My favorite time of the year has finally arrived! Not only is my birthday during the end of the year, but also it is Christmas time. A time of cookies and tea cakes, warm apple cider, comfort foods and fragrant candles. Speaking of comfort food, I have finally made a successful batch of ravioli. The trick is to roll it out as thin as possible (without it tearing) or of course, use a pasta machine. For this recipe, I decided to combine the flavors of sweet pumpkin, peppery arugula and creamy cashews (all winter favorites of mine). So when that cold weather gets you down, feel free to whip up a batch of these delicious ravioli! 

Do not let arugula scare you. True it is not the best green for smoothies or raw salads, but it does provide an excellent contrast to both sweet and tangy flavors. Arugula's unique combination of phytochemicals has been linked to cancer prevention in some individuals including breast, cervical, colon, ovarian and prostate. This awesome little green also provides a healthy dose of vitamins C, A and K! 

Vegetarian, Dairy Free 

Ingredients:

Pasta

1 cup rye or spelt flour (GF oat flour might also work)

3 eggs

Cashew Cream

1 cup raw cashews, soaked for at least 4 hours 

1 tsp apple cider vinegar

1 tsp maple syrup

1 tbs nutritional yeast 

1/2 tsp smoked sea salt

Filling

1 medium squash, halved and seeds removed

1/4 tsp smoked paprika

For the Plate

2 handfuls fresh arugula or 

your favorite hard cheese, for garnish (optional) 

pepper 

Instructions:

Preheat your oven to 400F degrees. 

Start by roasting the squash. Fill a large baking dish with about 1 inch of water and place the halved squash in the center. Roast the squash for about 30 minutes, or until soft. 

To make the cashew cream, add the soaked cashews to a high-speed blender along with the vinegar, salt, maple syrup, nutritional yeast and about 1/4 cup water. Blend until extra creamy, add more water if needed. 

To make the filling, add about 2 cups roasted squash to a blender and add the smoked paprika, and about 2 tbs cashew cream. Blend until smooth and set aside. 

For the pasta, add all the flour to a large mixing bowl and make a well in the center. Next, whisk together the eggs and add them to the flour well. Fold together the dough until it is the same throughout. Place the dough on a heavily floured surface and continue to knead for another minute or so. Break the dough into about 3 sections. Roll one section out over a generously floured surface until it is about 1/8 inch thick. Once you have it rolled out, cut the dough into squares about 2 inches in size. 

To assemble, drop about 1 tsp of the pumpkin puree mixture onto half of the squares. Next, top each square with another piece and use a floured fork to press the edges together (you might also want to wet the edges between layers to help the pieces stick together). 

To cook the ravioli, fill a large stock pot with water and bring it to a gentle boil. Drop about 4 raviolis in at a time and cook them for about 2 - 3 minutes on each side (I usually taste one to make sure they are done). Place the cooked ravioli on a towel or in a strainer to get rid of excess water. 

Before serving, lightly arrange the arugula on a plate and top with the warm ravioli. Add the cheese shavings and pepper for garnish and serve alongside cashew cream, enjoy! 

Post by: Rebecca 

A time of thankfulness, of joy and of laughter has arrived. While we come together to give thanks for the things we do have, we must always remember there is someone out there that has even less. It has always annoyed me how the media tends to completely skip Thanksgiving, it is one of my favorite holidays! Now, let us talk food. 

Face it, Thanksgiving is nothing without pie. It is what everyone cleans their plate for; dessert. Not just any dessert either, this recipe is so good no one will ever know it is vegan. I served this classic pecan pie to Thanksgiving guests last year and no one even suspected a thing!

Pecans are a winter staple around here. Not only do pecans help battle high cholesterol but they are also known to fight against some cancers and infections. These hearty nuts are also rich in vitamins B-6 and E, as well as minerals beta carotene, lutein and ellagic acid (an important antioxidant).  In some cases, pecans have even been found to help reduce the risk of heart disease by supporting a healthy blood profile. 

