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For the crust:
1 1/2 cups of almonds
1 cup of dates
To make the crust, use a food processor and process the nuts and dates until nice and fine. Place the ingredients into a pie plate and press all around the pie plate, once this is done put it in the fridge.
For the Cheese:
2 cups of pine nuts
½ cup of lemon juice
½ cup agave
½ cup of coconut oil
1 teaspoon of vanilla or half vanilla bean
To make the cheese, blend the pine nuts, lemon, agave, coconut oil, vanilla, and 1/2 cup of water. Blend until smooth and adjust to taste.
Pour the cheese mixture onto the crust.
Place the cheesecake into the freezer until it’s nice and firm (3-4 hours).
Then put cheesecake into the fridge for about one hour.
For sauce:
1 bag of your favourite berries or whatever is available
1/2 cup of dates or 1/4 cup of honey
Blend the ingredients and place it on a container.
Pour the sauce on the cheesecake when serving.
EDIT: ½ cup cashews added to the pine nuts makes the "cheese" firmer!
Explored: Mar 1, 2008 #308
This is a raw edge quilt made my gluing pieces of fabric onto linen and zig zagging them into place. I embellished with beads and DMC floss anywhere I felt was interesting but not too much. Then I quilted the sandwich around each fabric piece and binded it in blue. Hope you enjoy!
Lumia 950 long exposure at night on a tripod. There might be some blur one of the short comings of the lumias camera app is no way to take raw photos without tapping the screen which Shakes the phone.
They always look so pretty, this one in particular with the edible on top as well! But i am yet to find the perfect piece of raw cake. Somehow I'm always disappointed, even with my own attempts. Yet, they would be so much healthier than the traditional cake treats.
52 in 2016 - #26 cake
Recipe to follow:
Raw Blueberry Cream Tart
Crust
1 1/4 cup salted pistachios
1/2 cup pumpkin seeds
1/2 cup dates
1/2 tsp vanilla extract
Filling
1/2 cups cashews, soaked two hours and drained
3/4 cup coconut milk
1/2 cup agave syrup
2 tbsp lemon juice
1 vanilla bean, scraped
1 tbsp dried lavender flowers
2 pinch of sea salt
1/4 cup coconut oil, melted
1 cup frozen blueberries
In a food processor, pulse the nuts into a semi- fine meal. Pour the nuts into a bowl and set aside. Pulse the dates, vanilla extract until you have a paste. Add the nuts back into the food processor and pulse to combine. Press the crust evenly into a tart pan. Put the tart pan in the fridge or freezer to set while you make the filling.
For the filling, pulse the cashews into a fine meal. Add coconut oil and blend until just combined. Reserve 1 cup of the filling mixture. Pour the rest into a bowl and set aside. Return the reserved cup of filing to the blender and add the blueberries. Blend until smooth.
Pour the blueberry filling into the tart crust and smooth. Tap the tart pan against the counter a few times to ensure there are no air bubbles in the filling. Return the tart pan to the freezer for 30 minutes or until firm. Pour the reserved filling into the tart pan over the blueberries. Once again tap on the counter to remove air bubbles. Using a knife, cut through the batter to create a marbled effect. Return the tart to the freezer to set until serving. Serves 16, scored.
Note: You can do this this almost any fruit! Enjoy!
Netherlands, Rotterdam, Katendrecht, RAW Expo, Groenman (Green man) (Johanna Schweizer) (uncut)
Info about Johanna Schweizer is here.
Raw (1) 'Boy soldier seven' is here
Raw (2) 'Rietveld als pastelkeurig universum' is here
RAW (3) 'Vuurman' is here
Shot at the RAW EXPO. RAW stands for Rotterdam Art Works it's a platform for alternative, industrial and urban art. The RAW EXPO took place in the Fenix veem, a former warehouse in Katendrecht.
"RAW aims to place art and culture in a wider perspective in Rotterdam by combining various cultural disciplines: mainstream and street art, 'established' and 'emerging'".