My glowing friends- and role-model couple/family/creators – Julie Piatt & Rich Roll– have created a book that should be in your home and in your kitchen: The Plant Power Way. Long-time champions of plant-based eating, true examples of how eating more plants can revolutionize your life and energy, this is an awesomely crafted invitation to get more actively connected with your food and choose more georgeous plants over anything else you can choose in a day.
I’m whipping myself up a big parsley & mango smoothie (*more to come on this, I’m doing my own experiment in drinking a month of green smoothies, a quart a day, to see how they change my life in a more “scientific” fashion… since I already know they make me feel fantastic!) and settling in to share with you one of the coolest books- and most gorgeous recipes- today!
PlantPower Way Cookbook Trailer from Rich Roll on Vimeo.
“This is not a book for vegans… this is a book for everyone…”
With that powerful statement, Julie Piatt kicks off the Rich Roll Podcast #132 by making it clear that gorgeous fresh plant food is for everyone. This podcast will help you to unpack so many tools to expand your life! Energy, food, commitment… this conversation is so so awesome. If you are new to the Rich Roll Podcast you are in for a treat…!
Now… lets get to the cooking, since the real proof isn’t just in the actual joy you feel hearing these two expand on the miraculous nature of food from the Earth, it’s in the eating of it and seeing how you feel, look, think and move afterward!
Julie has generously shared a sneak-peek of what to expect in The Plant Power Way…. the gorgeous Strawberry Mint Cacao Cheesecake that has my head spinning its so beautiful!
STRAWBERRY MINT CACAO CHEESECAKE
(*Reprinted from The Plantpower Way by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Rich Roll & Julie Piatt)
The people have spoken! Rich’s photo of this pie received our most “likes” to date on Instagram. The combination of real fruit, powerful herbs and raw cacao takes this plantpowered cheesecake to a whole new level. The cacao, coconut, fruit and mint provide a nice variety of antioxidants, vitamins and fiber that will heal your body. Raw pies are so easy to make that once you get the hang of it, you’ll fancy yourself the family baker. Shhh! Don’t tell anyone. You won’t really be baking anything at all because the magic happens in the freezer. But we’ll keep that as our little secret. The one tool you are going to need is a great springform pan. There you have it!
Ingredients
Crust:
- 1 1⁄2 cup raw walnuts
- 1 cup cacao nibs
- 8 dates, soaked and pitted
- 1⁄2 teaspoon Celtic sea salt
Filling:
- 1 pint fresh strawberries
- 1 cup raw coconut meat
- 4 tablespoon cacao powder
- 1 cup packed fresh mint leaves
- 1 cup whole coconut milk
- 8 dates, soaked and pitted
- 1 teaspoon coconut oil
Garnish:
- Fresh mint leaves
Preparation
- Place one can of coconut milk into the fridge overnight or for at least 2 hours. It’s a great idea to have a few cans stocked in your fridge. If you’re like me, you may get the urge to make a pie in the middle of the night and this way, you’ll be prepared.
- In a medium bowl, cover the dates in filtered water and soak for at least 30 minutes.
- Pour the coconut oil into the bottom of a 9″ springform pan. Using a paper towel or clean cloth, wipe the oil over bottom and sides of the pan. Set aside.
- In a food processor, pulse the walnuts until they are mealy in texture. Add the cacao nibs and pulse again until they are mixed in. Remove the pits from the soaked dates. With the motor running, drop in one date at a time until the mixture forms a ball on one side. You may have to remove the lid and redistribute the mixture a couple times to get all the dates blended in.
- Press the crust mixture into the bottom of the springform pan using flat hands to create an even crust layer in the base of the pan. Sprinkle Celtic sea salt over the crust. Place in the freezer.
- Remove the coconut milk from the fridge and open it. Spoon out the hardened coconut cream leaving the liquid in the bottom of the can.
- Place all the filling ingredients (strawberries, coconut, cacao, mint, hardened coconut milk and dates) into a Vitamix or high-powered blender. Blend on high using the plunger to distribute the mixture to blend smoothly. Taste to adjust for sweetness. You can add a 1⁄4 cup of agave, raw honey, maple syrup or a few more dates if needed to sweeten it up.
- Pour the blended filling mixture into the crust and freeze again for at least two hours or until it is very firm.
- Remove the pan from the freezer. Carefully run a fine knife around the edges of the springform and release the buckle. Slowly remove the rim, allowing it to separate from the pie. Now you are ready to begin creating your strawberry mandala.
- To make that super impressive swirl on top, slice the strawberries lengthwise so you have a cross section of these fruits. Begin on the outer edge and lay the strawberry slices with the tips pointing out from the center. When you finish an entire layer around the outside edge, begin the next layer so it lays partly onto the top of your base layer. Continue just like that, around and around until you arrive at the center.
- Garnish with a fresh flower or a mint leaf in the center. Thaw this pie at room temp for 30 minutes to an hour before serving. Voila!
Chef’s Note: If you want a taller cheesecake, double the filling ingredients. Can you use a processor or blender other than a Vitamix for this recipe? Yes, you can. However, the mixture will not be as smooth. You may find little bits of date and coconut that will give it a more grainy texture.
Make sure you pre-order The Plant Power Way HERE to qualify for some of the $300,000 in bonuses they are offering!
Total love and excitement for this book– and these two amazing people along with their gorgeous family! I am thrilled for you to experience their magic! xoxo Dana
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Born in Colorado and raised in Alaska, Julie Piatt has spent decades traveling many paths and studying many traditions. She is a true renaissance artist who expresses her creative voice as a plant-based chef, singer-songwriter, yogi, sculptor, painter, spiritual guide, and homeschooling parent to four children.
A graduate of Stanford University and Cornell Law School, Rich Roll is a world-renowned plant-based ultra-endurance athlete, bestselling author, full-time wellness & plant-based nutrition advocate and motivational speaker.
