We’re going to make this:
But first, would you let me unload the burden of a cold Monday? I do not have to report to work on Mondays, so I work from home. I used to go to cafés when I was living by myself. But now in this cold weather, with the two furry babies by my side, I’d rather stay in our flat. I don’t know about you, but I cannot (cannot!) wait for the end of this season. I am a completely different person in the spring and autumn. I love to be out, in the park, having a walk, going to the beach, sipping a cold drink somewhere while getting some writing done.
I mean, look how relaxed, joyful and care-free I look in these pictures (and yes, I go between two colours, but you will usually see me blonde):
So, nothing like the “neither hot, not cold” spring and autumn months, to me.
I understand why some people might like the cold months. Winter has its own beauty, and I do appreciate it.
Here, I’m trying to capture that beauty in upstate, New York.
And here, our charming Manhattan, covered with snow, looking all mysterious and irresistible.
So I get it.
But cool warmer months are much more convenient in this city- no need to carry tons of layers on your body. The umbrella breaks, you forget your gloves somewhere, indoors are suffocatingly hot, and outside is freezing cold, your poor body trying to adjust itself to the constantly changing environment. Besides, autumns are gorgeous too, and you don’t even have to travel to the Mediterranean to realize how beautiful the beaches can be.
Okay, now that we all agree (don’t we?) that spring and autumn rock, and winters should be limited to the holiday season, let’s get to sweetening the winters a little. I mean, if I have to be indoors, I shall at least bake!
Let’s do this
Today we’re making, not baking, a dairy and gluten-free pumpkin cheesecake. Incredibly easy to make, sweet but so healthy to eat. Every ingredient is good for you. Think about it! Every. Ingredient. Don’t be like me, though: Don’t overdo it. Two slices a day might keep the winter blues away.
So what are these ingredients?
For the crust use:
1,5 cups nuts (I mixed walnuts and pecans)
20-22 pitted dates
Two tablespoons coconut flakes (if you don’t have the flakes you can use coconut oil which works out just fine). Pour all these in a food processor and press into the pyrex. Put in the freezer.
For the cheesecake layer, mix:
1,5 cups of cashews (soaked for an hour in boiled water)
1/2 cup pumpkin puree
3tbsp coconut milk (full fat)
3 tbsp carob molasses (or agave)
1 tsp pumpkin spice
A pinch of cinnamon and turmeric (optional. I tend to put these spices in everything!)
Put all these in the food processor, then pour over the crust you had in the freezer.
If you can wait, leave in the freezer overnight. During which time, have a look at here, my adaptogenic sweets, the most delicious way to reduce stress. You might end up making a few more snacks before tomorrow! If you have to have them today, wait at least a few hours before you serve them, preferably with a vanilla nicecream!
Let me know what you think. I can only stand winters with the company of fellow foodies!