All posts tagged 'anilla protein powder'

World's Best Dairy-Free Cheesecake

LA-cheesecake

It’s raw. It’s vegan. And it’s impossibly delicious.

Our culinary artist has created a taste sensation that puts other cheesecake recipes to shame! What’s so amazing is that’s it’s dairy-free and packed with nutrients, thanks to our incredibly nourishing Vanilla Plant Protein.

Using muffin tins, makes 36 mini or 12 full-size cheesecakes.

Ingredients

CRUST
•1 cup packed pitted dates*
•1 cup raw walnuts (or almonds)

FILLING
•1 1/4 cups raw cashews, quick-soaked**
•1 large lemon, juiced (scant 1/4 cup)
•3 Tbsp Life’s Abundance Vanilla Plant Protein (about 1/2 scoop)
•1/3 cup coconut oil, melted
•1/2 cup + 2 Tbsp full-fat coconut milk (recommend skimming ‘cream’ layer off)
•1/2 cup liquid sweetener of choice (agave, maple syrup or honey if not vegan)

FLAVOR ADDITIONS optional
•2 Tbsp salted natural peanut butter
•1/4 cup wild blueberries (allow to thaw slightly if frozen)
•3 Tbsp caramel sauce
•Lemon peel, fruit, chocolate or crushed nuts

Directions

1. Add dates to a food processor and pulse several times until only small bits remain and form into a ball. Remove and set aside.
2. Add walnuts to food processor and pulse 5 times to create a meal texture. Add dates to walnut meal and pulse until a loose dough forms. Add more dates if the texture is too dry. If too wet, add more walnut meal.
3. Lightly grease your muffin tin, either standard or mini-size.
4. Scoop in a dollop of crust (about 1 T for standard tin, 1-1.5 tsp. for mini). Press is down using a small glass or the back of a spoon. A shot glass works perfectly for mini tins. If it sticks, cover the glass with parchment. Place in freezer to firm up crusts.
5. Add all filling ingredients to a blender and mix until creamy smooth. Add a bit more liquid (either lemon juice, sweetener or coconut milk) if the mix fails to blend uniformly.
6. Taste and adjust as needed. If you opt to use additional flavoring to the filling, blend in now. Leave aside any toppings for now.
7. Divide filling evenly among the muffin tins. Tap a few times to release air bubbles. Add any toppings, then cover with plastic wrap and freeze until solid, about 4-6 hours.
8. Once set, remove by loosening with a butter knife.
9. Serve frozen or thawed. You can store these cheesecakes in the freezer for up to 1-2 weeks … not that they’ll last that long!

Notes

*Soak in warm water for 10 minutes if they’re not very sticky. Drain well and pat dry before using.
**To quick-soak cashews, pour boiling water over them and allow to soak for 1 hour uncovered. Drain well before using.

Whey Overrated

DisappointedInWhey

Whey is a very popular ingredient in protein powders, especially in bodybuilding formulas. But is this commonly used ingredient all that it’s cracked up to be? In this post, we’ll look at the conventional wisdom and why whey might not be the best option for health-conscious consumers.

Let’s Talk Protein

It’s hard to understate the importance of consuming sufficient amounts of nourishing proteins. Your body needs quality protein to function properly, to build and repair tissues and to make enzymes, hormones and other key bodily chemicals. The amino acids in protein are the building blocks of bones, cartilage, muscles, hair and blood. So, there’s no controversy here … protein does a body good!

What Makes Whey Popular?

In the last decade or so, the media began educating consumers about the importance of getting an adequate amount of protein in their diet on a daily basis. That created a demand for a convenient and inexpensive source of protein. That’s when whey protein powders started on their journey to popularity.

Whey-t a Minute!

Unfortunately, whey protein has significant shortcomings, especially for those with sensitive stomachs. First, it’s derived from cow’s milk. Specifically, it is the liquid left over once milk has been curdled and strained. Moreover, it’s a by-product of the cheese-making process. It’s precisely due to its dairy origins that many people experience digestive issues consuming whey, such as bloating, gas, cramps, fatigue and/or loose stools. Formulators in-the-know attribute these reactions to whey’s lactose content, and many adults have some degree of lactose sensitivity.

Plant Power

Here’s our take. Animal-derived proteins are good, but they also may carry the dubious additions of saturated fat, cholesterol, added hormones and antibiotics. However, you can source excellent protein directly from plants without any of those nutritional drawbacks! For example, pea protein contains all nine essential amino acids and therefore is considered an excellent source of protein. Since it contains no dairy or soy, it’s regarded as a “clean source” of protein with zero gluten content. Hooray for plant power!

So, if you’re up for supplementing your diet with a protein powder, but you’re not interested in dealing with the possible digestive distress commonly associated with whey, try a plant protein powder instead!