It might be the holiday season, but that doesn’t mean we throw our nutrition goals out the window! I love being on the lookout for healthier, plant based alternatives to some of my family's favorite dishes, and this one was a true standout. It’s beautifully red and green for the holiday season, it’s plant based, and it requires NO baking!

Try it and let me know what you think.

Vegan No Bake Matcha Cheesecake, from Running on Real Food

If you’re a matcha-lover or have some matcha powder you don’t know what to do with, this matcha cheesecake is such a fun way to use it! You can use ceremonial or culinary grade matcha but you’ll get the best color with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.

This simple cake is gorgeous, perfectly zesty, and lightly sweetened with a hint of earthy matcha flavor. It’s like a matcha latte in cheesecake form!

Enjoy this beautiful dessert for a special occasion this holiday season or–let’s be honest– store it in the freezer so you can pull a slice or two anytime you need one!

INGREDIENTS

For the Crust

1 cup almond flour (112 g)
1 cup pecans (100 g)
4 tablespoons of maple syrup (70 g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)

For the Cream Filling

1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
1/3 cup of melted coconut oil (50 g)
1 cup of coconut cream (215 g)
1/2 cup maple syrup (115 g)
⅓ cup lemon juice (50 g)
2 tbsp matcha powder
2 teaspoons vanilla extract
1 teaspoon soy lecithin (optional, for better emulsion. Buy online or in well stocked grocery stores)

INSTRUCTIONS

1. Soak Cashews: Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
   
2. Make Crust: Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
   
3. Blend Filling: Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
   
4. Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
   
5. Freeze: Place the cake in the freezer for 2 hours up to overnight.
   
6. Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
   

If you try it out, let me know what you think!

5 things Pilates makes me grateful for.
1. Freedom to move my body how I like. There are so many articles about the epidemic of chronic pain in the US. Hundreds of thousands of people have uncontrolled chronic pain: back, neck, and shoulder pain are the most common. And while I certainly get a few random aches more now than when I was younger, I live a relatively pain free existence.

I also understand some sources of pain cannot be avoided. Earlier this year, I was involved in a major car accident traveling at high speeds when another motorist lost control of his car, totaling my car and leaving me with lingering neck, hip and back pain. The next day, I went directly to the studio to work on the Spine Corrector and by day 3 I could move my previously locked neck freely. By day 5 of gentle movement and release Pilates, I was as good as new. I know that #1: My injuries could have been much worse if I didn’t have the automatic reaction to brace my core at impact instilled into my body. #2: The practice of Pilates is to thank for a quick and safe recovery. .

2. The wisdom of my core. Yes, Pilates focuses on our physical core, our Center, but it’s also so much more than that. It’s a mind/body exercise. We use the mind, focus the mind, in concert with the body. In doing so, it's a method of mindfulness. I’m grateful for the way that Pilates brings me back to myself, to peace, to my center.

3. The opportunity to connect with others. My love of helping others led me to this studio and gave me the opportunity to share my passion of mindful movement with so many other people. It’s such a blessing to see the way Pilates touches so many lives physically, mentally and emotionally. I have developed many close friendships in the studio, both with clients and other instructors. I am grateful for our Pilates family!

4. A new challenge around every corner. The challenges of being a small business owner are real. There have been obstacles and challenges. But each one of these challenges, I can count a thousand blessings. I especially love the challenge of teaching so many different bodies. Each person comes with their unique physical needs and perspectives. There is never a dull moment! Every session I teach is different, and I love working “the puzzle” to help people feel their best. I consider it a privilege to serve our community in this way.

5. The gift of being able to tune into what my body is telling me. In Pilates , we are always encouraged to tune within. To focus our minds on the minute movements of our body. This skill, both on and off the mats, has allowed me to really tune into and understand the small and big things that my body is telling me. And our clients would concur. I have a goal for every client that steps into my studio: “That they take what they learn here out there”. Moving with intention and mindfulness in the liturgy of our everyday lives will keep our bodies strong and functional. When we listen to our bodies and give them what they truly need-- physically, nutritionally, spiritually--everything else falls into place.

For many people, fall is the season of turning leaves, cozy sweaters, and all things warm and cozy. But for farmers it’s also the time of harvest, and this brings an abundance of fresh foods that grew all summer to our grocery store shelves. 

Thanks to a growing global supply chain, most fruits and vegetables are available in supermarkets year round. So why should you seek out seasonal produce? Seasonal fruits and vegetables are:

-Better for your health: When fruits and veggies are eaten in their proper season, they are more nutrient dense because they have matured on the plant, rather than being picked early and made to ripen in a truck with chemicals.
-Better for the environment-  Seasonal produce more often comes from local farms, which means less emissions from airplanes and trucks necessary to bring us produce from all over the world. Eating local also reduces water use, land use, soil degradation, and pollution
-Better for your taste buds: An apple freshly plucked from a tree will be much tastier than one shipped thousands of miles or left in cold storage for months.
-Better for your budget: Fruits and vegetables are likely to be at their best price in the fall, so you’ll save money by sticking to what’s in season.

So what's in Season this Fall? Check it out:
1. Sweet potatoes
2. Beets
3. Pumpkin
4. Butternut squash
5. Brussel sprouts
6. Apples
7. Cranberries
8. Kale
9. Eggplant
10. Broccoli

Not a big fan of the raw veggie? All of the above veggies taste WONDERFUL when you roast them in the oven. Just cut up your chosen one, toss it lightly in olive oil, and spread on a baking sheet. Season with salt and pepper. Bake in the oven at 400 degrees until browned. Simple and your body will thank you!  What is your favorite fall recipe?