A raw vegan diet eliminates all products derived from animals, such as meat, eggs, dairy, and even honey and gelatin. The idea is to only consume plant-based foods, but unlike regular vegans, you can only eat these foods raw—uncooked or unprocessed in any way. Other than raw, the food can also be dehydrated, blended, soaked, heated at low temperatures, juiced, or sprouted. This means no sugar, salt, flour, store-bought non-dairy milk, pastry, jams, and other fruit products, etc. Of course, there’s no processed snacks, cookies, or candy, no matter if they can be considered vegan. 

There’s not enough data that shows whether a raw vegan diet is truly healthier than other diets, so there’s a risk that people who follow it can miss out on some important nutrients that come from other food groups. The restrictions that come with diets like this can also be harmful to mental health and make social situations difficult. 

The post Here’s What You Should Know About Raw Veganism appeared first on yourdailysportfix.com.

Holistic nutritionist Dani Breiner, the author of the food blog Dani’s Healthy Eats, came up with this delicious new take on the popular dessert. In addition to tasting great, this cheesecake also has a pretty distinctive look thanks to the unique mix of purple blueberries and green kiwis.

It’s definitely not your usual cheesecake that can be bought at any coffee shop, but it’s probably even easier to make. Check out the recipe that Breiner shared on her blog and feel free to try new colorful combos on your own.

Ingredients:

Crust

• 1 bag of lemon ginger cookies

Filling

• 1/2 cup frozen blueberries
• 1 bag freeze-dried blueberries (or you could sub more fresh/frozen)
• 1 tsp vanilla
• 2-3 Tbsp lemon juice
• 1 1/2 cups soaked cashews
• 1/3 cup maple syrup
• 1/3 cup coconut oil, melted

Instructions:

1. For the crust, add lemon ginger cookies to a food processor. Process until a sticky dough forms.
2. Press into the bottom of parchment-lined pan. The size of your pan will decide the thickness of your bars.
3. To make the filling, combine all ingredients into a food processor and process until completely smooth, scraping down the sides as needed.
4. Pour over the crust evenly.
5. Peel and slice kiwi into thin slices and gently press them evenly over the blueberry filling.
6. Place in the freezer to set (2-4 hours usually does the trick). Remove from the freezer and slice into bars.
7. The texture is the best when they are kept in the fridge, or taken out of the freezer and thawed 15 or so minutes before eating.

The post This Blueberry Kiwi Cheesecake Recipe Puts a Spin on Our Favorite Dessert appeared first on yourdailysportfix.com.

A raw vegan diet eliminates all products derived from animals, such as meat, eggs, dairy, and even honey and gelatin. The idea is to only consume plant-based foods, but unlike regular vegans, you can only eat these foods raw—uncooked or unprocessed in any way. Other than raw, the food can also be dehydrated, blended, soaked, heated at low temperatures, juiced, or sprouted. This means no sugar, salt, flour, store-bought non-dairy milk, pastry, jams, and other fruit products, etc. Of course, there’s no processed snacks, cookies, or candy, no matter if they can be considered vegan. 

There’s not enough data that shows whether a raw vegan diet is truly healthier than other diets, so there’s a risk that people who follow it can miss out on some important nutrients that come from other food groups. The restrictions that come with diets like this can also be harmful to mental health and make social situations difficult. 

The post Here’s What You Should Know About Raw Veganism appeared first on yourdailysportfix.com.

Holistic nutritionist Dani Breiner, the author of the food blog Dani’s Healthy Eats, came up with this delicious new take on the popular dessert. In addition to tasting great, this cheesecake also has a pretty distinctive look thanks to the unique mix of purple blueberries and green kiwis.

It’s definitely not your usual cheesecake that can be bought at any coffee shop, but it’s probably even easier to make. Check out the recipe that Breiner shared on her blog and feel free to try new colorful combos on your own.

Ingredients:

Crust

• 1 bag of lemon ginger cookies

Filling

• 1/2 cup frozen blueberries
• 1 bag freeze-dried blueberries (or you could sub more fresh/frozen)
• 1 tsp vanilla
• 2-3 Tbsp lemon juice
• 1 1/2 cups soaked cashews
• 1/3 cup maple syrup
• 1/3 cup coconut oil, melted

Instructions:

1. For the crust, add lemon ginger cookies to a food processor. Process until a sticky dough forms.
2. Press into the bottom of parchment-lined pan. The size of your pan will decide the thickness of your bars.
3. To make the filling, combine all ingredients into a food processor and process until completely smooth, scraping down the sides as needed.
4. Pour over the crust evenly.
5. Peel and slice kiwi into thin slices and gently press them evenly over the blueberry filling.
6. Place in the freezer to set (2-4 hours usually does the trick). Remove from the freezer and slice into bars.
7. The texture is the best when they are kept in the fridge, or taken out of the freezer and thawed 15 or so minutes before eating.

The post This Blueberry Kiwi Cheesecake Recipe Puts a Spin on Our Favorite Dessert appeared first on yourdailysportfix.com.