This post contains affiliate links. Please see our disclosure policy.
What I like about this book is that it gradually introduces you to raw options. The book is not about eating entirely raw all the time. It makes it easy to add the raw and regular plant based meals to everyday options and allows you to choose your way of healthy eating. There are chapters that take you through “Tried and tested” recipes with everyday cooked food mixed with some raw, the next level introduces you to “something new” and then takes you to the “Brave new world” of raw food.
The book has chapters on nutrition and Myths and misconception which cover information on protein, questions about soy, fats, oils and more. There is a dizzying amount of information on the web and extreme ideas about some of these topics. I was very happy to see a balanced perspective on the topics in the book.
I have followed Gena’s blog for a long while now and have been continuously impressed with the knowledge she has to share. Her posts are insightful, food simple and delicious and the blog humble and welcoming.
I made a couple of recipes from the book and have book marked a bunch more to try this summer like Mesquite glazed Tempeh, Raw Carrot Falafels, a couple of the dressings.
The decadent Blueberry cheesecake was made into personal tarts so I could keep some for hubbs later. (pictured above) Quinoa Meatless balls served with zucchini badly made into wide pasta. I don’t have a spiralizer or julienne peeler :). The meatballs come together very easily and can be added to anything.
Caesar dressing from the Dinosaur Kale and Bean Salad. Tossed in some chickpeas and peppers and made Rainbow Chard wraps.
Gena is a nutritionist and everything in the book comes from research and not claims. She also tells you her story through her eating disorder, fully raw to the mixed raw diet which is written very honestly and the story is very engaging. There are 125 recipes, 21 meal plans, and absolutely beautiful photography in the book by Hannah Kaminsky.
From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.
Vegan Blueberry Cheesecake
Ingredients
- 1 1/2 cups almonds
- Pinch sea salt
- 2 cups pitted Medjool dates
Filling Ingredients
- 3 cups cashews, soaked in water overnight and drained
- 1/4 tsp sea salt
- 2/3 cup melted coconut oil
- Seeds of 1 vanilla bean, or 2 teaspoons vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup agave nectar
Topping Ingredients
- 2 cups blueberries
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons agave nectar or pure maple syrup
Instructions
- Place the almonds and sea salt in a food processor and grind roughly. Add the dates and process until the mixture is well processed and sticks together when you squeeze a bit in the palm of your hand. Press the mixture evenly into the bottom of a 9-inch springform pan.
- Use a high-speed blender or food processor (high-speed blender is preferable, but a food processor will work as well) to process all the filling ingredients thoroughly, until they are silky smooth. If you’re working with a processor, you may need to stop often to scrape it down. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight.
- When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Transfer to a small bowl and stir in the remaining whole blueberries. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Serve.
- Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh GOSH….that Blueberry Cheesecake sounds super yummy….can’t wait to make it! Excellent give-away…thanks so much! Cheers, Valerie 🙂
These all look and sound fantastic! Thanks for the chance to enter!
VeggieGirl’s Almond Joy Chia pudding!
Raw balls and bars!
I just made the most amazing raw vegan vanilla cheesecake ice cream from The Vegan 8. It’s my first attempt making ice cream and I’m so excited that it turned out perfect. It’s my favorite until I run out of ice cream, and then I’ll need a new favorite. 🙂
My current fave is a Thai Quinoa veggie bowl. 🙂
This is such an amazing thoughtful review. I’m making this recipe ASAP! Xx
this cheesecake looks amazing, but I do love your indian-cuisine posts!
I’m not entering the giveaway, of course, but Richa, I had to say what a lovely post this is. Thank you for your generous words. Given how much I admire your culinary skills, that means the world to me. I am so grateful to you for sharing my work!
Cookbook looks beautiful! My favorite raw desserts lately are.. key lime mousse (made with avocados), any ice cream, shake or chocolate!