Food Stories Cozy Holiday Special: Arianne Jones, How to Be Hygge and The Power of Soup

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 warmerArianne's RecipeRaspberry “Cheese” Cake (lovingly donated by Arianne Jones, ariannejones.com)IngredientsCRUST1 cup Dates - pitted1 cup PecansPinch Sea SaltCHEESECAKE FILLING2 cups cashews - soaked and drained* *1⁄2 cup filtered water1⁄2 cup Maple Syrup1⁄2 cup melted coconut oil1⁄2 Tablespoon vanilla extract2 Tablespoons lemon juice2 teaspoons of vanilla bean paste (or vanillaextract)Pinch Sea SaltBERRY SWIRL / SAUCE2 cups of fresh or frozen raspberries1⁄3 Cup Maple SyrupPinch Sea SaltMethodCrust: In a food processor, puree the dates, pecans and sea saltuntil the mixture is sticky but still has texture. Press into thebottom of a 10 inch springform pan and place in the freezer for 15minutes, or until chilled and firmed.Filling: In a high speed blender or food processor, combine soaked(drained) cashews, water, maple syrup, melted coconut oil, vanillaextract, lemon juice, vanilla bean paste and salt. Blend on high for afew minutes until the mixture has a velvety smooth texture.For Raspberry swirl: Add defrosted raspberries, maple syrup andsalt to a small saucepan. Bring to a simmer over low heat and cookfor 5-10 minutes, stirring occasionally until the mixture is reducedby 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 isall added to the pan and level, you can add small dollops of the raspberry puree to the top and use a skewer ortoothpick to swirl a design onto the top. Reserve extra puree to serve alongside the cake. Freeze the spring form pancake for one hour or until firm.To Serve: Remove cheesecake from freezer for 5 minutes before serving. Cut into slices with a sharp knife (warmedin 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