Spring Into Fibre
Fibre is found in most of the fruits and vegetables we consume and is critical for our digestive health.
Instructions
INGREDIENTS for Lemon Cashew Cheesecake
Crust:
¾ cup walnuts
¾ cup raisins
½ Tbsp maple syrup
2 Tbsp coconut shreds
Pinch of pink salt
Filling:
1 ½ cups raw cashews, soaked in cold water overnight, drained and rinsed
¼ cup coconut butter
2 Tbsp lemon juice
2 tsp lemon zest
¼ cup maple syrup
½ tsp turmeric
Pinch of black pepper
METHOD
Prepare the crust by combining walnuts, raisins, maple syrup and salt in a food processor and process until it holds together when squeezed. Sprinkle coconut shreds on the bottom of a 6-inch springform pan, then press the crust in with your fingers to form a solid base.
Put the filling ingredients in a high-speed blender and blend on high until the mixture is silky and smooth. Pour the filling over the crust and let set in the freezer for a couple of hours. Take out of freezer 20 minutes before serving and garnish with Ginger-Rhubarb Coulis and Candied Ginger.
INGREDIENTS for Candied Ginger
½ cup filtered water
¾ cup coconut palm sugar (reserve 1 Tbsp)
¼ cup fresh ginger, finely diced
¼ tsp vanilla extract
METHOD
In a small saucepan, bring water and coconut sugar to a soft boil. Add ginger and reduce to low simmer. Simmer for 15 minutes, stirring continuously. Remove ginger with a slotted spoon (reserving syrup) and place on teflex sheets to dehydrate at 115°F for 2 hours. Alternatively, dry on parchment paper-lined baking trays in a very low oven.
As the syrup cools, it will begin to harden. Measure ⅓ cup for the Ginger-Rhubarb Coulis (recipe follows) and store the remaining syrup in your fridge.
INGREDIENTS for Ginger-Rhubarb Coulis
⅓ cup ginger syrup from making the candied ginger
2 cups sliced fresh or thawed rhubarb
¼ tsp vanilla extract
METHOD
Place all ingredients in a blender and mix on high until liquified. Pour over Lemon Cashew Cheesecake and serve with Candied Ginger.
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