New India_Assurance_ISSUE_July-2018

43
Treat Your Tresses Cheesecake
(Serves 8-10)
This delicious guilt-free dessert is
gluten-free and rich in omega 3,
zinc, protein, magnesium, iron and
so much more. Gelatin is basically
boiled down collagen so it’s great
for hair, skin and nails - try to
source a good grass-fed version if
possible.
Ingredients
500ml Greek yoghurt, excess water
removed
Fresh home-made paneer from
750ml milk and 2 tsp lemon juice
200ml fresh cream
A pinch of rock salt
2 tbsp – ¼ cup maple syrup or
agave syrup
1 ¾ tbsp gelatin
1 tsp vanilla extract
¼ cup warm water
For base and topping
2 cups mixed nuts and seeds
(pumpkin, flax, cashew, hazelnut,
almond etc)
½ cup pitted dates, soaked in warm
water
½ tsp cinnamon or ginger powder
(optional)
2 tbsp agave or maple syrup
Method
For paneer: In a pan bring 750ml
of milk to the boil. Add 2 tbsp fresh
lemon juice when the milk is boiling
and about to bubble over. Stir with
a spatula for 1 minute until the milk
curdles. Remove from the heat and
strain the mixture. You will be left
with soft paneer. Set aside to cool.
For the crust: Place all the nuts and
seeds in a food processor and pulse
two to four times. Remove half a
cup to top the cheesecake and store
in airtight container. Continue to
pulse the rest until a finer powder
and beginning to stick together.
Use a hand blender to make a paste
with the soaked dates. Mix with the
nuts powder and spices if you are
adding. Press base mixture evenly
into the cheesecake tin using the
back of a spoon and place in the
fridge.
For the filling: In a cup mix the
gelatin with warm water and
set aside for 5 minutes, mixing
occasionally so it is well blended.
Blend paneer, yoghurt, cream, agave/
maple syrup, salt and vanilla extract
in a processor until smooth. Add the
gelatin and mix well. Pour into cake
tin and refrigerate for 6-8 hours.
For the topping: Mix 2 tbsp agave/
maple syrup into roughly-chopped
nuts and seeds and sprinkle over the
top of cheesecake before serving.
Cultures For Health Real Greek Yogurt You Make At
Home is a complex blend of bacteria that boosts nutritional
content and promotes easier digestion. Deliciously rich and
tangy, this heirloom, thermophilic starter can be re-cultured
indefinitely. Drain whey from the finished product to make
thick, creamy Greek yogurt.
Each box contains two packets of
yogurt starter culture. Activate one
packet using one quart pasteurised
milk (store 2nd packet in the
freezer as a back-up). It cultures
at 110ºF using a yogurt-maker or
other appliance. It’s suitable for
use with pasteurised whole milk
and with raw dairy milk or nondairy
milk with special care. Avoid
ultra-pasteurised milk. Available
on amazon and ebay.
July 2018 • Issue II • Volume VII • yourwellness.com