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PUMPKIN OR BUTTERNUT SQUASH PIE

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pie

Ingredients

  • 2 cups pumpkin or butternut squash (squash will make the pie sweeter)
  • 3 eggs
  • 1 teaspoon Simply Organic cinnamon
  • 1/2 teaspoon Simply Organic clove
  • 1 tsp. powder stevia
  • 1/2 tsp. salt
  • 1/2 cup date sugar
  • 2 cans unsweetened organic coconut cream
  • 1 gluten free pie crust

Directions

Pre-heat oven to 425 degrees.

In a blender add all the above ingredients except for the pie crust and coconut cream.
Blend it until all mixed together and smooth.
Pour it into the pie shell.

Bake it in the middle of the oven on 400 degrees for 20 minutes.
Turn down the oven to 350 degrees and finish baking the pie for
about another 40-45 minutes or until firm. Cover with parchment paper to keep it from being too brown.

Garnish with coconut whipped cream.

Look for the Home Made Pie Crust Recipe in Index.

CAROB PUDDING PARFAIT

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pudding

Ingredients

  • 2 cups almond milk
  • 1/4 cup yacon syrup
  • 4 egg-yolks
  • 1/3 cup carob powder
  • 1 tsp. stevia
  • 4 tsp. arrowroot powder
  • 1/2 teaspoon Simply Organic Cinnamon
  • 1 tablespoon Simply Organic vanilla
  • 1/4 tsp. salt
  • 2 Tbs. coconut manna
  • 2 Tbs. chia seeds
  • 2 Bananas
  • 1 cup finely ground pecans
  • 1/2 cup shredded raw coconut
  • 1 Tbs. yacon syrup
  • 4 egg whites
  • 1 Tbs. agave syrup

Directions

In a large saucepan stir together 1 1/2 cups of the almond milk, stevia, carob powder and yacon syrup. Heat it to a simmer. Remove it from the heat while you:
In a separate bowl whisk together the egg-yolks, arrowroot powder, vanilla, salt, and cinnamon.
Put the saucepan back on the heat and whisk the egg-yolk mixture into the pot.
Bring to a boil then keep cooking 3-4 minutes until it thickens.
Remove it from the heat and immediately add the coconut manna so it melts as you whisk it in.
Add the chia seeds, stir them in.

In a separate bowl beat the egg whites on high speed with a mixer. Drizzle the  1Tbs. agave syrup while beating the egg whites until they are stiff.
Add about 3/4 cup of the pudding to the egg white bowl, folding them into each other. Fold in the rest of the pudding. Set aside until you make the coconut crunch.

Making the coconut crunch:
Add together, 1 cup ground pecans, 1/2 cup shredded coconut and 1 Tbs. yacon syrup.

Thinly slice 2 bananas.

Now you are ready to build the 6 parfaits.
Put the coconut crunch on the bottom of the glass.
Add the pudding on top of the crunch.
Top with bananas.
Do the same thing again, ending up with the pudding.
Cover the tops of the parfaits with plastic wrap and allow them to setup in the refrigerator, preferably over night.
Garnish with whipped coconut cream when ready to serve.

TAPIOCA PUDDING

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tapioca

Ingredients

  • 1/3 cup small organic pearl tapioca
  • 3/4 cup water
  • 2 1/4 cup Almond Milk
  • 3 organic eggs separated
  • 1/4 cup organic agave syrup
  • 3 tbs. Organic coconut manna
  • 1 teaspoon Simply Organic lemon flavor
  • Lemon Rind from 1 lemon

Almond Milk

  • 1 cup raw organic almonds
  • 8 cups purified water
  • 10 whole organic dates

Making the Almond Milk

Soak overnight 1 cup raw almonds in 4 cups purified water.
I use a vitamix to blend the milk.
Drain and rinse the almonds.
Put almonds in processor along with 4 cups purified water, 10 whole dates.
Blend thoroughly, until liquified.
Squeeze the milk through a nut bag (whole foods, amazon)

Making the Pudding

In a sauce pan add the 1/3 cup tapioca and the 3/4 cup water. Allow it to soak for 30 minutes.
Add to the soaked, undrained tapioca, 2 1/4 cups almond milk, 3 beaten egg yolks.
Bring to a boil then simmer over low heat for 10 minutes. Keep stirring so it doesn’t stick.
After 10 minutes add Lemon flavor and the rind of 1 lemon, and
3 tbs. coconut manna. Stir well.
Now you will whip up the egg whites with the 1/4 cup agave syrup.
Beat it until peaks form. Fold  3/4 cups of tapioca pudding into the egg whites.
Folding the pudding and egg whites together. Fold in rest of the pudding into the egg whites.
Refrigerate. Serve when chilled.

