Podcast: Food Stories Cozy Holiday Special: Arianne Jones, How to Be Hygge and The Power of Soup
In the last episode of season one, we are celebrating the holidays and all things cozy and hygge with our dear friend Olympian, Co-Founder of Send Bars, Whole Foods Chef, and Nutrition Gal Arianne Jones. Arianne and Barb sit down to chat about the pivotal role food played in Arianne's recovery from Lyme disease and a life-altering broken back. They talk Gypsy Kings, lighting all the candles, Ice Cream Cake, and of course, the infinite power of soup.
Arianne's Recipe
Berry “Cheese” Cake (lovingly donated by Arianne Jones, ariannejones.com)
Ingredients
CRUST
1 cup Dates - pitted
1 cup Pecans
Pinch Sea Salt
CHEESECAKE FILLING
2 cups cashews - soaked and drained* *
1⁄2 cup filtered water
1⁄2 cup Maple Syrup
1⁄2 cup melted coconut oil
1⁄2 Tablespoon vanilla extract
2 Tablespoons lemon juice
2 teaspoons of vanilla bean paste (or vanilla
extract)
Pinch Sea Salt
BERRY SWIRL / SAUCE
2 cups of fresh or frozen raspberries
1⁄3 Cup Maple Syrup
Pinch Sea Salt
Method
Crust: In a food processor, puree the dates, pecans and sea salt
until the mixture is sticky but still has texture. Press into the
bottom of a 10 inch springform pan and place in the freezer for 15
minutes, or until chilled and firmed.
Filling: In a high speed blender or food processor, combine soaked
(drained) cashews, water, maple syrup, melted coconut oil, vanilla
extract, lemon juice, vanilla bean paste and salt. Blend on high for a
few minutes until the mixture has a velvety smooth texture.
For Raspberry swirl: Add defrosted raspberries, maple syrup and
salt to a small saucepan. Bring to a simmer over low heat and cook
for 5-10 minutes, stirring occasionally until the mixture is reduced
by half (approximately 3/4 cup).
To Assemble: Transfer the “cheesecake” filling into the chilled spring form pan on top of the crust. Once the filling is
all added to the pan and level, you can add small dollops of the raspberry puree to the top and use a skewer or
toothpick to swirl a design onto the top. Reserve extra puree to serve alongside the cake. Freeze the spring form pan
cake for one hour or until firm.
To Serve: Remove cheesecake from freezer for 5 minutes before serving. Cut into slices with a sharp knife (warmed
in hot water for ease). Top with raspberry puree. Enjoy!
Store remaining slices in the freezer until ready to enjoy.
*The opinions of this guest on the Food Stories podcast are entirely their own and the information is NOT intended as medical advice, nor is it intended to replace the care of a qualified health care professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnosis and treatment of any diseases or conditions, for medications or medical advice as well as before changing your healthcare regimen.