Product Review - So Delicious: Greek Style Almond Milk Yogurt

Today I bring you a product review, I know Its been a while since I last did one, but this one in particular is one I’ve been wanting to do for some time and it just keeps slipping my mind. The post I did reviewing Amande’s Almond Milk Yogurt in 2011 is one of my most viewed posts, and so I thought a post about a new delicious almond milk based yogurt would be much appreciated.

If you read the Amande post then you know I used to be a real yogurt lover, really I was obsessed with the stuff. Since going vegan however I’ve had little to no desire to actually eat yogurt of any kind including the delicious non-dairy versions available. Still every once in a while I’ll pass by the refrigerated section of the grocery store and the row’s of non-dairy yogurt will catch my eye.  Sometimes I keep walking, sometimes I look to see if there’s anything new, and sometimes I open the glass door and grab myself a couple of yogurts. Typically on the rare occasions I do find myself eating yogurt I’m at work. It’s a quick, easy something to eat on my lunch break that rounded out with a few handfuls of nuts, a banana, and a kombucha keeps me full till the end of the day without my having to ingest a ton of calories. I like that. Unfortunately a lot of the non-dairy yogurts out there, particularly the flavored ones are higher in sugar then I’d like them to be. Then I discovered that So Delicious was making a Greek Style Almond Milk Yogurt.

I happened upon it by accident one day when I was picking up a carton of WildWood Plain yogurt to use in a baking recipe. Since I had never seen it before, and never tried it, and because I quite enjoyed various flavors of So Delicious Coconut Yogurt I decided to grab a few to test them out.

The only flavors of So Delicious Greek Style Almond Milk Yogurt available in my local grocery are Vanilla, Plain and Strawberry though according to their website they also have a blueberry and chocolate flavor. Out of the three that I’ve tried I’d say that the vanilla flavor is my favorite. It’s got a really great flavor and no strange aftertaste. The strawberry flavor is also pretty good but it tastes a tad bit artificial to me. The plain is great for baking, or for throwing into a smoothie or whipping into a dip or making a lassi with. However the hands down best thing about this yogurt is the texture. I said before that Amande had the best texture of all the non-dairy yogurts I’d tried but So Delicious Greek Style Almond Milk yogurt has them beat by miles. This is the thickets non-dairy yogurt I’ve ever come across, and it is probably the only non-dairy yogurt that is truly comparable in texture to actual dairy based Greek Yogurt. Really, believe me when I say the texture of this yogurt is nothing short of a mind-blowing miracle! Other perks of So Delicious’s new Greek Style Almond Milk Yogurt is that in addition to being vegan they’re also gluten-free, and kosher - in case those are concerns for you - as well as being Certified GMO-Free. They are not however certified organic which is a bit of a downer for me, but at least you can feel safe knowing that even though they’re not organic they are free of GMO’s.

Other things that I really like about these yogurts is that they’re significantly lower in sugar then most of the other non-dairy yogurts on the market. The plain flavor has only 6g which is really good. The vanilla has 12 g and the strawberry has 13g. Those numbers seem high - and in truth I’d wish they were a bit lower - however when you consider that most other non-dairy flavored yogurts contain anywhere between 14g-24g of sugar per container this is a pretty significant decrease, and it puts them at the lower end of the spectrum when compared to other non-dairy yogurts. They’re also lower in overall calories then other brands. These three flavors each have 140 calories per container, and only 40 calories come from fat. Again while this may seem high, - and again I wish it were lower - it is significantly less then other brands, or even less then So Delicious’s Coconut Milk Yogurts. It’s typical to see calorie range in non-dairy yogurts be anywhere between 150-220 Calories per container with typically 60-80 calories coming from fat. So I say if you’re going to eat a processed vegan food item like a non-dairy yogurt it’s always best to go with the ones that are GMO-Free, or organic with the fewest calories and the least amount of sugar.

The only drawbacks for me where this yogurt is concerned is that all of their flavors contain Dextrose which is something I really stay away from. However I suppose one little yogurt cup every once in a great while won’t make too much of a difference.

So if you can find So Delicious’s Greek Style Almond Milk Yogurt give it a try, especially if you used to be a yogurt lover like me. I think you’ll be pleasantly surprised!

Restaurant Review: WOW Egyptian Fast Food in Carol Stream...

Last Friday before work my Husband asked me if I wanted to try a new fast food place that a co-worker of his had been raving about for some time now. Of course fast and food are not two words I ever want to hear put together in the same sentence and so I looked at him quizzically. After all if you drive around any Midwestern city you’d be inclined to believe that the only fast food it’s capable of producing is burgers, pizza, hot dogs, tacos and subs. Most of which are not very vegetarian - and even less vegan - friendly. Before I could object my husband explained that the fast food establishment in question was an Egyptian restaurant. Oh, well that’s a little different I thought. I love Middle Eastern food, as well as many North African dishes so I asked if he was certain that the place had vegetarian options. He handed me a menu that his co-worker had given to him, and when I saw the words “Vegetarian Platter” printed on the back I knew we would have to at least give the place a try.

So we went. From the outside the place has a very ‘fast food’ feel. It’s painted in bold primary colors and looks like it would be right at home sitting next to a McDonalds. The inside is a little kitschy, with pseudo-Egyptian designs, Hieroglyphs, and pictures of Egyptian Gods but the staff was very friendly and very welcoming. After looking over the menu both my husband and I decided to each get a vegetarian platter which contained 3 falafels, pita bread, hummus, baba ganoush, tahini sauce and Egyptian Salad. Then along with it I got a bowl of lentil soup, and my husband got a side order of fried eggplant. After placing our order we took a seat near the window and began to chat, though it didn’t take long at all for the food to come. Unlike regular fast food places the food here comes served on actual plates, with real cutlery, and the drinks come in actual glasses. From an environmental perspective I really appreciate this, because the waste and pollution of ordering one meal at a McDonalds disgusts me. I hate the disposable culture we live in. The side dishes however come in reusable plastic baskets lined with parchment paper. Certainly not as bad a s typical fast food place since the baskets are reusable but I would have preferred a small plate.