BAKED APPLES

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baked apples

Ingredients

  • 3 organic apples, cored and cut in half with the skin left on
  • 1 cup organic apple juice
  • 1/2 cup dried chopped organic cranberries, apricots and dates
  • 1 teaspoon Simply Organic Lemon
  • 1 teaspoon Simple Organic cinnamon
  • 1/4 teaspoon Simply Organic Clove
  • 1/4 teaspoon Simply Organic Ginger
  • 1/2 cup finely ground organic walnuts (Terralsoul. Terrasoul.com or Amazon)
  • 1/2 cup finely ground organic roasted, salted pumpkin seeds (Go Raw. Thrive Market, Vitacost, IHerb, Amazon)

Directions

Pre-heat oven 350 degrees
In a saucepan add apple juice,lemon flavor, cinnamon, clove and ginger. Mix well. To that add all the chopped dried fruit. Bring to boil, turn down to low, cover and let cook about 30 minutes.
Add the ground walnuts and pumpkin seeds. Mix well.
In a baking dish, that has a lid, place the 6 halved apples, skin facing down. Place some of the fruit mixture on the white part of each apple.
Cover the baking dish and bake the apples for 30 minutes.
Be a beast, pick one up and eat it with your fingers.

ALMOND BUTTER COOKIE

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cookie

Ingredients

  • 3/4 cup puréed dates and figs (about 6 dates, 6-8 figs-size matters)
  • 1/2 cup melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 teaspoon Simply Organic orange flavor
  • 1 egg or 1 flax egg
  • 1 cup organic almond butter
  • 1/4 cup organic carob powder
  • 1 tsp. Simply Organic vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. Xanthan gum
  • 2 1/2 cups very fine organic almond flour

Directions

Pre-heat oven 325 degrees
Combine all dry ingredients in a separate bowl.
Purée dates and figs in a cuisinart.
In a large bowl, with a hand mixer add vegan butter and orange flavor and beat well together.
Add egg and mix.
Add the almond butter and use the mixer to blend until it is totally mixed with the butter and egg.
Next comes the dry ingredients. Mix until smooth.
I baked these on a cookie sheet with parchment paper. (Easy clean)
Make the cookie dough into balls all the same size. Pat them down on the parchment paper to resemble a cookie the size you would want to eat.
These bake a little longer that a traditional cookie, about 20-25 min.
Check that they are slightly brown on the bottom. They will be soft.

APPLE CAKE

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applecake

Ingredients

2 cups cubed (small) organic apple pieces

1 teaspoon organic lemon juice
1 cup chopped organic dates
1/2 cup organic apple sauce
1/2 cup organic vegan butter (Nutiva. Thrive Market, Amazon)
1/2 cup organic coconut sugar
6 organic egg whites room temperature (I buy them in the carton)
Grated rind of 1 organic lemon
2 1/4 cups of sifted organic almond flour
1/2 cup organic tapioca flour
1 tsp baking soda

1/2 teaspoon xanthan gum
1/4 tsp. salt
1 teaspoon Simply Organic lemon flavor
1 teaspoon Simply Organic cinnamon
1/4 teaspoon Simply Organic clove
Optional: raw almond butter and raw shredded coconut

Directions

Preheat oven 350 degrees
Prepare an oblong baking pan with spray oil and lining it with parchment paper. Spray parchment paper.
Cube the apples. Evenly sprinkle the lemon juice over the cubed apples.
In a bowl measure and combine the dry ingredients, set aside.
In a separate bowl beat the 6 egg whites until it forms soft peaks, set aside.
In a large mixing bowl combine the vegan butter, applesauce, rind of 1 lemon,
coconut sugar, the cinnamon and clove and beat until smooth with an electric mixer.
Add the dry ingredients and use electric mixer to blend thoroughly.
By hand fold in the egg whites.
Pour evenly into the oblong baking pan.
Bake 40-45 minutes or until firm.

