https://www.nourishingfoods.net/recipes daily 0.75 2025-07-14 https://www.nourishingfoods.net/recipes/pistachio-matcha-basque-cheesecake-jttnp monthly 0.5 2025-06-26 https://images.squarespace-cdn.com/content/v1/67e26f3e2784596d775648a2/a5801fca-bd28-4da6-911f-444aa49a6dcf/IMG_1956.JPG Recipes - Rhubarb Panna Cotta Ingredients (makes 4) Panna Cotta 1 can full-fat coconut milk 1/4 cup xylitol or sugar 1 vanilla bean (sliced open and scraped) 1/2 tsp agar agar powder Rhubarb Compote 1 can full-fat coconut milk 1/4 cup xylitol or sugar 1 vanilla bean (sliced open and scraped) 1/2 tsp agar agar powder Instructions Add all ingredients for the panna cotta to a small saucepan. Bring to a gentle boil while stirring, then lower the heat and simmer for 3–4 minutes to activate the agar agar. Pour into small cups or molds. Let cool slightly, then refrigerate until set (about 1–2 hours). Add all ingredients for the rhubarb compote to a small pan. Simmer over low heat until the rhubarb breaks down into a soft compote (about 5–10 minutes). Let cool and spoon over the panna cotta before serving. Watch the full video here. https://www.nourishingfoods.net/recipes/blog-post-title-three-ndsg9-cfhc9 monthly 0.5 2025-06-26 https://images.squarespace-cdn.com/content/v1/67e26f3e2784596d775648a2/f674dbbc-bf12-491e-b7b7-e053815228a3/IMG_4493.jpg Recipes - Lemon Ricotta Zucchini Toast - Ingredients 1-2 slices of sourdough toast 2 zucchini’s 1 tsp salt 2 tbsp olive oil 1 garlic clove (opt.) 125 gr (vegan) ricotta 1 tbsp lemon zest Salt & pepper to taste (basil-infused) olive oil (pistachio) pesto Instructions 1⁠Using a vegetable peeler, slice the zucchini into long, thin strips. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel. Heat the olive oil in a pan over medium heat. Add the zucchini strips (and garlic if using) and cook until tender and lightly golden, about 5–7 minutes. Set aside. Mix the (vegan) ricotta with lemon zest, salt, and pepper to taste. ⁠Toast the sourdough slices. Assemble: spread a thin layer of (pistachio) pesto on each slice of toast, followed by a generous spoonful of the lemony ricotta. Top with the fried zucchini strips. Drizzle with basil-infused olive oil and finish with a few fresh basil leaves and more lemon zest if you like. Watch the entire video here https://www.nourishingfoods.net/recipes/blog-post-title-three-ndsg9 monthly 0.5 2025-06-26 https://images.squarespace-cdn.com/content/v1/67e26f3e2784596d775648a2/5b492f31-16d3-4238-903f-894739579a82/IMG_5351.jpg Recipes - Peach Cheesecake - Ingredients (makes 1 7-inch / 17 cm cake) Crust 75 gr oats 2 tbsp flax seeds 4 tbsp tahini or almond butter 4 tbsp agave syrup Filling 100 gr tofu 125 gr chickpeas 150 gr soaked raw cashews 80 ml agave syrup 200 ml coconut milk 2 tbsp cornstarch Juice of ½ lemon 2 tbsp lemon zest 1 tsp vanilla extract Peach Compote 3 peaches, sliced 60 ml water 2 tbsp agave syrup Instructions Preheat the oven to 160°C (320°F). Line a 7-inch (17 cm) springform pan with baking paper or lightly oil it. In a bowl, combine the oats, flax seeds, tahini, and agave syrup. Press the mixture evenly into the bottom of the prepared pan to form the crust. In a blender, blend the tofu, chickpeas, cashews, agave syrup, coconut milk, cornstarch, lemon juice, lemon zest, and vanilla extract until smooth. Pour the filling over the crust. Bake for 55 minutes. Let the cheesecake cool completely, then refrigerate for at least 4 hours to set. While the cheesecake is cooling, cook the peaches with water and agave syrup over medium heat until the mixture thickens, about 10–15 minutes. Allow the compote to cool. Once the cheesecake has chilled, top it with the peach compote. Slice, serve, and enjoy! Watch the entire video here https://www.nourishingfoods.net/recipes/pistachio-matcha-basque-cheesecake monthly 0.5 2025-06-16 https://images.squarespace-cdn.com/content/v1/67e26f3e2784596d775648a2/685f7f80-14a2-4a9a-a0d7-5881fc6d9245/IMG_0139+3.JPG Recipes - Pistachio Matcha Basque Cheesecake Ingredients 17.6 oz silken tofu (500 g) 14.1 oz vegan vanilla skyr/quark (400 g) 1 cup vegan whipped cream (250 ml) 100 gr pistachio paste 3 tbsp matcha powder ½ cup cornstarch (60 g) ⅓ cup sugar or xylitol (50-100 gr) 1 tsp vanilla extract 4 tbsp nutritional yeast ½ tsp sea salt Instructions Preheat your oven to 390°F (200°C) and line a cake pan or pie dish with parchment paper, making sure it comes up the sides for easy removal. Add all ingredients to a blender and blend until smooth and creamy. Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake in the preheated oven for 55–60 minutes, or until the top is deeply golden and the center still has a slight jiggle. Allow the cheesecake to cool completely at room temperature. Then, transfer it to the fridge and let it chill overnight for the best texture and flavor. Optional, but highly recommended: before serving, top with vegan whipped cream, a sprinkle of chopped pistachios, and a drizzle of pistachio paste for an extra indulgent touch. 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