Feeding my soul

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I am a music junkie. I love all genres and what I choose to listen to each day changes with my mood. Music is like clothes for me. I have a great big closet full (aka my phone with playlists). Its like I get to pick out my outfit for the day, right? According to my mood and energy, thats my musical outfit.  I may want to change what I’m wearing in the middle of the day, sometimes three times a day like a five year old, or add a crazy hat and scarf to the mix because my feelings and moods may change throughout a day. I like to go back and re-read that…”my feelings and moods change.” It is reassuring, especially on the days that I am feeling icky, uncomfortable feelings. They do change. Like a wave washing over me. Music helps me with that. Especially, when I am in a big wave that is tossing me around and around, my face slams into the sand, I swallow a mouthful of salt water, and I all I do is fight to reach the surface. But then, I come up. I reach the surface.

Music feeds my spirit, connects my heart, and makes me wana move! I learn from music, identify with it, cry to it, scream to it, play with it, feel with it, move with it, heal with it, and connect to it.

Another thing that feeds my soul, literally and figuratively, is food. Especially, the food that I create on my own. It is environment and Earth friendly and I feel good on a cellular level when I put it into my body. I also feel like I can connect with all living things on a higher vibration when I eat vegan friendly meals. By creating it on my own, I am channeling my energy into my food, which is just so cool to me. Before I started eating this way, I was never one to sit down and create a meal. It was irritating to me, actually. But, since I made the switch in my diet, I never feel that way anymore, ever. I feel like there is an art to this and I love creating things. I also love to eat. So, to have found a way to channel my creative juices, eat my masterpieces, and then share it with you is beyond me. I owe that to the universe for taking me here.

Today, I have two delicious desserts to serve you. They are both raw, vegan, gluten-free, and even beautiful to look at! They are also both Raw Cheesecake Bars. One is fruit based and the other incorporates your veggies! So, you have choices here, or you can make both, like I did in a matter of a couple days a part from one another, because my taste buds were screaming for more!

Raw Blackberry Cheesecake Bars, inspired by choosingraw.com.

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For the crust:

1 1/2 cups raw walnuts

1 cup dates, pitted

1/8 teaspoon of salt

For the filling:

1 cup blackberries

1 cup raw cashews, soaked at least 2 hours & rinsed/drained

1/2 cup coconut oil, melted so it is liquid

1/3 cup maple syrup

To Prepare:

In a food processor, blend all of the crust ingredients together. It should be ground up as much as possible and sticking together.

Lightly grease a casserole dish or baking pan with coconut oil. Then press the crust ingredients into the bottom of the dish. My crust ingredients did not fill the entire bottom of the dish. I formed it into a square by using a wooden spatula to press down the crust and even the edges. You can make the crust as big or small as you’d like. Keep in mind, the bigger you make the crust, the thinner it will be. So, if you like a medium to thicker crust, like I do, trim it down. After you have your crust set up, put it in the fridge while you prepare the filling.

In a food processor, process the filling ingredients till smooth and creamy-like. Feel free to taste test, I always do, just to make sure you are satisfied because you can always add more of something if needed.

Then bring the crust out from the fridge and gently pour the filling mixture on top of the crust. Again, I used my wooden spatula to spread the top layer evenly over the crust and evening off the edges.

Put the dish in the fridge for up to 2-3 hours. You could serve sooner than that, but keep in mind that the bars will be a little softer. Cut into bar shapes when you are ready to serve. Store in the fridge. Enjoy!

My second set of cheesecake bars I am just so tickled about! I created them myself, with a little inspiration from the blackberry cheesecake bars. I have been racking my brain for some fall recipes and I finally landed with these babies. These are bound to bring the holiday cheer out of your loved ones in the upcoming holiday season! Again, they are raw, vegan, and gluten-free, weeeeeee!

I give you…

Raw Pumpkin Cheesecake Bars

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For the crust:

1 1/2 cups of raw walnuts

1/4 cup shredded, unsweetened coconut

1 cup dates, pitted

1 teaspoon vanilla extract

1/8 teaspoon salt

For the filling:

1 cup raw cashews, soaked for at least 2 hours, rinsed & drained

1/4 cup water (or less, maybe. choose your consistency)

1/3 cup maple syrup

1/4 cup carrots, shredded

1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 teaspoon salt

2 or more teaspoons of pumpkin pie spice, to taste ( this spice makes it. I was just adding ingredients, not exactly keeping track of the measurements. So, keep taste testing till you land on your taste.

2 teaspoons cinnamon, to taste (again, taste test!)

1/2 to 1 teaspoon ground ginger, to taste

3-4 tablespoons of coconut oil

Few splashes of almond milk (optional)

To Prepare:

In a food processor, blend all of the crust ingredients together. It should be ground up as much as possible and sticking together.

Lightly grease a casserole dish or baking pan with coconut oil. Then press the crust ingredients into the bottom of the dish. My crust ingredients did not fill the entire bottom of the dish. I formed it into a square by using a wooden spatula to press down the crust and even the edges, just like the blackberry bars. You can make the crust as big or small as you’d like. Keep in mind, the bigger you make the crust, the thinner it will be. So, if you like a medium to thicker crust, like I do, trim it down. After you have your crust set up, put it in the fridge while you prepare the filling.

In a food processor, process the filling ingredients till smooth and creamy-like. Feel free to taste test, I always do, just to make sure you are satisfied because you can always add more of something if needed. Especially with this one, I kept adding more of the spices, pumpkin pie spice and cinnamon, until I was satisfied!

Then bring the crust out from the fridge and gently pour the filling mixture on top of the crust. Again, I used my wooden spatula to spread the top layer evenly over the crust and evening off the edges.

Put the dish in the fridge for up to 2-3 hours. You could serve sooner than that, but keep in mind that the bars will be a little softer. Cut into bar shapes when you are ready to serve. Sprinkle some cinnamon or the pumpkin pie spice on top. Store in the fridge. Enjoy!

Well, that’s a wrap. I hope you love these bars as much as I do. I think I have eaten one, or more than one every day over the past week…I have also shared them with friends, too…which is the best part!  Who knew I would be vegan and eating “cheesecake,” right? I thought those days were over. Ha!

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Light & Love,
Amanda

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