Archive for June 2013

Raw Berry Cheesecake

It's been a rough week. Life has been challenging and I've felt myself become more and more internally unruly. Forgoing my usual "me time," I've felt out of sync for several months now. This week just happened to be the last straw - pushing me to tears and ridiculous mood swings. I can't say that I feel better right now, but it is Friday, and for that I'm grateful for a weekend of no plans.  

A weekend to rest up and take care of myself. 

A weekend to adore my wonderful husband and pup. 

A weekend to cook, bake, and eat homemade food. 

A weekend to make cheesecake. 

Raw Berry Cheesecake
 adapted from Caitlin Van Horn's recipe

2 cups raw almonds, soaked overnight
1 cup dates, pitted
1 cup non-sweetened coconut flakes

3 cups raw cashews (soaked for at least 2 hours)
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup agave
3/4 cup raw coconut oil
1 1/2 tsp pure almond extract
1/2 tsp sea salt

1 bag/16 oz of frozen berries of your choice (I used blueberries)
1/4 cup agave
1/4 cup lime juice (about 1 lime)
1/3 cup water to thin mixture out

Cover 9 inch spring pan with coconut flakes to prevent the crust from sticking. Mix dates and almonds in a food processor till all is well combined. Scoop the mixture on top of the coconut flakes. Using a spatula or your hands, press down until the mixture is spread out and flat. Put crust in fridge while you make the filling.

Warm coconut oil until it becomes liquid - add agave and mix. Combine cashews, lemon juice, salt, coconut oil, agave, and almond extract in food processor. Blend until creamy. This took me a couple minutes in my food processor, so be patient if the filling is still grainy feeling. You want this as smooth as possible. Pour mixture on top of crust and stick back in the fridge.

Place berries, agave, lime juice, & water in a high speed blender and blend until smooth. You don't want to puree it until it's a liquid, more like the consistency of ice-cream. Pour mixture over filling.

Place the cheesecake in freezer for at least three to four hours or overnight. Take pan out of the freezer 30 minutes before serving.

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DIY // Hanging Plant Holder

Back in September I decided to tackle our front porch. Little would I know that it would take me almost a YEAR to have it complete. Along the way I had some serious motivation issues, found out bead board is absolutely the worst/hardest thing to paint, and waited patiently for the weather to warm to finally paint the concrete. So naturally once this massive project neared completion, I went all plant crazy. 

I had been staring at the little hook on the porch ceiling for hours when I painted the dang thing; dreaming about the pretty plant I would hang from it. I frankly think most hanging plant holders are downright fugly... so to remedy that, I made my own. It's super easy; not to mention cheap! Just the way my hubby likes it. 

1. Cut four equal lengths of 96 inches cotton rope (depending on the size of your planter, you might need to add length or just cut off the excess at the end) I used cotton rope from Hobby Lobby.
2. String the rope through a metal ring and make sure it is located in the center.
3. Tie a knot and make sure it is really tight (double knot if needed). You will now have eight pieces that are 48 inches long.
4. Measure 16 inches down from the ring and tie two pieces of rope together. Make sure these pieces are laying right next to each other. Repeat until you have four knots.
5. Measure 8 inches down from one of the knots taking one piece of string and connecting it to a another piece of string in the knot that lays next to it. You will eventually form a circle of knots after all eight pieces of string are knotted.
6. Measure another 8 inches down and gather all of the pieces together and form a knot.
7. Place the pot in the middle of the holder with the knot in the center of the plant pot base.

Have you ever made your own hanging plant holder? Suggestions on the best plants to put in one? I'm anxious to make another holder for our butler's pantry soon!

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