Plums are gorgeous, don’t you think? – I love the color and the taste of this fruit that tells me that fall is around the corner.
I went out yesterday and picked every single plum on the tree in the garden and made delicious raw jam, raw vanilla macadamia nut plum cheese cake and a cool plum almond nut milkshake.
Here are the recipes:
But before I get started I would like to thank two very special ladies! One is Somer, who just started a very cool new blog called Vedgedout – she was part of another very, very cool blog called goodcleanfood. One day I was reading a post from goodcleanfood by Somer, about making vegan cheese – I made a comment, and won a packet of Pectin!! A couple of weeks later I received a little package from Somer in the post. What a wonderful surprise!
Please check out both goodcleanfood and vedgedout – heartfelt thank you for the Pectin, Somer! I feel very spoiled!
The next heartfelt thank you, goes to another amazing woman who has transformed her life and healed herself from disease through a plant-based diet. Plant- Based Diet Adventures, thank you so much for nominating me for both the Kreativ Blogger Award and One Lovely Blog Award! Again, I feel very very spoiled, thank you!!
Also, you may like to check out plant-based diet adventures
And now to the 3 recipes. I’ll start with Plum Marmalade
4 cups of plums
1 pk of Pectin
3/4 cup raw sugar or 1/2 cup of honey
Juice of 2 lemons
Crush the plums in the food processor. Mix well with sugar/honey and lemon juice. The package of Pectin contains 2 packages, one with pectin and another with calcium. Dissolve the content of calcium in one cup of water. Add 4 teaspoons of pectin to the plums, sugar and lemon juice and process for a couple of minutes till the pectin is dissolved. The recipe says add 4-12 teaspoons of calcium water while running the processor, I added 8 teaspoons, one at the time, till the marmalade thickened.
Enjoy – I enjoyed a homemade cracker with plum marmalade and a cup of tea!
I now have one jar in fridge – and I doubt if it will last long, the rest went in the freezer and will not be taken out until a very grey , rainy and cold winter day.
Cool Plum Almond Milkshake
The perfect after school snack
1 cup of crushed plums
Juice of one lemon
1/2 cup of almonds
2 cups of water
Add everything to the blender and blend into a smooth cool and lovely milkshake. (If you do not have a high speed blender, soak the almonds and the dates for a couple of hours to soften them)
And now to the Vanilla Plum Macadamia Cheesecake a la raw food, so no eggs, no sugar, no butter, no cream cheese – still good? Oh yes and sinless!
Vanilla Plum Cheesecake
For the base:
1 cup of raw almonds
The grated rind of one lemon
2 tablespoons of agave sirup
pinch of sea salt
In the processor blend all the ingredients well. Add into small pie forms and press the crust together. Leave them in the freezer while you make the “cheese” filling.
one cup of macadamia nuts
one vanilla bean
one big scoop of coconut butter
4 spoons of agave sirup
pinch of sea salt
1/4 cup water
Soak the macadamia nuts to make them soft – add them to the blender along with the vanilla bean, the coconut butter, the agave, the pinch of salt and the water – blend into a creamy and delicious “cheesecake” filling. Add on top of the crust and put them back in the freezer till you need them. Then take them out 5 min before you serve them and arrange a big spoonful of the plum marmalade on top and enjoy!