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.

Link to cozy cup warmer

Arianne's Recipe

Raspberry “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