Your whole food, plant-based life.

Rosemary Honey Macadamia Cheese with Figs and a Balsamic Reduction

When fresh figs make an appearance at the market, my heart skips a beat. I love everything about them. Their beautiful shape and the deep colors remind me of a renaissance painting. The soft, pink  fruit is delicately sweet. The texture starts with firm flesh that yields to the juicy interior intermingled with crunchy seeds. Truly a chef’s dream, their flavor really shines when paired with other ingredients that they in turn enhance.



Figs are high in potassium which protects your heart and high in fiber. They help protect your eyes from macular degeneration and protect your bones with a healthy serving of calcium. They are not just beautiful, they are smart, too!

This raw food recipe has it all. A rosemary honey macadamia cheese (no dehydrator needed) spiked with shallots is topped with a balsamic reduction that is easily done in the dehydrator. Rosemary almond pepper crackers provide the base for the cheese and the star … figs.

By combining and layering the flavors, you get a delicious, gourmet treat that takes surprisingly little time to prepare! A little advanced planning and you have a delightful treat for even the fussiest foodies. An alternative way to serve would be to slice the figs and top with the “cheese”. Don’t be intimidated by the directions. Actual time that you are touching food is very small. Read through the directions first and you will see!



Look for the cracker recipe on Wednesday!

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  1. Margaret wrote on August 13, 2015

    Where do you get raw balsamic vinegar???? I have been raw vegan for three months now and thought I could no longer have balsamic vinegar! (Which broke my heart!) I’m excited now to find a raw balsamic vinegar! Thanks for your recipes!!

  2. Angelina wrote on February 19, 2015

    can you substitute cashews for macadamias?


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