Perfect Guacamole

Avocados are still 5 for $5 at my local grocery store; therefore, in my opinion, they are still in season. Which means... this post is appropriate, despite the fact that tomorrow is November. Also, who doesn't like some good chips and guac while watching the football game?

This summer, I was tired of eating subpar guac that never turned out the same two times in a row from neglecting to measure the ingredients. Thus, I set out to perfect my guacamole recipe.

My family loves cilantro, so a lot of cilantro was a must. I know the like / dislike of cilantro is genetic; if you don't like cilantro, simply omit it. I like my guacamole to have a little kick, just barely, hence the cayenne pepper. Finally, this guac is also fairly lime-y, it's something everyone points out, yet they all love it and say not to change it.

I would say I reached my goal of perfecting my guacamole, so this post definitely earns the title "Perfect Guacamole," because it truly is delicious every single time.

Ingredients:

3 Avocados
3 Tbsp chopped cilantro
1/4 chopped tomatoes
1/4 chopped red onion
2 Tbsp lime juice (about 3/4 of a lime)
1/8 tsp cayenne pepper
1/4 tsp salt

Directions:

1. Mash avocado in a bowl using a fork
2. Stir in remaining ingredients
3. Enjoy with chips, on tacos, or anything else!

Raw Peach Cashew Cheesecake

 Warm weather is almost gone and fall is on the horizon. As one last hurrah to the sun (and the amazing Michigan peaches I finished off last week), this raw peach cheesecake deserves a spot on the table.

This two-layered cheesecake has the perfect lemon tartness from the bottom layer, contrasted with the sweetness of peaches from the top layer. The crust is, well, amazing as well. The dates hold it all together while the almond give it just that little bit of crunch. Since it's a raw cheesecake, that means it's diary free! (and gluten free for those who were wondering).

Enjoy this summer-filled peach cheesecake with the last rays of sun before winter!

Adapted from My New Roots
Makes a 9-inch cheesecake

Ingredients:

Crust:

1 cup raw almonds
1 cup soft medjool Dates
1/2 tsp sea salt

Filling:

2 1/4 cups raw cashews, soaked for at least 5 hours
juice of 2 lemons
1 1/2 tsp vanilla extract
1/2 cup coconut oil, melted
1/2 cup honey
3 peaches

Directions:

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the peaches to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid, about 5 hours. Its best to make this the day before.
5. To serve, remove from freezer 20 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer.