Happy New Year

We are starting with two new pages. Healthy eating for Children and healthy eating in general. I will post a link to my husband’s fitness page.

The recipes for the children can be done by kids themselves.

My recipes will cover Vegan, gluten-free, wheat-free, diary-free and regular. All my recipes is diabetic friendly.

I need to state I don’t use preservatives, or additives or artificial colorants or artificial sugar. I don’t eat chemicals so I don’t sell food with chemicals in it.


What An honor


It is a real honor to have been asked to cater for 3 different events from different companies to celebrate the life of Madiba. Thank you.

Raw Lemon Cheesecake


Next, I’ve been craving lemon and wanted to create a cool, tasty summer treat that required no baking. The results are a Raw Lemon Cheesecake that’s dairy free for those on restricted diets; and because it’s raw, it’s also easier to digest for most people.


Lemon cheese:

3 1/2 c. cashews
8 TB organic virgin coconut oil
3/4 c. raw honey
3/4 c. organic lemon juice
Zest of 2 organic lemons
1 tsp. organic vanilla extract
1/2 tsp. sea salt
10 drops stevia (optional)
10 drops natural food coloring (optional)

1 c. organic almonds
1 c. coconut-rolled dates
Coconut oil for oiling pan

Take your cashews and put in bowl. Cover with several inches of cool, filtered water. You can add 1 tsp of sea salt, which helps to breakdown anti-nutrients. Let soak overnight. I usually store in refrigerator in the summer due to my warm house. If time is an issue, just soak in filtered water for 1-2 hours.

Next, take your almonds and coconut-rolled dates and blend in food processor till the mixture starts to clump together. If you don’t access to coconut-rolled dates, just use regular dates and add a few tablespoons of dried, unsweetened coconut.

Put your crust mixture into an oiled pie pan, preferably a round spring foam pan like this. Pat your crust down so it’s tightly packed and evenly distributed, creating a nice foundation for your cheese.

Next, drain your cashews and put in a food processor or powerful blender. Add your 8 tablespoons of liquid or softened coconut oil. Then add your honey, lemon juice, lemon rind, vanilla extract, sea salt and blend well. I found I had to blend for a long time to create a smooth, creamy texture and breakdown all the cashews. Taste your “cheese” and add stevia and/or natural food coloring to suit your needs. Both are totally optional.

Carefully pour or scoop your cheese into your pan, on top of your crust. Use a spatula to smooth out the top so cheese is evenly distributed and looks pretty 🙂 . You can dust the top of cake with dried coconut flakes or lemon slices.

Put in refrigerator and let set for about an hour or two. Serve immediately. You can store leftovers in fridge for 1 week or cut individual pieces and store in freezer. This cake tastes delicious frozen too!