Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


Pomegranate macadamia raw cheese cake

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Pomegranates are great for your heart health and have been proven to lower blood pressure among the many benefits. They are also delicious and add beautiful vibrant color to any dish. This cheese cake has been in my head to make for a while and I am loving the combination of pomegranates and macadamia nut.  This recipe is for a 4″ mini cheese cake, just enough for 4 people. And yes we did have this for breakfast! Raw deserts make great breakfasts (as long as there is a protein source) especially in the spring/summer!

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Raw pomegranate macadamia cheese cake

3/4 cup macadamia nuts soaked

3/4 cup cashews soaked

1 tablespoon coconut cream

3 tablespoons lemon juice

1/4 cup pomegranate juice (freshly juiced)

2 tablespoons fresh beet juice (for color)

4 tablespoons melted coconut oil

1 tablespoon melted cocoa butter

15 drops stevia

2 tablespoons raw honey (or maple)

pinch of sea salt

For the crust:

1/2 cup ground cashews

1/4 cup ground blanched almonds (I buy the slivered almonds in bulk)

2 1/2 tablespoons melted coconut oil

pinch of sea salt

* Make the the crust and form to the bottom of a 4″ spring form pan.

* Process/blend the cheese cake ingredients together until smooth.

* Pour mixture into the spring form pan and refrigerate over night to set.

* Top with fresh pomegranate seeds and/or chopped macadamia nuts and serve! Makes 4 servings

You can also see this recipe here with many other great recipes



Raw lavender blueberry cheese cake


I have been wanting to try this for a while I just haven’t had the time and right ingredients. I still didn’t have cashews so I improvised and tried some other things that I thought would work.I thought it turned out good and kids gobbled it up so I will post the recipe . I don’t like overly sweet cheese cake but if you do just double the amount of maple syrup.

Raw lavender blueberry cheesecake

1 1/2 cup shredded coconut

1/2 avocado

1/2 cup pumpkin seeds

1/4 cup blanched almonds

1/2 cup thawed or fresh blueberries

1/2 cup melted coconut oil

1 tablespoon water

2 tablespoons coconut milk

2 tablespoons maple syrup (add 2 more if you like it really sweet)

pinch of sea salt

3 teaspoons lemon extract

1 tablespoon lemon juice

1 teaspoon lemon zest

2 teaspoons vinegar

1 teaspoon vanilla

1/2-1 teaspoon(depending on how stong of a lavender taste you want)  ground dried lavender


3/4 cup ground blanched almonds

3/4 ground flax seeds

1/4 cup melted smart balance butter(vegan)

1 teaspoon molasses

pinch of sea salt

Soak in water the shredded coconut, pumpkin seeds, and almonds for about 20-30 minutes. Drain the water and add all ingredients to the blender/ processor. Press the crust batter to the bottom of the dish. I used a large bowl for this so it made enough for 4 people. Pour the blended cheesecake ingredients onto the crust and refrigerate for about 1-2 hours. Top with fresh blueberries or blueberry jam.

This recipe can also be seen here check out this link for other great recipes also.