Anyway everything smelled delicious and so we dug in. I ate my soup first, and it was quite good. It was blended and smooth, no chunks like a typical lentil soup might have. Though I thought it was slightly under seasoned - I would have added garlic - it was enjoyable, particularly because Friday was cold and a hot soup is always appreciated in such a climate. Next I tried the humus and the pita, both were fantastic. The pita was so soft and delectable and the humus rich but not overpowering. The Baba was also very good, in fact one of the better Baba’s I’ve had. Sometimes I find Baba bitter, and whenever I order it, or make it at home it’s hit or miss, but this one was great. Next I tried the Egyptian salad which was a combination of chopped onion, cucumber, parsley, and tomato in a vinaigrette, that was also very good. Last the falafel’s which I thought were pretty good, with a nice spicy kick. Although I think I make better falafel at home, but that might be because I prefer my falafel baked and these were fried. I think these were also made with fava beans while I just use chickpeas. Anyway overall they were good and they tasted great dipped in the humus, the baba, and with tahini drizzled over top of them. Oh and of course I can’t forget my husband’s side order of Fried Eggplant! Oh my goddess were they good! They were only lightly fried. When I hear the word fried I expect ‘deep fried’ of which I am not the biggest fan, but these were not deep-fried. They looked as if they’d been fried in a skillet with some olive oil and so they didn’t have that grease taste. They tasted clean, and they were super juicy. I would definitely order them again.

Though the restaurant is not vegetarian - they have chicken and beef - they are pretty vegetarian friendly and they’re certainly serving up food that’s healthier then the typical fast food fare. Aside from the dishes I’ve already mentioned for vegetarians they offer a falafel meal, a falafel wrap, a baba sandwich, a fried cauliflower sandwich. A side of fried cauliflower, pickled vegetables, rice, tabbouleh, fries and a few other things I’m sure I’m forgetting.

Overall though I’m not a fast food person, and don’t particularly like to spend my time in fast food places I think this is a place I wouldn’t mind going once in a while. Certainly it’s nice to have something healthful, and ethnic close by for those ‘in a hurry’ days when you really don’t want to cave and get a $6 veggie sub from Subway, or a $8 Veggie Fajita Burrito from Chipotle. The prices at WOW are actually very reasonable, for the food that my husband and I ordered plus a Mango Juice it only costed $18, and though it might not look like a ton of food in the picture it kept me extremely full all afternoon-evening at work, so that I didn’t eat anything in the hours that I was working. - A big achievement. It really is true what they say about quality not quantity and with WOW unlike other fast food places you can tell that the food is fresh. It tastes fresh, and it tastes clean. It doesn’t taste like it’s full of salt, sugar, and fat like all other fast food places. My only two complaints - and I suppose they’re not exactly complaints per say but opinions - is that I think the order of pita bread should be larger. They give you a large amount of humus and Baba and so it could use a bit more bread. Also I would like to see something a little more exotic on the menu. Though all of this food is commonly eaten in Egypt, it’s also commonly eaten in other parts of Northern Africa and the Middle East, it would be nice to see something on the menu that is a True Traditional Egyptian Dish, but that’s me. Otherwise this place is great, and so if you’re in the area I highly recommend you stop in!

EDIT - We enjoyed WOW so much the first time that we ate here again the following Friday. The Fried Cauliflower Sandwich was just too much for me to resit not trying and so My husband and I stopped in again before I headed off to work. Now let me tell you, everything we ate the first time and the second time was delicious but that Fried Cauliflower Sandwich was absolutely to die for! The flavor was amazing, it is literally one of the best things I've eaten out in some time. The sandwich is made with fired cauliflower florets, Egyptian Salad, and Tahini Sauce and the entire thing is contained in a big pita. After one bite I was totally hooked, and because I love Humus so much and because we ordered some to go with our meal i dabbed a little of that in my sandwich too. I'd have to say that this second time around the humus was even better, and even creamier. We ordered a full humus order and 2 orders of Pita bread to split between us, and let me tell you we probably could have ordered 4 orders of pita bread because it sure was a lot of humus!

For our second trip my Husband ordered the Vegetable soup which he said he liked a lot. I took a little taste and it was pretty decent, though I opted to go with the lentil soup again. Now I don't know if anyone read my review and took my suggestions to heart but the lentil soup this time around was fan-freaking-tastic! really the flavor was amazing, it had a good amount of garlic and it had whole cumin seeds right in it. I loved it!

For my husband's meal he got the Falafel Sandwich which I didn't try because I had enough food of my own to eat, but he said it was fantastic. I could tell he really loved it because he'd devoured it in what seemed like seconds. Then to wash it all down we each had a hot Hibiscus tea which was really good. I love Hibiscus tea, and for me the tea at WOW was just the right combination of tart and sweet.

As I said before I highly, highly suggest you try this place out if you're in the area, the food is really phenomenal  I know my husband and I will probably stop in every now and again. Next time I look forward to trying the Baba Sandwich and the Tabbouleh.

PS: I also love how on the t.v. in the background they play the t.v. sketch comedy show “Just For Laughs” This is hilarious to me, because it’s such a stable of my childhood. I mean who grows up in Canada and doesn’t know about Just for Laughs really? The Just for Laughs festival in Montreal is only the second largest comedy festival in the world, after all. I haven’t actually seen the show in years, and I didn’t even know that it aired in the U.S. so to randomly see it on the t.v. at an Egyptian Fast Food restaurant - très bizarre - kind of made my day! 

WOW Egyptian Fast Food
105 Stark Dr, Carol Stream, IL
(630) 690-4969
Hours - Mon-Thur - 10am-9pm
Fri-10am-10pm
Sat-11am-9pm
Sun- CLOSED

PPS: Please excuse the shitty cell-phone pics.

Indian Spiced Lentil Loaf...

Everyone loves a good lentil loaf right? At least it seems that way. I say that because out of the 100 + cook books that I own I would say at least three quarters of them contain a recipe for a vegan ‘meatloaf’ or some variation of the classic hippy lentil loaf. Now, I was never that big a fan of ‘meatloaf,’ because well... for starters meat shouldn’t come in a loaf, ans secondly when you really think about what it is you’re eating - a big ole slab of ground beef with ketchup and breadcrumbs - it doesn’t really sound that appetizing. Certainly it’s not a very creative dish. A good lentil loaf on the other hand can blow your mind, after all lentils are a really versatile food, and I never fail to be amazed at what they can be made into. Plus on these cold winter nights when you’re dying for something savory and comforting but don’t want to do a lot of work a lentil loaf is perfect. They’re quick and easy to throw together with minimal active time. Once you have it in the oven baking you can take a shower, read a book, do some yoga, or just relax with a hot cup of tea.

Lentils loafs are also rich in nutrients. You get protein from the lentils, plus lots of healthful nutrients, vitamins, minerals and antioxidants from the array of spices and vegetables you decide to put into them. The problem though - at least for me - is that so many of the lentil loaf recipes floating around out there are the same. It’s always the same kind of lentils - usually brown - with the same basic combination of vegetables - onions, carrot, celery, - and the same combination of herbs - parsley, thyme, salt, pepper, basil, oregano. - Vegetable brother is another typical component as is soy sauce and are almost always topped with ketchup or BBQ sauce. Now, don’t get me wrong, I like this combination - a lot - but as you know I like variety. I’ve never been the type of person who makes the same thing over and over again and so I require a little more creativity in my life.

