As I type this I’m sitting in bed not feeling the best, fighting off a bacteria infection that Ash so kindly passed on to me!
For the last few days I’ve been taking care of him, making lots of juices, smoothies, a chicken-less soup, risotto (his favourite) and filling him up with superfoods. Today I woke up with a crushing headache, sore throat and just general crappy-ness, and realised Ash had shared his infection with me (pretty hard not to do when you are so close to someone and share a bed). Today has been full of rest and lots of juices and enemas. Hopefully we can both kick this infection pretty quickly!
We’ve been focusing a lot on probiotics to build our stomach flora back up like sauerkraut and coconut yogurt (both recipes in Living on the Vedge), as well as anti-bacterial foods like coconut oil and turmeric.
You’ll be seeing a few infection-healing recipes up next (if I can gather the strength to photograph them!). But for now, let’s enjoy the freshness of this recipe!
I got the idea for this from Delicious magazine, I knew I could make a vegan and raw version to rival theirs! And I’m so happy with how it turned out!!
If you follow me on instagram you would have seen I came into a huge amount of cheap passionfruit that were ugly on the outside but full of amazing pulp, and I wanted to do something really special with them – and I think I achieved that 🙂
- 2 cups macadamias or cashews, soaked 3 - 8 hours (or overnight)
- 1 lemon, juiced
- ¼ cup coconut oil
- ¼ cup maple syrup or coconut syrup
- ½ vanilla bean, scraped (optional)
- 1¼ cup passionfruit pulp (about 6 big passionfruits)
- 1 Tbsp maple syrup or coconut syrup
- 1 Tbsp chia seeds
- ½ cup walnuts or pecans, soaked 3 - 8 hours
- ¼ cup shredded coconut
- 2 Tbsp flax meal (ground flaxseeds)
- 1 tsp coconut sugar
- 1 medjool date, pitted
- In a mini food processor, combine the crumb ingredients except the medjool date and process until ground. Add the medjool date and process until combined. Set aside in a small bowl.
- Place a metal strainer over a small bowl, pour the passionfruit into the strainer and use a spoon to stir it and get all the liquid into the bowl.
- Place the passionfruit seeds into the mini food processor. Add the maple syrup and chia seeds and very gently pulse to separate the seeds from pulp. Set aside.
- Combine the cheesecake filling ingredients in a high speed blender, including the liquid from the passionfruit (but not the passionfruit itself). Blend until smooth.
- Divide the cheesecake filling among 4 jars. Add some passionfruit jam to each jar and sprinkle with the crumb mixture.
- Place in the fridge for several hours to chill and set.