Mini rainbow cashew cheesecakes

Spring is in the air (literally) and I am back to working with with the vibrant colors of SuperNaturals plant based food dyes. They use food and plants to create beautiful colors which the kiddos can’t get enough of. Not a sponsored post, just a brand I stand by. They are sold on Amazon and in NYC Whole Foods.

Recipe for mini rainbow cashew (some matcha) cheesecakes

Serving 10

Prep time 20 mins

Freeze time 20 mins


Base Layer:

  • 1 cup gluten free oats, dry toasted

  • 1/4 cup raw pecans

  • 1/4 cup raw almonds

  • 1 cup pitted and soaked dates (soaked in water to soften)

  • 1/4 cup melted coconut oil

  • 1 teaspoon cinnamon

  • 1 teaspoon salt

Cheesecake layer

  • 1 cup cashews ( I can be soaked in water overnight for easier digestion and better blending)

  • 1/2 cup unsweetened coconut cream

  • 1/4 cup melted coconut oil

  • 3 dated, pitted and soaked

  • 1 tablespoon lemon juice

  • pinch of salt

  • natural food dye, like SuperNatural Brand, can also use turmeric for yellow, we used matcha for green, beet powder for pink.

  • Sprinkles optional (I used SuperNatural brand)


  1. To make base layer, blend all ingredients together in a food processor or high speed blender. When the mix resembles a ball or clumps spoon into a mini muffin pan or small silicon mold and fill up half way (I used a heart shaped mold).

  2. Set in the freezer to take shape while you bake the base.

  3. Mix all ingredients together for the base except the food dyes in a food processor. Let the food processor run for about 5 mins until the cheesecake mix is smooth and creamy. You may need to add more coconut cream.

  4. Divide mix into for small mixing bowls and add food dyes.

  5. Once you have your desired colors, place cheesecake layer on top of base and let freeze for about 20 mins.

  6. Top with sprinkles and serve!

    **These treats to do need to kept either frozen or in the fridge. They will melt at room temp.

Avocado Ice Cream (vegan)

Happy (belated) National Avocado Day!

The mini-chefs I worked with this week were eager to celebrate the holiday by eating a ton of creamy avocado, but they also wanted to beat the NYC summer heat with a yummy frozen dessert. We found the perfect solution with this vegan avocado-based ice cream.

To fully embrace the spirit of the holiday, we whipped up the avocado ice cream and then crafted this treat to look like it's original source. We saved the avocado shell, spooned the ice cream back into it, and created a chocolate coconut ball for the "pit." The end result was adorable and so satisfying. And, of course, these were so much fun to make! 

avocado ice cream-1.jpg

Avocado Ice Cream Recipe

  • Serves 4
  • Prep time: 10 mins 
  • Freeze Time: 3 hours

Ice Cream Ingredients: 

  • 2 avocados (reserve avocado skin for serving)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon of fresh lime juice
  • ½ of a can of full fat coconut milk
  • 2 tablespoons of maple syrup
  • ½ teaspoon of salt

"Pit "Ingredients (Optional):

  • ¼ cup unsalted sunflower seeds
  • ¼ cup sunbutter
  • 1 tablespoon melted coconut oil
  • 2 tablespoon of maple syrup
  • 1 tablespoon unsweetened cocoa powder
  • Handful of mini chocolate chips


Blend all ingredients together in a high speed blender and transfer to a loaf pan, wrapped in plastic. Freeze for an hour or up to 1 week. Let soften at room temperature 20 minutes before serving.

To make the pit: place all ingredients in a food processor and process until smooth. Scoop out with either a spoon or cookie scoop and roll into 2 inch balls.

When ice cream has set but hasn’t quite frozen spoon back into avocado skin and place the pit in the middle!

Spring Kale Salad with Creamy Dill Dressing (perfect for a picnic).

The warmer temperatures in NYC have me craving a light salad with crispy spring vegetables. The union square greenmarket with beaming with fresh flowers, and we starting to see more than just roots and tubers. The combination of the spicy radishes with the creamy dill dressing is so satisfying and light . The sprinkle of hemp seeds give this salad an additional superfood boast, they have omega-3 and omega-6 fatty acids which our bodies can't produce on its own and we must get from food sources. They are also a great source of protein, which helps to keep us fuller longer.I am really into using cashew base for my dressing. They provide a creamy texture and mimic a cheese like flavor. This is a perfect salad to "put an egg on" but really, what salad isn't? 

Prep Time: 10 Mins


  • 1 bunch lacinato kale (Dinosaur kale), stems removed and leaves torn into small pieces
  • 1 bunch of breakfast radishes, leaves removed ( I save them and saute) sliced into circles. 
  • 1 english cucumber, sliced into half moons
  • 1 cup of sugar snap peas, cut on the diagonal 
  • 1 cup of salt potatoes. steamed, and cut into quarters


  • 1/2 cup of cashews soaked overnight or 2 hours
  • 1/2 of a shallot, diced
  • Juice from half a lemon
  • 2 tablespoons of dijon mustard
  • 1/3 cup of water
  • 1-2 medijol dates, sliced
  • 3-4 sprigs of fresh dill
  • Salt and pepper to taste


  1. Place salad ingredients in a large bowl and set aside.
  2. To make the dressing, drain and rinse the cashews.
  3. Add cashews, shallot, lemon, mustard, dates, dill, salt and pepper to a food processor.
  4. Blend until dressing forms a creamy texture. You may have to add more liquid but you don't want it too runny. Taste to adjust seasoning.
  5. Toss salad with dressing, garnishing with extra dill. Yay for spring!!




Creamy Dreamy Cashew Milk

Cashew Milk

You know that feeling when you make something so delicious and yet so simple, you want all of your friends and family members to try it? That's how I feel about homemade Cashew Milk. Cashews pack a serious punch of heart healthy vitamins, like vit k, iron, and magnession as well as and unsaturated fat assosiated with lowering bad cholosteral. Texture on point, and keeping our heart in check! How did I drink coffee or blend smoothies before? Chia seed pudding? Oatmeal? With berries and granola? I use a cheese cloth or nut milk bag to help strain out the chunks but in a pinch a fine mesh strainer works too! 


  • 1 cup of plain, unsalted cashews, soaked over night and drained (or at least 8 hours)
  • 2 cups of water
  • 5-6 medijool dates (I soak my dates for maximum softness and ease in the blender)
  • pinch of salt
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon  


  1. Place all ingredients in a high speed blender and blend until smooth.
  2. Strain through cheese cloth into a mason jar or bottle ( I like to reserve the cashew flour for baking!)
  3. Serve cashew milk with coffee, in smoothies, chia seed pudding (recipe coming soon) oatmeal, cereal, use in ice cream or enjoy plain!