I had been thinking a lot about lentil loafs last November when I happened upon an interesting recipe in Robin Asbell’s book “Big Vegan” it was a French inspired lentil loaf with Herbs de Provence and a Dijon Mustard glaze, yum! I was immediately excited and so I made the loaf. It was beyond excellent, and it got me thinking about what other kind of cultural twists I could throw into a lentil loaf to shake things up a bit. Initially I wrote down a bunch of ideas that I’m eager to try out, but since Indian food is one of my - and my husband’s, - favorites, that seemed the most natural direction to go in first.

When I first came up with the idea I had no idea how I was really going to do it. I had no idea if it would be good or if it would even be edible, but in the end I really surprised myself because the loaf turned out really fantastic. It tasted like a big samosa covered in mango chutney. It had all the great flavors I love about Indian Cuisine, the sweet, the spicy, the pungent, all rolled up in one easy package. My husband loved it too and so we enjoyed this delicious Indian spiced loaf for 2 days as dinner and 2 days as leftovers in lunches. It was the perfect hearty meal for those cold nights that proceeded the beginning of the Christmas season.

One thing to keep in mind about this recipe however is the fact that this makes a very large loaf. It was too large for my regular loaf pan and so I baked it in a cake pan instead. If you’re not looking to make quite so much you could easily half the recipe, but remember that halving it will mean a shorter cooking time also. Anywhere from 25-40 minutes less, depending on the consistency of the loaf at the time you pour it into the pan. Though if you were so inclined to make the recipe as is it tastes fantastic as leftovers, either on it’s own or stuffed into whole grain pita bread with sliced tomato, onion, lettuce, cucumber and a little additional chutney. Or be a little more traditional and roll it up into some Naan bread. However you decide to make it just enjoy it!

Indian Spiced Lentil Loaf 

1 C Green lentils
½ C Red Lentils
3 C Water
1 1/4 C Oat Flour
6 Garlic Cloves Minced
1 Tbsp Ginger grated
1 Yellow Onion Diced
1 tsp Mustard Seeds
3 Yukon Gold Potatoes diced
1 Tbsp Peanut Oil
2 C Cauliflower Chopped
1 Large Carrot
½ Frozen Green Peas
5-6 Tbsp Curry Powder
1 tsp Ground Turmeric
½ tsp Ground Cinnamon
1/4 tsp Ground Cardamom
4 tsp Ground Cumin
2 tsp Ground Coriander
Sea salt and Black Pepper to taste
2-4 Tbsp Mango Chutney
2 Tbsp Tamarind Paste
8oz Mango Chutney

- Preheat oven to 400'F/200'C

- Cook Green and Red Lentils in 3 Cups water until tender and most of water has been absorbed. If not all the water has been absorbed by the time the lentils are tender drain in a colander. If lentils are not tender by the time the water has absorbed add more. Once cooked set aside to cool.

- Steam the Potatoes and Cauliflower until just tender, then set aside to cool.

- In a pan over medium-high heat saute the mustard seeds for a few seconds until they begin popping. Add the peanut oil, the onion, garlic and ginger and saute for 5-7 minutes until translucent.

- In food processor combine the cooked lentils, potatoes, cauliflower, onion mixture, and the oat flour. Pulse until just combined.

- Add the Cardamom, Cumin, Coriander, Salt, Pepper, cinnamon, turmeric, curry powder, tamarind paste, and the 2-4 Tbsp of Mango Chutney. Pulse until it the mixture just becomes cohesive, and the spices have been incorporated.

- Turn the mixture out into a mixing bowl. Add in the grated carrot and the frozen peas. Stir to combine. Taste for flavor and texture and adjust seasoning as needed.  More curry powder, chutney, salt etc... If the mixture is too wet add in a bit more oat flour. If it’s too dry add in a bit of oil, water, or more chutney or tamarind paste.

- Grease a 9 inch round cake pan - I used a sprongform pan, - and scrape the mixture into it. Smooth the top with the back of a spatula then top with the 8oz of Mango Chutney.

- Bake uncovered in the oven for roughly 60-75 minutes until the top is bubbling and the loaf seems firm when you insert a knife or wooden skewer into it.

- Remove from the oven and let cool on the counter top for 10-15 minutes before slicing. Serve with a giant salad!

***Note - I chose to make this recipe wheat-free, but to ensure it’s 100% gluten-free make sure you buy gluten-free oat flour, or make your own by using gluten-free oats. Alternately if you do not have a wheat or gluten intolerance you can use any type of flour that you prefer.***

Pear and Parsley Spiked Green Smoothie...

I know, two smoothie recipes in as many days? How original, but really this smoothie is freaking fantastic and I thought that since it’s January and everyone’s cleansing it might be appreciated. As I said the other day, part of my goal for this year is to make sure I start every day off right, that means getting my exercise in first thing, and then enjoying a refreshing nutrient packed smoothie for breakfast. I have no rules as far as what kind of smoothie to have for breakfast, it doesn’t have to be a green smoothie or a veggie cocktail, just as long as it’s healthful, and loaded with nutrition. Since I get bored with drinking the same smoothie each day I’ve been treating myself to three different concoctions. My Strawberry Sunshine Beet Blast, a Tropical Avocado Smoothie, and this delicious Pear and Parsley Spiked Green Smoothie. It was extremely refreshing and revitalizing after my hard workout yesterday morning.

The Pear, Parsley, Cucumber and Coconut Water are what make this smoothie particularly refreshing. Both Pears and Cucumbers are loaded with beneficial antioxidants, and both are anti-inflammatory as well. The added bonus of throwing them into your smoothie is that their calorie content is relatively low for the nutrient boost they provide. Parsley also is a wonderfully healing herb, with vibrant color and great flavor it also boasts an amazing amount of Vitamin K, as well as being a rich source of antioxidant nutrients. It also provides you with a good dose of Vitamin A and C, and only has 1 Calorie per Tablespoon how awesome is that? Then you have the coconut water. There is a lot of buzz and hype about coconut water, particularly over the past couple of years as more and more companies began producing and selling it commercially to capitalize on it's popularity. Some people claim it's a miracle food, while skeptics say it's a scam. I personally don't drink coconut water because it's popular, I drink it because it's damn delicious, and while i'm not a food scientist, or doctor I can personally attest to the fact that after I drink it I do feel more energized and definitely more refreshed. It's certainly true that Coconut water is full of electrolytes - which are great to consume if you've just had an intense work out - it's also a great source of potassium - far better then say a banana, - but whether any of the other health claims are true only time will tell. In the meantime i'm going to keep drinking because it's delicious, and also very low in calories. Roughly 45 calories per 8oz provided you're buying pure, natural, no sugar added coconut water.

