#onefoodtwoways with Laurel Gallucci – Macadamia Nuts

Paleo Caesar Salad Dressing

Ingredients:
1/2 cup macadamia nuts
1/2 cup cashews
3 garlic cloves
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp Himalayan pink salt
Fresh cracked pepper to taste

Instructions:
Soak macadamia nuts and cashews in water for 20 mins. Drain the water, then place nuts and all remaining ingredients in a food processor. Process on high for 3-4 minutes until completely smooth. If the dressing is too thick, add a little water.

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Paleo Strawberry Swirl Cheesecake with Coconut Cream Topping

Note: This cheesecake will need to chill in the fridge for 8 hours or more after prep.

Ingredients:
For the crust:
1 cup pecans
1/2 cup walnuts
8 dates, pitted, or 1/2 cup date paste
1/4 cup 100% maple syrup
1/4 tsp himalayan pink salt

For the filling:
3 cups macadamia nuts (soaked two hours)
1 cup cashews (soaked two hours)
2/3 cup raw honey or 100% maple syrup
1/2 cup coconut oil (melted)
1 tbsp vanilla extract
1/2 tsp Himalayan pink salt
1 tbsp lemon juice

For the jam:
2 cups strawberries
1 tbsp lemon juice
1 tbsp maple syrup

For whipped cream:
1 can full-fat coconut milk
1 tbsp 100% maple syrup or raw honey
1 tsp vanilla extract

Instructions:
For the crust:
Preheat the oven to 350˚ F.
Prepare a spring form pan by lining with parchment paper or grease with coconut oil. Place all ingredients in food processor or blender and mix until a course dough is formed. Press into pan and refrigerate about 20 minutes.

For the filling:
Process all ingredients in Vitamix or high-speed blender until smooth. Pour into crust and prepare strawberry jam.

For the jam:
Place all ingredients in saucepan over low heat. Allow to simmer, then slowly press down strawberries with fork or smasher until jam is formed. Allow to cool. When jam is cool, swirl into cheesecake mixture.

For the whipped cream:
Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, maple syrup or raw honey, and vanilla extract on high until peaks form, about 2-3 minutes. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

Laurel Gallucci is the founder of Sweet Laurel Bakery. See more of her on Instagram.