Yoga Meditation Studio Palm Beach 4221 - Scrumptous Raw Strawberry Cheesecake

Delicious ...! Raw cheesecake recipe

Thanks to whomever posted this on fb A friend shared it with me.

Crust ingredients:

1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)

1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:

3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
3/4 cup coconut oil
1 tablespoon vanilla
Up to a 1/4 cup of water, if necessary to facilitate blending

Fruit topping ingredients:

2 cups frozen strawberries
1/2 cup dates

How to make this raw cheesecake recipe

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get our your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all cream cheese icing ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.)

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/cream cheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

Yoga Meditation Studio 4221 - Delicious Raw Carrot Cake Recipe

Super Food Packed Raw Vegan Carrot Cake Recipe 

*Recipe By : Crystal Bruneau Hacienda Del Sol Retreat Center'
- Makes 10 – 12 servings

2 cups almonds
1/12 cups pitted soft dates
2 cups raisins
4 cups carrot pulp
1 tablespoon cinnamon
1 ½ tablespoons fresh ground nutmeg
1 teaspoon cardamom
1 tablespoon lemon zest
1 tablespoon orange zest
pinch sea salt
½ cup chopped walnuts (optional)

Lemon Frosting (to top the vegan carrot cake recipe)

1 ½ cups whole raw cashews
1 cup agave nectar

1 tablespoon maca

1 cup dried coconut

1 cup orange juice
1 tablespoon lemon juice
1 tablespoon lemon Zest
1 tablespoon vanilla

Making This super food packed Vegan Carrot Cake

To make the cake batter: Soak the raisins and the dates, in separate bowls each in 1 ½ cup water for 5-10 minutes to soften. Drain the soak water and set aside.

Using a juicer, juice about 20 carrots in order to acquire the 4 cups of carrot pulp needed and drink the carrot juice ?

In the vita-mix grind the almonds into a fine mill. Add the dates and one cup of the raisins and grind until you have a smooth paste. In a large bowl, mix with the carrot pulp, vanilla, cinnamon, nutmeg, cardamom, lemon zest, orange zest, sea salt and walnuts, and the remaining one-cup of raisins.

To make the frosting: Soak the cashews in 2 cups fresh water for 30 minutes. Drain and rinse.

In a food processor or a vita-mix blender, grind the dried coconut into a powder and set aside. Blend the cashews; agave nectar and ½ cup of the date soak water, orange juice, lemon juice, lemon zest, and vanilla until smooth. Add a touch more of the date soak water if necessary to aid in blending. Add powdered coconut and blend well. It may be necessary to help the blending along by scraping the sides of the blender with a rubber spatula and continue to blend. Allow to stand in the refrigerator if necessary to thicken.

Put the Super Food Vegan Carrot Cake Recipe Together

To layer the cake: Split the cake batter in half. Line a serving platter with plastic wrap or waxed paper. Press half of the dough into an even circle. Slip pressed dough on plastic wrap or waxed paper off the platter. Press the remaining dough directly on the platter into an even circle for the bottom layer spread just less than half of the frosting on the bottom layer leaving a 1-inch border. Delicately flip over the layer on the plastic wrap or waxed paper onto the frosted layer. Re-shape any mishaps and smooth the sides. Spoon the remaining frosting on top of the cake and spread evenly over the top and sides.
If you wish, this cake can be prepared into one layer. Press the cake dough into an even circle on a serving platter, and frost evenly.

For best results, allow chilling and setting in the fridge for one hour or more. Stencils can be used to create designs. Cut starts, hearts, and spirals out of cardboard and lay on the cake before sifting, or sprinkle with ground almonds and cinnamon.


Be brave and have a go at making this. Looks Delish ...!

Yoga Meditation Studio 4221 - How To Grow Potatoes in Containers - How To Make A Pallet Garden

Hi All

I thought I would post this, looks interesting and seems like a good way to recycle.

Below are some more interesting ideas. Let me know if you try any of them and how they work for you.

How To Grow Potatoes in Containers

Pallet Garden

Have Fun

Namaste :)

Benefits of Coconut Oil - Yoga Meditation Studio Palm Beach 4221

Bugs love to bite me, must be something in the blood. I tried my regular trusty solution 'Tee Tree Oil' without any relief.
I have been using coconut oil for everything these days so thought I would give it a go. The effect was instant. No more itching. I have it close at hand in the event that it flares up again later in the day BUT I am very impressed. Coconut oil 'rocks'

Here are a few other uses for coconut oil. Yes ... you guessed it, I am a BIG fan.

