When my lovely sister-in-law Sveta became an American citizen a few years back, I made her a cheese cake with berries in the shape of the US Flag.
I’ve always loved cheese cake but after being diagnosed with Celiac disease 15 years ago, I could never eat it – knowing it was made with wheat and loaded with gluten.
I’ve since created my own variation and it’s not only delicious it’s healthy (well healthier than a typical bowl of cereal for breakfast).
My oldest son Ryder has voted this cheesecake become a regular tradition on holidays like “4th of July”.
The boys helped and Dax added the little Flag he hand made.
I make the crust first – it’s usually a “whatever I have on hand type of thing” this time it was:
Macadamia Nuts, Pecans, Coconut Butter – blended it together in the food processor until the right consistency to place down in the bottom of the pan to make a crust. I did not bake this first, I then just added the liquid and baked..
You can also buy GF graham crackers and substitute those for the regular recipe but I feel they just have too much sugar and stuff I don’t want to eat or feed my kiddos.
Here is another “recipe” I have also used this as the “crust” when I had a lot more time to actually make my own “cookie crust”:
organic brown rice flour (about 2 cups)
a pinch of baking soda
honey (a little over 1/4 cup)
1/4 cup of coconut oil
cinnamon essential oil (can use ground cinnamon I’m just out right now)
(I blended all this together but found it lacking so I add:
a hand full of mulberries, pumpkin seeds, the left over almond butter (about 1/3 cup and some dates)
I then added some water to make less dense, I blended it in the vitamix until it was like yogurt.
I spread this on a coconut oil greased cookie sheet and made one giant cookie.
I over baked it so I could make the “cookie crumbs”. Once it was fully baked and cooled slightly, I blended it in my food processor with some kerry gold butter (from grass fed spring cow milk – higher in D and K2 – essentials fatty acids for good brain and bone health).
Then I packed this into a 9 X 12 pan and baked it for about 10 minutes at 350.
While this was baking I made the cake part (you can even make this without a crust, I’ve done it lots)
3 packages of organic cream cheese
1 16 oz package of organic sour cream (I use nancy’s with live cultures)
Maple syrup Grade B or C -(but now they call it A) if you can get it (much higher in minerals)
4 Free Range Organic Eggs (we use duck as I’m allergic to chicken)
Vanilla extract (I make my own with ground raw vanilla beans)
Lemon essential oil about 5 drops (optional)
Blend this together (I plop it all in my Vitamix and whirl away for a about 45 seconds to a minute – do the finger taste test – yum or add what you think might be needed.
Pour this in the pan and bake for about an hour to an hour and half- I bake mine at 350 and for roughly an hour – then I turn the oven off and let it “bake” for a bit longer. The outside should be firm and can be slightly golden while the middle will look a little jelly like. That’s good.
Add berries to the top – or chocolate or not.
Everyone had to have a bite before I could freeze it. It’s delicious warm but it’s heaven lightly frozen as a good cheese cake should be.
The connection between the brain and the gut is one of the most important concepts for us to understand in this day and age of overly processed diets.
Our brains require at least 25% of our nutrient intake. So if we are eating a poor diet, you can bet your brain will not output much of anything of quality. We see this in a higher rate of suicide, depression, anxiety. We see this in an inability to focus, anger and emotional difficulties.
We need to take a deeper look at this correlation, personally as well as a nation.
While I said 25%, that is for adults. Infants require over 85% of nutrients for the brain health and a child – 45%. So if we are not aware of the correlation of gut and digestive health and the brain, we are not addressing the source of the problems we face as a culture.
What is the absolute worse thing you can do for your brain – feed it —- did you guess it?? YES! SUGAR!! That glucose is NOT helping the brain. What does the brain need? What is it’s primary building block – FAT. But not any kind of FAT – we need nutrient dense, toxin free fats. That’s going to look like pasture raised, organic, wild caught in clean waters – animal tissue. That’s been really hard for me to get around being a 12 year vegan. But folks, the science is out. We are not meant to thrive as vegans.
“Is it better to get my nutrition from supplements or food?”
This is a question I get often. I always believe it’s best to get nutrients from our food, growing what you can yourself, getting food locally, bio-organic and pasture raised or organic in the stores.
Kale is abundant in the garden now and I can eat up to 10 cups of this a day in a salad, stew and with kale chips.
That’s a lot of nutrition right there. With nutritiously dense soups and stews this time of the year, (from bones and meat from local pastured beef) it doesn’t take a lot in terms of time or money to maintain good nourishment free of supplements.
However, I do personally additionally take MCT oil and EFAs and occasionally extra D3 K2 and magnesium as well as other trace minerals. I also cook with a lot of herbs and roots on a regular basis using food as my medicine.
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