I knew this post would never be complete without a Thanksgiving recipe roundup! So here it is! Listed in order: appetizers, sides and desserts. 

Herb Roasted Chickpeas

Orange Scented Fig Jam

Classic Garlic Hummus

Cheezy Hummus

Balsamic Roasted Brussels with Pecans and Raisins

Rosemary Mashed Sweet Potatoes

Sweet Potato Corn Biscuits

The Ultimate Raw Brownie

Pumpkin Cardamom Donuts with Chocolate Frosting

Gluten Free, Vegan

Ingredients 

Crust:

1 cup GF oat flour

1 cup buckwheat flour (or rye)

3 tbs organic sugar

2 tbs flax meal

1 tsp cinnamon 

1/2 tsp sea salt 

1/2 cup unsweetened almond milk

1/2 cup coconut oil, melted

Filling:

3/4 cup extra firm tofu

2 tbs GF oat flour (or another GF flour)

1/4 cup unsweetened almond milk 

1/2 tsp vanilla extract

1 - 2 tbs good quality bourbon 

1/2 cup maple syrup

3/4 cup organic sugar

2 tsp molasses

1/4 cup coconut oil 

Instructions:

Preheat your oven to 400F degrees.

For the crust, combine all the dry ingredients in a large mixing bowl and make a well in the center. Pour in the melted coconut oil and almond milk, stir until a dough begins to form. Now, mold the dough into a ball and roll it out to about 1/4 inch in thickness. Drape the rolled dough over a greased pie pan, press it down into the corners and trim the edges. Lightly poke the bottom of the crust with a fork and pre-bake for about 7 minutes. Let the crust cool for about 10 minutes before filling. 

Preheat your oven to 350F degrees. 

For the filling start by adding the tofu, almond milk, 2 tbs GF oat flour, vanilla and bourbon to a blender. Blend until very smooth and set aside. Next, add the maple syrup, sugar and molasses to a small pot and heat over medium heat until bubbles start to form. Reduce the heat and continue to stir for about 10 minutes, until all the sugar is dissolved. Now, add in the coconut oil and the tofu mixture along with about 1  1/4 cups pecans (halved or chopped) to the stove pot. 

To assemble, pour the filling into the pre-baked pie crust and decorate with more pecans if desired. Cover the crust with foil and bake for about 1 hour, allow to cool for at least 30 minutes before slicing into, enjoy! 

Post by: Rebecca 

I am sorry if you were waiting on a traditional Thanksgiving recipe, but I could not resist sharing this scrumptious breakfast item! I promise a delicious Thanksgiving recipe is coming soon (spoiler alert, it involves pecans), but the holidays have just crept up on me (like every year). 

Scones are a cross between an English and American biscuit, slightly crumbly, very flavorsome, not too sweet, not too dry, the perfect winter breakfast. While no one can be sure about where scones truly originated, they are traditionally connected with Scotland, Ireland and England. Needless to say, when it comes to cold weather foods, I think of warm baked fruits and rich hearty breads. Mornings filled with warm blankets and nights in front of the fire. I am not gonna lie, these are the best scones I have ever had! They even smell like winter, like the aroma of fresh herbs and spices. Perfectly paired with coffee and warm apple butter, these scones are sure to bring on the holiday cheer. 

I love slow-cooker recipes! You throw it together, leave it on low and slow, wait and enjoy the creamy goodness. Fruit butters are exceptionally easy to make in a slow cooker. They require little ingredients and little preparation, which is exceptionally important during the busy holiday season. 

Walnuts are packed with so many health benefits. As I know you have probably heard before, walnuts are excellent heart healthy snacks, but did you know that these common nuts also help to boost the metabolism? Walnuts have also been found to help prevent certain types of cancer as well as fight inflammation. 

