Written by Petra Denk
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Nope! Superfood is "slow food" and affects you much less spectacular - but all the more sustainable. Anyway the raw food cake "Blueberry Cheesecake" with superfood blueberry definitely tastes delicious!
I do not know if one of you still remembers the cartoon "Popeye, the sailor". If not, no matter, because the content is quickly explained: Popeye, the sailor, became a super-strong superhero when he had eaten a can of spinach. The cartoon character was created in the 30-ies. At that time people still thought that spinach is exceptionally rich in iron and that this causes iron-hard muscles, but the iron-miracle should turn out to be a miscalculation after some years.
Anyway - who believes that Superfood could have a similar superhero-effect like spinach for Popeye, is mistaken. Flashy headlines on various cereal packs want to suggest that Superfood “quickly” brings "more power" – but the actual effect of such foods is the exact opposite. Superfood is “slow food” – as Julie Morris describes in her book "Super Food Kitchen." "I expected a strong energy boost, as I usually got from the coffee," she says. But instead of the hoped-Kicks happened: "Nothing at all" - what she felt to be disappointing at first. However, after a few days, they realized that this "nothing" had a couple of very pleasant side effects: "I no longer felt exhausted, had no more struggling with this leaden drowsiness and felt so balanced that I could do all those things that I wanted to do, "said Julie. In her first self-experiments with Super Food she ate small spheres made of goji berries, maca powder and nut butters instead of the usual coffee and the beloved Brownies.
Today I want to present a recipe with the two super food ingredients blueberries and cashew nuts. A raw food cake that works great for festive occasions or as a substitute for sweet pastries. A mini piece of it, however, will already fill your stomach - but you can still keep the rest in the freezer for about 1-2 weeks, which puts the higher production costs due to the expensive nuts and blueberries into perspective.
Found on: GoDairyFree
- 1 ½ cups almonds (soaked in water overnight and strained)
- 1 Pinch Of Salt
- 2 cups pitted dates
- 3 cups cashews (superfood!)* (soaked in water for 2-3 hours and strained)
- ¼ teaspoon sea salt
- 2/3 cup melted coconut oil
- Vanilla extract or vanilla powder
- ¼ cup fresh lemon juice (alternatively: lime juice)
- ½ cup agave syrup (alternatively maple syrup)
*Read more about superfood cashews
- 2 cups blueberries (superfood!)* (fresh and / or frozen)
- 2 teaspoons fresh lemon juice
- 2 teaspoons agave or maple syrup
*Read more about superfood blueberries
Almonds, salt and dates processed in the food processor to form a dough. I always use in this case, the meat grinder of the food processor, which works just fine - alternatively you can use a high speed blender as well. Then press the finished dough by hand into a springform pan on the bottom and the margin.
For the filling, process all ingredients in the food processor to a possible fine, smooth cream. Fill the cream onto the prepared pie crust in the springform pan. Put the cheesecake for about an hour in the freezer, then refrigerate overnight. Mix a cup of blueberries with lemon and agave syrup to make a sauce, add the remaining, whole blueberries to the sauce and pour the mixture over each piece of cake. Serve and enjoy. Cut the remaining cake into slices before putting them into the freezer.
Tip: You can also warm up the blueberry sauce slightly (not hot!), because this makes a good contrast between the cool, fresh pie and the warm sauce.