From the very first sip you take from this smoothie you just know you're drinking something that tastes great, and is great for you, and once you know that, it makes it so damn easy to keep going. Enjoy!

Pear and Parsley Spiked Green Smoothie 

1 Pink Lady Apple
1 Large Banana
1 Large Anjou Pear
! C Kale
½ Large Cucumber
A pinch of Fresh Parsley (or more to taste)
1 tsp Spirulina
½ C Coconut Water
1/4 C Orange Juice (or as much as ½ C if you want the smoothie a bit thinner)
4-5 Ice Cubes (Optional)

- Place all ingredients into a high-speed blender and blend on high for 60-90 seconds until completely smooth. Pour into a tall glass and enjoy after a good workout!

Strawberry Sunshine Beet Blast...

Everyone wants to start the New Year off right. We sit down and make goals and game-plans and say we’re not going to do this and this thing today but we will do this and that thing instead. January is always full of positive energy and good intentions, but making those good intentions stick can sometimes be a little bit difficult for people. It’s part of why I don’t make resolutions - aside from the obvious, that if you want to change your life the best time to do it is now in the moment rather then wait for some arbitrary date. - Making resolutions almost sets people up for failure. For a lot of people it’s too much pressure, and when they don’t quite make their resolution the disappointment is too big, and too overwhelming. I prefer goal setting, and I set goals for myself all the time not just in January. Goal setting for me is more long-term, and sometimes the goals I set for myself are life-long. Goals are something I work towards and depending on the goal it doesn’t really matter how close I am to achieving it because every stride towards it is a stride in the right direction, and that alone is enough to fill me with happiness and positive energy.

I would say that whenever you’re making goals or resolutions less is more. Meaning, instead of making big sweeping declarations, start small. Your goals have to be realistic and manageable, and most importantly you have to know why you’re setting them in the first place. If you don’t truly want what it is you’re setting your goal for, you will never achieve it. If you say to yourself that you’re going to give up coffee, but inside you’re already looking ahead to when you might have your next cup - be it a week, a month what have you - then you’re not there yet. You’re not ready, and it’s not going to work. Instead of saying “I’m not going to have coffee again” say to yourself “I’m not going to have coffee today.” Work with that, and then move onto the next day and say the same thing. Don’t think too far ahead, and don’t think too hard about it. Make it simple, take it a day at a time, and that’s true of any goal not just giving up coffee or some other bad habit.

Of course if you are planning on leaving some bad habits behind for the New Year it’s always a good idea to replace them with a good habit. Replacing a bad habit with a good one makes the transition easier on you, and it makes you more likely to accomplish your goal if you feel like you’re getting something in return. I know for myself the most important thing in making sure I achieve my goals is starting the day out right. I know that sounds weird but if I start my day out right by getting up early, exercising, and enjoying a nutritious breakfast I find I’m overall happier and more productive throughout the day. If I sleep in, don’t exercise, and either don’t eat, or just eat whatever I’ve got lying around without putting my thought into it I’m much more likely to be lethargic, lazy, disagreeable, and spend the day wasting time. So that’s one of my biggest goals for this year, something I’ve been working on the past few days and I’m really feeling great about it.

As I said for me part of starting the day off right is about getting adequate - as well as delicious - nutrition in the mornings. I’m a total smoothie fanatic, as some of you probably already know, but after my summer holidays I kind of fell off of the smoothie wagon and wasn’t drinking them with as much regularity. Or I was drinking protein smoothies instead rather then fresh fruit and vegetable smoothies. This week I really wanted to make sure I got back on track as far as the smoothies go and so I came up with this delicious concoction yesterday. For some reason I’ve really been dreaming about beets, and what better way to utilize their amazing power, and their unique flavor? It may sound weird to you but I assure you it’s delicious and revitalizing, just give it a try! The color alone is brilliant!

Strawberry Sunshine Beet Blast 

½ of a Large Beet or 1 Small Beet peeled and chopped
2 C Frozen Strawberries
Thumb Sized Piece of Ginger
1 C Unsweetened Almond Milk
1/4 C Orange Juice
2 Collard Green Stems
1 Tbsp Flaxseed

- Place all ingredients into a high-speed blender and blend on high for 60-90 seconds until completely smooth. Pour into a glass and enjoy!

*** Note - If you feel it needs a little extra sweetness feel free to add in a tsp or two of agave. Or a pinch of pure green Stevia.***

Product Review - Yogi Tea...

The other day I promised to share with you some of my favorite supplements/remedies for when I’m not quite feeling 100% There are a lot of different things I like to keep around for such occasions, whether it’s for the occasional headache, the onset of a cough, nausea, or the brewing of a cold I like to keep my ‘medicine cabinet’ stocked with teas and herbs that can help. Yet despite the various tools I have at my disposal my number 1 go to remedy always seems to be Yogi Tea. I really can not say enough good things about it, this stuff really works magic for me.

Yogi Tea is a company that offers a wide range of teas, and each one is crafted with a specialized herbal formula meant to address a specific health need. They have teas to remedy everything from the common cold, to menstrual cramps, to joint pain, upset stomach, and detoxification. What I like about them - aside from the fact that their teas taste good and work great - is that they are committed to the holistic traditions of Ayurveda. They use high-quality natural and organic ingredients, and work with the whole herbs whenever possible. Rather then work with pieces, and then supplement with vitamins and minerals for the finished product. For their teas they blend whole spices and botanicals and honestly I think that makes a real difference not only in the taste of the tea but in the quality and strength of the medicine. What I also like about them is that their teas are inexpensive. Unlike a lot of other medicinal teas and ‘health teas’ you can buy any box of Yogi tea for $3-4, which makes it very accessible to a wide range of people from all backgrounds. Good health, and having the tools to maintain it shouldn’t be a virtue of the elite, but a basic human right for all of us.

