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Earth To Table Founder Julie Mitsios Shares Her Delicious Vegan Matcha Cheezecake Recipe

Having always been into fitness and nutrition and having a sister who was just diagnosed with Type 1 diabetes, I decided to experiment with making healthier desserts and this led me to playing around with beautiful, raw and vegan creations. In turn, this set me off down the raw food path in my life as a whole. After a few months of experimenting on a raw vegan diet, I became totally convinced of the power of fresh fruits and vegetables.

Now I had discovered the powerful results of knowing how to maximise nutrition in every meal, whilst still revelling in the delicious pleasure of preparing and eating clean, living foods, I knew I needed to share with as many people as possible so they too could reap the positive impact of this lifestyle.


What Inspired you to create your new book Eat More Raw? Why are you so passionate about sharing your knowledge?

I wanted to create a beautiful coffee table book that would inspire people to get into there kitchen and start having fun with raw foods. I believe the first step to leading a healthier and more vibrant life is in your food choices. It all starts in the kitchen. Fancy supplements, fitness, biohacks are all just extra fillers. You don’t have to be an experienced chef to start cooking raw wholesome meals for yourself and your family.

Consider my new cookbook Eat More Raw to be a 101 guide for delicious, nutritious easy to make raw food meals that will enhance your longevity and bring a spring into your step. I believe everyone should be able to make food that will nourish their soul.


Matcha Cheezecake with Black Sesame and Miso Crust

This matcha cheezecake is loaded with nutrients and antioxidants and best of all, itlooks seriously impressive thanks to the creative moulds, but it’s incredibly easy to make. The sesame and miso crust may sound unusual, but it gives it such a unique flavour profile. The whole combination works together perfectly.

Prep: 30 minutes

Equipment: food processor, blender, 6 medium-size silicon muffin moulds

Soak: 4 hours

Set: Overnight

Serves: 6



1/3 cup white sesame seeds

1/3 cup black sesame seeds

½ cup coconut, desiccated

1 tablespoon brown rice miso, unpasteurised

4 Medjool dates, pitted



1⅔ cup cashews, soaked 4 hours

½ cup brown rice syrup

½ cup coconut milk

2 tablespoons matcha powder

1 teaspoon spirulina powder

1 teaspoon lemon juice

¼ teaspoon vanilla powder

Pinch of Celtic salt

¼ cup coconut oil, melted


Extra matcha powder

Black sesame seed



Place all ingredients in a food processor and process until the mixture is crumbly but sticky. Divide evenly between the silicon moulds and press into the bottoms.


Blend all ingredients (except coconut oil) in a high-speed blender until smooth. Stream in the melted coconut oil. Pour the filling into the moulds and chill in the freezer for at least 6 hours.

Prior to serving, remove from the moulds. Place on a plate and move to the fridge to defrost. Serve dusted with extra matcha powder and a sprinkle of some black sesame seeds.


I like to use silicon moulds as they pop out perfectly when set. You can also use a small cake tin and make this recipe as a whole cheesecake.


Matcha is an excellent ingredient for the skin. Matcha is anti bacterial and contains incredibly high levels of epigallocatechin gallate (EGCG), which is helpful in reducing inflammation and to even skin tone. The antioxidants are also known for reducing acne and increasing skin elasticity.



Julie's new Earth to Table DIY range including Earth Bread Mix, Raw Crackle and Crunch, and Beyond Porridge are an easy way to introduce more organic wholefoods into your diet.


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