I LOVE quick easy desserts you can throw together in less than 15 minutes, that are both sinfully delicious, and gorgeous to look at. This simple raw chocolate orange cheesecake ticks all the right boxes for me, and I am getting so many emails from excited readers who have made it that I had to share it here as my last recipe of the year.
I know we always think of cranberries, pecans, pumpkins, and sweet potatoes as our holiday staples, but I enjoy adding oranges into the mix.
Get Tess’s recipe!
This guest post is by Danielle from Fresh4Five.
In 2010, my youngest son Grady was diagnosed with a severe dairy intolerance. Almost immediately after weaning him and making the switch to whole cows milk, we noticed a huge change in is behavior. He was very irritable, having severe diarrhea, and he couldn’t sleep at night because of his terrible cough and congestion. In the beginning, we thought he was sick with a cold or flu, but somehow or another we put together it was happening after drinking milk. Grady is my third child and he is the fussiest. Things were starting to make sense, how clingy he was; never off my hip, and eczema that covered most of his body.
Right away, we took dairy products out of his diet and quickly thereafter, we removed soy. It turns out, that soy and dairy proteins are quite similar and often people who are allergic or sensitive to dairy are also sensitive to soy. Grady’s list of sensitivities has grown since the dairy and soy diagnosis and we also avoid nuts, gluten, latex fruit and red dye.
Keep reading & get Danielle’s recipe!
I scream, you scream, we all scream for…ice cream!
And thanks to Kelly Brozyna, the talented woman behind The Spunky Coconut (and a regular contributor here at The Balanced Platter!), we can now savor healthy dairy-free ice cream all summer long. Can I get a hooray?!
Kelly’s newly released cookbook contains 55 dairy-free recipes for ice cream, frozen yogurt, sorbet, pops, and accompaniments. Everything in the book is also free of gluten, grains, soy, and refined sugar. I just love it when I crack open a new cookbook and discover that I can actually eat every single one of the recipes inside.
It was not easy deciding on what treat to try first! But with so many ripe and juicy strawberries in my fridge, I settled on the Strawberry Ice Cream. Trust me. It did not disappoint. Creamy and refreshing, it’s the perfect treat to cool off with on a scorching summer’s day.
Kelly’s recipes focus on whole, natural ingredients. Most of the recipes are sweetened with honey or raw agave nectar, coconut sugar, dates, and fresh fruit. The ice cream bases are made from a blend of coconut milk and cashew or hemp milk. I love all things coconut, but I appreciate that the blend of milks lends subtle coconut flavor that isn’t overly pronounced.
To help thicken the ice cream, Kelly recommends using guar gum. I didn’t have any on hand when I tried the strawberry ice cream recipe, so I followed her instructions for using dissolved gelatin instead and it worked great. I’ve also made the ice cream without any thickener and it still tasted fantastic!
I’m eager to crank out more ice cream throughout the warm summer months ahead. Armed with this book, I know I won’t be lacking inspiration any time soon. I’m eager to try Kelly’s Chai Ice Cream, Carrot Cake Ice Cream, and the Chocolate Chip Banana Bread Pudding Pops. The title alone is making my mouth water…