Now I haven’t tried every single Yogi tea on the market since I only buy the remedies that apply to my conditions, but of the ones I have tried the one I seem to use most frequently in my preventative health arsenal is their Echinacea Immune Support tea. This stuff is a miracle, really a true lifesaver. I’ve been drinking it regularly for several years now. Now, I don’t drink it everyday but I do try to drink at least a few cups a week. As I stated in my post Nine Easy Tips for Preventing Colds and Flu's This Year Echinacea is most beneficial if taken throughout the year, so that’s what I do. However during the fall and winter months I tend to drink it even more frequently then just a few cups a week, and if I know someone who’s recently become sick or I find myself in contact with sick people on a regular basis I begin drinking the tea daily. Depending on the situation I may drink 2 or 3 cups daily, and of course if I ever feel myself coming down with something I immediately brew myself a cup, and keep on drinking it until my symptoms disappear. When I say symptoms I’m typically meaning a little scratch in my throat or a tickle in my nose. You know, those preliminary signs that a cold is immanent. If I feel even the slightest twinge, and find myself becoming a little lethargic on top of it I go right for my Echinacea tea. If I’ve been diligent in my tea drinking, and I begin drinking the tea right at the first sign of possible sickness one cup is sufficient. Otherwise it may take 2-4 cups over the course of a day or two to get back to rights. In this tea the Echinacea is blended with elderberry extract, and mullein leaf both of which help support respiratory function. Also included are cinnamon bark, peppermint, lemongrass, ginger root, rose hip, clove bud, burdock root and a few others to enhance both flavor and immune function. For those into Green Tea they also make a Triple Echinacea Green Tea, which I have not tried but have heard good things about from others.

Next up on my list of most used Yogi Teas is their Throat Comfort tea, which I typically take in conjunction with the Echinacea tea. Since most of my potential illnesses begin with a scratchy throat during times I begin feeling under the weather I immediately pop an Echinacea tea bag along with a Throat Comfort tea bag into a cup and brew a strong tea with them, and a splash of lemon juice. Depending on how I feel after that initial cup I may then switch over to only drinking one or the other or may continue drinking both or neither if the ailment goes away completely. This tea contains slippery elm bark, and mullein which are both used for soothing the throat, and they’re blended with wild cherry bark and licorice - both for their soothing nature - as well as cardamom, cinnamon, clove, black pepper, fennel, and ginger. It makes a really good tea and for me at least 1-2 cups typically does the trick.

The last time I had a cold bad enough to require something a bit more then Echinacea and Throat Comfort I tried out Yogi’s Cold Season Tea, which is an herbal blend of ginger, eucalyptus, orange peel, valerian root, licorice, peppermint, basil, Lemongrass, oregano, parsley, yarrow, and a few others. Flavor wise it wasn’t my favorite but I did find it soothing. Since it was several years ago I can’t remember exactly how well it worked but my husband has taken this tea as well and has also found it beneficial.

Around the time I last took the Cold Season Tea I also tried out Yogi’s Breath Deep tea for my congestion and I recall it also being rather soothing to my mucosal membrane. This tea is a blend of licorice, eucalyptus, basil, ginger, thyme, cinnamon, peppermint, mullein, elecampane, and cardamom. My husband has had occasion to use this one more often then me and he too has found it soothing.

It’s not often that I find myself with a cough, but occasionally a cough hits me out of nowhere. It might start with me simply clearing my throat and then the next thing I know, no matter how many times I cough my throat doesn’t feel clear. After about four or five coughs with no relief I realize that this is probably the beginning of something bad, a cold, a bronchitis, some other respiratory infection and I rush to brew myself a cup of Yogi’s Egyptian Licorice tea. Licorice is the number one herb for coughs, it’s your one stop shop for bronchitis, and it’s extremely effective. Licorice root is even used in a lot of commercially produces cough syrups and medications. Typically one cup of this tea banishes my cough for good, but every once in a while I’ll need a second cup. It never takes more then that. My husband who seems to come down with a cough every now and then also finds this tea very beneficial and soothing. It really helps to sooth the mucosal membrane, and the bronchial passages, as well as work to suppress the cough and open the bronchial passageways. Now I’m not particularly fond of licorice, I never have been, but if ever I feel the beginnings of a cough I happily drink this tea, and after the first few sips I forget about the flavor, as it works to sooth me. Yogi also makes an Egyptian Licorice Mint tea but that one I haven’t tried, despite my love of mint teas.

Ginger tea is not something I have occasion to drink very often, but if ever I feel even the slightest bit nauseous I make a B-line for it. I’ve had a lot of different kinds of ginger tea in the past and most of them I find to overpowering to actually drink. Most of the brands I’ve tried in the past were too spicy for my taste, and burned my throat rather then eased what ailed me. While the Yogi tea is definitely warming and a bit spicy it’s not overpowering like other ginger teas I’ve tried, and it really works well.  I most recently used it this past Christmas Eve. My oven was on the fritz you see, and emitting some sort of noxious fumes which were making me sick to my stomach. Three cups of ginger tea later and I was right as rain - oh and the day after Christmas my wonderful husband bought me a new oven - but more on that another day. Yogi blends their ginger tea with lemongrass, peppermint, black pepper and licorice for a soothing and flavorful cup. Which would also be good if used to improve digestion. Though I typically drink peppermint tea when I find myself with indigestion.

I also keep a box of Yogi’s Woman’s Moon Cycle Tea on hand to help with menstrual cramps. Now I’ll be honest, this is probably my least favorite tea ever. It’s a blend of fennel, ginger, cinnamon, chamomile, raspberry, anise, parsley, juniper berry, chaste tree, and dong quai and in tastes awful. Kind of like celery. However when I have mild cramps the tea is soothing, and I feel better after having drunk it. Though when my cramps are severe this tea doesn’t even make a dent in the pain that I experience. Everyone is different, and each woman’s cramps are different so it may work better for you then it does for me. Or it may only work for mild cramps in general I’m not sure, but anything’s worth a try right?

I used to suffer quite badly from insomnia. It started around the time that I was 14 and didn’t go away until I became vegan. Since going vegan I haven’t had any trouble sleeping, though every now and again I think we all have a restless night. My husband was actually the one who purchased Yogi’s Bedtime tea, he is far more restless then I am - stress I think, - but I have had occasion to use it at least twice. Both times I drank this tea I felt relaxed, calm, and soothed, and within minutes of finishing my cup I was sleeping soundly. The blend is a relaxing one of passion flower, valerian root, lavender, raspberry, chamomile, rose hip, st. john’s wort, cinnamon, cardamom, skullcap, spearmint and licorice.

Lastly my husband uses Yogi’s Gingko Clarity tea when he feels he needs a bit of a mental boost and he likes it. He also claims it’s beneficial though I can’t attest to this myself as I’ve never had occasion to use it. Though you might wish to give it a try if you find yourself in need of a bit of extra mental power.

