Jamie asked me on the weekend something like “where do I start with eating more raw food?”.
I’m not sure what I said. BUT….. it went something like ….. “with anything new”…… “start”!
Get to know what you like, get to pick the BS from the real food when you taste it when you are out.
For me its got to taste good, it must have good flavours, not just filled with filling stuff. The other day we had a spirlina ball. Spirilina sounds good for you right? it’s green, rolled in coconut…. Well I didn’t even finish the first bite, it was too sweet, it tasted like NOTHING.. and I felt that it was just filled with cheap filling.
How to eat raw
My tips are: Use organic where you can or at least know where your produce comes from.
All sugars are sugars, the trendy agave is still a sugar.
When they say NO Sugar…. They might mean dates,,, they are full of sugar, if you use dates, soak them to soak out some of the sugar they will still be sweet enough.
Let you taste buds change over time from refined foods, every meal that is cooked, from processed to more raw and even fermented foods (another blog post)..it takes time for our taste buds to become attuned to taste.
If you want to take a crack at raw food, just start.
Raw food has been made trendy, make is fresh have it in the house.
Its just good food not cooked or heated to nothing over 22 degrees.
Get in fruit and veges, preferably organic and experiment… google raw Pad Thai , google raw recipes or google raw whatever you have in your fridge! MAKE IT EASY!!!!
Have fun and don’t get caught up in all the, use this special ingredient and do it this way and that way.
Mix it up with cooked food or heated food.
How to eat raw!
Have now made this cake about five times all from different recipes from the net.
After being asked many times here it is: soooo simple, soooo delicious and soooo impressive…
If you are into impressing your friends and family for a dessert do this!
Have seen this called a raw cashew slice, seen it called a dream cake, a raw cheesecake.
From my previous raw food blog, you will know I’m a throw in, eyeball it, give it the taste test and adjust if need be. If you are apprehensive follow exact steps until you are more confident…. like anything in living, take baby steps…….. aim for confidence!
Like my previous raw slice recipe you cannot make a mistake here. It doesn’t need to rise, it will always taste different depending on the fruit you use, where the nuts come from, how long you let is defrost before you eat it’s raw! How long you soak the nuts and dates for. It is real and raw! This is how you eat raw!
RAW “cheesecake” Recipe I call this my “Yummy show off slice”
Base Crust: 1/2 cup almonds – I have used 1/2 cup raw cashews have also used 1/2 cup of macadamias instead of the almonds 1/2 cup soaked over night dates
pinch of salt – good quality
I have used 1/4 cup of coconut also
Middle Layer and topping: 1 ½ cups soaked raw cashews, overnight is best if you want a smooth cream
1 tsp. alcohol-free vanilla extract
the juice of 2 good sized lemons
1/3 cup raw coconut oil, only just melted. 1/4 cup agave nectar. I have seen honey used, I prefer agave as it has no taste. 1 cup frozen or fresh raspberries or blueberries..what colour do you want it to be? Raspberries will give you pink, blueberries will give you purple/dark blue. I have added in another 1/2 cup of soaked cashews if I wanted it a paler blue! I wanted Pams to be blue as she is a beach baby. I waned Kates to be pink! she is a fairy!
Too simple instructions:
YOU CAN ONLY GET THIS RIGHT! HOW TO EAT RAW!!!!!
I use a 7 inch spring- form pan and have also made them in a pyrex dish. Depends what I want to use the cake for. I use the spring pan if I want it to be fancy. I have used the pyrex dish as a back up for a party or to just cut into small pieces to have in the freezer. As my spring-pan was in use.
Throw your choice of nuts, salt and drained dates into your processor . I have made fine crusts and more textured crusts, process until you are happy with the texture. Take a bit out of the processor press together to see if it sticks together. Thats all you need!…… is for it to stick together. Put all you mix in your dish/pan press and rub fingers over the top for evenness. I wet my finger tips to have a smooth top.
Middle layer and topping
Warm agave and the coconut oil over very low heat. I often have lumps in the coconut oil Really only warm it! It will all mix in while processing!
In your processor/thermomix/vitamiser add in the nuts first to make a cream then add everything else EXCEPT the fruit.
EYEBALL about two thirds of the cashew cream spoon onto the base crust make it smooth for the middle layer.
Add your fruit to the remaining cream mixture, process, together. Spatula it onto the cream middle, carefully.
I put my cake in the freezer in-between layers.
When all done lick the spatula and put the cake in the freezer.
The taste will depend on how defrosted it is when you serve it. I like to take it out half an hour before I want to cut it. I use a large chopper that I have had under warm water to push into the cake.
I may serve as traditional cheesecake slices as we did for Kates summer birthday. Rob served Pams birthday cake as small bite sized pieces for her winter birthday cake.
Of course you could serve with fresh fruit or homemade ice-cream (vegan) or its yummy just by itself.
We store it in the freezer and cut into slices or bite sized pieces for nibbling on.
It’s a good start to have something in your house thats yummy, pretty, sweet and RAW!
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