIS is yet another guilt-free “cheesecake” recipe. It seems like its all the rage with bloggers lately, so I am jumping on the bandwagon. I love these recipes!  They are low glycemic, delicious, decadent, and guilt free.  Hello…what more could you want from life??  I, however, want to change it up and have my own version. I made an orange and blueberry cheesecake for Passover (check out the post here), and I have made similar chocolate ganache tarts, but I’m if I serve blueberries again my husband might get tired of my  raw, vegan antics, and sometimes all chocolate is just too rich (wow, did I just say that??).

Another thing that I love about these recipes is this:  many people who want to lose weight and/or eat healthier think they have to give up good food and tasty treats.  NOT SO!  This delectable dessert is a perfect fat loss, burn-those-hips-down-to-size example of how healthy can be delicious and guilt free. The coconut oil, coconut cream,  and cashews are all extremely nutritious.  They are good sources of healthy fats and protein, which help the body to burn fat.  I use real maple syrup for these  recipes, which is lower glycemic than other sweeteners.  The dates–have you ever opened a date?  They have tons of fiber!  But, you’d never know you’re eating something healthy with this delight.  When you eat foods balanced with healthy fats and proteins your body secretes less insulin, and this creates a little magic in the body.  Glucagon, the fat-burning hormone is released and BAM!  This is why people can eat all day and not get fat.  Its a fine line, though.  If there is too much insulin (because there’s too much sugar/carbs in the bloodstream at once), then glucagon can’t come out to make energy.    This is one of the secrets to fat loss that people forget, which causes massive frustration, which ultimately results in giving up, feeling like a failure again, and demoralization (all the usual things that go along with diets on the back end).  These types of dishes show that you can have your cake and eat it too!

This week I’m going to experiment, so stay tuned for pictures! I’m going to take the basic raw, vegan, gluten free cheesecake deliciousness (trust me, it is GOOD), and use strawberries and raw cacao nibs. Who DOESN’T like strawberries and chocolate!  My hubby is not a fan of strawberries, so to make everyone happy, I’m going to alternate blackberries and strawberries.  This is sounding better and better by the minute!

Its my daughter’s birthday, too. Strawberries (or any berries) and chocolate is such a great combo for a special occasion.

So, go over to Savanna’s blog and check out the recipe and then stay tuned for my version with strawberries and raw cacao nibs!

Wish me luck in the kitchen!  🙂  Elyse

The easiest gluten free spaghetti you’ll ever make

Gluten-Free FREE Spaghetti

Nutritious, Delicious, and takes about 10 minutes

(if you have a basic garden it will cost you next to nothing!)

    zukespag

Before you turn the page on this dish, you have to try it.  I’m not the best food photographer, but this dish is worth trying.  My husband, who is not a huge fan of my food experimentations, LOVED this dish.  He is a pretty classic meat and potatoes kind of guy.  He asked if I could make it again!!! (that never happens, especially when its a healthy dish!!  yay! for me)

Sharing with friends:

About every 3 months we get together with a few of our friends to enjoy vegan dishes and its kind of turned into a Vegan Gourmet Club.  It came about by myself experimenting with a plant-based lifestyle.  I find it fascinating what vegan and raw chefs do with plants.  It really is amazing.  Being vegan forced me to look at food in a whole new way, and I was challenged to try new things–new veggies, new preparations, using nuts to make things creamy.  It was really fun!

But, when our friends wanted to get together for dinner, there were very few options in Cincinnati.  I also wanted to challenge them to experiment as well.  Isn’t that what gourmet clubs are about?

None of the people in the group are dedicated vegans (including myself, but I still greatly limit animal products).  However, we have continued to have our dinners and be inspired by each other.

This time I decided to try a raw dish that was inspired by a dish at THE one dedicated vegan restaurant in Cincinnati, The Lovin Hut.  (Seriously, its the only one)  Its raw spiralized zucchini and raw tomato sauce.  My husband RAVED about it and so did everyone else.  So, here it is for all to share!!

There are several recipes online, but I added a secret little twist that gives it an extra special taste.  Here it is:

sauce ingredients

Put these ingredients in a high speed blender or food processor.  cut the tomatoes in half or quarters, use about half of the sundried tomatoes (about 1.5 oz), 2 1/2 cloves of garlic, a handful of basil leaves, and about 1-2 TBSP of high quality olive oil. Add pepper to taste.   Now, for the secret ingredient:  I add about a handful

walnuts  Walnuts are used by non-dairy advocates to give a Parmesan cheese flavor.  You can grind and use to top the dish as well.

NOW, puree all the ingredients until mixed and smooth.

To prepare the zukes:  just cut off the ends and add to a spiralizer.

zucchini  spiralizer

The spiralizer is a fun, easy-to-use tool that can be found on Amazon.com (click here for the link).

When you put the zukes in the spiralizer, it comes out like this:

spiralizerinaction  It takes about 5 minutes to do this.  Your kids could do this while you are prepping the sauce.  (be sure the don’t touch the sharp parts)

I put the dish I’m going to serve the spaghetti on at the base of the spiralizer as shown above, so all I have to do is pour the sauce on and voila!  It’s DINNER!

Sauce:

About 5 small tomatoes or 2-3 regular size

2-3 TBS olive oil

2 cloves of garlic (3 if they are small)

a handful of sun-dried tomatoes (about 1.5 oz)

pepper

a handful of walnuts (shhh…don’t tell my husband) (a lot of vegans use walnuts to add a parmasian cheese flavor)

about a handful of fresh basil leaves

Blend in a high speed blender on “sauces” or in a food processor till smooth and fully blended.

Zucchini Spaghetti:  The easiest  FREAKING way to make spaghetti

take some zucchini (I also used yellow squash)

cut the ends off–blunt

put in spiralizer and have some spiraling fun!!

Pour the sauce (should have a thick consistency) over the top of the spaghetti.

Enjoy!!! I would love to hear what you think!!!

Please leave a comment below!!  Thanks!

Elyse