Day 19 ~ Cooking up a Storm

Friday my favourite day of the working week, why because on Friday I only work doing before and after school care. So the hours in between are mine, well sort of .... sometimes. Today was not one of those days. This morning Mark left with his Dad on their annual footy trip to Nhill leaving me alone with the sloths for just over a week. Of course this morning I also woke with a sore throat and am hoping as I dose myself with vitamin C and throat gargle that I am not succumbing to the bugs that have been plagueing the little ones I look after, so nice of the toddlers to share. Today is also sports carnival for the sloths and although at an age where it is not cool to have Mum come and watch, my presence is tolerated as long as I also bring cash for supplies at the canteen. No crossfit for me today so what's a girl to do ? Solution ? Cook.
I have made my own versions of the meatloaf muffins, a Morrocan Lamb and a chicken version. The verdict from the sloths is that the lamb is the best. I have also made a normal sized chicken and vegetable meatloaf for tomorrow nights dinner and a sweet chilli lamb bolognese style sauce. We shouldn't starve over the next few days at least and I better not hear a sloth say there is nothing to eat. Inspired by my burst of activity the younger sloth decided he too would cook and he produced a wonderful lemon cheese cake which to his delight I cannot eat. So tomorrow I will make something to fill that sweet craving I now seem to have, thinking of this Coconut Lime Cheesecake

Ingredients


1 cup almonds
½ cup shredded unsweetened coconut
½ cup medjool dates, pitted
½ tsp vanilla extract
pinch of sea salt

Filling:
1 cup coconut, cashew or almond milk
2 cups raw cashews, soaked and drained
½ cup date paste*
⅔ cup fresh lime juice
pinch of sea salt
2 tsp vanilla extract
½ cup coconut oil

Methods/steps
1. In a food processor, pulse the almonds and coconut into a fine flour.
2. Add the dates, vanilla extract and salt. Pulse until the mixture begins to clump together.
3. Press firmly and evenly into a 9 inch springform pan . Set aside in the refrigerator.
4. In a blender combine the filling ingredients except the coconut oil and blend until smooth.
5. Add the coconut oil and pulse to emulsify.
6. Pour the filling into the prepared crust and chill for at least 2 hours. Garnish with shredded coconut.

*date paste is made by soaking dates in warm water until soft. Draining the dates and blending them in a food processor until a smooth, thick paste is created. It stores very well in the fridge.

 Enjoy your weekend and then for the final week of the challenge