Shortbread Parfait

Serves 6

Ingredient list:

1 package of shortbread cookies, I used lemon flavor

1 carton a raspberries

1 carton of blueberries

1 carton of blackberries

1 lemon

1/4 C honey

5 basil leaves chopped thinly

2 cups heavy whipping cream

1 tbsp vanilla

1 tsp almond extract

3 tbsp honey


Crumble the cookies in the bottom of a cup

Add some of berries

Set that aside, combine rest of the berries, honey, basil and lemon.

Let that sit and start whipping the cream with honey, almond extract and vanilla

Next add a layer of whipping cream

Now berries

Now more whipped cream

Then top with a few cookie crumbles and I had some pineapple mint from my garden I used to garnish with.


{vegan}{raw} Peach Cheesecake


What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top


No Bake Raspberry Cheesecake

No Bake Raspberry Cheesecake

Sometimes you need something that’s not so healthy!

What you need:
1/2 box of graham crackers
1 1/2 sticks of unsalted butter melted
3 TBLS Sugar (divided)
2 8 oz packages of cream cheese
1 can (14 oz) sweetened condensed milk
1/2 lemon (juiced) and zest (optional)
1 TSP vanilla
1 Pint raspberries

What you do:
Crush graham crackers (putting them in a plastic re-sealable bag and rolling them with a rolling pin is an easy way to do this)

Pour crushed graham crackers in a bowl and add 2 TBLS of sugar

Add butter

Press graham cracker mixture into a springform pan
Chill in freezer for at least 10-15 minutes

While crust is chilling place cream cheese(room temp) in a bowl and beat with electric mixer until smooth

Add condensed milk, beat until smooth and until completely combined

Add lemon juice, zest and vanilla and mix well

Remove Crust from freezer and add cream cheese mixture

Cover with plastic wrap and refrigerate for at least 3 hours

After cheesecake is firm place raspberries in a bowl and add 1 TBLS of sugar and mash

Add raspberry mixture to top of cheese cake