Raw veganism is a diet consisting of uncooked, unprocessed, organic foods or wild foods, excluding everything of animal origin. It mostly includes raw vegetables and fruits, nuts, seeds, sprouts, plant oils, sea vegetables, dehydrated fruits or veggies, herbs and freshly squeeze juices.
But where does it comes from..? Why should we be eating raw food..?
Pythagoras and Hippocrates, from the philosophical “Mathematikoi” circle, were the first one to consider eating raw vegan food to improve the health.
Leonardo da Vinci once said “Vitality and Beauty are gifts from nature for those who live by her laws”.
Dr. Max Otto Bircher-Benner (1897-1939) opened a sanatorium in Zurich (Switzerland) called “Vital Force” after curing himself of jaundice with a raw foods vegan diet. He got inspired by a German lifestyle reform movement stating that “people should pattern their lives after the logic determined by nature”.
But why should it be improving the health?
The explanation of Dr. Paul Kouchakoff (1930) from the Institute of Clinical Chemistry in Lausanne (Switzerland) demonstrated that the “normal” toxic reaction of our body to eating, the “Digestive Leukocytosis”, occurred only when we eat cooked food. Leukocytosis, the “normal” stress response found when the body is invaded by dangerous pathogens or traumas, doesn’t occurs when we eat purely raw foods.
Dr. Max Gerson (1881-1959), author of The Cure of Advanced Cancer by Diet Therapy: a summary of 30 years of clinical experimentation, was emphasizing the major importance of a diet consisting of raw foods. He is now known to have cured people suffering of heart disease, diabetes and even cancer.
Edmond Bordeaux Szekely (1900-1979), curious about longevity, studied with a tribe in the mountains of Pakistan (the Hunzas), where many people lived over 100 years in amazing health with very few diseases.
An Illinois physician, Dr. Edward Howell, wrote books about the relation between the harmful harder work of the pancreas on a cooked foods diet, and focusing on the importance of the enzymes generated by the pancreas in the digestive process. You can find more infos in his works: Food Enzymes for Health & Longevity, Enzyme Nutrition and “Eat Me Raw”.
In Iran, A. Hovannessian (1966) healed is sick child with raw foods and published a book called “Raw Eating“.
More modern notable healers and visionaries, such as Viktoras Kulvinskas, Ann Wigmore, Herbert M. Shelton or Norman W. Walker, are also good source of inspirations today.
But is it tasty? Well, it depends on the recipe, the ingredients, of course. But I can assure you that this one totally taste like a “real hearty savory dessert”. My husband (who is not a huge fan of “drastic severe diet”) couldn’t believe it. He jumped on that cake and devour it, asking for more, and more, and more! This recipe is clearly addictive. Enjoy!
Servings: 1 big raw cake, enough to feed 4 big appetite
Notes: Raw, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Flour-Free, Kosher Parve.
You will need…
For the Crust
- 1 1/2 cups (225 g) of mix almonds, pecans, walnuts
- 1/2 cup of mix sunflower seeds and pumpkin seeds
- 2 tablespoons hemp seeds
- 12 fresh dates, pitted
- 2 tablespoons virgin coconut oil
- 1 teaspoon pink himalayan salt or kosher salt
For the Filling
- 1 ½ cups raw cashews, soaked in water overnight
- 2 organic lemons, juice & zest
- 1 teaspoon grounded vanilla powder or 1/2 vanilla pod
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tablespoon rosehip powder (or rose hip from 2 tea bags)
For the Topping
- 1 pomegranate, seeds
- 1 cup frozen raspberries
- 1/2 lime, juice
Fresh Physalis and Blueberries.
Steps and Preps…
- Make the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and salt. Process until everything is well combined. Flatten the mixture out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
- Make the filling: In a small saucepan, warm coconut oil and maple syrup on low heat until liquid. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil & maple syrup mixture and rosehip in blender or food processor and blend/process on high until very smooth (be patient as it may take couple of minutes). Pour the filling over the crust and place in the freezer for 30 minutes.
- Make the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend/process until smooth. Pour the topping on top of the filling. Place the cake back in the freezer until ready to serve (at least 30 minutes).
- To serve the cake: Remove from freezer 30 minutes before eating. Decorate the cake with fresh physalis and blueberries. Run a smooth sharp knife under hot water and cut into slices.