It’s a bird! It’s a plane! It’s…
Sorry. It’s just me. Nothing special.
But often I am asked (yes, boring old me), with slight suspicion and narrowed eyes, “What are you?”
And when I answer that question, it is immediately followed with, “So what do you eat?”
Um, so, here goes: I am a nutritarian, which is a term I use loosely. I like to think that I follow a diet led by my principles, rather than solely my stomach. I am conscientious of my body and of the environment. I make choices that I hope will benefit them both. Technically, I am a strict lacto-ovo-vegetarian (I eat dairy (generally only cheese and yogurt) and eggs), a part-time vegan, and a lot of times, a raw foodist. I guess I’m also a locavore because I do my best to eat locally and sustainably.
|One very full, very sleepy little kitty|
I hate these labels. They’re restrictions that I don’t particularly care to have. I’m not one or the other one hundred percent of the time. (Except the no meat or bones deal. I’m not trying to proselytize, but if you are looking for more information, read up with some of the great books out there, like Jonathan Safran Foer’s Eating Animals (my favorite book), Hal Herzog’s Some We Love, Some We Hate, and Some We Eat, and Michael Pollen’s The Omnivore’s Dilemma. )
I believe the real truth about food and how we should view it finds its roots in the simplest fact of it all.
Food is, in and of itself, love. Cooking is an act of love. It represents the need and desire to feed and nurture those who you care about, including yourself. Live to eat, not eat to live. The act of eating is hugely important; feeding yourself and others represents an innate desire to nourish those whom you love. Most importantly, food is not just fuel; it is a vital social connection between all of us. It shouldn’t be used just to get by, nor should it be all about the labels.
There are so many fads going on nowadays that everyone feels pressured to define their way of life and way of eating with names. What’s the point? It doesn’t help you enjoy a fresh piece of fruit any more knowing that you are “raw” and “vegan.” You’re not really happy when you deny your body a treat because you’re on a diet, and your body sure isn’t happy either. If you’ve been drooling over chocolate for weeks and weeks, have a piece of cake. You’ll be happier and healthier for it. Treats are treats, and we all deserve them once in a while.
Our society has got it all twisted. Left and right, I see people going gluten-free, raw, vegan, paleo, vegetarian, dairy-free, nut-free, fat-free, low-fat, high-protein: doing the Atkins or the South Beach or Weight-Watchers or whatever. In my opinion, we could learn a lot about eating from Europeans and Asians, who take time to have a meal and enjoy what is put in front of them. Instead, we leap like lemmings off a cliff, plummeting towards “health” by following all sorts of wacky diets. A lot of times, we convince ourselves that we are doing or feeling better without gluten or dairy or carbs, but most times, it’s the placebo effect taking hold.
Give your body the nutrients it craves; don’t hold back on the foods you really desire because of a restrictive diet; feed your body, love your body, love yourself. Simple as that.
Phew. Anyways… I made this raw cheesecake a few weeks ago, because I had been longing after many of them online. I’m glad I did. It most certainly isn’t low calorie or fat-free, but it is damn delicious.
Raw Blueberry and Raspberry Cheesecake
adapted from a few places, namely Green Kitchen Stories
Makes 2 4.5 inch cakes, or (possibly, I haven’t tried it) one 8 inch cake
For the crust:
1 cup mixed nuts; I used walnuts, almonds, pecans, and a few bits and bobs I found in the pantry
6 Medjool dates, pitted
1 tablespoon virgin coconut oil
pinch sea salt
Pulse the nuts in a food processor until they are relatively finely chopped. Add in the rest of the ingredients and pulse until they begin to come together. Press into the bottom of your springform pan and place in freezer.
For the middle (cheese) layer:
1 cup raw cashews, soaked in water for at least 2 and up to 8 hours
zest and juice of one large lemon
pinch cinnamon, nutmeg, ginger, cloves, and cardamom
seeds of one vanilla bean
2 tablespoons plus 2 teaspoons coconut oil
2 tablespoons plus 2 teaspoons agave nectar
Gently heat agave and coconut oil together until liquid and uniform. Place everything in a food processor and puree until very smooth and thick. Pour over crust and place in freezer.
For the top (berry) layer:
about 3/4 cup mixed berries (I used raspberries and blueberries)
juice of 1/2 a lime
Puree until smooth, pour over chilled cakes, and freeze until set.