Mindful Eating with Vegan Matcha Cheesecake

Vegan Matcha Cheesecake - Recipe by Nom Nom Paleo

One of my biggest challenges with mindfulness practice involves mindful eating. As any good East Coast, Jewish boy might do, I'd like to blame my father, although I know this is highly unfair. If memory serves, and I truly doubt my memory, I recall my father reaching over with his fork, stabbing the tomato off my plate. As he would place it in his mouth he'd say, "You weren't going to eat that, right?" Is this a real or fabricated memory, I am unsure. At that time, I know I didn't care for tomatoes, but that is not the point. My father was a fast and furious eater, and as is the case with me, I don't believe he chewed his food but swallowed it whole. Like father, like son. So today, that is the narrative I use to justify my mindless and hurried eating. 

I have lead the mindful raisin eating exercise dozens of times in workshops and classes. In that setting, I can easily direct my attention and experience the raisin in a luxurious, slow-full way. An hour later at the table for a meal, all of my hours of mindful practice fly out the window. 

When it comes to matcha, on the other hand, I can take my time. Every day, my daily meditation practice, in whatever form, begins with a mindful matcha drinking session. Can this carry over to matcha infused foods? Finding a recipe for vegan matcha cheesecake was an excellent opportunity to practice mindful eating, as well as gratitude.  I am so appreciative of how my friends acknowledge and perpetuate my love of all things matcha. The other day, my good friend, Sarah, sent me an amazing recipe from Nom Nom Paleo for a truly delicious vegan, paleo, matcha cheesecake. With cashews as the base, I couldn't believe this delicacy was vegan!

So how mindful was I? On one level, I believe I savored every savory bite, riding the waves of flavorful sensations. On the other hand, we did nearly eat the whole thing, continuing to indulge in our sensory pleasures. So I guess you could say, I was mindful of eating more than my stomach desired, but my dopamine receptors sure had a great time.

Fortunately,, I had enough for a breakfast meal paired with a smooth and rich koicha with the same matcha as I used in the cheesecake! I couldn't bring myself to use one of the many culinary grade stored in my refrigerator, I wanted to use my old standby - ceremonial matcha from Encha Matcha, which only heightened this recipe.

Sarah taking a photo of me taking a photo of our vegan matcha cheesecake

This is now one of my favorite desserts. I can't wait to play with the recipe, experimenting with new flavor like lime, lavender, and even chocolate. 

Try it - you'll love it. But see if you, too, can practice the art of mindful eating.