Recipes

Crust ingredients:
1 1/2 cups macadamia nuts (or a combination of walnuts and macadamia nuts)
1/2 cup dates
1/4 cup dried, unsweetened coconut
1 pinch sea salt

White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey
1 cup coconut oil
1 tablespoon vanilla
Up to a 1/4 cup of water, if necessary to facilitate blending
Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates

1. Soak the nuts before using in the recipe for about 6 hrs,  (you can simply soak them over night, this way they are ready for you the next day whenever you are ready to make the cake) then I made them dry by placing in the oven at lowest possible temperature your oven has for about 10-15 min(spread out nicely).

2. You can use regular blender for making the “cheese” since the nuts after soaking are not as hard or maybe even food processor.

3. For the strawberry sauce regular blender might not work, Vitamix of course will do the job but you might try to blend fresh strawberries with dates and then freeze slightly before layering on top of the cake and then once the cheesecake is all assembled put in the freezer.

How to make this raw cheesecake recipe…

1. Throw the macadamia nuts and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.

2. Next, get out your cheesecake pan (or just a basic glass brownie pan if you’re like me and don’t have fancy cookware) and sprinkle the coconut on the bottom as your very first layer. The point of doing this is to make it so it’s easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan. Then press the macadamia nuts and dates down into the pan to form the crust.

3. Throw all cream cheese ingredients into your high-speed blender and blend! Add as little water as necessary to facilitate blending. (Try to add as little water as possible.) Layer on top of the crust.

4. Place the above in freezer for an hour or so (so that it will firm up).

5. Meanwhile, throw your strawberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Replace the raw cheesecake recipe back in freezer. Freeze until this raw cheesecake recipe reaches the desired consistency!

6. Defrost this raw cheesecake recipe for about one hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!

This raw cheesecake recipe just takes three easy steps: crust (easy, throw in food processor and press down into pan); “cream cheese” (easy, throw everything in high-speed blender and pour on top of crust); and sauce (easy, throw everything in high-speed blender and pour on top). Enjoy this raw cheesecake recipe!

Ingredients:
• 1 3 / 4 cup (430ml) all-purpose flour
• 1 c. teaspoon (5 ml) baking soda
• 1 c. teaspoon (5 ml) salt
• 1 c. teaspoon (5 ml) cinnamon
• 1 / 2 c. teaspoon (3 ml) nutmeg
• 1 / 2 cup (125ml) sugar
• 1 / 2 cup (125ml) Maison Orphée Extra Virgin Olive Oil Delicate
• 2 eggs
• 1 cup (250 mL) pumpkin puree
• 1 / 3 cup (80ml) of water

Recipe for our Pumpkin Bread:
Preheat oven to 350oF (180oC). Combine flour, baking soda, salt, cinnamon and nutmeg. Add sugar and mix well. Then mix the oil, eggs, water and pumpkin. Add athe liquid mixture to dry ingredients. Stir to moisten dry ingredients. Pour into 2 greased bread molds by filling them halfway. Bake in oven for 1 hour or until a toothpick comes out clean.

For the pumpkin puree:
Cut the flesh into small cubes of pumpkin. Place the cubes in a saucepan with a little water (2 tablespoons), cover and cook 20 minutes over low heat, stirring occasionally. Remove cover and continue cooking 10 minutes, stirring to thicken. Allow to cool.

Makes approx 24 truffles.

2/3 cup Cocoa powder
1¼ cup almonds, ground
3/4 cup Mid Eastern or Medjool fresh dried dates, pitted
2 Tbsp (30 mL) Maison Orphee Organic Coconut Oil
¼ tsp sea salt
Hemp seeds to sprinkle balls

Process cocoa powder and almonds. Add dates, coconut oil and sea salt; puree until mixture sticks together. If needed add a little more coconut oil or dates to adjust texture to desired stickiness and the level of sweetness. Roll into 1 inch balls then roll balls in hemp seeds. Chill for a minimum of one hour. Store in fridge or freezer for up to 2 – 3 weeks, if they last that long.

Note : The med chain saturated fatty acid of the Coconut oil is fabulous for athletes for it provides an easily digested and instantly accessed source of energy.

