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The Self Examiner

Sharing is very important to us at Cafe Gratitude. This blog is our means of connecting with you, our community through sharing what's happening with us and creating a conversation around the many facets of this community.
Tags >> cashews

Orange Creamsicle Cheesecake

Chandra
This is a staff favorite!!
Use one 10 inch spring form pan
Process in Cuisinart food processor:
  • 2 cups coconut flakes
  • 4 oz. dates
  • 1/4 cup lucuma powder
  • 1/8 tsp. salt
  • 1 tsp. vanilla
Pat into bottom of spring form pan
Blend in vitamix:
  • 3 cups soaked cashews
  • 3/4 cups coconut milk
  • 1 cup agave
  • 1 cup orange juice
  • zest of one orange
  • 3 TBL. vanilla
  • 1/2 tsp. salt
Then add and blend :
  • 1/4 cup lecithin
  • 1/2 cup coconut oil
  • 1/2 cup scented coconut oil 
Chill overnight

on Mar 06, 2012 Posted by: Chandra | Comment (4)

Nacho Cheese

Chandra

 

This cheese is our number one requested recipe!


on Feb 24, 2012 Posted by: Chandra | Comment (1)

You are Loved (Pesto Stuffed Red Pepper) & recipes for pesto and raw ricotta!

Dreux

Here is the recipe for our special Valentine's day item we had at the cafes on Wednesday!  If you missed it's one night only appearance at Cafe Gratitude, then try making a special meal with this rawesome recipe here!

 

Ingredients:


on Feb 17, 2012 Posted by: Dreux | Comment (0)

I am Present: Farmer-Style Cheese

Amanda N.C.

If you're like me, you love cheese. Between watching cheesy romantic comedies and eating cheese, I like to write cheesy blog posts. I love cheese on everything! With the below recipe, you can have your cheese and eat it too! Lots of it! I Am Present is full of versatility and life, and cheesiness, of course. Enjoy!

FARMER-STYLE CHEESE
Makes approximately 1 1/2 cups

1 1/2 cups soaked cashews (soak for 8 hours and rinse before using)
1 tablespoon miso
1 pinch salt
1 teaspoon coconut oil
3/4 cup fresh water

Place the soaked and rinsed cashews in a blender along with miso, salt, oil, and half the water. Start to blend on low, turning up the speed slowly. Add more water as necessary to keep mixture pulling down to the bottom of the blender. When a smooth consistency has been achieved, taste your creation. This cheese can be used as is or hung in a double layer of moistened cheesecloth to ripen and drain., making a slightly firmer and tangier cheese.

Note: You can change the flavor or color of this cheese very easily by adding one or more of the following: cumin powder, turmeric powder, parsley, cilantro, bell or black pepper. Be inventive and let your creative juices flow! (Just remember if you're going to be using cilantro, parsley, or bell pepper, chop them first and add them from the beginning so they have a chance to be well incorporated.)


on Nov 11, 2011 Posted by: Amanda N.C. | Comment (2)
Tagged in: simple recipe , raw recipe , miso , coconut oil , cheese , cashews

Fresh Fruit Parfait with Coconut Meringue

karin

This fresh fruit parfait is a hot item at our cafes - selling out just as soon as it hits the dessert case. Try this recipe with your favorite fruit, or try just the coconut meringue on top of a piece of pie or an ice cream sundae.

 


on Sep 15, 2011 Posted by: karin | Comment (0)

I am Festive, Raw Chile Rellenos: Macadamia-crusted, Cheese-stuffed Green Chiles

karin

Ingredients:

3 large mild green chiles, Anaheim or similar variety


on Sep 08, 2011 Posted by: karin | Comment (0)
Tagged in: macademia , jalapeño , garlic , cumin , coconut milk , chile , cashews

Raw take on the traditional coleslaw (and a raw recipe for mayo)

cheyenne

Picnic ready side dish!  Here's a recipe that I've been digging lately.  I found it on the Raw Food Talk forums, which I suggest you peruse !  This is a raw take on the traditional coleslaw recipe and a pretty amazing rendition of raw vegan mayonnaise, if you ask me.  I have a jar of this homemade recipe in my fridge at this very moment, and I've been using it on everything lately.

 

First, you need to make the mayonnaise:


on Jun 16, 2011 Posted by: cheyenne | Comment (9)

Dates: Why we use them, where they come from, & recipes for you to try!

Vinicio

Dear community, 

Ingest this good information about one of our favorite sweeteners at Cafe Gratitude: dates!
Phoenix dactylifera is the date palm family where dates come from, from the greek daktulos which translates as "fingers". Dates come in thousands of varieties different in color, shape, taste, seasonality, and more. Dates are a type of fruit and what a blessing they are.  Since they are fruits they are almost 100% fructose or simple carbohydrates that the body quickly & through easy enzymatic reaction turns into pure dynamite energy. Next Bay to Breakers marathon, chew on dates instead of that plastic pre-packaged/who-knows-what’s-inside-it energy bar.

Cafe Gratitude recipes (especially bakery items) mostly use dates in them as sweeteners; there are several factors why we went with them aside from so many other sweetener options out there:
  • Dates are almost local! Yes, almost is just that; almost. they come from Mecca, California (South of Los Angeles) from the most beautiful hard working family, look at the pictures!
  • Dates are pure fructose, no added nothing.  They just take the pits out and chop them to create a paste
  • Organic! This is a committed family, really.
  • Although they are not emulsifiers chemically, they work like that! Dates makes food smooth & pasty, they contain very little (muy poquito) fat and their flavor is honey-like delicious.  Chop nuts and add whipped date paste and you will see the perfect pie/cake crust every time.

on Jun 08, 2011 Posted by: Vinicio | Comment (0)

I am Amazing: Raw Lemon Meringue Pie

cheyenne

lemon meringue pieJust in the time for the heat to roll in, I bring you this luscious recipe for lemon meringue pie.  This crust is by far one of my top favorite things from Cafe Gratitude!  This pie isn't on the menu right now, but we might see it return in a new reincarnation of the concept.  Meanwhile, as you sit on your balcony or porch, or lounge at the park, you can relish this magical pie through this recipe!

This recipe is in our I am Grateful recipe book along with savory treats, entrées and other desserts as well as in our Sweet Gratitude with all desserts!

 


on May 04, 2011 Posted by: cheyenne | Comment (12)

Raw Pecan Fudge Brownies

cheyenne

I couldn't begin to count how many responses we had from customers when we took our brownies off the menu some years ago.  These rich, chewy and indulgent raw treats definitely made an impact on many people.  This recipe comes straight from our book, Sweet Gratitude. 

Step 1.  Make Brazil nut milk (exact amount for making brownies):

  • 3/4 cup Brazil nuts
  • 2 cups water


on Feb 24, 2011 Posted by: cheyenne | Comment (0)
Tagged in: raw recipe , pecans , liquid vanilla , dessert , date , cashews , cacao nibs , Brazil nut , agave

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