dairy free

Choc Mint Cheesecake Swirl

Created by Rachel Larsson

Have you ever found that when you have decided you are ‘going to get healthy’ or you are determined to ‘feel better’, an all-or-nothing approach to food can sometimes make the process a whole lot harder?

Food has many roles and meanings; it’s nourishing, fuel for your body, a way to socialise and a source of enjoyment.

Food shouldn’t be a source of anxiety, guilt or fear.

Whatever diet you choose to follow that best supports you in your ability to thrive, I hope there is room for delicious treats to enjoy in moderation (there certainly is in mine)! 

I wanted to share with you a recipe that is delicious and you can enjoy without guilt, remorse or regret. It is perfect for Christmas (or any occasion for that matter) and you’ll have your family & friends begging for more.

The best part is - it is gluten-free, dairy-free, soy-free, vegan/vegetarian friendly and refined-sugar free, but tastes just like a rich, classic cheesecake.

You’re welcome guys!

Ingredients

Base

  • 2/3 cup medjool dates
  • 1 cup raw hazelnuts ground
  • 1/2 cup linseed/flaxseed meal
  • Pinch of salt
  • 2 tablespoons of coconut oil
  • 1/4 cup cacao nibs

Filling

  • 600ml full-fat coconut cream
  • 3/4 cup cashew butter*
  • 1/3 cup coconut oil, melted + additional 1/4 cup
  • 1/4 cup rice malt or maple syrup 
  • Pinch of salt
  • 1/4 cup raw cacao powder
  • 4-8 drops of peppermint extract/essence (more or less depending on personal preference)
  • 12-20 baby spinach leaves or 2-3 drops of green food dye (depending on how green you want the mixture).

Decoration

  • Dark chocolate, melted
  • 1-2 tablespoons cacao nibs (optional)
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Method

1. Line a cake tin with baking paper

Making the Base

2. In a food processor add ground hazelnuts, linseed/flaxseed meal, dates, coconut oil and salt to a food processor and blend until crumbly in texture. Add in cacao nibs and blend until they are mixed in.

3. Evenly press mixture into the cake tin, and place tin in freezer for 10 minutes

Making the Filling

4. In a blender/nutribullet add coconut cream, cashew butter, 1/3 cup coconut oil, maple/rice malt syrup and salt. Blend until combined.

5. Split the filling into two even quantities.

6. To one half of the mixture add cacao powder and blend until smooth.

7. Pour this cacao filling into the base and set in the fridge for 10 minutes (until slightly firm).

8. Whilst the chocolate filling is starting to firm, make the mint filling.

9. Add to remaining half of the mixture baby spinach leaves or green food dye, remaining coconut oil and peppermint extract/essence and blend until smooth.

10. Carefully pour the mint filling onto the chocolate mixture gentle swirling with the handle end of a spoon, to create a swirled chocolate and mint design.

11. Place in fridge overnight

Decoration

12. Take the dessert out and drizzle over your melted dark chocolate to create a decorative pattern. Whilst the chocolate is still wet, sprinkle over some cacao nibs for an extra crunch.

13. Serve, sit back and wait for the smiles

Notes

*I made my own cashew butter using soaked 1 ½ cups of cashews, soaked in water for 24 hours. I then drained these and blend in a Nutribullet (or something similar) until smooth – adding some water one tablespoon at a time to help.

Storage. This dessert will last 3-4 days in the fridge, a few months in freezer.

Low FODMAP Winter Warming Soup

You have just discovered the low FODMAP diet and your tummy is feeling much better for it, but traditional Winter food feels so bland without onion and garlic! It doesn’t have to. This delicious soup uses ginger, chilli and high quality chicken stock to give it some serious flavour. These warming ingredients are perfect for cold Winter nights, and the mix of fresh veggies makes it light, healthy and refreshing.

Not only will low FODMAP be gentle on your tummy, but the gelatin in the chicken stock may aid the healing of a leaky gut, which often accompanies FODMAP issues. At Narayani Wellness we encourage the use of high quality organic chicken broth, as pesticides accumulate in connective tissue and are therefore often found in high quantities in non-organic meat broths. You can make your own organic broth or buy it ready made from most health food stores. For a vegan/vegetarian variation of this soup, substitute chicken stock with a homemade veggie stock. Tofu, tempeh or boiled eggs could be used instead of poached meat.

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Serves 3-4. Preparation and cook time 30-40 minutes.

Gluten free, dairy free. Vegan/vegetarian option.

Ingredients:

  • Thumb sized piece of fresh ginger, finely grated
  • One fresh chilli finely chopped (seeds removed)
  • 1 tbsp oil (we like olive, coconut or ghee)
  • 1 large carrot, grated
  • 1 large zucchini, seeds removed and grated
  • ½ large capsicum, thinly sliced
  • 4 stalks/1 cup broccolini, chopped
  • 500g organic meat of your choice (I used chicken drumsticks) (optional)
  • 1.5 L organic chicken stock
  • Salt and pepper to taste
  • Fresh coriander to serve

 Method

  1. In a large pot, saute the chilli and ginger in oil for 2 minutes on medium-high heat
  2. Add the chicken stock.
  3. If using meat, add it now to poach in the stock
  4. Remove the meat with tongs once cooked through and place on a cutting board to cool
  5. Turn pot down to a simmer, add the vegetables and cook until just soft
  6. Meanwhile, shred the cooked meat with a couple of forks or chop into small pieces
  7. Add the meat back to the pot
  8. Serve into bowls, salt and pepper to taste and top with fresh coriander!

Created by Lucy Mason

BHSc (Naturopathy)