Something that often comes up in my Raw Food Workshops is the names we give to our food. In that subject, the type of food that comes up the most often is the Raw Cheesecake. I often hear, “It was delicious, but it wasn’t a cheesecake, and by having it called that, it made my husband/child/boyfriend/sister (usually it’s husband lol), dislike it.”
It’s actually a serious problem. Giving food a name that has been traditionally used for a long time attaches expectations to it. And then when those expectations aren’t met, even if the food tastes good, people may not like it because it doesn’t taste like what they expect or want it to taste like.
Solving this problem is what the word Freesh is all about. Its goal is to inspire creativity and get people making up new, fun names for their Raw Food. We’re still a young cuisine, so our identity is still being formed. New words will help us to forge this identity and really allow our food to shine for what it truly is; a delicious, healthy, option!
So this cake is definitely not a cheesecake. And it doesn’t need to fall into any sort of category. It’s tasty, it’s chock full of nutrients, and it’s real purrrtttyyyy 😉
I’ve decided to call it a Freesh Cake!
What fun names do you give your creations? Tell us in the comments!
Both layers turned out to be much more similar in color than I expected, so the swirls didn’t show much