Wednesday, May 15, 2013

Detoxinista food blog: Review

I am in heaven!  For the past 5 years, I have made the transition to a gluten free-casein free (GFCF) diet in our household because it helps my son who is in the autistic spectrum.  This year, there are so many more blogs and websites with grain free and dairy free recipes--I want to shout for joy! 

I love this blog by Megan (I've seen her go by Megan Dotoxinista on various social sites).  In addition to great recipes, she also has a pregnancy page on her website.  It looks like she is in her third trimester and reporting about food and health in her journey.

Her background:
She is a certified Holistic Health Counselor, trained at the Institute for Integrative Nutrition. Based in New York City.  It is the largest nutrition school in the world. The school teaches over 100 dietary theories, practical lifestyle management techniques, and is led by top experts in the field of health and wellness including Dr. Andrew Weil, Geneen Roth, Dr. David Katz, Dr. John Douillard, Dr. Mark Hyman, and David Wolfe among many others.  She also trained with Clinical Nutritionist and Detox Expert, Natalia Rose in Intelligent Detox Counseling. This approach encourages eating all-natural, whole foods in proper combinations, for best digestion.  She states, "I encourage my readers and clients to make gradual steps in the right direction, such as choosing real foods over processed versions, to create lasting lifestyle change."

This is on my list to make this week!  I've been looking for some recipes that call for cashews--

Raw Chocolate Cheesecake

(Dairy-free, Grain-free)

A rich chocolate cheesecake, that’s free of dairy and refined sugars, and loaded with a full CUP of veggies!
For the crust:
  • 2 cup raw pecans
  • 2 tablespoons coconut oil
  • ¼ cup cocoa powder
  • ¼ cup pure maple syrup
  • ⅛ teaspoon fine sea salt
For the filling:
  • 2 cups raw cashews (no need to soak)
  • 1 cup peeled & diced zucchini
  • ½ cup cocoa powder
  • ½ cup pure maple syrup
  • 1 tablespoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup coconut oil, melted
  1. Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.
  2. In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.
  3. Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight.
  4. Serve directly from the freezer, for best texture. *Note: This cheesecake will become quite soft if left out at room temperature, so be sure to keep it chilled!