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Wednesday, November 20, 2013

Recipe for Classic Cashew Cheesecake!

342 days to book launch! My blog today is about the Earth Diet DAILY RECIPES! Here is the recipe for a very popular Earth Diet "Classic Cashew Cheesecake with Almond Crust".

This is a great holiday recipe, easy to make, and great to take to your friends house! This is a recipe from the new Earth Diet book 2014. 

Total time: 3 hours to soak nuts, 25 minutes preparation, 4 hours freezing

Serves: 16 slices

For the base:
4 cups almond meal 
5 tablespoons maple syrup (or raw honey) 

For the cheesecake filling: 
1/2 cup lemon juice (approx 2 large lemons)
3 cups cashews, soaked in water for 3 hours 
3/4 cup maple syrup (or raw honey)
3/4 cup coconut oil 
1 tablespoon pure vanilla extract 
1/8 teaspoon salt 

1. Make the base. In a bowl, combine the almond meal and maple syrup. The mixture should be dry, but moist enough to hold together. Turn the base mixture into a deep pie dish (2 1/2 quarts) and press evenly to cover the bottom and sides of dish. Set aside. 
2. Make the cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust. 
3. Freeze for 4 hours. Once set, cut into slices and serve. 

1. You can make it without soaking the nuts, but soaking makes it creamier and easier to blend. 
2. The cheesecake is ready to eat as soon as you make it, it will be soft and lush once blending is finished, you can always eat it right away, but setting it in the freezer allows it to get hard.
3. You can store this in your freezer for 8 weeks or fridge for 4 weeks - if it lasts that long! 
4. You could use walnuts or macadamia nuts as the base for a crunchier texture.
5. To make a smaller cheesecake halve the recipe. 
6. You can also make mini cheesecakes. 

+ Vegan
+ Refined sugar free
+ Dairy free
+ High in protein
+ Increases energy 
+ High in Anti-oxidants 
+ Can aid weight loss

Nutrition facts: 
Calories: 368 
Total Fat: 28g 
Carbohydrate: 23g
Dietary Fiber: 6g
Protein: 7g

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray.

Photo thanks to Roxxe NYC Photography at the very first ALL YOU CAN EAT event by The Earth Diet in New York with Liana Werner-Gray. Ingredients thanks to Wild By Nature in Huntington. 

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

In January this year I took on a huge commitment and goal to share one brand new recipe every single day for a year! It is now October and I have successfully achieved this! I have created majority of the recipes, and invited guest chefs and Earth Diet mentors Chizelle and Emily to take on a month each of providing recipes! It's brilliant because now there is so much varieties of recipes from meat eaters, to raw vegan, cooked, smoothies, juices, desserts, condiments! There really is something for every type of eater and NO BODY gets left out! At the end of the year I will putting together all of the daily recipes into a "365 day Recipe Book" that will be available to all! People who pre-order the new Earth Diet book will get it for free! Details to come :)

It is so much fun to see what recipe is the RECIPE OF THE DAY! I want to keep it up for years to come, and I have invited some more excellent chefs and Earth Diet mentors to feature their Earth Diet recipes next year 2014, including our CHOCOLATE MAN Noah Loin, who produces the Earth Diet Chocolate Peanut Butter and Almond Cups! He is on Natural News Radio tomorrow with Robert Scott Bell talking about the benefits of cacao! You can tune in live tomorrow Thursday 21st November at 3:30pm EST and the archives will be available to listen online too.

Earth Diet Chocolate is available here:

I was on KRU Radio tonight in Fairfield, it was so much fun! We talked about great Holiday recipes and tips. It will be available to listen next week, I will post details on blog next week.

Love Liana

P.S Here is the RECIPE OF THE DAY from yesterday, it is so irresistible if you are a jam lover, I have to share it haha ENJOY!

This is a new recipe that is in the new Earth Diet book 2014. 

Total time: 15 minutes and refrigeration overnight

Serves: 1 jar, 8 heaping tablespoons  
2 cups of strawberries , diced
1 cup water
1/4 cup chia seeds
1/4 cup maple syrup or honey

1. Place all ingredients into a pot and bring to a boil.
2. Reduce heat to a simmer and stir constantly so the chia seeds do not burn on the bottom of the pot. 
3. When the mixture has reduced by half and has thickened, allow to cool and then place in a glass jar and cool completely before placing in the fridge. It is ready to eat, but you can also refrigerate overnight and the jam will be ready to use the next day.

1.     Use mulberries for Mulberry Seed Jam.
2.     Use blueberries for Blueberry Chia Seed Jam.
3.     Use blackberries for Blackberry Chia Seed Jam.
4.     Use raspberries for Raspberry Chia Seed Jam.
5.     Use ¼ cup each strawberries, blackberries, raspberries, and blueberries for Mixed Berry Chia Seed Jam.

+ Replacement for jam that has white sugar 
+ refined sugar free! 
+ Aids digestion 
+ Aids weight loss
+ Protein
+ Anti-inflammatory 

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray.

Photo thanks to Roxxe NYC Photography

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved


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