As I sit here eating one of the most delicious cakes I have ever tasted, I am proud to say that it is 100% raw, 100% vegan, and 100% free of added sugar. Is this even possible? Two years ago, I would have incredulously asked, “How can something so simple and vegan instantly transport me to a carefree, summer state-of-mind?” I kid you not, though, The Beatles’ “Strawberry Fields Forever” is playing through my head right now, and I am in heaven. This cake is that good. And it took me all of fifteen minutes to make (excluding the time it took to set in the freezer).
I am approaching the three-month mark of my vegan commitment, and one of the most important and inspiring lessons I have learned during these past three months is, contrary to common belief, making vegan food is easy...and the resulting dishes are delicious. As I transitioned to veganism, I gradually branched out my diet to include more raw, wholesome foods. Now, I crave fresh, crispy salads, and I even remember one swim workout this past winter during which all I could think about was tempeh. Vegan food is freaking delicious, and don’t let anyone tell you otherwise! Veganism has also made me more mindful of what I put into my body, and that intensified appreciation for nourishing food makes every dish I consume that much tastier. Two years ago, I had a limited, only moderately nutritious meal plan that basically repeated on a loop each week: mac n’ cheese, egg on toast, spaghetti with marinara, biscuits and scrambled eggs, smoothie, French toast, and a cheese & pepper burrito. I hated rice. I hated salad. I hated broccoli, beans, and carrots. Potatoes were gross, and I avoided tofu at all costs because it reminded me of jiggly white brain matter. Now, I eat all of those foods on a daily basis. I love them. I attribute this to being forced to eat them in Austria, where I did not want to be rude and turn down my host mom’s cooking. In Austria, I surprised myself by instantly falling in love with almost every vegetable I tried for the first time. All it took was a little open-mindedness and my desire to enjoy the vegetables, and I was hooked. You can put any vegan food on my plate now, and I can almost guarantee you that I will love it. I think it bears repeating: vegan food is freaking delicious, and don’t let anyone tell you otherwise! With that said, enjoy this recipe from The Queen of Delicious’s blog for a raw vegan strawberry cheesecake. I suggest using fresh strawberries (get out there to your local strawberry farms; they are closing up shop here in North Carolina!). Later this summer, I plan on experimenting with blueberries and peaches in the place of strawberries. Finally, here are some nutritional benefits of this recipe…
You won't regret it.
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October is one of my favorite months because it marks the beginning of pumpkin season, when pumpkin pie and pumpkin cupcakes fill my Pinterest feed and I try as many delicious, pumpkin-themed recipes as possible. Pumpkin granola, pumpkin pasta sauce, pumpkin bread... you name it, and I’ll make it!
Since we live in America, the land of canned and processed foods, we can bake and cook with pumpkin any time of the year. When I lived in Austria, I was astonished to find that not every place is like this; I wanted to cook a classic American pumpkin pie for my host family, and the only place I could find canned pumpkin was in an American specialty store in Salzburg. I do wish that it were as hard to find canned pumpkin, standard sandwich bread, and out-of-season fruit in America as it is in Austria; this would require us to use fresh, local ingredients rather than the processed, energy-inefficient products we see on our grocery store shelves. This said, if (like me) you want an occasional pumpkiny treat, try to opt for an organic, BPA-free can of pumpkin puree or make your own puree from a whole pumpkin by following these easy directions (really, it’s incredibly easy and not labor-intensive!)! “And what should I do with that pumpkin puree?” you ask. Make a smoothie. Most of us would not associate pumpkins with smoothies, but live on the edge, be a little daring, and try something new. This smoothie is full of potassium, Vitamin A, Vitamin C, and dietary fiber. It tastes like a dessert, but it can be eaten any time of the day! Creamy Pumpkin Smoothie Serves: 2-3 Time: 5 minutes Ingredients:
I did not believe that tarts could be 100% raw, healthy, AND delicious until I made this cherry tart last week. This recipe can easily be turned into an energy bar recipe (in an 8x8 pan), and you can absolutely switch the cherries out for any frozen fruit. Next up for me is blueberries! The dates are the perfect natural sweetener in this recipe, and the almond extract is powerful and delicious. I found the original recipe here, and made a few minor changes that are reflected in the recipe below. Enjoy!
Ingredients: Base
Instructions:
Recently, I discovered the wonders of Village Juice Co. in Winston-Salem. I also discovered how hard on my wallet they are. After tasting "Moose," their spin on chocolate almond milk, I set out to mimic the rich, creamy goodness that so captivated me. Many recipes call for cacao powder, the slightly healthier version of cocoa powder, and they walk you through juicing almonds to make your own almond milk. These recipes are great if you have all the supplies and lots of time on your hands, but I needed to find something that I could make in a pinch when the craving hits. The cinnamon is the star of the drink, and you may adjust it (and the dates/maple syrup) to taste. After playing around with the recipe several times, here is what I have come up with:
Ingredients:
Health Benefits:
So next time the craving for a milkshake hits, give this recipe a shot. I'm addicted! |
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