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Posts Tagged ‘rawfood’

Pumpkin Pudding

Thursday, November 27th, 2008

“Pumpkin” Pudding

a friend gave me this recipe a few years ago. I’ve never made it but it looks DELICIOUS. If you make it, let me know how you liked it.
2 cups fresh peeled and pureed butternut squash
25 pitted dates* (yikes)
1/2 cup double strength freshly made almond milk (blend 1 C. nuts to
2 C. water)
1/2 cup raw almond butter
1 tablespoon allspice
1 teaspoon cinnamon
3 teaspoons Pomona apple

Place all ingredients except almond butter and apple in blender.
Blend until smooth then add the almond butter and blend and finally the apple and then blend. Pour into dessert dishes and let stand in fridge. Optional garnishes: sprinkle some shredded coconut and/or sprinkle some cinnamon on top.

*YIKES: This looks like a LOT of dates for the amount of squash being used. Please feel free to adjust that. Start with 1/2 cup of dates and go from there. Maybe the author of this recipe has a big sweet tooth. 🙂

Raw Thanksgiving Recipe – Pumpkin Bread

Thursday, November 27th, 2008

Pumpkin Bread – this is a dehydrated recipe.

* 1 cup almond pulp
* 1/2 cup golden flax seeds, ground into a meal
* 1 cup pumpkin puree (or butternut squash)
* 1/2 cup dates, pureed into a paste
* good pinch nutmeg
* 1 tsp cinnamon
* good pinch allspice
* good pinch clove
* good pinch of celtic sea salt

To make almond pulp, make 3 cups of almond milk and strain out the pulp and put into a good size bowl. As you drink the almond milk, make the rest of the recipe! 🙂
To make the flax meal, put in a clean coffee grinder to grind into a meal OR put in a dry VitaMix pitcher and blend until it turns into a powder. Add the flax powder to the bowl of almond pulp.
To make the pumpkin puree, peel and de-seed a small pie pumpkin. Chop and put into a food processor along with a bit of water to keep the processor moving. Process until smooth. Add the puree into the almond pulp and flax meal.
To make date paste, put pitted dates into a blender or food processor and blend with a little water to keep the motor running. Blend until smooth. TIP: to make this job easier, feel free to soak the dates in a bit of water to soften them up more and add some of the soak water to the food processor/blender. Add this to the above mixture.

Add the rest of the ingredients into the bowl and stir to mix until well mixed. Spread about 3/4 thick onto a teflex sheet and dehydrate at 105º until dry enough to flip over. Remove the teflex sheet and continue drying until desired moistness of bread is achieved. TIP: Feel free to set the dehydrator to 135º for the first hour and then put the temperature back to 105º for the remaining time. This is a tip given to us from many of Gabriel Cousen’s books. He feels this is good to get the dehydrator up to the right temperature as well as to ensure that there is no way for molds to grow (although I’ve never had that experience with molds in the dehydrator but it does help to get the dehydrator up to temp more quickly.)

Raw Thanksgiving Recipes – Parsnip-Pine Nut Whip

Thursday, November 27th, 2008

Parsnip-Pine Nut Whip
This is SOOOOOO yummy. I love this even more than the raw mashed “potatoes” that can be found everywhere.

* 2 cups parsnip, washed and cubed
* 1/2 cup pine nuts
* 1 1/2 cups water
* 1/3 cup lemon juice
* 2 cloves garlic, minced
* 1 teaspoon celtic sea salt
* 1 teaspoon olive oil

Blend all ingredients until creamy. Serve with a drizzle of flax oil or make a simple gravy, such as: 1/2 cup chickpea miso and 1/2 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms. OR just eat as is. It’s delicious and very creamy.

raw thanksgiving recipes – cranberry relishes

Thursday, November 27th, 2008

Cranberry Relish
Here is a simple one but very delicious. PERFECT alternative to opening the can of cranberry sauce…

* 1 bag fresh cranberries
* 1 oranges
* 1 apple, cored
* agave nectar, to taste

Pulse chop the first 3 ingredients in a food processor until the consistency you desire. Add agave to sweeten if you find the taste is not sweet enough.


Orange-Chipotle Cranberry Relish (an interesting twist on the original)

* 2 cups fresh cranberries
* 11/2 cups orange juice, strained
* 1 cup pitted dates, or 2/3 cups agave nectar
* 1 tablespoon orange zest
* 1 tablespoon olive oil or coconut oil
* 1/2 teaspoon dried chipotle

Blend in a food processor until creamy, but slightly chunky.

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