|"Spa Water" is one of my favorite refreshing drinks. |
Try tossing some cucumber and lemon slices in a pitcher of filtered water
I am glad you can't see me right now because I am lounging at my computer with my hair slathered in dye ($8 compared to the $90 I paid at the salon last time--Yay!) and slopped on the top of my head. I am sporting not-so-stylish sweats and eating raw cheezecake topped with strawberries.... lots of sweet, yummy strawberries. What a combination, right? I'm not quite sure why I decided to make a raw cheezecake, but the sweet strawberries and bursts of lemon make for a refreshing treat. Maybe it has to do with the fact that I am a little bitter that I had to work all day while spring forged on without me. The skies were blue, sun bright, birds chirping and I was stuck in front of a computer at the office. We are in the middle of some major transitions at SCH. Two of our full-timers were accepted into internships (extremely exciting!) and a few of our relief staff are moving on up as Registered Dietitians after completing their internships and passing their RD exams. As for me, I have officially accepted the job as a full-time DT covering the dialysis, nephrology, rehab, urology, cardiology and PICU/CICU services. My plan is to spend the next 10 months gaining clinical experience and volunteering before applying to dietetic internships in February 2012. I am excited to be back on a schedule. I will mostly be working Monday through Friday and definitely less weekends, but I will have to make some adjustments to my sleep schedule. The shift starts at 6:30 a.m. and ends at 3:00 p.m. This ultimately boils down to my alarm going off at 5:00 am and me trying not to hit the snooze too many times so that I can be out the door no later than 5:40.
- 1 c almond meal
- 1/4 tsp sea salt
- 1/2 c pitted Medjool or other semi-soft dates
- 1 Tbsp grated lemon zest
- 1/2 c lemon juice
- 1 1/2 c cashews
- 1/3 c filtered water
- 1/4 c liquid coconut oil
- Seeds from two vanilla beans or 2 Tbsp alcohol-free vanilla extract
- 1 1/2 c strawberries
- 2-4 Tbsp agave syrup (depending on the sweetness of the berries)
Filling: Combine the zest, lemon juice, cashews, water, coconut oil and vanilla in the high-speed blender and blend until smooth. Scoop onto the crust. Refrigerate for 1 to 2 hours to allow the filling to firm up.
Meanwhile make the topping by combining the strawberries and agave syrup in the blender and pulse a few times to coarsely mix into a chunky sauce.
When ready to serve, cut a slice of cheesecake, top with strawberries and ENJOY!
*Stored separately from the strawberry sauce, the filling and crust will last up to 5 days in the fridge and several weeks in the freezer.