Peaches ‘n Cream Cake – Grain Free, Dairy Free, Vegan, No-Bake

It’s peach season! Sweet, warm, fuzzy and dripping with goodness. I was looking for a way to use up my peaches and decided to make this ice cream/cream cheese ‘esque type of dessert.

This is divine and so incredibly easy to make. You can make it vegan by eliminating the bee pollen garnish.

Crust:

2 cups almond meal or coarse almond flour
1 tsp cinnamon
1/4 tsp salt
2 tablespoons water
2 tablespoons coconut oil (it should be liquified which isn’t an issue in the summer. You know it’s warm when your coconut oil is never solid).
1 tablespoon maple syrup
1/4 tsp vanilla extract
1/4 tsp almond extract

Filling:

4 large (not the small ones) ripe peaches, pitted and chopped (keep the skins on)
4 tablespoons tahini
4 tablespoons maple syrup
1/2 cup coconut cream
2 tsp vanilla

Garnishes (optional)

  • whipped coconut cream
  • freshly sliced peaches
  • bee pollen
  1. Mix all of the crust ingredients in a bowl and add the water 1 tablespoon at a time until a soft dough forms. Press it in a nonstick, or parchment lined 12″ springform pan and place in the fridge.
  2. Next, place the peaches in a Vitamix, or heavy duty blender and puree. In a small pot, combine the rest of the filling ingredients until combined. Add them to the peaches and blend again until thoroughly mixed.
  3. Remove the crust from the fridge and pour the peach filling on top. Place the entire pan in the freezer until the filling is set (1-2 hours). Pull it, spread coconut cream on top, or any other garnish/garnishes of choice.

Enjoy!

Yes, I took a photo mid-eat. My family was in the midst of demolishing the rest so this is the best photo I had. Should have planned better!

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How To Make Your Own Herbal Infusions & Why You Should

 

I grew up drinking herbal infusions. My mother had an obsession with Susan Weed and Rosemary Gladstar, and rightfully so. Both are wise women and herbalists whom I grew to admire greatly. Their work is considered ‘classic’ now and both have worked for years to bring the world of herbs mainstream and more accessible to the general public. They taught me what the difference is between steeped herbal teas and infusions and why they’re such an important part of your health. Read more

New Year Superfood Elixir ~ Vanilla Rose Adaptogenic Drink

We are pretty blessed to have magical ingredients at our fingertips. This is a creation of love with a side of gratitude. It’s stupid delicious, featuring some of our favorite superfoods. Mesquite to balance blood sugar, ashwaganda to soothe the nervous system, and maca to balance the hormones. It’s low glycemic and easy on the eye.

We hope you enjoy! Happy New Year!

Vanilla Rose Adaptogenic Shake

Prep Time:
15 mins
 
This is a creation of love with a side of gratitude. It’s stupid delicious, featuring some of our favorite superfoods. Mesquite to balance blood sugar, ashwaganda to soothe the nervous system, and maca to balance the hormones. It’s low glycemic and easy on the eye.
We hope you enjoy!

Course: Drinks
Cuisine: Indian
Servings: 2 persons

Ingredients:

1 1/2 cups pistachio milk recipe below
1 scoop protein powder of choice
1 tsp gelatinized maca
1 tsp vanilla powder
1 tsp ashwaganda
1 1/2 tsp mesquite powder
1/4 tsp cardamom
1 1/2 tsp rose water
A few drops of stevia or honey

Rose petals, bee pollen, pretty glass optional

Instructions:


Blend in a high powered blender, taste and swoon. 




If you are feeling extra, pistachio milk is quite easy to make at home. It’s rich in minerals, healthy fats, and antioxidants. It’s also quite filling, yet low in calories, in case anyone cares.
You will need 1 cup of raw, shelled pistachios. Soak them in cold, filtered water over night. Rinse thoroughly.
In your high speed blender combine the soaked pistachios with 4 1/2 cups of cold filtered water, a dash of Himalayan pink salt and a touch of honey, maple syrup works too.
 Blend on high until frothy, about 45 seconds. Strain through a cheese cloth or nut milk bag. Store in the fridge for up to 3 days.