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1 cup brown rice
1 cup barley
1 cup oats
6 cups water
1 large sweet potato (diced)
4 medium carrots (diced)
3 pinches dried rosemary
1/4 cup ground sunflower seeds
1/4 cup ground flax seeds
1/4 cup oil (hemp, sunflower, or canola)
1 package silken tofu
simmer 45 mins
2 bananas
1 can pumpkin puree
2 cups frozen peas
1/2 cup nutritional yeast
1/4 cup creamy peanut butter
mix everything, let cool and serve.

Raw Vegan Cheesecake – The Vegan Zombie

To finish up our spring cleaning month Jon makes a delicious raw vegan blueberry cheesecake.

2 cups of raw cashews
1/2 cup frozen blueberries
1/4 cup raw agave nectar
1/4 cup raw macadamia nuts
1/4 cups raw walnuts
1 tbsp extra virgin coconut oil
2 pitted dates
pinch of sea salt (optional)

Soak cashews for 8 hours add to blender
add blueberries to blender
add agave to blender

add nuts to food processor
add coconut oil
add dates
add sea salt
pulse till coarsely chopped.

coat spring molds with coconut oil
press crust into mold
add blueberry mixture
Freeze overnight
Transfer to refrigerator
add strawberries or other fruit and enjoy.

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