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Sumara's
Raw Food Recipes |
Pumpkin Cake
This is
an adaptation of Matt Rogers and Tiziana Tamborra's pumpkin cake from "Sweet
Gratitude." I like my desserts a little sweeter and richer.
BUTTERNUT SQUASH MIXTURE
24 ounces pitted medjool dates
3 cups butternut squash, shredded
¾ cup agave nectar
¼ cup coconut milk
2 tablespoons fresh ginger juice
1 tablespoon + 1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon clove
4 scoops powdered stevia
Place dates in food processor and process completely broken down; then add
rest of ingredients in and continue processing until smooth and creamy
PUMPKIN CAKE
Butternut squash mixture
1 cup coconut oil
1 tablespoon powdered vanilla
1 teaspoon Celtic sea salt
8 cups almond flour
Place first four ingredients in a mixer bowl and start mixing at low speed
first, then high until you have a creamy and very smooth consistency. Turn off
the mixer and add the nut flour. Begin mixing at low speed and continue for
about 5 minutes or until all ingredients are well incorporated. Increase speed
to medium or high and continue mixing 5-15 minutes. The cake batter should be
soft in consistency and rather light to the touch. As cake is mixing, begin
frosting.
FROSTING
2½ cups soaked cashews
1 cup almond milk
¾ cup agave syrup
¼ cup lemon juice
1 tablespoon vanilla powder
3 tablespoons lecithin
1 cup coconut oil
4 scoops powdered stevia
Add to blender or food processor all ingredients except the coconut oil and
lecithin. Blend well until smooth and creamy (3-5 min). Add the lecithin and
melted coconut oil and blend until well incorporated.
Divide cake batter into two equal portions. Lightly grease a 9-inch
spring-form pan with a little coconut oil. Place one portion of the batter on
the bottom of the pan. Spread in an even, flat layer. Keep the remaining cake
portion out at room temperature until ready to use.
Pour about 2½ cups of liquid frosting onto first cake layer. This will be the
middle layer of frosting in the finished cake. Place cake pan in freezer. Set
until frosting is firm (1-2 hours). Pour remaining frosting in a container,
and set in freezer until firm (1-2 hours). Move to fridge once set.
Remove cake pan from freezer. Take the remaining portion of cake batter and
spread evenly on top of middle layer frosting. Set cake in freezer 20-30
minutes.
Remove cake from freezer. Insert a non-serrated paring knife along the inside
edge of the spring-form pan before releasing the sides. Be careful not to cut
into the cake.
Frost the cake to your liking.
**For
more recipes go to
our new
Raw Foods Recipes
site.
The Dirty Little Secret of the Raw Food Movement
Raw Food Blog
Yes, it’s true. The raw food movement
has a dirty, nasty little secret.
It’s this: Many people go raw, only to encounter NEW
health challenges, sometimes much worse than what made
them go raw in the first place.
Over the years I’ve received numerous letters about
this. One woman even described her journey from SAD
(Standard American Diet), to Raw, to insulin-dependent
Diabetic.
Surprised? I was. So much so that Dr. Flora van Orden
III – PhD in Nutrition, and a 40-year raw fooder – Dr.
Flora and I spent time consulting with each of them,
over the years.
In every case we found the same fundamental cause. The
person in question suffered from a dietary deficiency.
That is, while they were eating healthy, nutritious
food, they weren’t eating a balanced diet.
That is, they weren’t getting all of the different
nutrients that their bodies need.
The insulin-dependent diabetic, for example – she
admitted that her raw food diet consisted almost
entirely of fruits, and the overload of sugar did her
in. She sees this now, and her request is that we make
people aware of potential traps like this one.
Statistically, after one year most vegans are only
eating seven different foods.
That’s not enough for the body to get all the different
things it needs – the typical list is 112 different
vitamins and minerals, all available from plant-based
foods.
So, how DO you get enough protein? How about vitamins,
especially B-12? Carbohydrates? Some fat in your diet is
important, but what’s the right source? Where do you get
Omega 3 if you don’t eat fish?..
Click
here for the rest of the story.
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Study: Pollyanna Will Outlive Everyone
by Lauren Cox, ABC News
If a chipper person in
your life is annoying you, maybe you should brace
yourself for that person outliving you in the long
haul, according to findings of a new study.
A study of 100,000 women presented at the American
Psychosomatic Society's annual meeting Thursday
found a strong correlation between optimism and a
person's risk for cancer-related death, heart
disease and early death.
Researchers surveyed the personality traits of
middle-age women in 1994 as part of the Women's
Health Initiative study run by the National
Institutes of Health.
Eight years later, researchers found that the
self-reported optimistic women were less likely to
have died for any reason and had a 30 percent lower
death rate from heart disease.
Meanwhile, women scoring high on the hostile scales
had a higher general death rate and a 23 percent
greater risk of dying from a cancer-related
condition by the end of the study...
Click
here
for the rest of the story.
Conscious Eating is on the Up
The Fresh
Network Blog
Last week's Sunday
Times contained
a very positive piece about eating
vegan.
The article touches on the health and eco benefits
of animal-free cuisine, as well as its growing
popularity: it reports that the conscious eating
market is predicted to grow by 19% in the next five
years. Eating raw is also mentioned in a positive
light in this quote from a trend forecaster with the
US agency Culture of Future:
“Eating vegan and raw is the quickest way to
health, and it has really hit mass stride in
Hollywood with stars who are more concerned with
glowing health than going green. It gives the body
what it wants: a rest from heavy and slow digestion
and a chance to release and rebuild."
However, the main slant of the article is that
veganism doesn't have to be a full-time thing. While
we don't agree with everything in this article we
think it makes some great points. Obviously, if you
are a passionate ethical vegan, going part time
isn't an option for you. But isn't it great news for
humanity, the planet and all the creatures that
inhabit it that so many people are starting to
embrace vegan meals and plans like "vegan until
dinner?.."
Click
here
for the rest of the story
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