Pumpkin Pie Smoothie

My favourite time of the year. Fall! What isn't there to love. All the beautiful warm cozy colours, the crisp, earthy scent in the air, harvest moons, and pumpkins. Authentic gratitude surfaces and everyone comes together to give thanks. No season brings so much comfort to one's soul. 

One of my favourite parts of fall is pumpkin pie. A few years back a really good friend of mine, Candice, introduced me to a pumpkin pie smoothie. I was floored by the thought of pumpkin pie done in a healthy convenient quick way. Years later I have revamped the recipe and made a raw version. Raw pumpkin is a nutritionally-dense food. Its a good source of potassium too.  1-cup of pumpkin only has 30 calories and 0.12 grams of fat as well as 1.16 grams of protein and 7.54 grams of carbohydrates. Besides the potassium, pumpkin is best known for its vitamin A content. Vitamin A is,  oh so important in the fall season. Vitamin A is an antioxidant, it helps protect cells from damage as you age. It is also essential for eye health because it helps you see at night. The vitamin A present in pumpkin can also keep your skin healthy and free from dryness, great for the dry Calgary weather. It can naturally boost your immune system, making it key in year-round cold and flu protection. Who knew raw pumpkin was so beneficial and delicious. 

Pumpkin Pie Smoothie

What you need:

• Half of a sugar pumpkin, peeled, scrapped and diced.
• 1 cup carrot juice ( I used fresh pressed but store bought is fine)
• 1 inch piece of vanilla, juiced with carrots or crapped and added
• 2 bananas (freeze before hand if you want a colder drink) 
• small pinky-size (2 cm) of ginger root
• 1 1/2 cup almond milk or coconut milk
• 4-6 dates
• 1/2 tsp ground cinnamon
• 1/8 tsp nutmeg
• pinch of ground cloves 
• pinch of salt

The how to:

• Juice carrots and vanilla bean together to produce 1 cup of juice.  5-6 medium carrots usually does it. Tip: juice vanilla bean in between two carrots.
• Add all ingredients to high speed blender. I used the Vitamix
• Enjoy!!!!

Vegan No Bake Cheesecake

My husband used to make me a killer raw cheesecake that I loved so much. He was teasing that I'd never be able to find a replacement, so guess what, I had to outdo him....... Vegan-Style!! So here it is, funny thing is, this is the only cheesecake he wants. BOOYA!!!!

What you need:

CRUST:

• 1 cup pitted dates
• 1/2 cup walnuts
• 1/2 cup pecans 

FILLING:

• 3/4 cup cashews (soak over night or for a minimum of 4 hours)
• 3 pitted dates
• 1 tbsp coconut oil
• 1 tbsp agave Syrup
• 1/2 lemon juiced (3-4 tbsp)
• 1 recipe of coconut whipped cream

The how to:

CRUST:

• Put all ingredients into a food processor until you get a crumble texture like the picture above. Push into the bottom of the cheesecake pan. ( I used a 9-inch spring form pan)

FILLING:

• Prepare whipped cream, set aside.
• In a high-speed blender add the soaked cashews, 3 dates, coconut oil, agave, and juice from the lemon. Blend until smooth.
• Fold the cashew mixture into the prepared whipped cream, pour onto the crust and let it set in the fridge for 4 hours. 

Cut and serve with desired topping. I used fresh picked strawberries from my garden to make my strawberry sauce.