Zuccotti stuffed with two raw vegetable flavors
16 recipes
Cheesecake with basil and avocado with lupine base
ingredients
servings
2
Boiled lupins, with salt
160 oz
Peanut butter
20 oz
Coconut oil
10 oz
Greek lowfat yogurt
230 oz
Caprino cheese
120 oz
Feta cheese
50 oz
Basil
35 leafs
Avocado
110 oz
Oat milk
50 fl oz
Agaranta
3 oz
Cumin
to taste
Fenugreek
to taste
Spirulina algae, dried
1/2 teaspoon
Cardamom
4 unit
Pepper
to taste
Pink salt
to taste
Courgette
1 unit
Lemon juice
1 spoon
single courses from Italy
Cheesecake with basil and avocado with lupine base
Cheesecake with basil and avocado with lupine base
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh review of a delicious cheesecake, in a healthy, rich and tasty version.
preparation
step 1
Place the clean lupins in a minipimer. Combine peanut butter, coconut oil, aromas and smoothies several times until you get a creamy cream.
step 2
Transfer the pan into a freezer for about half an hour.
step 3
Mix the yogurt with the two cheeses. Add the pepper, seeds of cardamom berries previously beaten in the mortar and powdered and basil. Smear again.
step 4
Cut the avocado to dadini and unite the cheese. Smear again until you get a smooth cream.
step 5
Sprinkle the agar agar in the milk and bring it to the boil. Simmer for a couple of minutes, then pour everything in cream cheese and mix well.
step 6
Pour the mixture on the basis of lupins, then put the pan in the fridge. Leave it for at least a couple of hours.
step 7
Cut into small diced 2/3 zucchini and avocado. Prepare an emulsion with evo oil, sesame seed oil, salt, spirulina, lemon juice and basil finely cut to the knife. Season the dadolata.
step 8
Remove the pan from the fridge, transfer the cheesecake to a serving dish and cover it with pickled zucchini. Decorate to taste and serve.
