Cheesecake crudivegano de moras

Ingredientes base

½ taza nueces ½ taza coco rallado

½ taza datiles sin cuesco pizca de sal de mar Ingredientes relleno 

1 ½ taza nuez de la india (remojadas 4 hrs y enjuagadas)

3 cdas aceite de coco (liquido)

Jugo de 1 limon

2 o 3 cdas agave o miel

½ cdta vainilla

4 - 5 cdas agua

Ingredientes cubierta

1 taza moras frescas

1 cda agave o miel

Pasos a seguir:

1. Colocar nueces, coco y sal en procesador de alimentos. Procesar hasta lograr un granulado fino. Incorporar los datiles uno a uno, probando consistencia de la masa. Debes poder hacer bolitas con la masa. Al lograr la consistencia, vierte la masa en un molde de silicona redondo de 20cm o un molde “desmontable” de 20cm (a este molde se le pone un papel mantequilla en la base para asegurar buen desmolde). Aprieta con tus dedos la masa dando forma a la base. Dejalo a un lado.

2. Coloca todos los ingredientes del relleno en una licuadora (excepto el agua) y licua bien. Anda agregando las cucharadas una a una para ayudar a licuar la mezcla (menos agua es mejor). Licua hasta que la mezcla este cremosa. Agrega la mezcla al molde y esparce con una espatula hasta que este rellenado homogeneamente.

3. Coloca las moras y el agave en un recipiente y muele las moras con tus manos limpias o un tenedor. Quieres que haya textura de moras y tambien salsa.Una opcion es verter de una vez las moras sobre el relleno (sin mucho liquido), y la otra opcion es llevar el cheesecake al congelador por un par de horas y al desmoldarlo lo cubres con las moras molidas (sin mucho liquido).

gayabeille  asked:

Hey, could you recommend some other blogs along the same line as yours- aka vegetarian/vegan, relatively low budget/ college accessible, with good clean food. Anything with quick how tos would also be mega appreciated as I'm still new to all of this!

I answered this a while ago here, but I have some new favorites too! Here’s an updated list of my favorite blogs:

Not all of these blogs are vegetarian/vegan, but a lot of them will still post veggie recipes, or I just really like their cooking style and find it inspires a lot of my own cooking.

anonymous asked:

Hi there! I was wondering if you could possibly be willing to write up a post about all the things that helped you in becoming plant - based? I'm transitioning but would love to become more educated and was hoping you could help me find a place to start :) xx

Hey grey :)

There are plenty of places to start with becoming well informed/educated on getting it right! There are plenty of blogs (especially on Tumblr here itself)/books/youtube videos/pod casts etcetera that I found to be of great help.

Is it coming from an ethical point of view that you are transitioning or that you want to start cutting down on processed foods? I’ll post information about ethical (videos + books etc) and links to the latter as well. For me it started out as the latter after finding out I was lactose intolerant and a friend put me onto some links about dairy ‘alternatives’. After a lot of researching + 3 or 4 months later, I had come across a documentary called ‘Earthlings’ and that’s where, for me, it started to become about an ethical view.

Books that I have found super helpful:

- Eating Animals; Johnathan Safran Foer
- The China Study: T. Colin Campbell 
- Forks Over Knives; Gene Stone
- The Food Revolution; John Robbins
- Mad Cowboy; Howard F. Lyman

Documentary videos/ Youtube Accounts (I don’t watch that many youtube accounts but I find myself going to the one linked below a lot):

- From Farm to Fridge
- Earthlings
- Best Speech You Will Ever Hear
- Food Inc.
- Food Matters
- Meet Your Meat
- FreeLee The Banana Girl 

Blogs (Tumblr and Non Tumblr):

I don’t follow that many blogs on Tumblr to be honest but the few that I do that are plant-based/vegan:

- floraliris
- annabanana-1
- agirlnamedally
- fruitasticharlotte

Other blogs: 

- This Rawsome Vegan Life « my absolute favourite blog and she has heaps of links to other blogs/documentaries/books, well worth a look!
- Vegan Kit « it annoys me that it calls it a ‘diet’ on the blog but it’s got some useful tips/recipes/stores to shop at etc.
- The Happy Cow (not a blog but is super useful when wanting to find places to eat and has heaps of useful info too).

That’s all that I can think of, off the top of my head! Hope this is helpful grey - face and if there is any more information you want or something to ask, just message! xo 

thirthy-nine days raw

Ohhhhhhhhhhhhhhhhh yeah, I’m so pleased with myself & I feel really r-awesome!!!!!!!!!

Since the 31st of December 2011 I’ve been 99.95% raw!

Though I think I’m going to make myself a gluten free un-raw pizza for my birthday, I’ve been craving my home made vegan peanut-butter, sweet chilli, potato pizza….. since I love peanut-butter a ridiculous amount and have been wanting to eat spoonfuls of it lately I made myself some raw peanut-butter yesterday, it was okay… but I does not compare to roasted peanut-butter very well!! I can’t wait for the weekend!!!

