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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Raw Banana Cheesecake with Chocolate Coconut Crust

I’ve never really gone gaga over celebrities. I understand that they are just like me, but have reached a level of success in their business that I aspire to attain.  They are pretty normal people, despite the fact that they are either more talented, more courageous, more extroverted, or more lucky than the rest of the lot. Living in La, it’s not unusual to run into your fair share of celebs on a daily basis, but I’ve noticed if you just keep your composure and treat people like your equal, it goes a long way.

Now, if I had actually seen George Clooney at Fryman Canyon last weekend, all of the above would have been null and void! How did I miss him? Oh yeah, thats right, I was too busy banishing fat from my clients’ rear ends in my BodyBlast class.  I’ll be there, teaching, every Friday and Saturday for the next month or so; who knows, he might just become an attendee!

Monday, my client (and new friend), invited me to the taping of Fashion Police with none other than the queen of comedy herself, Joan Rivers. I had to be up at the crack of dawn as the show was supposed to start at 7 am. I had a great breakfast and headed on my way.  Upon arriving, the security asked if I was at the studio for Fashion Police, I said yes. He replied, right this way, escorting me all the way to the reception. He then said, “wait, are you here for audience?” I replied in the affirmative. Guess he was confused, thinking I was actually someone famous. Just you wait, I’ll be back as a guest host!

Anyhow, the episode was an Emmy red carpet recap, and as I hadn’t had the chance to watch the award show, it was nice to see all the fashion.  Joan was great, and just as hilarious as I thought she’d be.  Once the taping was over, they shuffled everyone out of the studio. I obviously stayed, introduced myself, and got a picture. 

The rest of the week was busy and wonderful. I got t-shirts made for the BodyBlast training, booked a commercial (which I had been watching my diet for), had a great dinner with friends at Pace in the Canyon (I held off on drinking wine since the commercial shoots Tuesday), caught up with my talented sis and a friend, who we are working on a tv project with, at Soho House, and attended the West Hollywood Book Fair.

There was a culinary pavilion set up at the book fair, which featured the only authors and demos I was really interested in checking out.  I unfortunately missed Ellen Degeneres’ chef, Roberto Martin, speak about vegan cooking for carnivores, which I was super bummed about since I’ve been cooking up so many vegan dishes lately. I did, however, make it in time for, Mr handsome pants, Rocco Dispirito’s segment.

Rocco came out with a book called Now Eat This! Italian, which features authentic dishes from his native Italy that are all under 350 calories.  He prepared a panna cotta that was under 200 calories, and made with fat free Fage greek yogurt, stevia, gelatin, and a bit of heavy cream. I have to admit, it was exquisite. I asked the expert a few questions that will come in handy in my next few recipes, and then obviously got a picture. haha! Indulgent dishes turned healthy? A man after my own heart…

Now let me do what I do…

Raw Banana Cheesecake with Chocolate Coconut Crust

Chocolate coconut crust
1/4 cup almonds
2 tbsp sunflower seeds
1/2 cup unsweetened, shredded coconut
1/4 cup raw unsweetened cocoa powder
pinch sea salt
4 Medjool dates, pitted and soaked 1 hr – overnight

Banana Cheesecake filling
1/2 cup raw cashews, soaked 2 hours – overnight, drained
1/4 cup unsweetened almond milk
2 tbsp lemon juice
1 tsp raw, alcohol-free vanilla extract
3 packets stevia
1 tbsp coconut nectar
1 tsp maca powder
1 scoop Sun Warrior raw vegan vanilla protein powder
1/4 cup extra virgin coconut oil
1/2 large ripe banana

In a food processor or magic bullet, pulse almonds and sunflower seeds till they are coarsely chopped.  Add the coconut, cocoa powder, stevia, and sea salt, pulsing till combined.  Add in the dates and pulse until a doughy ball forms. Scrape down sides if necessary.  Place this combined date mixture into a small tart tin or glass dish (I used my Ziplock Versaglass), and press firmly into bottom and up the sides to create crust. Freeze for 30 minutes.

Place cashews in magic bullet or food processor and pulse until a fine meal/gritty paste is formed. Add remaining ingredients, except coconut oil and banana. Blend until just combined. Add the coconut oil and blend until smooth. Reserve half the mixture in blender and pour other half into crust, smoothing evenly with back of spoon.  Lightly tap the container or tin against counter top, to remove any air bubbles. Freeze until firm.  Add banana to reserved mixture and combine until smooth. Pour into tin or container, again tapping to remove air bubbles, and smoothing with back of spoon.  Freeze until set. Remove from freezer and store in refrigerator up to 3 days.

This entry was posted in Cashews, Coconut, Dessert, Food, Gluten-Free, Grain-Free Crust, Protein Powder, Recipes. Bookmark the permalink.

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