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Archive for the ‘Holiday Recipes’ Category

pumpkin pie

Ingredients

1 cup raw macadamia nuts
1 cup organic raisins
2 avocados, peeled and seeded
1 cup raw honey (you could use dates if you’re vegan)
1 vanilla bean (soak for an hour or so if it’s dried)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon grated fresh or frozen ginger
1/2 teaspoon sea salt
1 cup water
4 cups (960 ml) raw pumpkin, peeled
4-8 tablespoons ground psyllium husks

Pie shell of choice

Directions

Soak the macadamia nuts in water overnight. Drain and rinse a few times.

Soak the raisins in water for 1-2 hours – no longer! We just want to soften them slightly.

Combine all ingredients in a blender except pumpkin and psyllium husks. I have an eight-cup Vita-Mix – which is pretty big – and I had to do this in two batches. Blend until the mixture is perfectly smooth.

Now is a good time to add the pumpkin. Blend until smooth.

Most blenders will not be able to handle blending in the psyllium husks at this point, so transfer the filling to a bowl and whip in the psyllium by hand. Once the psyllium is well combined, quickly pour into the pie shell. Refrigerate for a few hours until stiff; overnight if possible.

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Cream of Mushroom SoupIngredients:

1 1/2 cups raw cashews

1/2 cup pine nuts

1 cup peeld and cubed zucchini

1 1/2 Tbsp fresh oregano leaves or 1 tsp oregano powder

1/4 cup extra virgin olive oil

1/2 tsp Celtic sea salt

2 cloves of garlic

1 1/2 Tbsp fresh squeezed lemon juice

2 1/2 cups water

2 scallions, finely chopped

9 baby portobella mushrooms

Instructions:

Place all the ingredients, except the scallions and 3 of the mushrooms into a high powered blender and blend until very smooth and creamy.   Slice the 3 remaining mushrooms very thin and mix them into the soup by hand.  Garnish with chopped scallions.


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