Healthy Pumpkin Pie #2

So the first raw vegan pumpkin pie I made was so good, but this one is even better and it is firmer. 

Crust:

2 C. pecans

2 C. dates

Pulse in a food processor or blender until it reaches the consistency that you would like.

Press into a pie dish.

Filling:

2 C. soaked cashews (soak for at least an hour, then drain the water off)

2 1/2 C. pumpkin puree'

2 C. dates

1 tsp. cinnamon

1/4 tsp. ginger

1 Tbsp. vanilla extract

1/4 C. coconut oil

1/4 C. maple syrup (or natural sweetener of choice)

Blend in blender.

Pour into pie crust.

Chill in fridge or freezer.

Enjoy!

Recipe by: Becky

Raw Vegan Coconut Cream & Blueberry Cheesecake

This cheesecake is so rich & delightful. You will love it! 

Crust:

In the food processor or blender add:

1/2 C. walnuts

1 1/2 C. pecans

2 C. dates

Pulse.

Press into pie dish.

"Cheese" filling:

3 C. cashews (soaked for at least an hour)

1/4 C. maple syrup (or natural sweetener of choice)

1/4 C. lemon juice

1 tsp. coconut extract

1/4 C. coconut oil

1 C. shredded coconut, unsweetened 

Process in blender (I used my Vitamix).

Pour into Crust.

Place in fridge for 3 hours. Or for a firmer consistency, place in the freezer for 2-3 hours. 

Topping:

2 C. blueberries (or fruit of choice. You could use cherries, strawberries,blackberries,etc.)

1/2 C. dates

Blend in blender or food processor. Pulse for a chunkier consistency.

Pour over chilled cheese. 

Serve. 

Enjoy!

Recipe by Becky

Raw Vegan pumpkin pie

I love to follow Fully Raw Kristina on the web. This recipe was inspired by her, but I tweeked it to make it my own.

Crust:

In a food processor or vitamix add:

2 C. dates, pitted

2 C. pecans or walnuts

Pulse until it's the constancy you like.

Press into a pie dish. 

Filling:

In a blender add:

3 C. pumpkin puree (the big cans are 3 C.)

2 C. dates, pitted

2 ripe persimmons, optional (make sure you take the skin off)

1 ripe banana

1 Tbsp. Vanilla

2 Tbsp. Coconut oil

1/4 C. maple syrup

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

Blend. 

Pour into crust. 

Place in the fridge.

For an extra firm texture place in the freezer. 

Slice.

Enjoy!

Recipe by: Becky

Mint Chocolate Chip "Nice" Cream

This recipe was a huge hit with my family, especially my husband and oldest son. They couldn't get enough of it. 

I have been trying to eat healthier lately and I am following Clean&Delicious.com. On her YouTube channel she shared this recipe:

Mint Chocolate Chip Ice Cream

We didn't have semi sweet chocolate chips, those are a bit healthier. I would recommend you use those.

P.S. Make sure you just put a little bit of peppermint extract in it. Our first batch, we put in too much, and it was pretty over powering. :)

Crockpot Chili for Halloween Night

This recipe turned out so yummy! Secret Ingredient: Just a kick of Cinnamon

There's nothing like a warm meal on a cold night!

Every Halloween we have been having Chili around the time we go trick or treating, as a tradition. This year we had mandarin oranges for snack before we left and Chili, Healthy Caramel apples, my homemade wassle in the cauldron with dry ice, and healthified popcorn when we got back. It was a great night. The kids were full on good food, so they only had a few pieces of candy with their popcorn as they watched their scary Scooby Doo movie.

Recipe:

On the stove in a pan on medium heat add:

1 Tbsp. Coconut oil

1 onion, chopped

1 C. carrots, chopped

1/4 C. celery, chopped

1 sweet red pepper, chopped

1 tsp. garlic, diced

Cook until the onions are translucent. 

Transfer to a crockpot.

Then add:

1 can diced tomatoes in juice

15 oz cans, drained: 

Great White Northern Beans

Pinto Beans

Kidney Beans

Black Beans

1 15 oz can of your favorite chili

2 C. water

Then add:

1 Tbsp. Chili powder

1 tsp. Cumin

1/2 tsp. Cinnamon

1 tsp. salt

1/2 tsp. black pepper

Stir and let cook for 6-8 hours on low, or 3-4 hours on High. 

Can serve with corn bread or chips with cheese, chopped green onions, etc. 

Enjoy!

Recipe by: Becky

Chocolate Mint Mousse

I like to watch YouTube videos on healthy recipes. Here is one I saw, I changed the amounts of the ingredients to make it my own and to my taste.

Ingredients:

3 ripe avocados, pitted and scraped out with a spoon
5-6 dates, pitted
2 Tbsp. honey
Hand full of mint
1-2 Tbsp. Cocoa Powder
Dash of cinnamon
Dash of salt

In a blender (I used my Vitamix) add ingredients. You will need to use the wand for this. Blend until smooth and scrape out with a spatula.
Place in serving dish and chill for about an hour before serving.
Enjoy!

Recipe by: Becky

Healthier Chicken Enchiladas

Yesterday I made some homemade tomato sauce (onions & garlic saut'ed on the stove, then I added tomatoes blended in the blender, tomatoes diced and placed in the pan, and I added salt, pepper, and Italian seasoning) and I also had leftover chicken. I decided to make these.

We have been trying to eat extra healthy lately, it just helps us feel so much better. So, I took the ingredients from the original enchiladas and changed it up a bit to make them healthier. 

Ingredients:

1/2 can Cream of chicken soup

2 C. tomato sauce

1/2 C. chopped tomatoes

1 tsp. Italian seasoning

Dash of salt & pepper

8-10 whole wheat or whole grain tortillas

2 C. shredded chicken

2 C. rice (to make it healthier you could use brown rice)

1 1/2 C. shredded cheese

1 can black beans

Lightly oil a 9X13 glass baking dish. In a bowl mix the soup, tomato sauce, tomatoes, salt & pepper, and seasoning. Place (hotdog style) a layer of chicken, rice, beans, sauce, and a sprinkle of cheese. Roll up and place in pan. Once you have you're pan full....top with the rest of sauce mixture and cheese. 

Place in a 350 degree oven for 20-25 minutes or until the edges of the tortilla are nice and crispy and the cheese is melted.

Recipe by: Becky