I first became aware of the raw food phenomenon about 5 years ago. I decided to give it a try, and with the help of a fellow health coach, I did a 21 day raw challenge. I was amazed at how much energy I had after just a few days. I lost my belly bloat, my skin glowed, and I slept really well every night. The one area I didn’t see an improvement in was my wallet. I had spent a small fortune in that 21 days! If only I had had a copy of Lisa Viger‘s new book Easy, Affordable Raw: How to Go Raw on $10 a Day back then!
Easy, Affordable Raw begins with a raw food guide where Lisa gives tips, such as what kitchen tools to have on hand, how long nuts should be soaked before using, and how to grow sprouts. She answers common questions, such as “where do you get your protein?” and “what about B12?”. She also outlines the benefits of a raw vegan diet, which are numerous. There’s even a section devoted to making you own “milk” at home, which is definitely a money-saver.
With the exception of The Chocolate Chapter (Lisa had me at “Chocolate Chapter”!) the recipes in Easy, Affordable Raw use common ingredients that can be found in just about every grocery store, so there’s no need to mail order weird powders or drive two hours to the nearest specialty health food store for exotic fruit. The first recipe chapter is dedicated to smoothies, and Lisa changed my smoothie-drinking life forever with her “Smoothie Pack” idea: just keep all of the non-liquid ingredients for your smoothie together in a container in the freezer and mix with non-dairy milk or water when you’re ready to drink it. Genius! There are also chapters dedicated to salads and dressings, soups, breakfasts, main dishes, crackers, chips and breads, and condiments. Since a raw vegan diet is not about deprivation, there are also chapters devoted to cheese, desserts – and my favorite topic ever – chocolate.
Easy, Affordable Raw is the perfect book for anyone just beginning their raw journey, or those who already eat raw but want to lower their food budget.
I have a copy of Easy, Affordable Raw for one lucky reader! Enter to win at the bottom of the post.
Walnut Maple Pecan Cheesecake
For the Crust
- 3/4 cup 105 g almonds
- 3/4 cup 90 g walnuts
- 1 cup 180 g dates
For the Filling
- 1 1/2 cups 220 g almonds, soaked overnight and drained
- 1/2 cup 55 g pecans
- ¼ cup 60 ml lemon juice
- 1/2 cup 60 g date paste
- 1/2 cup 120 ml maple syrup
- 1 cup 235 ml water
- Pinch of cinnamon
- Pinch of salt
For the Topping
- 1/4 cup 25 g chopped pecans
- 1/4 cup 30 g chopped walnuts
- 2 tablespoons 28 ml maple syrup
To make the crust: In a food processor fitted with an “S” blade, process all the crust ingredients until the mixture becomes crumbly and begins to stick together. Pour into a plastic wrap–lined 6-inch (15-cm) springform pan, and press into the bottom and up the sides.
To make the filling: Place all the filling ingredients into food processor fitted with an “S” blade, and process until very smooth. (This may take several minutes.) Scrape down the sides as needed.
Pour the filling into the crust and spread evenly. Place the cheesecake in the freezer for at least 3 hours to firm. Allow to thaw for several minutes before serving.
To make the topping: Stir together the chopped nuts and maple syrup. Pour on top of the cheesecake.
Store leftover cheesecake tightly wrapped in the freezer for up to 1 month.
From Easy, Affordable Raw ©2014 by Lisa Viger. Published by Quarry Books. Reprinted by permission.
I have a copy of Easy, Affordable Raw for one lucky winner! Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on Sunday, February 1st. Good luck!