Everyday we have the power to make choices that are either good for us and the planet as a whole or bad for us and the planet. Usually we’re not even aware of the power our decisions hold and go we about making them on an unconscious level. We do things a certain way because that’s how we’ve always done them. The routine feels comfortable.
You go to the store, for example, and buy the conventional strawberries as opposed to the organic ones because they are cheaper. But, are they really cheaper? Let’s think about this: If you choose to consume produce that has been sprayed with pesticides and herbicides that are, indeed, absorbed into those fruits and vegetables-meaning you can’t wash those toxins off-, then what is the effect on you? Is something that kills insects, birds and weeds healthy for you to consume? Common sense tells us no, of course not. Independent science, meaning it wasn’t paid for by a major corporation looking for a specific result, tells us of course not, too. Two respected scientists, Dr. Stephanie Seneff of MIT and Anthony Samsel, have done the research and have proven that glyphosate, the main ingredient in Round-Up with which traditional produce is sprayed, causes disease in both humans and animals in the form of cancer and gastrointestinal problems due to our healthy gut bacteria being killed off by the glyphosate. So, is it worth it to save fifty cents or a dollar now only to waste time and money on future doctor visits because of health problems due to eating cheap toxic foods? No. This is where the old adage “pay now or pay later” truly makes sense. But, most people don’t seem to consider this.
We can take this one step further. By choosing organic produce and other foods we are helping the farmers and workers who pick the produce because if they are picking organic produce then they are not exposed to toxic pesticides and herbicides that we know cause disease. We already know that those who pick our food are terribly underpaid, and on top of that they are exposed to harmful chemicals. We can help out the people, in essence our brothers and sisters, who do this job that so many of us depend upon by choosing organic foods so that these hard-working people are not doused in toxic chemicals. So, if you’re not going to eat organic for yourself, at least think of the people who pick the food that you are eating. They don’t deserve to be exposed to toxic chemicals that cause disease. None of us do.
From there, think of the overall effect pesticides and herbicides have on the environment as a whole. Where does all the run-off from the toxic chemicals go when it rains? It goes into rivers, streams, lakes, and oceans, killing birds, fish and other wildlife. It seeps into our drinking water, too.
For further reading on how pesticides and herbicides are destroying our health and the health of the planet please check out https://www.organicconsumers.org. That site has mountains of well-researched health and environmental information available for free.
We must understand the power we have when we make decisions. If everyone said no to foods sprayed with toxins, then all of the food would be organic. When we speak with our wallets and buy organic, then businesses make changes to meet consumers’ needs. When we consciously do the right thing we create a positive karmic reaction for ourselves.
When I made the conscious choice to buy only organic as much as possible, to ditch processed foods and to support local farmers and businesses who operate with ethics, I regained my health and lost the weight I wanted to lose. When I stopped worrying that “organic cost more” I gained more money. We chase away money when we worry about it. It was like the Universe positively responded to me wanting to do the right thing for myself, my family, my community and the planet as a whole. The Universe always responds to our intentions. I learned that you can never go wrong when you do the right thing.
All of this relates to my vegan cheezcake because it is 100% organic. We’re not consuming toxins when eating it, and the people who picked the ingredients were not sprayed with toxins as a result of this food choice. Animals did not suffer because of this cheezcake, and this cheezcake is nutrient dense making it healthful for those who eat it.
The sweetness in the cheezcake comes from dates and real maple syrup. Both of these natural sweeteners contain minerals, such as magnesium and potassium, that we all need to function properly.
The sweetness in the glaze comes from sucanat which is dried cane sugar. It’s less processed than white sugar. The cheezcake is delicious without the glaze, and you can skip the glaze if you don’t want this type of sugar. You could also use honey in place of the sucanat.
My cheezcake recipe is a metaphor for life. What you put in is what you’ll get out. I make this cheezcake from organic, humane, health-promoting ingredients and love. As a result when I eat it I feel energized and healthy.
This cheezcake is easy to make and you can use your own creative touches when making it. You could add cacao powder to make it a chocolate cheesecake, for instance. You could make a blueberry, kiwi or peach glaze instead of strawberry. There is no baking required, only refrigeration. My recipe is a combination of recipes I’ve used over the years. I learned what worked and what didn’t for my taste. I didn’t want too much coconut oil flavor because that can be overwhelming, but I needed enough so the cake would be somewhat firm yet smooth and velvety like tradition cheesecake.
You will need to soak the cashews over night for this recipe. So, begin by doing that. You will need either a 9" or 10” springform pan or pie dish, both work well. You will also need a food processor.
INGREDIENTS FOR THE CRUST
1 heaping cup pecans
6 medjool dates
½ tsp ginger
1 tsp cinnamon
INGREDIENTS FOR THE CHEEZCAKE
2 cups raw cashews soaked overnight
½ cup maple syrup
½ teaspoon cinnamon
juice of 1 lemon
⅓ cup coconut oil
1 tsp vanilla extract
½ teaspoon sea salt
INGREDIENTS FOR THE OPTIONAL STRAWBERRY GLAZE
1 cup chopped strawberries
1 tablespoon lemon juice
¼ cup sucanat
INSTRUCTIONS FOR THE CRUST
Combine all of the ingredients in a food processor. The mixture should look crumbly. Once the mixture is done, press it into the bottom and part way up the sides of your springform pan or press it into the bottom and up the sides of your pie dish. Place into the refrigerator while you make the cheezcake
INSTRUCTIONS FOR CHEEZCAKE
Be sure your cashews have soaked overnight. Drain and rinse them in a colander. Place them in the food processor.
Now add all of the other cheezcake ingredients and process until very smooth.
Spoon the mixture into the crust in your springform pan or pie dish. Smooth it out with the back of a spoon. Place in the refrigerator for at least 2 hours before you top with the glaze.
INSTRUCTIONS FOR THE OPTIONAL GLAZE
Place all ingredients in a small pot and heat over medium heat until the sucanat is melted. Stir continuously.
Pour the glaze over the cheezcake and then keep the cheezcake in the refrigerator until you are ready to serve it. Store leftover cheezcake in the refrigerator.