Special Advisor on Food and Agriculture
Chris Hunt serves as special advisor on food and agriculture at GRACE, where he provides strategic input on the organization's efforts to build a sustainable food future. Chris has written extensively about food and agriculture issues; his work has appeared in Civil Eats, Huffington Post, AlterNet and Ecocentric. His areas of interest and expertise include industrial livestock production, food waste, urban agriculture and food systems advocacy. Before GRACE, Chris worked as an Alumni Memorial Scholar research fellow at Colgate University, and has served two terms on the board of directors of the Hudson River Sloop Clearwater. Chris earned a BA in environmental economics from Colgate University. He's an ardent proponent of bicycling, composting, accepting peculiar travel suggestions and walking up mountains.
Vegan Pumpkin Cheesecake
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
½ cup dried, unsweetened coconut
1 pinch sea salt
¾ t. ground ginger
Filling:
3 cups cashews, soaked in water for 3 hours
¼ cup lemon juice
3 cup steamed pumpkin
1 t. cinnamon
½ t. ginger powder
¼ t. ground cloves
1/8 t. allspice
1/8 t. nutmeg
¼ t. salt
3/4 cup maple syrup
3/4 cup coconut oil
1 tablespoon vanilla
½ cup of water
Topping
1 cup pecans- chopped fine
¼ cup maple syrup
Directions
6. Remove the cheesecake from freezer 15 minutes before serving
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