Light, Healthy Cuisine

Directions

1. Heat oven to 400° F.
2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
4. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Almost-Raw Honey Cheesecake Bars with Cranberry Topping

Ingredients

• 3 cups raw cashews, divided
• 1 cup frozen cranberries
• 1/4 cup plus 2 Tbs. raw, unfiltered honey, divided
• 1/4 cup apple juice
• 1/4 cup raw coconut oil, softened, plus extra for greasing baking dish
• 1 cup raw walnuts
• 1/4 cup raisins
• 1 cup raw macadamia nuts
• 1/2 cup lemon juice
• 1 tsp. vanilla extract
• 1/2 tsp. salt

Directions

1. Cover 2 cups cashews with cold water, and soak 3 hours, or overnight.

2. Simmer cranberries, 2 Tbs. honey, and apple juice in saucepan over medium-low heat 10 to 12 minutes, or until cranberries pop. Cool 15 minutes. Pulse in blender or food processor until sauce is thick and smooth. Cool completely.

3. Grease bottom and sides of 8-inch-square glass baking dish with coconut oil. Process walnuts, raisins, and remaining 1 cup cashews in food processor, until mixture begins to stick together. Press into prepared dish, and chill 30 minutes, or overnight.

4. Drain soaked cashews. Purée cashews, macadamia nuts, lemon juice, remaining ı/4 cup coconut oil, remaining ı/4 cup honey, vanilla extract, salt, and 3 Tbs. water in food processor 5 minutes, or until smooth and creamy. Spoon cashew mixture over crust. Spread cranberry mixture over top. Cut through cheesecake with small knife to swirl. Freeze cheesecake 1 hour before serving. Thaw 5 minutes, then slice into 16 bars.