Whereas, the term "plant-based" is generally used to describe something that is healthy and made from whole, plant foods, so as to distinguish from something that is processed. In a scenario; While a plant-based meal would qualify as vegan, as person who follows this diet is not necessarily a vegan, simply because he or she can still wear leather/ fur and have no moral issue with hunting or killing animals for food.
Hence, it goes back to personal belief. So, as of now, I would use the word "Vegan" now and then to describe something (and not someone) that has an absence of animal products.
Previously, I have always been eating clean with relative consumption of clean meats like chicken boobies or fish, and no processed food at all. So you may ask, why plant-based lifestyle? Simple answer, I listen to what my body wants. Most of the time, it does not yearn for meat or animal products. However, there would be days where I would consume healthy meat occasionally.
Here is a cookie for you to take, there is no lifestyle that fits one-for-all. Always listen to what your body wants, and never ever let anyone's words influence it. Don't let your body starve for what it yearns for, when it craves for something, eat it if you must but in moderation.
Today, I am going to share a simple cake recipe that would require you to acquire its unique taste. For someone who has been eating strong flavorful food, this could be a surprise to your taste buds.
This upclosed picture of the cake does not do it justice, but the flavors do! Allowing the medjool dates and carrots to burst out its natural sweetness, plus the coconut flour to lend the fluffy moisture, is simply delicious.
Recipe
Ingredients
Cake:
- 1/2 cup pitted dates, soaked in warm water for 15 minutes and drained
- 1 small red apples, peeled if desired, cored, and chopped
- 1/8 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/4 tsp sea salt
- 256g, peeled if desired, shredded (about 3 medium carrots)
- 1/4 cup + 1/8 cup coconut flour
- Stevia to taste (optional)
Cashew Cream "Cheese":
- 3/4 cup cashews, soaked for 2 to 4 hours and drained
- 1/2 cup milk of choice
- 1 1/2 teaspoons lemon juice
- 15 drops liquid stevia, or to taste
- Pinch of sea salt
Directions
Cake:
- Combine the drained dates, apple, water, lemon juice, and vanilla in a food processor (or blender) and blend until fairly smooth.
- Add the cinnamon, nutmeg, and salt and blend again until combined.
- Place the shredded carrots in a large bowl. Add the mixture from the food processor and stir well with a wooden spoon to combine.
- Add the coconut flour and stir until the batter is combined and uniform. Taste the batter, and if you think it needs a little more sweetness, add stevia to taste. Set the batter aside for 5 to 10 minutes to allow the coconut flour to absorb the liquid mixture.
- Transfer the batter to 5- inch round springform pan (or normal round pan), press it firmly and evenly, and freeze it for 4 hours or refrigerate overnight.
Cashew Cream "Cheese":
- Combine the drained cashews, milk, lemon juice, stevia, and salt in a high-speed blender and blend until completely smooth. Taste for sweetness and add additional stevia if desired.
- Transfer the mixture to a bowl, cover, and refrigerate until the cake is chilled and ready to frost.
- Optional: Sprinkle with additional shredded carrots, raw sliced almonds, crushed peanuts etc.
So there you have it, your first raw cake! Again, you need some time to acquire the taste, and practice makes perfect. Actually, I never knew that raw vegetables could taste so good, it wasn't easy to comprehend the taste at first. Right now, I have been devouring on raw food like salad with raw carrots, baby corns, firm tofu etc. Always give yourself time to adjust your taste buds!
As always,
eat clean and be shredded!
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