Over the years I have experimented with so many different foods to create not only breakfast, lunch and dinner - I also felt it essential to create the most amazing raw desserts that are healthy and full of nutrition and helps the body not only stay healthy, also helps to remove toxins from our body.
One of the most important issues for many people today, is the type of sugar they consume.
Going to your favourite vegetarian or vegan restaurant or cafe may not be as healthy as you think.
I went to a cafe with some friends last week and what arrived was a so called raw little cake, dairy free, gluten free etc. BUT! the sugar in it was Maple Syrup.
Some of you might think and asking - What's wrong with Maple Syrup?
Like normal sugar, Maple Syrup raises the insulin levels, is high in Glycaemic Index (GI) 50-54 and creates fermentation in the stomach.
I also need to point out the one of the other popular sugars used by vegetarian and vegan cafes is coconut sugar. Still not good. Same as normal sugar as far as the (GI) us concerned around 54-60. So my advise to everyone is to avoid anything that is not going to aid you in your journey of health and wellness.
If you have cancer particularly, these sugars will feed the nasty cancer cells, just like normal sugar. It is also still very fattening and not good for anyone trying to avoid cancer and any other chronic illness. It will also cause, like many other sugars, hyperactivity in children.
I use Blue Agave which has a GI of around only 19. I also use in the base of my raw vegan cheesecake a hand full of medjool dates. This is very minimal and the GI is around 40, which is considered safe. Eating them alongside a source of protein — such as a handful of nuts — also allows its carbs to be digested a bit more slowly, further helping prevent blood sugar spikes.
Raw vanilla lime layered cheesecake
2 cups macadamia nuts
4-5 medjool dates
· Process all the ingredients in the food processor.
· Sprinkle coconut onto the bottom of 8 or 9 inch spring form pan. This is to prevent sticking.
· Press mixture evenly in the bottom of the pan then put into the freezer whilst you make the filling.
2 cups cashews–soaked overnight or a minimum of 2 hours
1/4 cup lemon juice
1/4 cup blue agave
1/4 cup warmed coconut oil
1/2 tsp pure vanilla powder
1/2 cup of water
· Rinse cashews and place in blender.
· Blend all ingredients until smooth and pour on top of base layer
· Place back in freezer until frozen
1/3 cup coconut milk
3/4 cup lime juice
1/2 cup blue agave
1/4 tsp pure vanilla powder
1/2 cup coconut oil
2 tbl lecithin
1/2 tsp Miessence Deep Green alkalising superfood powder
· Blend all ingredients until smooth then place on top of vanilla layer place back in freezer until frozen.
· When ready to eat remove from freezer, take cake out of the pan and place on a serving plate or in a cake container in fridge to defrost.
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