INGREDIENTS Filling: 3½ cups raw cashews (soaked overnight or in hot water for 20 minutes) 1 cup alkaline water 1/4 cup raw honey 1/2 cup maple syrup ½ cup coconut oil ½ cup lemon juice 2 vanilla beans, seeds scraped from the pods Crust: 2 cups raw walnuts 1/2 cup shredded coconut 10 Medjool dates, pitted ¼ tsp salt Topping: 1 cup raspberries 2 cup blueberries 2 Tablespoons raw honey 1 teaspoon Core Greens INSTRUCTIONS Place all of the crust ingredients into a food processor and pulse until the ingredients are mixed into a fine texture. Using a 9" spring form pan, cut parchment paper to line the bottom of the pan so the cheesecake does not to stick to the bottom. Place the crust mixture on top and gently flatten it with your fingers or use the bottom of a measuring cup till smooth. For the main cheesecake filling, place all ingredients in a high-powered blender like a Vitamix or Blendtec. This will ensure that the filling becomes silky smooth, but you can also use your food processor. Blend for a minute or two, until thick and creamy. Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes. While your cheesecake is hardening in the freezer, you can make your topping. Place all of the topping ingredients in your food processor (after you've cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened. After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving. OR, reserve the berry topping and pour over a slice of cheesecake. When you're ready to serve the cheesecake, take it out of the freezer at least 20 minutes before eating. It will be much easier to slice after it's softened. Top with additional raspberries and enjoy!
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2 Cups Dried Elderberries (Great source found HERE) 4 Cups of Kangen 9.5 pH water 2 Cinnamon Sticks 1 Nub of Fresh Ginger, peeled 1 Cup Raw Apple Cider Vinegar (with the mother) 2 Cups Raw Honey (Local is best) Bring elderberries, water, cinnamon sticks and ginger to a boil. Reduce and simmer on low for 1 hour then let the mixture thoroughly cool. Take a potato masher and press the elderberries to release all their liquid goodness. Then, strain the liquid and set aside. In another bowl, combine the apple cider vinegar and raw honey together until combined. Add the vinegar/ honey mixture to the elderberry syrup and Voila, you have a wonderful immune boosting syrup rich in antioxidants, anti-inflammatory properties and gut healing nutrients! Recipe yields approximately 4-5 cups of Elderberry Syrup. Stores for up to 8 months in the refrigerator. Dosage recommendations: Children- 1 teaspoon Adults- 1 Tablespoon To shorten the duration of cold or illness, take every 2 hours when symptoms arise. Our friends at Bulk Herb Store have an amazing selection of organic herbs, spices, teas, honey, accessories and more! They have a wealth of information on their website and are an excellent resource- Shop Bulk Herb Store. Excerpts from The ABC Herbal Both elderflowers and dried Elderberries contain substances which ease inflammation and pain. Dried Elderberries soothe the intestines and have been used for all inflammatory bowel diseases. They have a very gentle laxative action, which may explain their decongestant properties. They also have a mild tonic action to help arrest diarrhea. Many other herbalists besides myself have observed a strong connection between bowel problems and respiratory congestion. There also appears to be a strong connection between bowel obstructions and fevers in children. From Bulk Herb Store's Reading and/or Experience... Dried Elderberries are a food, and thus we keep it in the kitchen. Though they are not as moist or as sweet as raisins, we add them to many food recipes as we do raisins (hot cereals, vegetable dishes, stir-fry, waffles and pancakes and granola). It can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing) and children. It can be used as often as you would like, and in any way you choose. As is the case with most dried fruit, Dried Elderberries should be stored in a dark, dry, and cool place. These suggestions will delay the loss of its highly valued nutritional and medicinal properties.
12 Organic Apples, quartered 8 Cups of Kangen 9.5 pH water 3/4 Cup Honey (Local if possible) 1 Tablespoon Cinnamon 1 Tablespoon Allspice Cut apples into quarters removing the seeds. Place all the ingredients into a Crock Pot and cover. Cook on high for 2 hours and let it cool before handling. Use a cheese cloth and strainer to collect all the solids and press to get all the juice out. Refrigerate the cider or warm and enjoy! You can't go wrong either way. Recipe yields approximately 11 cups of cider. Don't throw away those cooked apples! Using a blender or food processor, blend the cooked apples (including the skins) to make a scrumptious apple sauce. It tastes like apple pie! Makes approximately 4 cups. If you're feeling adventurous, add 1 teaspoon of Core Greens for even more alkalizing power. What a perfect snack or dessert for the whole family that is amazing for you! Did you know? Apples are packed with soluble fiber that your good microbes feast on which in turn builds your immune system and allows for healthy bowel movements. Apples contain powerful antioxidants which are only enhanced exponentially with Kangen 9.5 pH water to fight the free radicals so you look and feel your very best. This fibrous fruit is known to aid in weight loss and reviving up the metabolism. Quercetin, a powerful flavonoid found in the skin, helps to reduce inflammation throughout the body so never throw away those apple skins! Wow, an apple a day may indeed keep the doctor away! Enjoy!