There are several other Yogi Teas that I would love to try out but haven’t had a need for as of yet. Their detox teas - such as berry detox and skin detox - really interest me, as well as their Healthy fasting teas, and their Kava Kava Stress Relief tea. Though it’s not often that I find myself under stress and when I do it typically doesn’t last long enough for me to get to the store and back. I’m also interested in their Joint Comfort tea as joint pain is something I do have more then just occasionally, and their St John’s Wort Blues Away tea is also interesting to me, but again I never find myself depressed. If I ever do try these teas though I’ll be sure and give you my full report on them.

But for now I think that about does it for this entry. Overall I’ve found Yogi teas to be both beneficial and delicious and I recommend them to everyone I know for their various ailments. They’ve certainly worked wonders for me, and so I hope if you decide to give any of them a try that they also provide you with some relief.

If you're interested in trying to find some Yogi tea where you live the brand seems to be carried in most Chain Grocery stores in the U.S. and Canada, as well as Natural and Health Food Stores. Or you could check out their website!
Yogi Tea

Nine Easy Tips for Preventing Cold's and Flu's This Year...

‘Tis the season - and by that I mean it’s the season for colds and flu’s! Everywhere I go I come into contact with people who have been struck down by the latest annual bug. At least half of my friends are sick, or have been sick in just the past two weeks alone. Many of my family too are either sick, have been sick, or are just recovering from being sick with the latest bout of influenza. Yet I remain healthy, - my husband too, - spared from catching any of the latest bugs. In truth we rarely get sick, and when we do come down with something it’s never for long. The last time I was sick was February 2012 I had a mild sore throat and stuffy nose for 2 days and then it went away. Before that I hadn’t been sick with anything for nearly three years. The last time I vomited from illness I was 12 years old. The last time I had pneumonia or a bronchitis I was 14. The last time I missed more then two consecutive days of work due to illness I was 20. It’s not magic. My husband and I take good care of ourselves, and we do so all year long, and really I think it’s that, more then any other thing you could possibly do, that matters the most in the end.

When it comes to preventing colds and flu’s the secret isn’t really a secret. To stay healthy you need to build a healthy immune system. You need to feed your body a constant supply of fuel it can use. You need to nourish yourself and generously give your body the tools it needs to stay healthy. Most importantly you need to supply your body with this positive energy all year long, not just when cold and flu seasons hits. Certainly eating and living healthier during times of influenza can’t hurt, but for the most protective benefit you really need to do it all year. After all the world is full of germs, they are everywhere and they are unavoidable. They are all around you in every waking and sleeping moment, they are crawling all over your skin right now, and yet despite this you are not constantly sick. Why? Because we have an immune system that works every second to protect us against infection. If you’re not taking care of that immune system it becomes weak, and doesn’t work as efficiently. Healthy people don’t get sick, we only get sick when a germ, a bacteria, a virus finds a momentary weakness within our bodies defense system, and it’s once that weakness is found that it’s exploited and an illness takes root.

So how do you keep your immune system strong? Here are a few simple tips and tricks.

1) All of the conventional wisdom applies. Such as avoiding close contact with sick people. Staying home if you don’t feel well. Washing your hands frequently - especially when out and about. Refraining from touching your face with unwashed hands, especially when out and about. Paying particular attention to avoiding contact between unwashed hands and the eyes, mouth, nose and ears. Etcetera.

2) According to Dr. Joel Fuhrman, M.D. in his book “Super Immunity” the number 1 most effective way to prevent colds and flu’s is to maintain a healthy nutrient rich diet all year long. This should really come as no surprise. People who eat a varied and healthful diet of whole plant foods are on average healthier then those who do not. Over the counter medication and antibiotics are a sad alternative to eating right with optimal nutrition while getting adequate exercise.

3) When it comes to eating right the best cold and flu fighting foods are Dark Leafy Greens - Kale, Collards, Spinach, Arugula, Mustard Greens, Turnip Greens, Chard etc. - Mushrooms - especially shiitake and mitake - Berries - Especially blueberries, Raspberries, Blackberries, and Acai Berries - Onions, Garlic, and Ginger. Make these foods your best friends all year long, and if you do come down with a cold or a flu make them the only thing you eat for the duration of your illness.

4) When it comes to optimal nutrition it’s also a good idea that in addition to eating all the good foods mentioned above to avoid foods such as sugar, caffeine, processed foods and alcohol. (Meat and Dairy go without saying since this is a Vegan blog) To consume these things in moderation Is quite all right but if you’re relying on them every day or several times a day they’re not providing you any protection against the annual bugs, and they’re likely hurting your chances of avoiding getting sick.

5) When it comes to adequate exercise at least 35 minutes of motion a day are recommended. What kind of exercise you do doesn’t matter, as long as it gets you moving, and elevates your heart rate. I like brisk walks, yoga, hooping, mild weight training, and the occasional jog. Typically I spend more then 35 minutes a day on exercise but to each their own. My latest routine has been 20-40 minutes of yoga in the morning. 40-60 minutes of hooping in the afternoon. And 1-3 30-45 minute walks a day depending on weather and other commitments. On more ambitious days I also add 15-20 minutes of weights, and in warmer months one or more of those walks may be replaced with a jog or a bike ride.

6) When it comes to avoiding illness mental factors play a role as well. Making sure you get enough sleep is important. They say 8 hours is optimal but I prefer 6-7. Everyone is different. Letting go of stress is another big one. If your body is constantly under internal stress it’s less able to fight external factors such as illness. Keeping in a calm state of mind and doing daily meditation will definitely help.

7) In addition to a healthful diet as described in points 2 and 3. You may consider taking Vitamin, supplements. It’s recommenced that everyone take a daily multi-vitamin each day throughout the year. It’s also important to make sure you’re getting optimal levels of vitamin B12, and Omega-3 fatty acids. The B12 Is easy enough to get in a multi-vitamin though you can also get separate B12 pills. While the Omegas are easy enough to get from flax, chia, hemp, ans walnuts. Either whole seeds or nuts or oils. Of course you can also get Omega-3's in supplement form as well. While it's important to have optimal vitamin levels all year long, it may be beneficial to take in additional vitamins such as Vitamin D and Zinc during times of Illness. Now as far as the famed Vitamin C is concerned Dr. Joel Fuhrman states in his book "Supper Immunity" that supplementing with Large quantities of Vitamin C has only been proven to work in populations that were already vitamin C deficient to begin with. He also says that upping your intake of supplemental vitamin C once already sick does little or nothing to help fight illness. Instead he recommends eating foods that are rich in vitamin C such as citrus and berries, rather then wasting your money on pills.

