By: Nicole Bibi
“Fat” has always been controversial in the weight-watching society that we live in. A few years back, doctors and dieticians took a weight loss approach in cutting out fat of our diets. People tended to replace natural fats with carbs and sugar which led to huge increase in nutrient-poor calories that the body stores as fat. In fact, new studies show that fat can actually be what helps you shed those extra pounds.
You see, your body needs fat for multiple reasons. Fat helps give us energy, maintains healthy skin and gives proper functioning to our nerves and brain. Surprisingly, our bodies need fat in order to burn fat. The body needs three macronutrients in order to have energy: carbohydrates, protein, and fat. If you do not consume any fat, your body won’t have enough energy to burn fat! The “old” stored fat, around your hips, belly and thighs needs “new” fat in order for calories to be burned efficiently. Of course, you must eat the right type of fats, the unsaturated fats: polyunsaturated and monounsaturated. Those are foods like nuts, olive oil and avocado.
So, if you’re on Beth’s diet plan, you can definitely eat portioned fat, while still losing fat. That means-you do not have to miserable and hungry if you come to BWN, and you can lose weight while still being happy! Beth likes to give her patients healthy recipe options in order to keep things interesting, fun and easy.
When you hear cheesecake what do you automatically think of? For me, it would be “DANGER”, because I know that it can ultimately lead to weight gain for me (of course, since once I begin to eat it I can’t really stop myself). But on Beth’s diet, it’s all about modifying our favorite yummy recipes to be healthy enough for us to eat, of course in moderation. Beth has come up with a Cashew cake, mocking the infamous creamy, delicious cheesecake and I can assure you it is DELISH!
An average piece of cheesecake is around 200 calories with a whooping 18 grams of fat inside; the bad kind of fat. In a piece of Beth’s Vegan Strawberry Cheesecake there are around 160 calories with only 10 grams of fat (which we call the good kind of fat). Although the calories don’t seem far off from each other, the difference in grams of fat totally does! The quality of the ingredients that contain fat in the cashew cake are way more beneficial than the low quality fat in an average cheesecake. There is much danger to high fat which includes: heart disease, diabetes, cancer, obesity and much more, while there is much benefits to moderate amounts of high quality fats in our diets–energy, keeps us warm, and of course helps with easier fat loss.
As well fat, the dairy in a normal cheesecake can also be harmful in excess. Diary can lead to many bad things like; chronic inflammation, aging, poor skin, chronic digestive problems, cancer risks and much more. But then again, who can really give up diary? On Beth’s diet you’ll learn how to balance the right amount of dairy into your diet, leaving your bones nice and healthy.
In this recipe, Beth replaces the the “cheese” for “cashews” as it gives off that same creamy taste and contains more health benefits. Cashews which are also considered healthy fats are high in vitamin E, and are packed with a ton of minerals and antioxidants. Studies show that replacing animal fats and proteins, like dairy, with the mono- and polyunsaturated fats found in cashews, can help manage you weight and reduce the build-up fat and cholesterol in the heart.
So, try this new recipe and let us know if it tastes as good, or even better than the packaged, processed, and fattening classic cheesecake that you have tried before. And you can now enjoy the taste knowing that it is lower in fat and heart healthy!
Bon Apetit 🙂
See Recipe Below!
- 1/2 cup unsweetened applesauce
- 2 cups raw unsalted cashews, soaked overnight, then drained, then fully dried
- 2 teaspoons vanilla extract
- 3 tablespoons coconut oil
- 2 tablespoons agave syrup
- 1 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 teaspoons fresh lemon juice
- 1 1/2 cups strawberries
- Soak the cashews in a bowl covered with water. Put in the refrigerator overnight or for 6-8 hrs. Drain the soaked cashews of any excess liquid. Fully dry laid out on a paper towel.
- In a blender, add 11/2 cups of the cashews, applesauce, vanilla, coconut oil, agave, cinnamon, salt and lemon juice. Blend together until smooth. Take out 1/2 of the mixture and set aside in a bowl. Add strawberries and the additional 1/2 cup of cashews into the blender and mix until smooth. Pour mixture in a separate bowl.
- Take two cups of the Coconut Granola and 4 Medjool dates, pitted. Place in food processor. While mixing, drizzle in water as needed (very little at a time) to allow it to fully combine. Press down into desired springform size.
- Spray or spread oil into the sides of the springform. Spoon the raw cashew filling evenly and then spoon the strawberry cashew filling on top. Chill in the refrigerator for a few hours.