Keep it real this Easter

Keep it real this Easter

Try a recipe from Calgary Avansino's new book

17 Mar 2016

Easter is a time for sweet treats, but what about sweet 'healthy' treats? There are plenty in Calgary Avansino's new book, Keep it Real and here's a small taster – why not try it out over the holidays?

This 'cheese' cake's deliciously creamy centre and rich crunchy crust make it one of my star treats and I look for any excuse to make it. It looks beautiful, making it a great choice to serve for guests and I’ve even made it as a birthday cake. It's best served directly from the fridge.

Frozen Raw Matcha Cheesecake

Serves 8

INGREDIENTS

For the crust:
320g plain macadamia nuts (not roasted, salted or sweetened)
10g raw cacao powder
65g maple syrup
15g cacao nibs
1 tsp vanilla extract
½ tsp Himalayan salt

For the filling:
2 tbsp matcha powder, plus an extra
¼ tsp to decorate
2 ½ hot water, plus an extra ¼ tsp
470g plain cashews, soaked overnight or for as long as you can, then rinsed
435ml unsweetened nut milk (I use almond)
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
190g raw agave syrup
1 tbsp vanilla extract
pinch of Himalayan salt
6 tbsp coconut oil, melted

To prepare the crust, line the base of a 22cm spring-form tin with baking parchment.

In a food processor blend the macadamia nuts with the cacao powder until it resembles flour; be careful not to overmix or you will end up with macadamia nut butter!

Remove from the food processor and combine in a bowl with the maple syrup, cacao nibs, vanilla and salt. Mix well and press the mixture into the spring-form tin to form the crust. Set aside.

To prepare the filling, mix the matcha with the hot water in a small bowl. Set aside.

In a high-speed blender, mix the cashews, nut milk, lemon and lime juice, agave syrup, vanilla extract and salt until smooth.

Then add the matcha mix and blend again. With the blender running, add the coconut oil and blend until completely smooth.

In a small bowl mix the extra ¼ teaspoon of matcha with ¼ teaspoon of hot water. Set aside to decorate.

To assemble, pour the cheesecake filling on top of the crust. Carefully shake the mould to level the mixture and get rid of any air bubbles. Pour the extra matcha mixture on top of the filling and use the tip of a small knife to swirl it and create whatever design you like.

Cover with cling film and place in the freezer for 3 hours.

Remove the cheesecake from the freezer and carefully release it from the spring-form tin. Keep it in the fridge until serving.

Recipe extracted from Keep It Real by Calgary Avansino, published on the 11th February by Yellow Kite, £25. Photograph © Kristin Perers

Yellow Kite

Keep It Real

By Calgary Avansino

Calgary Avansino is well-known for being at the cutting edge of well-being and lifestyle trends, but her true passion is healthy eating. She is passionate about clean eating, and about helping people make positive healthy changes to their diet by focusing on nutritious, balanced and wholesome ingredients.

In Keep It Real she inspires us to eat a plant-based diet, which is one where vegetables and plants feature as much as possible. She encourages the whole family to make positive healthy changes and urges us to eat more 'real' food (that is, food that our grandparents would recognise!), to limit sugar in our diets, to cut out processed food and enjoy home-made food together.

As Calgary proves so brilliantly in her book, healthy doesn't have to be hard - it's just about understanding why healthy eating is so important, being organised and having tricks up your sleeve to help keep you on track. Featuring 100 recipes to inspire you in the kitchen and add goodness to your life, discover Calgary's delicious healthy dishes including breakfasts, smoothies and snacks, main meals and desserts, as well as ideas for new twists on old favourites.

Packed with ideas for healthy swaps and ways to make healthy eating a natural part of your life, this is an accessible well-being bible fit for the modern world and will help us all find balance and learn to keep it real.

Let well-being expert Calgary Avansino guide you on how to create a well-balanced - and delicious - life for you, and your family in this healthy living bible focused on living a plant-based lifestyle.Calgary Avansino is a journalist and healthy living advocate. Born in California, Calgary now lives and works in London and writes a wellness column for Vogue, where she is a contributing editor. She also writes a healthy living column for The Sunday Times Style magazine. Her own website, www.calgaryavansino.com has become a mecca for anyone interested in reading about and learning about enhancing their health. With a busy job and a family, Calgary has become an expert at making eating healthily part of her life and she inspires us all to do the same.

Eat * Feel * Live WELL - recipes to help you feel great and look amazing

Let Calgary into your kitchen to inspire you with her sought-after advice on healthy eating and her delicious plant-based recipes - for you, your family and friends. Discover why it's so important to eat real foods, how to cut down on sugar, processed food and gluten and how to boost the plant power in your life. Brimming with practical advice, including ideas for healthy swaps and meal plans, you too can make healthy eating second nature.

Four-colour photography and step-by-step instructions as well as meal planners and healthy eating guidelines make this a must-have healthy eating manual for mums and dads interested in their own health and their kids' health and managing everyone's energy levelsThe first healthy eating book by a UK-based author to focus on getting the family to eat wellThe author has an amazing profile with a column in Vogue and The Sunday Times Style, plus her own website and a line of juices at healthy eatery Itsu. She regularly speaks at wellbeing events and is often consulted in the media as a wellbeing guru alongside the likes of Deliciously EllaCalgary is always asked for her advice on healthy eating for kids and how to help the family cut down on sugar and processed food, as well as what to give kids for snacks, and at parties - this book is much-needed and wanted!