By Katie Taylor
Intrigued by the recent hype surrounding the benefits in consuming more raw fruits and vegetables, this month I set out on a mission to make raw recipes more accessible to folks with busy schedules like me. First of all, what is “raw food” anyway? Most raw food consumers agree an ingredient is considered “raw” if it is not heated above 118 degrees Fahrenheit. Why does this matter, anyway? Many believe fruit and vegetables in their natural state contains more nutritional value than when cooked. Additionally, more enzymes are found in raw food. Enzymes help us digest food and absorb nutrients. If the positive nutritional aspect of eating more raw foods doesn’t implore you to try one of these recipes, the beautiful fall colors of the ingredients will!
Raw Vegan Pumpkin Cheesecake
Makes 1 large cheesecake
Ingredients for Crust
1 cup rolled oats
1 cup pitted dates
Filling
2 cups raw unsalted cashews soaked in water for 4 hours or overnight
juice from ½ lemon
¼ cup pure maple syrup
¼ cup coconut oil
¼ sugar pumpkin, peeled and chopped (can substitute ½-1 cup canned pumpkin, but will not be considered “raw”)
1 cup water
1 teaspoon cinnamon
½ teaspoon each of nutmeg, ginger and cloves
½ cup chopped pecans
Instructions:
- For the crust, first process rolled oats into a fine flour using a high-powered blender or food processor. Next, add the dates, and process until a thick paste-like meal forms and sticks together. Pour crust into a large bowl and knead with hands to form a ball. Press this down into a springform pan or a pie pan.
- For the cheesecake filling, blend the all ingredients together in a high-powered blender, adjusting liquids as necessary. The mixture should be thick, but not impossible to pour. Pour filling into crust, and let sit in refrigerator or freezer until thick.
- Place pecans around the edge and enjoy!
Recipe inspired by thisrawsomeveganlife.com and originally appeared in the October 2014 issue of Validity.