Thank you for visiting! Walking the Walk is meant to be a source to assist you in your quest for a healthy, balanced lifestyle. Through my own lifestyle, I hope to give you creative ideas that make adopting a healthier, more holistic lifestyle as enjoyable and easy for you as possible!

Monday, October 31, 2011

Happy Halloween!

 Spooky gloves that I get to wear all night long
Gummy eyes make excellent distractions during lecture
 An asparagus, complete with a pat of butter
A tornado, with tiny farm animals dangling everywhere

The best thing about Halloween, other than the fantastic costumes and scary movies, has to be the treats. Don't think I was left out, just because I'm raw-I managed to whip up the most amazing raw cheesecake. No tricks here, this one is all treat.  Please note you need to soak your cashews for 3 hours prior and the recipe below makes a 4" pie, so triple the recipe if you want to make a 9".

Raw Boo-berry Cheesecake
Crust ingredients:
1/2 cups raw pecans
3 medjool dates
1 tbsp dried, unsweetened coconut
sprinkle of Himalayan salt
Cheesecake filling ingredients:
1 cup cashews (soaked for 3 hours in filtered water)
1/4 cup lemon juice, freshly squeezed
1/4 cup raw honey
1/4 cup coconut oil
1 tsp vanilla
Fruit topping ingredients:
1/2 cup frozen blueberries
2 medjool dates
How to make this raw cheesecake recipe…
1. Throw the pecans and dates into your food processor. (Don’t add the coconut!!) Process nuts and dates until well processed but still airy.
2. Next, get our your springform cheesecake pan and sprinkle the coconut on the bottom as your very first layer. This makes it easier to remove the cheesecake as the coconut stops the crust from sticking to the bottom of the pan. Then press the pecans and dates down into the pan to form the crust.
3. Throw all cheesecake filling ingredients into your high-speed blender and blend until smooth and creamy. Pour it over the crust and smooth it out.
4. Place the above in freezer for an hour or so (so that it will firm up).
5. Meanwhile, throw your blueberries and dates in your high-speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/cheesecake, which was just in the freezer for about an hour. Put back in the freezer for another hour.
6. Defrost this raw cheesecake recipe on the counter for about 30 minutes before digging in. Enjoy!

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