Hello there everyone!
I've been taking a break from blogging to focus on making food in real life, and it's been a blast. Since I've returned from Living LIght I've been a personal chef, given my first Why Raw Foods talk, booked some post-holidays personal consultations, and most exciting to me, been working on all stages of development for my very own bike-drawn vegan fast food cart which should be hitting the Burlington streets this April! You can check out my business webpage over at Enlightened Eats!
Now that things have started to settle into a routine I plan on getting back to sharing my ideas, recipes & tips with you. For today, here's my recipe for one of my holiday favorites; Raw Pumpkin (really butternut squash) pie!
- 8 medjool dates- pitted
- 1/2 cup medium shred coconut
- 1/2 cup pumpkin seeds
- 1/2 cup flax seeds
- 2 tablespoons coconut oil
Process together until all ingredients hold together when pressed. Press into 9" pie pan and shape crust to your liking!
- 1 medium butternut squash, shredded
- 1/4 cup coconut oil, melted in the dehydrator
- 1/2 cup sunflower seed cream
- flesh of one young thai coconut
- 1 tsp Garam Masala
- 1 tbls cinnamon
- 1/2 tsp black pepper
- 1 tsp agar agar (use as directed on the package!)
- 1/2 tsp soy lechitin
- 3 dates
- 2 tbls yacon syrup
Mix together all ingredients except agar agar & coconut oil in blender until smooth. Add remaining ingredients and pour into pie crust immediately. Let set in fridge for at least 3 hours.
So delicious! Enjoy!
Be well & be bright!