Before serving spread almond butter on first AppleCake slice, then add another piece on top, spread another layer of almond butter then top with shredded coconut.

SANTA CLAUS AND WATERMELON BALLS

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Now is the time to find these wonderful, delicious Santa Claus melons.
For an even fresher melon salad add citrus essential oils. I love the grapefruit.
Make melon balls. Collect at least 1/4 cup of the juice from the melons. I added 6 drops grapefruit essential oil to about 8 cups of melon balls. Add more oil if you like.
Pour over the melons. Toss and eat them up.

RAW POWER BALLS

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Eating raw has more nutrients that cooked food because there is no heat to destroy the vitamins and minerals. Eating raw keeps the enzymes in tact so the nutrients can be utilized. Raw will give you a great energy boost that lasts. This recipe, in particular, of raw fruits, nuts and seeds will keep you quite regular.

In a very large bowl combine the following-

  • 1 cup each: Organic Raw Walnuts, Almonds, Pecans, Pumpkin Seeds
  • 1/4 cup each: Organic Hemp Seeds, Chia Seeds, Flax Seeds
  • 1/2 cup Organic Flax Meal
  • 10 each cut up: Organic dried apricots, dates, and prunes
  • 3/4 cup each: Organic cranberries, cherries and blueberries (I used Edens Dried Fruit)
  • 3 tbs. Raw Organic Cocoa Powder
  • 1 teaspoon Simply Organic lemon
  • 1 tbs. Simply Organic Ground Cinnamon
  • 4 tbs. Organic Agave Syrup

Directions

  • Have a second big bowl ready. With your hands you will be tossing all the ingredients together.
  • In small batches grind up the ingredients. I use my Vitamix which does a quick, beautiful job.
  • You will want to grind them up well because as you grind up, especially the nuts, the oils will come out and almost create a nut butter.
  • This is important so you will be able to make them into balls and they will not crumble.
  • Then that is exactly what you want to do, make them into balls when you get it all ground up, of course.

Now, do not think that you have to follow this exactly. If you like something more than something else, change it up! Leave things out, add more of something else, it’s okay. I keep the balls in the fridge in a covered glass bowl. This is a great grab and go. I have crumbled them into hot cereal and into yogurt.

 

FRUIT AND NUT CAKE

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Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious.  Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.

Ingredients

  • 1 1/2 cups organic gluten free flour (Namaste)
  • 1/4 cup organic tapioca flour (Anthony’s. Anthonys.com or Amazon)
  • 1/4 cup potato starch flour (Anthony’s. Anthonys.com or Amazon)
  • 3/4 tsp. xantham gum
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. Simply Organic cinnamon
  • 2 Tbs. lemon juice
  • 4 eggs
  • 1 cup vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves from Vitacost or Amazon)
  • 1 large organic apple
  • 1 large organic pear
  • 3/4 cup each: dried organic cranberries, cherries, blueberries (I used Eden apple juice sweetened)
  • 3/4 cup diced organic apricots
  • 3/4 cup each: chopped raw organic walnuts and almonds
  • 1 teaspoon Simply Organic orange flavor

Directions

  • Combine all the dry ingredients in a separate bowl. Set aside.
  • Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
  • Set the chopped fruit aside.
  • In a large bowl, with a mixer, combine the 4 eggs, preserves, and vegan butter and orange flavor until smooth.
  • Mix in the dry ingredients into the egg mixture until well incorporated.
  • Add all the fruit, fresh and dried and chopped nuts. Mix well.
  • Pour into a greased, floured bunt pan.
  • Bake at 350 degrees for 45-50 min.

Optional Glaze

  • 4 oz. Kite Hill sour cream
  • 1 Tbs. agave syrup

Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the cake

here.