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).


Raw Zucchini Pasta al Pesto <3

I was looking for something yummy to have for dinner and browsing through my new rawesome book: “Raw Food Made Easy” by Jennifer Cornbleet, I found this delicious raw pesto sauce and just had to try it immediately!

Recipe (I made about a third of the recipe so, about 2 servings total)

Raw Zucchini Pasta:

  • 1 large Zucchini, peeled and processed in the spirooli or spiral slicer.

Pasta Instructions: Process the peeled zucchini through the spirooli or spiral slicer, if you don’t have one; use a vegetable peeler to create long ribbons like “fetuccini”, once done set aside.

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Raw Pesto sauce:

  • 1 cup Basil leaves
  • 1/8 cup extra-virgin Olive oil
  • 1 medium piece of Garlic (crushed)
  • ½ teaspoon of Pink Himalayan Salt
  • 1/8 cup of Walnuts (per the recipe you can use Pine nuts or Pecans as well)

Sauce Instructions: Put all the ingredients except the walnuts, in a food procesor until the basil is well chopped, then add the walnuts and pulse a couple of times.

Mix the pasta with the pesto sauce and it’s ready to serve. You have the option of warming the sauce (and/or pasta) in a small saucepan over low heat for about a minute and enjoy!

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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!!!

Raw Pumpkin Pie


Given Thanksgiving I really felt like trying a raw pumpkin pie, so I browsed through countless recipes, many of which contained ingredients I had never even heard in my life, so I decided to take parts from different recipes and just prepare it with ingredients I had at home.

It turned out to be pretty good, everyone loved it. I am listing here the ingredients and instructions for you to give it a try:

Crust Ingredients & instructions:

  • ¾ cup of Almonds
  • 1/8 cup Macadamia nuts
  • 1/8 cup Cashew nuts
  • 1 cup Raisins
  • ¼ cup Coconut flakes
  • ½ teaspoon Vanilla bean (ground)
  • ½ teaspoon Cinnamon powder

You may or may not soak the nuts, if you do, do so for 4-6 hours. Put all ingredients in a high powered food processor and pulse until you get a dough-like consistency. With your own hands push the mixture against a tart or pie pan. I used 3 small removable-bottoms tart tins, these kind of tins are perfect of Raw pies as you can easily push the whole pie out of the pan without breaking the crust.


Filling Ingredients & instructons:

  • ½-2 cups of Pupmkin
  • 1 medium Apple (peeled & cored)
  • ½ cup of Dates
  • ¼ cup Coconut flakes
  • 1 tablespoon Maple Syrup (Grade B) or Agave nectar
  • 1 teaspoon of Pumpkin spice
  • ½ teaspoon Vanilla bean (ground)
  • ¼ teaspoon of Cinnamon powder

Put all the ingredients in a high powered blender and then spread the mixture over the pie crusts. Decorate however you like and put in the freezer for 3-4 hours and then leave in the fridge for an overnight, then get ready to enjoy! I put a thin layer of Maple syrup on top and pieces of Pecans with a whole Pecan in the centre.


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  :)

Chocolate lover? Switch to cacao instead

I am a true chocoholic and could probably live off chocolate shakes, smoothies, cakes, ice creams and so on. I was therefore one of the happiest people when I got to know the benefits of eating dark chocolate. Now however experts say that the raw-est form of chocolate which is ‘Cacao’ is indeed the healthiest form of chocolate - better than dark chocolate.  Raw cacao is the unprocessed and raw form of cocoa (cocoa is processed and contains sugar). Cacao is mostly available in two forms: cacao powder and cacao nibs. 

Benefits of cacao

What are the health benefits of raw cacao? Here you go. Cacao nibs contain magnesium, iron, anti-oxidants and even fibre! 

How to use cacao?

Cacao powder can be used for smoothies, shakes and baking. Cacao nibs can be munched on directly from a bag of cacao nibs. It can be used in smoothies, and as a substitute for dark chocolate chips in baking. 


It is however important to note that chocolate in whatsoever form, must be consumed in moderation. Cacao also has a couple of controversial ingredients such as theobromine (which has the same effects on your nervous system as caffeine does) and oxalic acid (which inhibits the absorption of calcium).

Nonetheless, this is a great substitute for processed cocoa powder and chocolate chips for the chocolate based recipes that we love and I am definitely a fan of these. 




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.