Vegan, Low Carb

Ingredients:

1 1/2 cups + 3 tbs spelt flour

1/2 cup walnut meal* 

1 tbs baking powder 

1 1/2 tbs flax meal 

1/2 tsp sea salt 

1 tsp ground cinnamon

3 tbs maple syrup

1/2 cup virgin coconut oil, chilled and cut into pieces 

1/3 cup chopped walnuts

1/2 tsp apple cider vinegar 

1 tsp vanilla

4 - 6 tbs unsweetened almond milk 

Instructions:

First, make your walnut meal (below) and preheat your oven to 350F degrees. (If you are using a baking stone, be sure to leave it in the oven to preheat as well.) 

Next, add all the dry ingredients to a high speed blender or food processor and pulse until well incorporated. Add in the cubed coconut oil and continue to pulse until the mixture resembles wet sand. Remove this mixture from the blender/food processor and set it aside in a large mixing bowl.

Now, whisk together the wet ingredients, including the vanilla and apple cider vinegar, in a separate mixing bowl. Add the wet to the sand-like mixture and continue to stir and combine. The batter should be thick, moist and easy to shape. Add more spelt flour if it looks too wet  and 2 tbs almond milk if it looks too dry. Once the mixture is well incorporated, fold in the chopped walnuts. Transfer the dough to a baking stone or a parchment lined baking sheet. 

Divide the dough into two sections, and shape each into a large disc about 5 inches wide and 1 1/2 inches thick. Cut each disc into 4 wedges and sprinkle with leftover chopped walnuts. Bake for about 23 - 25 minutes or until golden (they're kind of hard to tell when they're done cooking so I just broke one in half to check). Serve with rosemary sprigs, slow-cooker apple butter and your favorite hot tea, enjoy! 

*To prepare the walnut meal, add 1/2 cup walnut halves to a high speed blender or food processor and pulse until a fine meal is created. 
*These would also be delicious with my Simple Orange Scented Fig Jam

Gluten Free, Vegan, Nut Free

Ingredients:

about 4 cups peeled and cubed apples (a variety of types works best, I used gala, golden delicious and wine sap)

2 whole cinnamon sticks

1/2 tsp nutmeg 

1 pinch cloves

1/3 cup filtered water 

Instructions:

Add all the ingredients to a slow-cooker and stir to combine. Set it on low and close the lid. Let it cook low and slow for about 10 - 12 hours. Checking to stir it ever so often. Once your apple butter is done, it should smell divine and look dark and creamy. You can also blend the apple butter, like I did, to make it extra smooth! Enjoy it on top of a warm scone. 

*If you are looking for a quick apple butter, check out my Homemade Naked Apple Butter! 

Post by: Rebecca 

The hummus trend has swept the nation, although I knew this delicious snack was more than just that the first time I tried it. You might be well acquainted with the popular store bought hummus, but there is nothing that can mimic homemade. This is by far my favorite hummus recipe to date. You will not find this kind of flavor in the store! Creamy cashew cheese, classic chickpeas and zesty paprika come together to create the perfect match.

Nutritional yeast has been a staple in my diet for several years now. It houses so many health benefits, almost too many to count. In addition to housing B complex vitamins, nutritional yeast is an excellent source of complete proteins! Not to mention its great nutty, cheezy flavor, which goes along quite nice with so many dishes. 

The life of a party. Hummus is the perfect party food, it is easy to make and easy to eat. Unfortunately when it comes to serving hummus, I am sometimes at a bit of a loss. What should I serve it in? Should I serve it with crackers, chips, veggies or bread? Well, here is a small list of some favorites of mine.

