Vegan Raspberry Cheesecake
Today we have the pleasure of welcoming back our friend Sophia Paul.Â She is the author of the cookbook â€śThe Yoga of Food:Â Divine Recipes.â€ťÂ We are happy to share another one of her delicious recipes.
V, Veg, R, D
2 cups cashews, soaked overnight, drained and rinsed
Â˝ cup pro-biotic water kefir
2-4 tbl sp vegan yoghurt
Â˝ tsp pro-biotic powder
ÂĽ tsp salt
Put all ingredients inÂ blender and blend till very smooth. You may have to scrape the sided and use plunger occasionally. You can leave the mixture in theÂ blender to culture over night or up to 2 days if you are going to process it some more for the cheese
SPOTLIGHT ON HEALTHY RECIPES!
This week, we are excited to introduce you to a good friend of ours, Sophia Paul.Â She is a â€śGreen Goddessâ€ť and author of the cookbook â€śThe Yoga of Food:Â Divine Recipes.â€ťÂ All of the recipes are either vegan or vegetarian.Â Some recipes are raw, some are cook and most are suitable for diabetics.Â None of the recipes contain sugar (always substituted with stevia).Â Most of the recipes are low in gluten or gluten-free and are very low in carbohydrates.Â Generally, the recipes are very healthy for everyone!
Of course, Sophia loves her Tyent water ionizer!Â She states, â€śMy ionized water reminds me of a bubbling ancient spring high up in the mountains.Â It has a …