Mar 29 2012

Raw meyer lemon & raspberry chai cheesecake

Did you know…

Science proves that cooking not only destroys nutrition and enzymes but chemically changes foods from the substances needed for health into acid-forming toxins, free-radicals and poisons that destroy our health! Heating food above 118 degrees F.causes the chemical changes that create acidic toxins, including the carcinogens, mutagens and free-radicals associated with diseases like diabetes, arthritis, heart disease and cancer. Cooking also destroys the live enzymes that aid in digestion and health. –Rawfoodlife.com



Interested? Try this recipe…

Raw Meyer Lemon and Raspberry Chai Cheesecake
Recipe from ModCloth
FOR THE CRUST
2 cups raw almonds soaked overnight
1/2 cup pitted dates (about 7 or 8). If the dates are dry, soak them in a bowl of warm water for 10 minutes
1/4 cup non-sweetened coconut flakes
Place almonds and dates in a food processor and mix until chopped and well incorporated. Cover the bottom of a 9-inch springform cake pan with wax paper, then with coconut flakes. Pour the almond mixture on top of the coconut flakes, spread out and mold into the cake pan.
FOR THE FILLING
3 cups raw cashews soaked for three hours
3/4 cup fresh Meyer lemon juice
3/4 cup raw honey (Regular honey works if you don’t want to go 100% raw!)
3/4 cup raw coconut oil (No need to warm, just use it straight out of the jar)
1 teaspoon vanilla
1/2 teaspoon Celtic sea salt
To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. For best results, use a powerful, high-speed blender! Pour mixture on top of the “crust” and carefully tap the pan no the counter to release any air bubbles.
FOR THE TOPPING
1 bag frozen raspberries (or blueberries)
Chai spice to taste
Honey or dates to sweeten to taste
1/4 cup apple cider or orange juice, if your mixture appears too thick
Place honey, berries, and cider or juice in a high-speed blender and process until smooth. Pour over “cheese” mixture.
Place the pan in the freezer for at least three hours or overnight. Before serving, place on counter to thaw slightly. Best served semi frozen, soft enough to run a serrated knife through.