Back to Basics: Why RAW MILK is better for you (a summarized explanation)

Due to Wednesday’s SWAT team raid of Rawsome, the seller of raw milk in California, this week’s Back to Basics post will be in regards to raw (unpasteurized) milk, and why it is better for you than conventional/pasteurized milk that all of us buy at the grocery store.  And yes, raw milk actually goes back to basics  – our ancestors drank only raw, unpasteurized milk at one point…actually, for years!

In my quest for a healthier lifestyle, I’ve been introduced to “real foods”/“traditional foods” – the concept of eating truly healthy and nutrient dense foods, healthy fats & oils, and leaving refined sugars and processed foods out of the picture.  (I’ll save the details of other Real Foods in future Back to Basics posts).  To begin, however, I’ll focus on nutrient dense Raw Milk  (also known as: “Real Milk”).

Pasteurized milk was once raw milk that was heated to such a high degree that it kills off all of the “harmful” bacteria…meanwhile, it also completely destroys all of the GOOD bacteria (that our stomachs love & thrive of off), and kills all of the nutrients that raw milk is filled with. Raw milk only becomes a problem when the cows are not raised properly (producing unhealthy cows) or when the milk is mishandled.  With healthy, pastured cows, the beneficial bacteria in raw milk flourishes. Raw milk from grass-fed, free roaming cows is safe (when handled properly), whereas raw milk from factory farmed, confined, feed-lot fed cows is not.  Pastured cows eat a natural diet of foods that they are supposed to eat/food that they would eat in nature.  Given their natural diet, pastured cows have a balanced pH in their stomachs which becomes present in their milk supply. 

The milk that is sold in conventional grocery stores mostly comes from factory farms where cows get practically no sunlight, are shoved into small stalls where there movement is limited, and they stand on concrete filled with their own feces. They do not get to roam around on pasture like they are supposed to, and definitely are not fed a good, natural diet that they are supposed to be fed. Also, from living in the conditions that they are forced to live in, the cows often become sick and are given antibiotics to allow them to keep producing milk.  THIS kind of milk MUST be pasteurized because of how disgustingly MESSED up the milk is to begin with (filled with pus from udder infections, etc). A healthy cow, who is pastured, is allowed to roam around in natural sunlight, and eat a healthy diet since they eat the grass that they live on (how nature intended cows to live & eat).  These healthy, happy cows produce healthy, nutrient dense milk filled with beneficial bacteria, minerals, and enzymes.

Of course, there’s a very small risk in drinking raw milk (as with any food, really), but the risk here has been proven to be so small that you’d have a greater chance of getting sick or some kind of disease from mishandled meats, or other foods (think of the E.coli outbreak with that bagged spinach, or any other food recalls you can think of) – it can happen with anything, any time (people even get sick from pasteurized milk!)   So you take a risk with everything you eat.  What’s important is to do the research and make informed decisions, weighing out the pros & cons.  To me, it seems that the small risk involved with consuming raw milk is worth it, considering that it’s better for you and the cows the milk comes from are HEALTHY cows.  After looking into it, processed, antibiotic filled pasteurized milk seems pointless even. Adding chemicals and killing off all of the nutrients…what’s the point of drinking it?

In any situation, raw milk should be purchased only from a trusted farm/farmer.  It is important to find out their animal-raising methods and how their milk is obtained and handled. At some farms, farmers go above and beyond to make sure their raw milk is safe for consumption by performing extra tests on their milk supply.  Of course, people with compromised immune systems should be extra careful and stay away from anything unpasteurized (in my opinion, unless the issue is properly researched).

I’ll post more info on “real food” diets in future Back to Basics posts (to document & share everything I’m learning/doing to lead a healthier lifestyle). Meanwhile, do your research & support local & organic farming whenever you can! (I’m trying, and transitioning!)  Feel free to message/ask any questions you have  :)

anonymous asked:

I'm a vegetarian, and I like to keep my diet mostly raw and natural. Do you have some nobake recipes for me?

Here’s some I’ve come across since running this blog, I’m sure there’s plenty more though -

walnut garlic salad: serves one dressing: 1 tablespoon mustard 1 tablespoon tamari 3 tablespoons almond milk (or water) ½ garlic clove 1 tablespoon miso  1 tabelspoon honey/maple syrup (or 2 dates) 1 tablespoon hummus (optional… but yum) salad: 2-3 grilled zucchini slices ½ cup chickpeas 4-5 cups kale and/or rainbow chard 2 figs 3 olives

make the dressing by blending all ingredients until smooth. hopefully you like it, it might be a little thick so feel free to add more liquid. chop up the salad topping and tear up the leaves into bite-size pieces. pour on the dressing and mix into the greens, then add your toppings. yummers. 





Guacamole, a dip made from avocados, is originally from Mexico which would go perfectly with the mexican burritos.


  • 2 ripe avocados
  • ½ red onion, minced (about ½ cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • ½ teaspoon coarse salt
  • A dash of freshly grated black pepper
  • ½ ripe tomato, seeds and pulp removed, chopped


1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. 

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.