For friends who are cutting down on processed foods, gluten, dairy, sugar and eggs, cheesecake is probably one of the foods you avoid like the plague.
I’ve created a cheesecake with my Golden Gut Blend that’s a perfect afternoon treat or delightful dessert for summer. It’s a raw, vegan, gluten-free, dairy-free and refined sugar-free cheesecake that is absolutely delicious.
Place the turnip and parsnip in a large saucepan. Cover with water and bring to the boil over medium heat. Boil for 10 minutes, then add the remaining vegetables and boil for a further 20–30 minutes, or until the vegetables are soft.
In a separate, small saucepan, simmer the olive oil, coconut milk and garlic over low heat for 5 minutes.
Drain the vegetables and place in a food processor with the coconut milk mixture and nutritional yeast flakes and pulse briefly, so the vegetables are still chunky. Season to taste with salt and pepper and gut powder if using.
Thanks to Lee Holmes from Supercharged Food (as seen on Shark Tank)
this is taken from New Zealand’s Māori Centre of Research Excellence and Whakauae Research for Māori Health & Development presented the results of the 2017 project - Cultural, Ethical, Research, Legal & Scientific (CERLS) Issues of Rongoā Māori Research.
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Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.