• Carrots
  
• Toasty Bread
  
• Crackers, Homemade or Bought (these are my favorite)
  
• Roasted Cauliflower
  
• Halved Button Mushrooms
• Red Pepper
• Roasted Broccoli
• Celery  
• Roasted Blue Potatoes 
• (as an occasional treat) Organic Blue Corn Chips

Gluten Free, Vegan

Ingredients:

1/3 cup raw cashews

2 cups cooked chickpeas

1/3 cup nutritional yeast

2 tbs brewers yeast 

1/2 tsp smoked sea salt

1 - 1 1/2 tsp smoked paprika

1/2 tsp chili powder

1/4 - 1/2 tsp turmeric 

a pinch cumin 

1/2 cup filtered water (or more as needed) 

2 tbs tahini 

juice of one large lemon

Instructions:

Start by adding the raw cashews to a high speed blender or food processor and pulse until a very fine meal is produced. Remove the cashew meal and set it aside for later. 

Next, add in the rest of the ingredients, including the spices, and blend until very smooth (add more water if needed). Now, add in the cashew meal and continue to blend until very smooth. 

Taste your hummus and add more salt or lemon juice if needed. Serve alongside your favorite crudités or crackers, topped with smoked paprika. Enjoy! 

Post by: Rebecca 

There is a birthday in the house! Their request? Gluten free and vegan glazed pumpkin donuts, is there really any other way to enjoy donuts? Once I create a good donut recipe, there is just no messing with it! I would promise not to post too many pumpkin recipes this holiday season, but it would be a promise too hard to keep. Anyway, you must hurry and make these donuts, before the leaves fall, before the holidays are over and before the morning coffee gets cold! 

Pumpkin is one of my favorite cold weather flavors. Sometimes I eat it like yogurt topped with granola, despite the weird looks I get from some (non-adventuresome) friends. Pumpkin not only provides beta-carotene, to help maintain that healthy glow all year round, but also vitamins C and B, which help fight those winter blues. In addition, pumpkin is also known to help ward off some types of cancer such as lung, colon, breast and bladder. This vibrant veggie is also low in calories and fat, which makes it an excellent addition to any dessert. I frequently use pumpkin puree as a substitution for butter or oil when baking.

Coconut oil, coconut butter, coconut this and coconut that. You have probably heard me rant and rave over coconut butter before, but you really will not understand until you try it yourself. Coconut butter is low in carbs and sugar, yet it still provides that sweet icing-like taste. While you might notice that coconut contains saturated fats, these are not what they may seem. The fats stored within coconuts differentiate from other saturated fats in that they are quickly broken down and used as energy, rather than stored as fat. 

Based on my Baked Pumpkin Cardamom Donuts with Chocolate Frosting  
 
Gluten Free, Vegan

Ingredients: 

1/2 cup light buckwheat flour 

1/4 cup sorghum flour

1/4 cup almond meal

3 tbs coconut flour

1/4 cup coconut sugar*

1 tsp cinnamon

1/4 tsp nutmeg

2 pinches cloves

1 tsp baking powder

1/2 tsp baking soda 

1 tbs ground flaxseed meal

1 tsp organic vanilla extract* 

3/4 cup + 1 tbs unsweetened almond milk 

3 tbs coconut oil (melted) or apple sauce

1/2 cup pumpkin puree 

For the glaze: 

1/4 coconut butter

2 tbs coconut oil 

Instructions:

Preheat your oven to 350F degrees and start by grinding all your flours and meals. 

Add all the dry ingredients to a large mixing bowl and whisk to combine. Next, combine all the wet ingredients in a separate bowl. Add the wet ingredients to the dry and continue to stir until well incorporated. 

Pour the batter into a nonstick or greased donut pan (you may also use muffin tins) and bake for about 23 - 25 minutes. Let the donuts cool a bit before removing them from the pan. 

For the glaze, slowly warm about 1/4 cup coconut butter and 2 tbs coconut oil over a pot of boiling water. To do this, place the coconut butter in a small bowl and set it aside. Next, bring 2 inches of water to a boil using a small sauce pan. Place a sieve over the pan and then place the bowl of coconut butter within it. Make sure the bowl of coconut butter does not actually touch the water, but instead is warmed by the steam. 