Ingredients:

1 cup (250 mL) plain yogurt
1 egg
2 tablespoons (50 mL) Maison Orphée hazelnut oil or Walnut of Périgord oil
1 cup (250 ml) flour
½ cup (125 ml) sugar
1 packet yeast
1 pinch baking soda
1 pinch salt
100 g chocolate

Recipe:

Combine the flour, sugar, salt, baking soda and baking powder in a bowl. In a seperate bowl mix the egg, yogurt and oil. Combine the contents of both bowls. Melt the chocolate in a double boiler. Then add to the mix. Fill moulds ¾ full and bake for 20 minutes at 180 ° C (350 ° F).

Ingredients:

1 tsp tablespoon (15 mL) baking powder
2 tablespoons (30 mL) Maison Orphée grapeseed oil
130 g grated cheese
4 eggs
100 g smoked ham
200 g (1 ½ cups) flour
1 tsp tablespoon (15 mL) of lager beer
Salt and pepper to taste

Recipe:

Combine the flour and baking powder in a bowl, then add the eggs. Pour in the beer and grapeseed oil, and then the grated cheese and smoked ham (finely chopped). Let stand for 30 minutes, put in a dish, and bake for 40 minutes at 180 ° C (350 ° F).

Ingredients:

¾ cup ground almonds
¼ cup of shredded dried coconut
A piece of butter (to grease the mold)
2 cups strawberries
2 tablespoons (30 ml) vanilla extract
½ cup (125 mL) honey
1 pinch salt
1 cup (250 mL) Maison Orphée organic coconut oil

Recipe:

Start by buttering the cake pan. Grind the almonds and the grated coconut and then spread the mixture over the bottom of the pan. Put the remaining ingredients in a blender and blend until creamy. Pour the mixture gently into the pan and allow to chill for 3 hours.

Ingredients:

1 packet of fresh baby spinach
1 fresh mango, diced
1 / 3 cup (100 mL) chopped fresh coriander
2 tablespoons (30 mL) Maison Orphée organic toasted sesame oil
2 tablespoons (30 mL) Maison Orphée organic sunflower oil
2 tablespoons (30 mL) rice vinegar
1 tsp tsp (5 mL) fish sauce
2 tablespoons (30 mL) maple syrup
Salt and pepper to taste

Recipe:

Mix the mango, coriander, toasted sesame oil, sunflower oil, rice vinegar, fish sauce and maple syrup in a bowl. Season to taste. Divide the spinach onto plates and top with the mango mixture.

Ingredients:

2 cups cooked couscous
2 tablespoons (30 mL) raw nuts
2 tablespoons (30 mL) raisins
½ cup (125 g) feta cheese, diced
½ cup (125 mL) chopped fresh parsley
3 tablespoons (45 mL) Maison Orphée organic Quatuor oil blend
2 tablespoons (30 mL) Maison Orphée organic red wine vinegar
2 tablespoons (30 mL) maple syrup
Salt and pepper to taste

Recipe:

Cook the couscous and place in a bowl. Mix the oil, vinegar, maple syrup, salt and pepper in a separate bowl. Pour this dressing over the cooked couscous and mix. Add pistachios, grapes, cheese and parsley. Serve warm.

Ingredients:

Mixed lettuce of your choice
180 g Roquefort cheese, crumbled (or other blue cheese)
4 fresh figs, sliced
2 tablespoons (30 g) chopped candied ginger
1 tsp tablespoon (15 mL) rice vinegar
3 tablespoons tablespoons (45 mL) Maison Orphée organic sunflower oil
1 tsp tablespoon (15 mL) honey
2 tablespoons (30 g) butter
Salt and pepper to taste

Recipe:

Mix the ginger, vinegar, oil, salt and Pepper in a bowl. Sear the figs on each side in a pan with butter. Add the honey and allow to caramelize slightly. Remove the figs from the pan and de-glaze by pouring in the vinaigrette. Cool the dressing. Put the lettuce onto plates and arrange the slices of caramelized figs and cheese on it. Drizzle with warm vinaigrette.

Ingredients:

200 g pitted black olives
6 anchovy fillets
1 clove garlic, peeled
2 tablespoons (30 mL) capers
1 / 3 cup (100 mL) Harmonious & Generous Maison Orphée extra virgin olive oil
Pepper to taste

Recipe:

Put the olives, anchovy fillets, garlic, capers and half the olive oil in a blender or food processor. Pulse mix to a paste but make sure it doesn’t get too smooth. Pour the paste into a bowl and slowly add the rest of the olive oil while mixing. Pepper to taste and serve on toast. This preparation can be kept for 10 days in the refrigerator in an airtight container. To store, pour a layer of olive oil on the surface of the tapenade.