I’m sharing pink recipes in October to raise awareness for the breast cancer foundation.
October is National Breast Cancer Awareness month. I have not been touched by breast cancer in my family or any close to me. This is more rare than not however and today 42 women are diagnosed each day in Australia of breast cancer, and one in eight women are diagnosed of breast cancer in their lives in Australia.
The following is the National Strategy from the National Breast Cancer Foundation.
The key elements of the National Breast Cancer Foundation’s (NBCF) National Strategy are fostering collaboration, enhancing capacity and increasing knowledge about breast cancer. Through funding the very best breast cancer research in Australia, NBCF will move towards its aspirational goal of zero deaths from breast cancer by 2030.
Breast cancer directly and indirectly impacts thousands of Australian women, men, their families and friends. Improved detection and more effective treatments have seen breast cancer survival rates significantly improve over the last two decades. Despite these encouraging results, a continued and concerted research effort is needed to improve the quality of life for those living with breast cancer, as well as moving towards breast cancer prevention and ultimately, a cure.
By supporting passionate people, brilliant ideas, enduring resources and empowering collaboration, NBCF aims to deliver funding to high quality breast cancer research projects right across the spectrum – from understanding the fundamental basis of the disease, to psychosocial research aimed at improving the quality of life for survivors, their family and friends.
I hope you enjoy this delicious and fresh activated cashew cheesecake, which is raw, gluten and refined sugar-free and vegan.
Prepare a 20cm round springform cake tin by lightly greasing and lining with baking paper.
- 1 1/2 cups raw walnuts
- 1/4 ground sea salt
- 20 regular dried dates dates, chopped
- 1/4 cup raw cacao nibs
- 2 cups raw cashews, soaked overnight (or at least 3 hours)
- 1/2 maple syrup
- 1/2 cup melted coconut oil
- Juice from one lemon
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 tsp ground sea salt
- 1 x 250g punnet of fresh strawberries, hulled
To get your crust ready, soak the dates in boiling water for five minutes and drain. Pulse nuts and salt in a food processor until roughly chopped and add dates. Pulse until it all comes together in a ball. Press mixture evenly along the bottom of a round 20cm springform cake tin. Place in the fridge while you make your cheesecake filling.
To prepare your cheesecake, pulse soaked and drained raw cashews in a food processor (or high powered blender – I use the Vitamix and it gives a really smooth consistency perfect for raw cheesecakes). Add the strawberries, lemon juice, vanilla extract/paste, salt and maple syrup and blend, making sure to scrape down the sides of the blender or food processor.
With the blender or food processor still running (if possible) add the melted coconut oil in a stream.
The filling will seem runny or like a thick smoothie. This is okay, it will set firm. Cover the top with plastic wrap and place in the fridge to set for at least 3-4 hours.
Slice and serve.
Enjoy maybe after you go and get your titties squeezed between two plates of metal or you tell the older ladies in your family to do the same!