To assemble, drizzle the warm coconut butter over the donuts using a fork (it's ok if it looks messy). Garnish with shredded coconut and enjoy! Recipe makes 6 regular sized donuts. 

*If your coconut sugar is very course, I recommend lightly grinding it as well, but be sure not over-grind and make powdered sugar. 
*I always recommend buying a high quality organic vanilla extract. Most vanilla extracts (even brand names) contain caramel color, a processed coloring agent, which in some cases has been linked to cancer. 

Today's Question: What dessert did you enjoy on your most recent birthday? 

Simple, easy soup for the soul. Chili is one of those wintertime foods not to be forgotten. It warms the soul and the body with nutrients and flavor. While most traditional chili recipes call for hours of simmering, this recipe harnesses the bold flavors without the extra time. Packed with protein and boasting an array of health benefits, this delightful chili is sure to satisfy. 

Beans, beans, beans and more beans. During the colder months I tend to enjoy a variety of beans both big and small. While canned beans might seem convenient, home cooking your own will make up for the time. When I cook beans at home I usually use my pressure cooker, it cuts the time back to about 1/4 that of boiled beans. I also cook a large batch so that I can use them throughout the week! 

Polenta is made of ground corn, prepared similar to grits (if you are from the south), but much smoother in texture. Though originally from Italy, polenta has now made its way into the global market. It boasts a slightly larger amount of protein per serving than a large egg, making it an excellent main dish. Polenta also contains many vital nutrients such as vitamins A and C, phosphorus and potassium. To top it off, this gluten free grain is so versatile it can be used in some desserts. 

Nutritional yeast, a powerhouse of nutrition. Low in fat and sodium, free of gluten, dairy and sugar, what else can you ask for? This small but powerful yeast is also a complete protein while also boasting B-complex vitamins! Due to its delicious cheezy flavor, nutritional yeast is commonly enjoyed as a cheese substitute. My favorite way to enjoy this superfood is to sprinkle it on popcorn along with some smoked paprika! 

Gluten Free, Vegan, Nut Free

Ingredients:

2 cups cooked black beans 

1 cup cooked kidney beans 

1 28 oz can organic chopped tomatoes

1 12 oz can organic crushed tomatoes 

3/4 cup pumpkin puree

1/2 - 3/4 cup water 

3 tbs tomato paste 

1 tbs chili powder

2 tsp smoked paprika

1/2 tsp cinnamon 

a few shakes cayenne pepper (optional) 

Tahini or greek yogurt for garnish 

Instructions:

Add your beans and canned tomatoes to a large pot and bring them to a boil. Next, add about 1/2 cup water along with the spices and tomato paste. Lower the pot to a simmer and continue to stir until everything is throughly heated. Now, add in the pumpkin puree along with more water if needed. (At this same time I usually taste it to see if I need to add any more spices.) 

Ladle into bowls and garnish with tahini or greek yogurt. 

Gluten Free, Vegan, Nut Free

Ingredients:

1/2 cup dry instant polenta

2 cups filtered water (or follow the instructions on the package)

1/4 cup nutritional yeast 

1/2 tsp smoked paprika 

1/2 tsp smoked sea salt 

Instructions:

Bring the water to a boil and add in the instant polenta. Remove the pot from the heat and stir the mixture until all the liquid has been absorbed. Next add in the nutritional yeast, paprika and smoked salt, continue to stir until incorporated. Add more salt if needed and serve topped with chili! 

Today's Question: What is your favorite wintertime comfort food? 

Yay! Are you proud, I finally changed the header. I do not know why it takes me so long, but it just has to be perfect before I post it. You would think I would be on top of things during my favorite season, but it seems to be just the opposite unfortunately. Anyway, let us get back to this beautiful recipe! I have been waiting to try my hand at a galette for quite a while now, but I am so glad I waited until fall! To me, freshly baked pastries are an essential part of this glorious season. The feel of the crisp fall air and colorful leaves  accompanied by a warm flaky crust stuffed with freshly baked fruit, what can be better than that? Now, I know some of you are wondering what exactly is a galette? A galette is literally a cross between a pie and a tart with a flaky crust and a delicious filling. Galettes are much easier than dealing with a pie, no more worries about torn dough or imperfect edges, because that is what galettes are all about. Irregular edges = more character. 