8) Optimal nutrition and vitamin intake aside, nutritional or herbal supplements can also provide some benefit during cold and flu seasons, as well as all year. Elderberry Extract for instance has been shown to inhibit the growth of influenza virus as well as shorten the duration of the illness, while also enhancing antibody levels against the virus. While these studies are currently preliminary I did try Elderberry Extract back in February 2012 when I had that sore throat and I believe it worked. I felt significantly better after taking the extract and since then I have been taking Elderberry in capsule form everyday as a preventative. Most health food or herbal stores carry it in capsule form or syrup form. I've tried and liked both. Echinacea is another herbal supplement that has been shown to lessen incidence of viral infection when taken throughout the year. Echinacea, however may not help you too much if you’re already sick, but it’s fantastic as a preventative. I drink it throughout the year, but particularly if I even feel the slightest bit off kilter. Usually 1 or 2 cups does the trick and I feel right as rain again.

9) Other helpful tips to consider once you’ve already become sick are calorie restriction. If you’re sick eat less food - of course make sure the food that you do eat is the good stuff listed above. The less work your body has to do digesting food the more power it can direct to helping you fight off an illness or infection. Confine your meals to liquid ones like smoothies, fresh pressed fruit juices, soups, and herbal teas. However keep in mind that it’s not particularly wise to increase your fluid intake if you’re not also excreting a lot of fluid, - through sweat, vomit, diarrhea, urine, etc. -. Because like over eating while sick, over drinking can also tax the body by forcing it to divert resources from fighting illness, to dealing with the fluid overload.

So there you have it. Some quick and simple tips to help you avoid becoming sick during cold and flu season, as well as some tips for helping you ease any cold or flu symptoms you might contract. If you follow these simple steps you'll feel better and be healthier all year! And for anyone interested either tomorrow or the next day i'll share with you some of my favorite teas and herbal remedies that I enjoy year long as preventative medicine. Hopefully they can also be of some use or benefit to you too!

In the meantime eat and live healthfully!

Green Salad with Crumbled Chèvre, and Walnuts in a Sweet Dijon Vinaigrette

One thing I really wanted to do for Christmas was utilize some of the delicious sounding recipes from Miyoko Schinner’s book “Artisan Vegan Cheese.” For me, holiday celebrations are the best and most practical time for me to make recipes like this. Since these recipes always tend to make a lot, and since my husband was never a fan of dairy cheese - and thus not a fan of vegan cheese either - it’s far to much for me to make these recipes just for myself. I’d never be able to eat it all, and truth be told I wouldn’t want to eat an entire pound of cheese anyway, even if it is vegan cheese.

There are so many great sounding recipes in this book that I really wanted to try that it was really difficult to try and decide what ones I wanted to make first. I thought long and hard about what would make a great party cheese plate, and then thought about what kind of cheese I’d like to eat. Eventually I settled on three cheeses in particular but for now I’m only going to talk about the Chèvre. Back when I was still a dairy eater, I loved goat cheese, and so this recipe really intrigued me. Overall I think it turned out really well, although next time I think I’ll use a bit less lemon juice and age it a tad less as well because it came out tasting very tart, and overall it was very strong. At the party I served it on a platter with crackers along with the Aged Cheddar - also from the book - and a Raw Christmas Cheese Ball - More on this later - that I made and It went over really well, even with the omnivores who thought it was delicious, and couldn’t believe that I’d actually made it from scratch.

The problem came after Christmas was over and I realized I still had half a brick of Chèvre left in my fridge. I’m not the cheese and crackers type really, so I’m not about to sit around and eat it all up in that way, and it’s been so long since I’ve had any use for cheese of any kind that I wasn’t quite sure what else to do with it. Eventually I decided on giving half of what I had left to my dear twin brother E, because I knew he would enjoy it. As it turns out he did enjoy it, and he gave me a great idea for how to use up the rest of what I had left. Crumbled on top of salad with walnuts, and a Dijon Vinaigrette. Of course! And how simple, I can’t believe it hadn’t occurred to me.

So a couple of days ago I got thee to my kitchen and threw together this super tasty and ridiculously simple salad.

Green Salad with Crumbled Chèvre, and Walnuts in a Sweet Dijon Vinaigrette

1 C Baby Spinach
1 C Chopped Romaine Lettice
1 Ripe Anjou Pear sliced thin
½ C Dried Cranberries
1 Large Ripe Tomato Diced
½ C Raw Walnuts
1/4 C Sliced Green Onions
1/3 C Crumbled Vegan Chèvre (Preferably homemade using the Artisan Vegan Cheese Recipe!)

Dressing 

1 Tbsp Agave Nectar
1 ½  Tbsp Dijon Mustard
1 Tbsp Hemp Seed Oil
1-2 Garlic Cloves
2 Tbsp Water
Sea salt and Black Pepper to taste

- Combine all salad ingredients - except Chèvre -  in a bowl and mix thoroughly to combine. Top with crumbled Chèvre.

- Combine all dressing ingredients in a food processor and process until smooth and creamy. Roughly 1 minute. Taste and adjust flavor as needed.

- Drizzle dressing over salad and enjoy!

Sauteed White Kale with Hot Chili Oil, and Pickled Ginger...

Happy New Year Everyone!

I hope everyone had an enjoyable New Year’s Eve, and New Years Day. After an extremely busy December I’m thankful to have some peace, quiet and relaxation today. I’m looking forward to 2013, because I know it’s going to be a good year. I’m not the type to make New Years Resolutions. I think they’re a waste of time, because as I always say if you want to change something about your life just do it. I do have a couple of goals for this year though. The first one is just to live simpler. The second one is that I’d like to develop a good daily routine, so I can better manage my time and fit in everything I need to fit in. 3) More disciplined spiritual practice, and by this I mostly mean daily meditation. 4) I would like to work on developing greater muscle definition, particularly in my abdomen and upper arms.  Finally I’d like to significantly decrease my sugar consumption. Now I say these are goals rather then New Years Resolutions because in truth I’ve already been working at them for the past couple of months, but now that a new year is here I want to really get serious about them.

So today I kicked off the New Year right, but cooking up a big bowl of delicious veggies for lunch, and dinner tonight is going to be the New Years Soup from “Clean Start” which is basically a Black Eyed Pea and Collard Green Soup. Simple, delicious and satisfying, but back to lunch. A few days ago when I was shopping for my groceries I came across a type of Kale I’d never seen or heard of before. It was called Ornamental Flowering Kale, and it came in white and purple. They were so pretty both in color and in design that I couldn’t help but buy some. They look like big flowers you might find in someone’s garden, but they’re edible. I really don’t know that much about this variety except that it’s supposedly not as tender or tasty as the regular varieties of kale, and that it comes in many other colors besides purple and white.