Ways to Use Coconut Oil

By Amanda Christian 

1. Healing Bug Bites and Other Cuts. When coconut oil is applied to scarps or cuts it forms a thin layer that protects the cut from dust and bacteria. When applied directly to bug bites, it can stop the itching sensation. Coconut oil also speeds up the healing process.

2. Eat It. This is perhaps the most obvious use, but very important nonetheless!  You might be saying, “but wait, coconut oil is a saturated fat”, and while that may be true, just roll with me for a moment. Not all saturated fats are created equal. Coconut oil is composed primarily of medium-chain fatty acids (MCFAs) that are burned almost immediately for energy production. Bruce Fife says in his book The Coconut Oil Miracle, “Eating foods containing MCFAs is like putting high octane fuel into your car. The car runs more smoothly and gets better gas mileage. Likewise, with MCFAs, your body performs better because it has more energy and greater endurance”. In addition, coconut oil wont produce free-radicals upon heating like other vegetable oils do. It can be used in cooking without fear!

3. Body Lotion. In my opinion, coconut oil is the best natural skin lotion available. I have been using it as my body and face lotion for years and my skin has never looked better. Not to mention, is smells amazing! Coconut oil is quickly absorbed and won’t leave your skin feeling greasy. One jar of coconut oil is my body lotion, face lotion, anti-wrinkle cream, eye-cream, stretch mark cream and massage lotion. Wow, not bad for something that costs just 20 bucks!

4. Hair Care. Coconut oil makes a great hair mask. Apply a few teaspoons of melted coconut oil to your hair and let it soak in for a few hours or overnight, then wash it out. It will leave your hair very shiny and smooth!

5 Makeup Remover. This one is so simple but you will be amazed at how well it works. Just take a cotton pad and dab some coconut oil on it and rub over your face and eyes.

Yoga Meditation Studio Palm Beach - Health Alert - Mango Smoothie

Toxic Food

I think this photo speaks for itself.

We have probably all been guilty of bad food choices some time in our life. The main thing is to first of all, see the need for change and then try to move beyond where we are right now.

Try to start slowly by introducing fresh fruit, veges and whole grains.

Fresh juices or smoothies provide an instant supply of nutrition to our cells. They are quick and easy to make and are delicious.

Try this delicious Mango Smoothie:

Ingredients

Serves: 2

• 1 ripe mango
• ⅓ cup (85 g) plain low-fat yogurt, chilled (without rennet)
• 200 ml organic milk, chilled (or try almond milk)
• 1 tsp honey
• seeds from 6 green cardamom pods (optional)

Preparation method

Prep: 5 minutes
 

1.  Peel the skin off the mango and cut the flesh away from the stone. Chop the flesh roughly and place it in a blender or food processor. Process until smooth.

2.  Pour in the yogurt and milk, and continue to process until well mixed and frothy. Sweeten with honey. 

3. Pour into two tall glasses and sprinkle the cardamom seeds over the top. Serve immediately.

Variations

*Tropical banana smoothie 

Replace the mango and plain yogurt with 1 large sliced banana
⅓ cup (85 g) tropical fruit flavoured yogurt (without rennet)

* Kiwifruit and raspberry smoothie 

Use 2 peeled and chopped kiwifruit
1¾ cups (225 g) raspberries
300 ml apple juice
Sweeten with a little honey, if you think it needs it.

* Pear and blackberry smoothie

2 peeled, cored and chopped ripe pears
⅔ cup (130 g) blackberries
the pulpy flesh of 2 passion fruit
300 ml light cranberry juice.

* Pineapple and strawberry smoothie

1 peeled, cored and chopped small pineapple
250 g strawberries (about 1 punnet)
300 ml apple juice
 

Health points

  Smoothies are made very quickly, using raw fruit, so they retain the maximum nutritional value of their ingredients.

* When made with milk and yogurt, a smoothie will also contain protein, calcium and many B vitamins getting close to being a meal in a glass.

* Mango is an excellent source of the anti-oxidant beta carotene, which the body can convert into vitamin A. This vitamin is essential for healthy skin and good vision, especially in dim light. Mangoes also provide substantial amounts of vitamin C as well as vitamins B6 and E.