Ricotta Cheesecake

Ingredients

Crust:

150 grams graham cracker crumbs or ginger snap biscuits

4 tablespoons (55 grams) butter, melted

Cheesecake Filling:

12 ounce full fat cream cheese, room temperature 

20 ounces (2 ½ cups) whole milk ricotta, room temperature. 

1 cup white sugar

2 tablespoon flour or  cornstarch 

1/4 teaspoon salt

4 large eggs, room temperature

Zest of 1 orange 

Vanilla Extract 

Preheat oven to 350 degrees F and spray with non-stick cooking spray, a 9 inch spring form pan. 

Crust: In a food processor process the graham cracker crumbs, and melted butter (or oil). Press the crumbs evenly over the bottom of the spring form pan. Refrigerate while you make the filling.

Filling: In your food processor, place the cream cheese and process until smooth with no lumps. Add the ricotta and sugar and process until smooth. Process in the flour and salt. Add the eggs while the machine is working one at a time, processing until incorporated. Finally, add the orange zest and vanilla extract, and process until incorporated.  

Remove the crust from the refrigerator and pour in the filling. Bake for about 50 - 60 minutes,.

Then cover and chill in the refrigerator for at least 6 hours, or overnight. 

 

Socca Pizza

Socca is a gluten free flatbread made with just chickpea flour, water, olive oil and salt. It’s popular in Italy and France and a great healthy option to traditional pizza. For best results use a cast iron if you have one. I made my Socca pizza with classic toppings but you can put whatever variety you like. This recipe will make about 3 small pizzas.

Ingredients

Socca pizza crust

• 2 cups chickpea flour
• 2 cups water
• 1/3 cup olive oil
• big pinch of sea salt

Pizza toppings

• 1 cup shredded mozzarella
• 1/2 cup tomato sauce
• 4 olives, sliced 
• 1 small onion, sliced 
• fresh dill, optional

Instructions

1. To make the batter, whisk together the chickpea flour, water, 2 tablespoons of the olive oil and salt. Let the mixture rest at room temperature for 30 minutes.
2. Turn on the oven to turn oven to 425 degrees Fahrenheit. Place a 9-inch cast iron in the oven to preheat (about 5 minutes)
3. Carefully remove it from the oven. Pour in 1 tablespoon olive oil and swirl the pan around so the oil is evenly distributed. Pour in about a third of the batter and return the skillet to the oven. Cook for 8 minutes, until the Socca the edges are brown. Remove from oven.
4. Spread the remaining 1 tablespoon olive oil on top of the Socca. Top the Socca with tomato sauce, mozzarella, onion, olives and dill.
5. Return the skillet to the oven and bake for 8 minutes, until the cheese is melting. Remove from oven and let the pizza cool for 2 to 3 minutes before eating.

 

Golden Milk (Turmeric Tea)

Turmeric tea is great way to get turmeric and ginger in your daily life. Both have amazing health benefits. This delicious drink is especially warming in winter or when you have a cold.

   Ingredients 

• 2 cups of  almond or coconut milk of choice.
• 1 tsp of ground turmeric or turmeric powder. 
• Pinch of black pepper (optional)
• 1 tsp ginger root or ginger powder 
• Honey to taste (optional)

    Instructions 

1. First, blend all ingredients in a blender until smooth.
2. Then, pour into a saucepan and heat. Simmer for ten minutes.
3. Enjoy. 

Light Ricotta Cheesecake

Ingredients

• 1 pie crust
• 1 package cream cheese, at room temperature 
• 1/2cup coconut sugar
• 1/4 teaspoon salt
• 1 32-ounce tub (about 4 cups) ricotta cheese 
• 3 large eggs
• 1 tablespoon any liqueur you like (I used dry cherry)
• 1 tablespoon cornstarch
• 2 teaspoons orange zest,
• 1/3 cup any jam you like. 
•  fresh raspberries or strawberries 

Preheat the oven to 325°F and spray a 9-inch pan with nonstick cooking spray. Put down the pie crust.

Combine the cream cheese, sugar and salt in the bowl of a food processor. Process for about 1 minute. Add the ricotta and process until the mixture is smooth, another 2 minutes. Add the eggs, one at a time, processing for 10 seconds between each addition. Add the cherry, cornstarch and orange zest and process until mixture is just combined. 

Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for about 45-50 minutes, until the top is lightly golden, and the center is quite jiggly but not liquid. Carefully remove the cheesecake from the oven and allow it to cool completely. Once the cheesecake is cool, place it in the refrigerator to chill for at least 2 hours.

For the topping: After the cake has chilled, spread the jam evenly over the top of the cheesecake. Place the raspberries evenly over top (you can also do this once you serve the cake). Cover and refrigerate until ready to serve. 

Broccoli and Turkey Bacon Quiche

This is a very easy and light dish. it can be done with a crust or without. You can also add your favorite vegetables to it.

Ingredients

• 1 onion, diced.
• 1 tbsp butter or olive oil. 
• 5 slices of turkey bacon or salmon bacon (trader joe).
• 2 cups broccoli. 
• 1 carrot, diced.
• 3 eggs.
• 1 1/3 cups of sour cream, ricotta cheese or milk.   
• 2 cups of shredded cheddar cheese.  
• 1 tbsp mustard
• 1 bunch of spring onion (optional) 

Directions

Preheat oven 375. Melt butter in pan saute onion, carrot, and turkey for 5 minutes. Add the broccoli and continue for 3 minutes.

In another ball beat the eggs, cheese, mustard and milk. Whisk until smooth. Season with salt and pepper. If using chop spring onions.

Scrub 9 inch pan with butter or oil. fold the veggie mix.. Pour filling into the pan and bake for 35 minutes or until the knife comes out clean.

DYI Yoga Mat Cleaner

OK here is supper easy way to make your own Yoga mat cleaner, which can also be used as an air freshener.  This bottle also makes a great gift. Please only use glass bottle, essential oils can eat through plastic bottles.   

In a 4 oz glass spray bottle mix together and shake well:

• 3 oz distillated water

• 1 oz of lavender witch hazel  (you can use any witch hazel)

• 10 drops eucalyptus oil

• 10 drops lavender oil

• 5 drops peppermint

• 5 drops lemon

Green Elbow Pasta

1 bunch of asparagus
grape seed oil

300g frozen green peas
½ cup of pesto (optional)
1 tablespoon plain flour
3-4 cups of milk
500 gram pasta
1 cup of ricotta cheese or cottage cheese

Method

1. Roughly chop the asparagus, leaving the tips whole. Set aside the asparagus tips. Put the asparagus stalks into the medium pan with 2 tablespoons of oil and the peas.

2. Add the flour stir for 30 seconds. Pour in the milk, ricotta and bring to the boil, then simmer. Put the pasta into the large pan, cover with boiling salted water and cook according to package instructions.

3. Using the immersion blender, purée the asparagus sauce until somewhat smooth. Turn the heat down to low, add the asparagus tips and simmer for a few more minutes.

4. Drain the pasta, reserving a cupful of starchy cooking water, and then toss the pasta with the sauce, loosening with a splash of cooking water, if needed.