Summer is a time of expansion. Is there a way you would like to stretch yourself this summer? Do something you haven't done before, travel somewhere new, taste a new food, cultivate a new friend? Explore and expand your horizons this month!

 

 

Recipe of the Month It's blackberry season! Raw Vegan Blackberry Cheesecake with Maple Cream Topping from "Live Raw"   For the crust: 2 cups pecans 5 TB cacao nibs 3 TB cacao powder pinch of salt dash of vanilla 5 medjool dates, pitted Put all ingredients in a food processor except dates. Pulse until chopped. Add dates one at a time through the feed tube and pulse until incorporated.  Press into a spring form pan (or a pie plate lined with clear wrap), bringing up the sides about 1/2 to 1 inch. Place several whole blackberries around the side 2 - 3 inches apart. Set aside.   For the Blackberry syrup and decoration 3 cups blackberries plus one cup, reserved for decoration Blend blackberries in blender. Add a little sweetener to taste. Strain mixture through a strainer to separate the blackberry seeds. Pour into a container and set aside.   For the Cheesecake filling 3 cups soaked cashews 2 cups almond milk juice from 1/2 lemon 1/3 cup agave or sweetener of choice pinch of salt dash of vanilla 1 cup plus 2 TB coconut oil 1/4 cup sunflower lecithin or irish moss gel Blend the cashews, almond milk, lemon, sweetener, vanilla, and salt in blender. While blender is running, slowly add the melted coconut oil, and if you are using it, lecithin. Remove 1/3  of the mixture to a container and stir in 1 TB of maple syrup. Taste for sweetness and set aside. This is your maple cream topping. Add blackberry syrup to the balance of the mixture still in blender. Blend and taste for sweetness. Pour 1/2 the mixture into the crust, drizzle maple syrup over the top and tap the mold to settle the filling. Add balance of the blackberry mixture and tap again. Place in the freezer for 15 - 20 minutes. Remove from freezer and top with the maple cream topping. Place cheesecake back in the freezer for 4 - 5 hours. To serve: Take from freezer 10 - 15 minutes before serving and remove spring form pan. Drizzle maple syrup on top and spread with spatula to help hold berries in place. Put halved pecans around outside circumference. Decorate with whole blackberries placed in a circle to cover the top. Drizzle maple syrup and blackberry sauce around individual servings.