Plums come around at the end of summer and the beginning of fall around here. If you are lucky you might even find a local tree growing about. Though packed with nutrition, fresh and juicy plums are usually eaten in dried forms (prunes) for convenience. Though both plums and prunes are loaded with health benefits, nothing beats a fresh plum ripe for the picking. Plums provide a hefty dose of vitamin C, which aids with iron absorption. These super fruits are also high in polyphenols as well as antioxidants! Additionally, studies have shown that eating fruit (like plums) can help your eyesight as you age. With over 2000 varieties of plums available worldwide, there is  nothing stopping you from grabbing some yourself. 

Just giddy for ghee! Ghee is a type of clarified butter which originated from South Asia. With its deep nutty, caramelized flavor ghee is perfect for baking. Because of its higher smoke point, in comparison to butter, ghee is usually preferred for sautéing. Though ghee is traditionally used in South Asian dishes, it has recently become available throughout the world. To make ghee, butter is boiled down so that its residue can be removed. Because of this process, ghee can be stored on the shelf without refrigeration! Ghee is usually found in the specialty foods/ organic foods section of the grocery store (my local store actually places it near the honey). 

Vegan, Nut Free 

Ingredients:

1 cup rye flour* 

1/2 cup sorghum flour

1/2 cup chilled coconut oil or ghee (I liked the taste the ghee provided better) 

2 tbs coconut sugar

1/2 tsp sea salt

Filling:

about 3 cups sliced fresh plums (any variety is fine)

2 tbs raw honey or agave 

1 tbs sorghum flour

Instructions:

For the dough, combine the flours, cold water, oil/ghee, coconut sugar and salt in a blender or food processor and pulse until a dough begins to form. Add more cold water a little at a time if needed. Roll the dough into a ball and place it covered in the refrigerator for about 30 minutes to harden up while you prepare the filling. If you end up leaving it overnight, make sure to set it out about 1 hour ahead of time in order to soften. 

Preheat your oven to 375F degrees. 

For the filling, thinly slice your plums and toss them with about 2 tbs honey and 1 tbs sorghum flour. Set aside. 

To assemble, roll the dough into a circular shape, about 1/8 in thick. After draining any excessive amount of juice from the plums, arrange them on the dough in a circular pattern overlapping slightly. To finish it up, grab one edge of the dough and begin to fold it up towards the center (it doesn't have to be perfect as you can see from mine). Bake your galette for about 30 - 35 minutes. I found that a pizza stone works best, but a pan covered in parchment works as well. Serve with ginger ice cream (below), enjoy! 

* If you have a gluten intolerance, try subbing in some GF oat flour for the rye. 

Gluten Free, Vegan, Nut Free, Low Carb

Ingredients:

1 can full fat coconut milk

1 inch fresh ginger peeled and finely grated

3 tbs raw honey or agave 

about 1/2 cup boxed coconut milk or almond milk 

Instructions:

Whisk together the canned coconut milk, raw honey or agave, and grated ginger in a small mixing bowl. Next, freeze this mixture in ice cube trays overnight. 

The next day, add the frozen cubes and the remaining 1/2 cup boxed coconut milk to a high speed blender and blend until smooth. Add more liquid as needed (my plunger attachment came in handy for this one). Pour your ice cream in a freezer safe container and freeze until ready to serve. Enjoy! 

*This ice cream becomes hard after 5 - 8 hours, so let it sit out for a few minutes before serving time in order to soften.  

