After reading the 30 Day Alzheimer’s Solution by Drs. Ayesha and Dean Sherzai– two well rounded folks who have spent their lives researching how persons develop Alzheimer’s disease–I just wanted to eat the culinary artistry. You’ll be lost in the beauty of the food while strengthening your cognition. This recipe is from their book, but I modified it with similar ingredients that give options to persons with food allergies, sensitivities or personal tastes.
Ingredients
For the base layer
2 cups raw cashews (soaked in water overnight) or 1 package silken tofu
2-3 ripe bananas, peeled, frozen
10 pitted medjool dates. Depending on your blending equipment, you may want to let these soak in a 1/4C water
1/4-3/4C plant based milk to thin your nice cream; there are delicious plant based whipping creams if you are looking for a smoother taste
Seeds from 1/2 a vanilla bean pod or 1/2 tsp vanilla extract. I’m here in Kentucky, where I have vanilla beans soaking in some JW Dant bottled in bond bourbon from our friends at the Heaven Hill distillers- so I used this
Blend in a food processor or blender until smooth. Pour into a cheesecake pan and let set-2-3 hours before making the top layer.
For the berry layer
2 C frozen berries. I used raspberries as they are in season right now
1 1/2 C plant based milk to thin the berry mixture as needed *
1/2 cup dates
1 C raw walnuts (for our friends with nut allergies, you could use silken tofu or plant based cream, hemp or chia seeds or sunflower seeds if your food processor would grind them well
Blend into a delicious frozen treat. Pour on top of the base layer. Freeze 2-3 hours. Decorate with fresh berries and edible flowers.
To serve, remove the cheesecake pan ring. Slice with a knife that has been run under hot water. This could easily be made in a pie pan or a rectangular pan.
*I didn’t have any plant based milk, so I soaked my dates in 1C water to increase my liquid. I didn’t want the flavor of coconut in this dessert, but coconut milk certainly would work just fine.
