In our Sisterhood Spotlight next Monday we will be featuring the incredible health transformation of another awesome Diva. I asked her for a favorite recipe, and just in time for Halloween, she shared her favorite pumpkin pie recipe. I wanted you to have it in time for next week – so I’ve put her recipe ahead of her spotlight debut. xoxo Lyn
Tis the season where pumpkins are everywhere – as well as all the different varieties of winter squash.
Aren’t pumpkins great?! They are such a symbol of fall and the changing seasons. They brighten the garden with their beautiful orange color, they decorate our homes and light up and delight us on Halloween night.
And yet, this healthy vegetable is seldom used for anything other than a dessert.
But pumpkin can be so much more — and since pumpkins keep for 6 months whole (or for years in a can), it can be a year-round addition to our diets.
Pumpkins are chock full of wholesome goodness. The bright orange color foretells that it’s a vegetable loaded with Vitamin A and carotenoids – both alpha and beta. They are also a good source of vitamins C, K, and E, have lots of minerals, including magnesium, potassium, and iron and lots of fiber.
Pumpkin seeds, also called pepitas, are also loaded with minerals.
Selection
For eating, you want a pumpkin that is heavy for its size. Lighter ones are drier and have more open space inside – save them for making your Halloween pumpkins. And don’t choose the large ones. You want the 2-5 lb pumpkins.
Storage
Pumpkins kept in a cool, dry place can last a long time – up to 6 months. You can put some newspapers underneath just in case. Once you cut up the pumpkin you’ll need to use it within a couple of days (or freeze it) as it can mold quickly.
Crystal’s Fall-tastic Pumpkin Pie
‘Crust
- 2 cups of almonds
- 1/2 cup of soaked dates
- dash of sea salt
Blitz in your handy dandy food processor and press into your favorite pie plate.
Filling
- 2 cups of pumpkin (organic, canned)
- 1 cup of soaked dates
- 2 teaspoons of cinnamon
- 1 teaspoon of fresh ginger
- 1 teaspoon of nutmeg
- 1 teaspoon of coconut oil
- dash of vanilla
- 1/4 cup of water or almond milk to blend
Add all ingredients into your food processor and blend until well mixed. Pour into your pie plate and chill. This is SO yummy. My kids love to clean out the bowl after I make this because it is so good!’
Thanks Crystal! My kind of recipe – quick, easy and delicious!
But, I knew some of you would want to know how to use raw pumpkin. And, oh my, what a witch hunt that turned out to be! Many, many recipes – which all looked like a lot of work.
I finally found one that looked pretty simple and quick – and lo and behold – there’s a witch comes along with it too. A real, cutie- patoutie! Her name is Nathalie Lussier and her website is http://rawfoodswitch.com
You can see her raw pumpkin pie recipe here. Hope you enjoy!
http://www.youtube.com/watch?v=syH7AbbMHqU
Did you catch the pumpkin turning to face the camera? LOL
Question for all you raw divas out there. What are some of your favorite recipes using pumpkin or squash? Smoothies, soups, desserts…. please share with the rest of us.
xoxo Lyn
P.S. Ok – I couldn’t resist – this made me laugh. And after 10 days of Raw Mom, Cooked Dad, I thought it a good time to give a man equal stage time. Here’s a recipe for a pumpkin smoothie made by Rory, a certified raw food chef who calls himself ‘raw dawg’ and made this video in what looks like his pjs! http://www.youtube.com/profile?user=xmantidx#p/u/91/yK7PLsq7qRg
You’ll find Rory at http://www.rawdawgrory.com