Today's Question: What is your favorite type of pie? 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

Does anyone else fell intimidated by those perfect looking vegan cheesecakes with several layers and smooth edges? Well, instead of using 5$ worth of coconut oil in one dessert try making a simpler, easier version that is made with the same simple ingredients but, boasts a whole different look! Everyone knows the miniature version of everything is more fun! These pumpkin cheesecake bites are perfect for a quick halloween party hor d'oeuvres  or that late night candy craving! 

I know you are thinking, another cheesecake recipe? This recipe was truly inevitable, I love pumpkin and I love vegan cheesecake! Every year I wait until pumpkins start popping up in stores so I can grab the biggest one to roast up at home. Unlike traditional cheesecake, this recipe showcases only the healthiest of fats from both coconut and cashews. Saturated fats found in coconuts have been found to help with weight loss and possible even help prevent Alzheimer's decease. Since coconut oil contains mainly medium chain fatty acids, it is immediately broken down for use. Coconut oil has also been found to contain antimicrobial, antiviral and anti-fungal properties. 

Cashews are one of nature's most versatile foods, from cashew butter on your oats in the morning, to cashew cream on a sweet potato at dinner, to cashew cheesecake for dessert, there is no denying that cashews can find their way into anything. These delicious nuts are actually a seed harvested off the bottom of the cashew apple, a native to Brazil. Though cashews contain less fat than most nuts, the fats they do contain are monounsaturated which fight against heart disease. Cashews also provide the body with copper, a nutrient needed for energy production, bone development and antioxidant defense. 

There will be a whole lot of pumpkin eating going on between the months of October to January. I try to keep pumpkin in the pantry at all times, since between me and my cat, who also loves pumpkin, we go through a lot of it. Pumpkin is one of the lower carb winter veggies. Whether you like it canned or fresh from the pot, pumpkin provides plenty of health benefits. In addition to its anti-inflammatory and antioxidant support, pumpkin is an excellent source of vitamins C and A. Even Christopher Columbus brought it back from the Americas to share with Europe! 

Gluten Free, Vegan, Almost Raw 

Ingredients:

For the Crust:

2/3 cup pecan meal*

2 tbs coconut oil, melted

2 - 4 tbs cold water 

1 good pinch sea salt

For the Filling:

1 1/4 cup raw cashews, soaked for about 4 - 6 hours

1/4 - 1/3 cup raw honey

1/3 cup pumpkin puree

1/4 cup filtered water 

1/4 cup coconut oil 

1 tsp cinnamon

1/4 tsp nutmeg

1 pinch ginger and cloves

1/2 tsp vanilla extract 

Chocolate Drizzle:

about 2 oz of a good quality vegan chocolate bar

1/2 tbs coconut oil

Instructions:

Soak your cashews and prepare your crust by combining the pecan meal, coconut oil, cold water and salt in a small bowl. Continue to add more water, one tablespoon at a time, until the mixture resembles a paste. Then, press it into a small freezer-safe glass container lined with parchment paper (mine was about 9 by 5 inches). 

To prepare the filling, add your cashews, pumpkin puree, honey, water, spices, vanilla and coconut oil to a high speed blender and blend until very smooth. Now, pour the pumpkin filling into the prepared crust and smooth it out with the back of a spoon. Freeze the cheesecake in the freezer overnight for best results. 

The next day, prepare to add on the chocolate drizzle. Melt the chocolate bar along with the coconut oil in a microwave safe dish for about 45 seconds. Once the chocolate has begun to melt, stir it around until it is smooth. Next, carefully drizzle on the chocolate and place the cheesecake back into the freezer. In about 10 minutes it should be ready to eat!

To serve, cut it into 1 in bite size pieces. This recipe keeps for about 7 days covered in the freezer, enjoy! 

*To make your own pecan meal, place about 1 cup raw pecans in a high speed blender or food processor and pulse on high for about 30 seconds until the pecans resemble a course flour (be careful not to over process or you will make pecan butter). Keep your leftover meal in the refrigerator for use in baked goods. 