Since I was looking to make something quick and simple for lunch today I decided just to saute the kale in a big ‘ole pan with some leeks, garlic, and hot chili oil. The flavor of the overall dish was really fantastic, and as for the kale itself. I didn’t think it was any less delicious or any less tender then other kales I’ve eaten. It was perfect. Though unfortunately there isn’t a lot of color contrast in the finished dish for you to ooo and awe over, and I forgot to take a picture of the head of kale before chopping it up. Sorry, next time I promise. So here’s to starting the New Year off right! Do you have any resolutions or goals for 2013?

Sauteed White Kale with Hot Chili Oil, and Pickled Ginger 

1 Head White Ornamental Flowering Kale Torn into bite sized pieces
1 Large Leek Sliced
4 Garlic Cloves Minced
2 tsp Hot Chili Oil ***
2 tsp Vegetable Broth
2 tsp Tamari
A few Drops Ume Vinegar to taste
Minced Picked Ginger to taste

- Add the leek, garlic and chili oil to a large frying pan and saute over medium-high heat until leeks are just becoming tender. Roughly 5-6 minutes.

- Add in the Tamari, Vegetable Broth and Kale. Saute for 5-6 more minutes covered, until Kale is tender.

- Add in the ume vinegar and give the mixture a good stir.

- Serve with minced pickled ginger on top.

*** Note - Depending on how hot your Hot Chili Oil is you may want to use more or less. 2 tsp made my dish quite spicy, so you may want to start with 1 tsp and go from there. Or if you would like to make this oil free, saute in water and add 1 tsp of Red pepper Flakes instead.

Christmas Eggnog Cheesecake in a Cinnamon Graham Cracker Crust...

I think it’s absolutely shameful that I haven’t posted since the 20th, but you know how crazy it gets with the holidays. Between Christmas Eve, Christmas Day, Boxing Day, My Husband’s Birthday and now New Years I haven’t had much time - nor quite frankly much energy - to get my shit together and do a big holiday recap post. One is coming I promise, just not tonight, and maybe not even tomorrow night, but it’s on it’s way.

We had a lovely holiday, and I hope you did as well. I cooked like a demon for days, making entirely too much food, and eating way more then I should have. However as I told my husband, my twin brother E and my good friend N that the mark of a successful holiday is that you eat and drink as much as you like, and as long as you fit into your pants the next day you’ve won. Which I definitely did, though honestly next year I think I’m doing Christmas low-key and simple. Some sort of crock pot dish and a salad, that’s it.

But now onto what this post is really about. Before going vegan I used to love egg nog. Some of you might remember my Vegan Nog review from last year? Anyway, I bought a carton at the end of November and thoroughly enjoyed it, and one day while drinking it I decided that I absolutely needed to make a nog cheesecake for Christmas. Somehow I convinced myself that Christmas just wouldn’t be Christmas without one and so I tried to find a good recipe. Can you believe that out of the nearly 100 cook books I own not a single one of them had a nog cheesecake recipe? What a disappointment, but instead of getting upset about it I hit up Google looking for a recipe. However I struck out again when Google only popped up like 4 Nog Cheesecake recipes that were vegan. Every other recipe that popped up was some re-posted and tweaked version of one of the original four recipes. The reason I didn’t like any of those recipes was because they were either too complicated or either two simple. I know, you’re probably thinking I’m complicated but I really wanted a good nog cheesecake that was sweet, rich, and tasted like nog, and many of the recipes only had you using ½ cup of Nog. Not nearly enough in my opinion. So after some careful consideration I decided to throw caution to the wind and try and come up with my own delicious nog cheesecake recipe.

I think I hit it bag on. This is exactly what I wanted, and tasted so good. Exactly how I had it pictured in my mind. Now fair word of warning, there is absolutely nothing healthy or low fat about this cheesecake but it is fantastic! And for one or two days a year you can certainly indulge a little. The cake is definitely omnivore approved, and even my husband who never used to like cheesecake and never liked nog - doesn’t even particularly care for Vegan nog - thought it was phenomenal. So make it and enjoy!

Now I hope you all have a Happy New Year, and I’ll see you back here in 2013. I hope to be a little more active on the blog next year.

Christmas Eggnog Cheesecake in a Cinnamon Graham Cracker Crust 

16oz Silken Tofu
2 8oz Containers Vegan Cream Cheese
1 C Sugar
1 C So Delicious Coconut Milk Nog (or Favorite non-dairy eggnog)
2 Tbsp Lemon Juice
6 Tbsp Dark Rum
1 tsp Vanilla Extract
3/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
6 Tbsp Cornstarch
Pinch of Sea Salt

Crust 

!0-14oz Cinnamon Flavored Graham Crackers
1-2 Tbsp Vanilla Almond Milk
1-2 Tbsp Melted Coconut Oil
Pinch of Sea Salt
Extra cinnamon if desired.

Preheat Oven to 350'F

- Pulse Graham crackers to a fine meal in a food processor. Then add in the wet ingredients  salt and extra cinnamon and pulse a few times until the mixture is moist and cohesive.

- Grease a 9 inch round cake pan and press crust into the bottom.

- Bake at 350'F for 10 minutes and remove from the oven to cool.

- To make the filling combine all ingredients into a food processor and process until completely smooth. Taste for flavor and adjust ingredients to taste as needed.

- Pour mixture into the cooled Graham crust and place into the oven. Bake at 350'F for 55-75 minutes. Checking often after the 50 minute mark to make sure the cake doesn’t burn or brown. You want it to cook, but stay as close to white as possible. When you pull the cake out it will still be wobbly in the middle that’s okay.

- Leave the cake out and let cool at room temperature for 1 hour. Then place in the fridge uncovered and let cool completely 2-3 hours. Then cover and keep in the fridge until ready to serve.

- Enjoy topped with a caramel rum sauce, or vegan whipped cream!

PS: Sorry for the lack of pictures but I had something of a mishap Christmas Eve night. I brought this cheesecake to my Husband’s aunts house, and like usual my arms were full of different dishes. As I tried to balance the dishes in my arms while reaching out to open the door to let myself into the house I dropped the cake! Lucky for me it landed right side up and so the only damage was a big ripple through the surface that occurred when the cake hit the pavement. To make the prettiest picture I could I sliced a piece of relatively unharmed cake out and took a picture of it alone on a plate. Voila! Still tasted great, even if it ended up looking a bit ugly.