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Superfood Kitchen and Recipes: Take Your Health to the Next Level

We all try to eat healthier, watch what we eat and avoid eating processed foods. Although these things are amazing for maintaining good health, if you really want to lead a vibrant and extra healthy life- you’re going to need some extra help. You’re going to need superfoods.


Nourishing and Dynamic

Julie Morris is a bestselling author and natural foods chef that creates magical dishes from nutrient-dense foods. Julie is the person who shattered the myth that healthy foods taste bland by creating the most delicious healthy recipes that can boost your health. One of the most eye-catching creations in Julie’s Superfood kitchen is a nutrient-packed, non-dairy cheesecake made with lucuma fruit, acai berries, coconut oil, walnuts and raw cacao nibs.

Acai berries are packed with antioxidants, healthy fatty acids, calcium, iron, fibers and vitamin A. Eating acai berries can help you with inflammations, cardiovascular diseases, cancer, obesity, neurological disorder etc.

Lucuma is rich in iron, zinc, beta-carotene, calcium, proteins and vitamin B3. Lucuma is amazing for your digestion, cardiovascular health and it’s especially good for diabetics because it’s low on the glycemic scale.

Raw cacao nibs will protect you from diabetes, inflammations and heart diseases. It can also help you improve your mood, dental health and improve your vision.

Acai Berry Cheesecake Recipe


  • 1 ½  cups  raw cashews, soaked in water for 2 hours to soften then drained
  • 1/3 cup fresh lemon juice
  • 2 tbsp. agave nectar
  • ½ cup melted coconut oil, melted
  • ½ cup acai powder
  • 1 tbsp. lucuma powder
  • 2-3 mashed bananas
  • 1 tbsp. tahini
  • 1 cup soft pitted Medjool dates
  • 1 pinch sea salt
  • 3 cups fresh blueberries


Drain the cashew. Put the cashew, lemon juice, agave nectar and coconut oil in a blender. Blend until smooth. Add the lucuma, banana mash, acai, tahini, salt, dates and 1 ½ cup of blueberries. Keep on blending until everything is smooth.
In a pan, distribute the cacao-walnut crust and press it down to get a flat layer. Put the filling on top. Cover it and put it in the freezer for 1 hour. Get the cake out of the fridge and decorate it with the remaining blueberries. Freeze for 2-3 hours. Enjoy!

Cacao-Walnut Crust


  • 1 cup cacao nibs, divided
  • 2/3 cup raw walnuts
  • 1 cup pitted soft Medjool dates
  • 3 tbsp. lucuma powder


Set aside 1/3 cup cacao nibs. Put the remaining cacao nibs, dates, walnuts and lucuma powder in your food processor and grind until you get a nice dough. If your dough is not sticky enough, add some water until it gets a sticky texture. Put the dough in a big bowl and add the remaining cacao nibs. Mix and keep the bowl covered until you need it.