Raw Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

I'm such a big fan of pumpkin and I love it that they're everywhere I look right now! It is totally do-able to create amazing recipes using raw pumpkin, as I have shared in Foodie Friday's The Great Pumpkin Episodes Part 1 and Part 2, although I've yet to crack into one of the seasonal beauties yet this season. However, I DO want to share with you what I've been up to  in my kitchen this week. I've cracked out the Pumpkin Pie Spice and it's ended up in a number of delicious creations that I know you'll want the recipes for, so let get right to it!

Sassed Up Carrot Juice
6 carrots
2 apples
1 lemon
1/2 teaspoon pumpkin pie spice

Push ingredients through a juicer and stir in the pumpkin pie spice to serve.

Simply Hemp Custard Shake
2 cups Simply Hemp Milk (my favorite non-dairy milk, hands down)
1 frozen banana
1 teaspoon pumpkin pie spice

Blend ingredients together until smooth & creamy.

Pumpkin Spice Granola
2 cups sprouted buckwheat
1 cup pumpkin seeds
1 cup pecans, chopped
1/2 cup shredded coconut flakes
1/2 cup dried, fruit-sweetened cranberries
1 1/2 cups dates, pitted & soaked to soften
1/3 cup maple syrup (could use coconut nectar or honey)
1 orange, juiced
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon Himalayan pink salt

In the food processor, place the dates along with ¼ cup soak water, maple syrup, orange juice, vanilla, pumpkin pie spice, cinnamon and salt, and grind to a smooth paste, using more of the date soak water as needed. Transfer to the large mixing bowl, stir, add the remaining ingredients and thoroughly combine.

Transfer the granola onto non-stick lined dehydrator trays and dehydrate at 115 degrees F for 3 - 4 hours. Flip drying granola over and onto unlined, mesh screen dehydrator trays, and continue to dehydrate until the granola is crunchy, another 3 - 6 hours, depending on your machine and texture preference. Break into pieces and once completely cooled, store in airtight containers.

Pumpkin Pie Yogurt
3 young Thai coconuts, meat only*
1/2 cup carrot juice
2 tablespoons maple syrup (can us honey or coconut nectar)
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1 - 2 teaspoons coconut butter (optional to add a thicker, creamier consistency)
pinch Himalayan salt

Blend all ingredients together until well-combined. Store in an airtight container in the refrigerator until ready to serve.

Vanilla Chai Yogurt
3 young Thai coconuts, meat only*
1 tablespoon raw honey
1 tablespoon Vanilla Chai Protein Powder (Garden of Life)
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
Water, as needed for blending

Pour off the water from 3 young Thai coconuts into airtight glass container(s) and store in the refrigerator for later use (for beverages or other recipes). Scrape the meat of the coconuts into a blender and add honey, protein powder, lemon juice and vanilla. You will need a bit of patience with this blending process, as you will have to start and stop the blender to scrape down the sides, and also to add water as necessary to create a yogurt consistency. Be careful not to add too much water, or your yogurt will end up runny.

*If you can’t find young Thai coconuts in your area, you can substitute 2 cups soaked macadamia nuts or cashews in place of the coconut meat. This yogurt will keep well in the refrigerator for about 4 days.

Pumpkin Pie Vanilla Chai Crunch Parfait
Simply layer the yogurts into a tall glass and top with Pumpkin Spice Granola for a beautiful & tasty autumn breakfast or dessert treat!

Autumn Breakfast Swirl
Spoon dollops of each flavored yogurt into a serving bowl and use a toothpick to create the swirl pattern. ENJOY!!

For more fabulous recipes like these, please check out out eBook Collections Falling Into Raw & Raw For the Holidays!

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WOW! WOW WOW!!! Lick, slurp, CRUNCH!!!

Nice! That granola looks especially awesome!

I love pumkin in every form, great recipes Penni!!

Can't wait to try them...........

Thanks!!

Thanks Penni! Can't wait to try the granola!!!!!!!

I do give an alternative for raw yogurt in the footnotes but there is so much going on, it probably got lost in the shuffle!  It may be too many nuts for some and I like these kinds of things for treats nowadays! 

*If you can’t find young Thai coconuts in your area, you can substitute 2 cups soaked macadamia nuts or cashews in place of the coconut meat. This yogurt will keep well in the refrigerator for about 4 days.

Kernowcrone said:

mmmm - I fancy that granola! can't do the yog as can't get the coconuts - but it looks wonderful!

Thanks, Great recipes! !!!!

They all look wonderful. Can't wait to try them. Thank you

I don't have a dehydrator. Can the granola be processed in the oven?
WOW!! AWESOME I can't wait to try some of these recipes! Thank you Penni!

Yummy!

Yes - set your oven to it's lowest temperature setting & put the granola mixture on a parchment lined baking/cookie tray - leave the door ajar and check regularly and re-distribute the mixture to insure even drying.


Patricia Brown said:

I don't have a dehydrator. Can the granola be processed in the oven?

They all look amazing. :) Thank you Penni. 

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