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Bo's Kitchen

Plant based recipes made with love

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vegan

Raw kiwi cheesecakes

1st July 2016 by bos.kitchen Leave a Comment

raw kiwi matcha slice

I have to admit, I’ve never been a cheesecake fan. Too rich and creamy for me. But raw cheesecakes? Yes please. They are filling, nutritious, delicious and require minimal effort to make! The best thing is they stay fresh for up to a month in your freezer, so anytime you get a sweet craving, you can satisfy all your sugary needs with a healthy alternative. These slices are raw, refined sugar free and vegan of course! If you don’t have any almonds, feel free to sub in more buckwheat groats. I used Zespri Golden Kiwis for this recipe, which you can find in all major UK retailers until October. If you haven’t tried them before, definitely keep an eye out for some, they taste like a cross between a regular kiwi and bananas! I’m sure you already know by now how I feel about bananas. So these sunny little fellas were right up my street.

Raw kiwi cheesecakes

Base

  • 1/2 cup buckwheat groats
  • 1 1/2 cups pitted dried dates
  • 1/2 cup almonds
  • 3 tbsp coconut oil, melted

Filling

  • 3 cups raw cashew nuts, soaked overnight in water and drained
  • 1/2 cup coconut oil, melted
  • Juice of one lemon or lime
  • 1/2 cup agave or maple syrup
  • 1/2 tsp matcha powder
  • 1/3 cup coconut milk
  • 2 green kiwi fruit (1 peeled, 1 unpeeled)
  • 1 golden kiwi fruit (unpeeled)
  1. Prepare your slice tin (I used an 8 inch square tin), line with baking paper, ensuring the paper goes up over the sides.
  2. Blend buckwheat groats briefly on their own in your blender or food processor, until crumbly, but not quite flour. Now add in the dates, almonds and coconut oil and blend until mixture starts to stick together. Press into your lined tin. I put another layer of baking paper on my base at this stage, followed by a book on top, to make sure it’s evenly flattened. Set aside in the fridge. Rinse out your blender.
  3. Now the filling. Pop drained cashews, coconut oil, lemon/lime juice and agave syrup into blender and blend on high until really smooth. Keep going until there are no lumps remaining.
  4. Add half of the filling mix to your chilled base and pop in the freezer briefly. To the remaining mix, add matcha powder, coconut milk and one green peeled kiwi fruit. Blend again until smooth. Add a little more matcha if you’d like it greener.
  5. Now add your final layer- pour on the green coloured filling on to your cheesecake. Slice up your remaining two kiwi fruit and arrange on top, alternating between green and yellow kiwi slices. Pop in the freezer to set overnight.
  6. Let sit out of the freezer for 30 minutes before slicing. Stores in the freezer for up to a month.

Filed Under: Sweets Tagged With: buckwheat, cashews, cheesecake, gluten free, kiwi, raw, vegan

Baobab sunshine smoothie bowls

30th June 2016 by bos.kitchen Leave a Comment

baobab sunshine smoothie bowl
 Wake up and feel amazing with my baobab sunshine smoothie bowls. This recipe reminds me of being on holiday. Creamy coconut milk, pineapple and orange are a winning combination. With the weather being so wet and dreary here in the UK at the moment, I am resorting to making my own sunshine in the kitchen!
I added a good dose of Organic Burst baobab to these beauties for an extra pick me up. Baobab is full of natural vitamin C and iron, which is just the thing if you’re feeling tired and depleted of energy. It has a slight citrus flavour which works beautifully in these fruity bowls. I’ve also added a little of my favourite spice, turmeric, which is a powerful anti inflammatory with a multitude of benefits. It’s secret is curcumin, a powerful healing compound. Did you know that in some studies, curcumin has been proven as effective as Prozac in treating manic depression? In fact, some studies show curcumin to be even more effective than prescription drugs! I won’t rave about it for too long, but seriously, take a minute or two to do some research on this miracle spice and you’ll see what I mean.
Baobab sunshine smoothie (makes enough for two bowls)
1/2 cup coconut milk
1/2 cup water
4 frozen bananas
1 pear
1/4 pineapple
1 orange
1 tbsp peanut butter
1 tsp turmeric
2 tsp Organic Burst baobab
1. Blend all ingredients together until smooth, adding more water as needed.
2. Top with fresh fruit, coconut shreds, toasted nuts and chia pudding.

Filed Under: Breakfast Tagged With: banana, baobab, coconut, dairy free, pineapple, smoothie, smoothie bowl, turmeric, vegan

Strawberry kiwi slushie

5th April 2016 by bos.kitchen 1 Comment

strawberry kiwi slushy with wheatgrass and superfoods in a glass with a glass straw and mint and cucumber

 

 

Strawberry kiwi slushie

Recipe –
1 handful of frozen strawberries
2 handfuls of ice
1 tsp Organic Burst baobab
2 kiwis
half a cucumber
1 tsp Organic Burst wheatgrass 
1. Blend strawberries, 1 cup of ice and the baobab together in your blender. Add a little water to get it going, you want it very thick but just pourable.
2. Pour into your glass and tilt to the side so it sits on half the glass. Place in the freezer at the same angle, while you make your green smoothie.
3. Rinse out blender briefly with water. Add kiwis, cucumber, 1 cup of ice and wheatgrass and blend until the same texture as your strawberry smoothie, adding water as needed.
4. Carefully remove your glass from the freezer and slowly pour in the kiwi smoothie. Garnish with fruit and enjoy in the sunshine!

Filed Under: Drinks Tagged With: baobab, cucumber, dairy free, kiwi, slushie, strawberry, sugar free, vegan, wheatgrass

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Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

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