I have decided to add a question for thought to every post, just for fun! 
Todays Question: What is your favorite seasonal fall treat? 

Post by: Rebecca

In celebration of the first week of fall I just had to post a comfort food inspired recipe! Remember a time sitting around a fire, cuddled up in a warm blanket, sipping hot cocoa and wiping that sticky but delicious toasted marshmallow off our face. Since vegan marshmallows are not easy to find or make, I opted for something a little easier to work with (but just as delicious)! These s'mores might just be easier than the conventional ones of your childhood. I do not know what else to say but coconut butter coupled with chocolate = heavenly deliciousness. 

Coconut butter is one of my favorite foods, you can crumble it on top of oatmeal, toss it in muffins or use it as icing in desserts! This nut and seed free butter is made from the pulp of the coconut and ground into a smooth paste. 7 percent protein and 14 percent fiber and healthy fats is what makes coconut butter so satisfying. While coconut butter might seem like an impossibility with its low carb and sugar content, I assure you it is not! 

Now, on to these delicious crackers! Graham crackers are one of my favorite types of crackers, I enjoy paring them with peanut butter, cookie dough dip and of course coconut butter! I decided to use spelt in these crackers because I have been trying to cut back on oats, they sometimes mess with my stomach. Spelt happens to be a little powerhouse of its own. Spelt is an excellent source of manganese, protein, fiber and zinc. This ancient grain has also been found to prevent gallstones as well as slow the progression of atherosclerosis, the accumulation of plague within the blood vessels.  You can see why spelt has been used since Biblical times. Native to Iran and southeastern Europe, spelt was one of the first grains used to make bread, usually in the form of a cracker. As stated in Ezekiel 4:9...   

Gluten Free, Vegan

Ingredients:

For the Graham Crackers:

1 cup spelt flour  *see below for a GF version 

1/2 cup sorghum flour

1 -2 tbs coconut sugar

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp sea salt

3 tbs smooth almond butter (or peanut butter)

2 tbs maple syrup

2 tbs blackstrap molasses or sorghum 

4 tbs almond milk

2 tbs apple sauce or melted coconut oil

1/2 tbs ground flax mixed with 1 tbs water (for your flax "egg") 

For the Filling:

coconut butter 

1 good quality vegan dark chocolate bar 

Instructions: 

Pre heat the oven to 350F degrees and mix your flax "egg", set it aside to gel up. 

For the crackers, combine all your dry ingredients in a large mixing bowl and stir to combine. Next, slightly warm your almond butter if it is hard then add it to a small mixing bowl along with the rest of your wet ingredients. Now add the wet mixture to the dry and continue to stir and combine. Add more almond milk if needed for moisture but the mixture should be a little dry. 

Next, take about 1/2 of the dough and roll it out to 1/8 in thick on a large workspace dusted with spelt flour. Trim the rough edges and cut your crackers into the desired size and shapes. Place the crackers on a baking sheet covered in parchment paper, sprinkle with corse sugar (optional) and poke some holes in them using a fork. Bake in the oven for about 15 - 18 minutes, rotating your pan about halfway through cooking time (only if your oven is not very consistent). 

To assemble, take two crackers of about the same size and place one square chocolate piece on top of one and about 1/2 tbs coconut butter on the other. Leave the crackers face side up and turn the oven to broil. Heat the smores for about 2-5 minutes (be sure to watch them carefully). Once the chocolate and coconut butter has melted, sandwich the crackers together and (messily eat them or) place them in the fridge for about 5 minutes to cool (they are less messy this way). You can store the smores in the fridge and eat them cold or let them warm to room temperature when you are ready to eat the rest. Enjoy! 

*Other Filling Additions:
sliced fresh figs
apple butter
peanut butter 

* If you have a gluten intolerance or are simply on a GF diet, I have also had success with subbing in 1 cup GF oat flour for the spelt. 

Post by: Rebecca