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© Copyright 2019 Origin Magazine

Let's Brunch: Meals for the Perfect Weekend Gathering

Sabrina Muscat

Gluten-Free Pizza, Pasta and Raw Vegan Cheesecake

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Instagram: @rawspirations | rawspirations.com

PHOTO OF SABRINA: Margit Selg

How Food Impacts Health 

I became vegan about four years ago. Through unsuccessful laparoscopic surgery, I found out that I had stage 4 endometriosis which had spread quite extensively through my vital organs –which was the reason why I wasn’t able to become pregnant after trying for five years. I had little hope and the treatment offered to me didn’t seem logical. I tried the alternate path, although the doctors disagreed. To cut a long story short, I decided to follow my instincts and trial a predominantly plant-based diet, meaning I cut out all animal products as well as gluten, soy, refined sugar and ‘stress’ factors from my life. After just six months, (and against the doctors’ odds), we found out I was pregnant. My beautiful little boy is now two years old and I’ve stuck to the diet as it’s the best I’ve ever felt in years. My skin completely cleared up and I’ve had no endometriosis flare-ups since. Another bonus, is it put a thyroid condition I had into remission, which I was not expecting given I was to be on medication for life.

 

Ingredients You Love For Detoxing or Cleansing?

Water, chlorella, bentonite clay and coriander. 

 

Raw + Vegan Lemon, Baobab & Acai Berry Cheesecake

Ingredients

Base 

1/2 cup pecan nuts

1 cup coconut shreds

1 tbsp coconut oil

10 soft medjool dates

Lemon Cheesecake layer

1 cup raw cashews (Presoaked for 4-5 hours in filtered water/drain)

1/2 tsp natural vanilla essence

1/2 cup fresh squeezed lemon juice (more if you prefer a stronger lemon flavor)

3/4 – 1/2 cup pure maple syrup (add more if you prefer sweeter)

1 level tbs baobab powder

Goji Berry Layer

1 cup raw cashews (Presoaked for 4-5 hours in filtered water/drain)

1/3 + 1 tbs pure maple syrup

1 tbs coconut oil

1/2 cup fresh orange juice

1/2 cup goji berries

1/2 cup frozen raspberries for top

 

Method

Base

Blitz all base ingredients in food processor until they stick together. Press into a 21-22cm round cake tin with push out base.

Lemon Cheesecake Layer

In a high speed blender, pulse lemon cheesecake ingredients until very smooth and creamy. Stop once in a while to scrape down sides. Pour over base.

Goji Berry Layer

In a high speed blender, pulse goji berry ingredients (except raspberries), until very smooth and creamy. Stop once in a while to scrape down sides. Pour over lemon layer and crumble raspberries over the top. Freeze overnight. Allow to defrost for at least 10 minutes before slicing!

 

Food Secret You Swear By?

Lucuma powder! It makes all my smoothies and raw vegan desserts taste 50% better and adds a creamy texture to the mix, not to mention it’s a superfood!

 

Quinoa Mediterranean Pizzas

Ingredients

Base 

2 cups white quinoa (cooked according to packet instructions)

2 vegan eggs (Egg replacer or flax eggs)

1 large garlic clove (2 if small)

1 tsp oregano

1 tsp salt

Pinch of pepper

Topping 

1 punnet baby heirloom tomatoes (sliced in half)

1 red capsicum (pre roasted and sliced)

½ bunch basil (torn into smaller pieces)

Greek kalamata olives, halved

Red onion, very thinly sliced

Vegan mozzarella or bocconcini balls

Olive oil

Sauce

1 bottle of Italian tomato passata sauce

½ bunch basil

3 garlic cloves

1-2 tsp salt (more to taste)

Pinch pepper

Olive oil (to drizzle)

½ cup water

 

Method

Sauce 

In a medium saucepan, on low heat, lightly fry the garlic in olive oil until you see it slightly turning brown. Add all other remaining ingredients and bring to a boil. Turn down heat & allow to simmer for 30 – 45 mins while you’re preparing step 2 & 3. crust *Turn on over to 180 degrees/340 F. Line two flat trays with baking paper. Place all crust ingredients into a large bowl and mix together until well combined. Take about a cup’s worth from bowl and on tray, shape into flat pizzas. Once you have all your pizzas shaped out and ready to go, place in the oven for around 10 – 15 mins (just enough for them to lightly brown. Topping Only add the tomatoes, onion, olives & cheese. Return to oven for 5 -10 mins (remember, your pizzas are already cooked, this step it just to melt to cheese). Remove from oven and top with remaining ingredients, drizzle with olive oil and season with salt & pepper & serve. 

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