Quintessence is one of the first raw places in New York recommended by my sister Ania, that I like to visit each time when I am there.
Scalion cashew "cheese" spread with avocado, red bell peppers, tomatoes, cucumber, romaine lettuce, carmelized onions, olives and sprouts sanwiched between grain-free veggie bread.
The bread is made of the pulp of juiced veggies mixed with flax seeds, coconut oil and salt, hydrated overnight.
Vegan, gluten-free, soy-free, delicious, raw food!
Absolutely AMAZING Blueberry Cheesecake made by my sister!
Crust:
- 1 cup of dry apricots
- 1 cup of almonds
- pinch of salt
Blend it together in the food-processor. Once well-mixed form a crust. Set in the freezer for 30 min.
Layers:
Vanilla:
- 2 cups of cashews
- 1 banana
- half a cup of coconut oil
- half of cup of agave nectar
- half of cup of lemon juice
- 1 tsp of vanilla extract
Blueberry:
- same as vanilla, just add blueberries (can be frozen)
Soak cashews overnight or at least for 6-8 hours. Discard the water. Blend all ingredients until very smooth (at least 15 min). Pour 2/3 of it into the pie pan (over your crust). Rest mix with blueberries and pour over vanilla layer. Set in the freezer for 30 min. Keep in the fridge before serving. Enjoy!
Wow! You must try it!
It's Delicious :)
- cup of frozen blueberries
- half a cup of raw almond milk
- 10 cashews
- 1/3 a cup of maple syrup
Blend cashews first, once they are powdered add blueberries, milk, maple syrup. Blend to perfection :) Eat immediately.