Wednesday, November 30, 2011

Pumpkin Lucuma Cheesecake

I feel like the energizer bunny with these pumpkin desserts. I was going to post the Lime Berry Parfaits I made last weekend for dinner guests but wanted to keep going with the pumpkin flow.

Pumpkin Lucuma Cheesecake with Coconut Whipped Cream

I reeeeally love this recipe. I based it on my Pumpkin Chocolate Swirl Cheesecake and I think I prefer this one better. It's soft in flavor with a luscious, moussey texture. I can tell that the lucuma is there but it's light, as is the pumpkin taste, and the cinnamon. Add more cinnamon if you really want it to come through. I just wanted it as an undertone. I went with individual cakes but you can make it into an 8" cake. I topped them with coconut whipped cream, sprinkled cinnamon and maple flakes on top, and swirled a yacon syrup drizzle around the plate.


3/4 cup almonds
1/4 cup dates

Grind the almonds to flour in a food processor.
Add the pitted dates and process into a dough.
Add 1 teaspoon water if needed to hold the mixture together.


1 cup cooked pumpkin puree
1 cup cashews
1/2 cup water
6 tablespoons maple syrup
4 tablespoons lucuma powder
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
4-8 drops stevia
1 teaspoon psyllium
1/2 cup + 2 tablespoons melted coconut oil
5 teaspoons melted cacao butter

Blend all but the psyllium, oil, and butter in a high speed blender until smooth.
Add these last three ingredients. Blend to combine.
Pour the mixture over the crusts.
Chill in the fridge or freezer until firm (at least 8 hours in the fridge).

The lake is starting to freeze... bye bye water! Here was the beach yesterday. The pic doesn't do it justice. The ice was breaking and washing up to the shore - as the sun shone down on it, the ice looked silvery and gold.

The beach today was calm and without the waves, the ice still start to set quickly on the lake.

And I couldn't resist a few yoga poses with this stunning background!

With one of my best friends - my mom! And doggie Ally.

Sunday, November 27, 2011

Pumpkin Ice Cream and Chocolate

Pumpkin ice cream was another recent creation - because - well, I'm still making my way through all this baked pumpkin. The same chocolate sauce that got swirled into the pumpkin cheesecake was drizzled on top. 

Pumpkin Ice Cream

I used coconut milk and almond milk as the liquid, as I didn't want to make the ice cream too coconuty - but use all coconut if you like. It will be even more creamy!

1 cup pumpkin puree
1 cup coconut milk (full fat)
1 cup almond milk
3/4 cup cashews
1/3 cup  maple syrup
4-8 drops stevia
1 1/2 teaspoons cinnamon
1 teaspoon pure vanilla
Seeds of 1/2 vanilla bean

Blend all ingredients until smooth and creamy in a high speed blender. Chill for at least 6 hours. 
Process through an ice cream machine according to the manufacturers directions. 

Choccie Coconut Squares

I love making things from leftover parts of recipes. Here's the result of too much crust for the pumpkin cheesecake (which a few people reported making - cool!). I added shredded coconut to the dough, pressed it out, sliced into small squares and then dipped it into raw chocolate. Voila, cute little choccies to serve to friends which is what I did.

Cheesy Kale Chips were a recent item in my dehydrator. Oh how I adore them! These ones are crunchy, cheesey, and downright delicious. I've been thinking lately that I'd like to make some curry chips, and sour cream n onion style too!

A batch of Veggie Onion Bread made it's way into the dehydrator too. These make the best raw sammies and are a great side to a salad, spread with avocado!

Here's a beautiful recent sunset. I love seeing the open water with snow all around. Soon the lake will be covered in ice thick enough to drive vehicles on it. Yes, there is such a thing as winter roads up here!

Sunday, November 20, 2011

Pumpkin Chocolate Swirl Cheesecake

The pumpkin keeps coming! I wish I had made this for Canadian Thanksgiving but it's never too late. Marlie asked if I have a pumpkin patch in my back yard - No, but this was a huge pumpkin! A load of it has gone into the freezer for future use. I've finally gotten around to make a pumpkin cheesecake. I paired it with a chocolate crust spread with chocolate sauce, and the same sauce swirled into the filling. I have to say that I will definitely be making this again!!!

Pumpkin Cheesecake with Chocolate Swirl

Chocolate Crust

This crust recipe did more than I needed for the cake. I pressed a little into mini silicone cups to make mini cheesecakes and then cut some into squares and dipped in chocolate.

1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
1/4 cup raisins
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt

In a food processor grind the almonds to flour.
Add the raisins, dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8" spring form pan.

This filling is so delicious that you could eat it as a pudding with the addition of extra liquid or less coconut oil.

1 1/4 cup packed, cooked pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup + 1 tablespoon maple syrup
7-10 drops stevia
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil

Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Optional - spoon blobs of chocolate sauce of top. Push down with a chopstick and swirl the chocolate around.
Chill for 12 hours in the fridge to set.

Try making mini cheesecakes too!

Happy Thanksgiving to my American friends!

Wednesday, November 16, 2011

Luscious Pumpkin Mousse Recipe

I'm still on a roll with the pumpkin treats. Pumpkin mousse was in order recently. I still have ice cream to post, and will be making pumpkin cheesecake this week. Mmm! What pumpkin delights have you been making?

Pumpkin Mousse

I can never get enough irish moss based desserts. The moss adds such a great spongy yet fluffy texture, while providing sea veggie health benefits. Again, I've used fresh baked and pureed pumpkin, but go the easy route and use canned if you want.

1 cup pumpkin puree*
1/2 cup irish moss gel
1/4 cup coconut milk
1/4 cup maple syrup
3-4 drops stevia
1 teaspoon vanilla
1/2-3/4 teaspoon cinnamon
1/2 teaspoon molasses
1/8 teaspoon fresh grated nutmeg
1/3 cup melted coconut oil

In a high speed blender, puree all but the coconut oil, until smooth.
Add the oil and blend again.
Pour the mixture into ramekins.
Chill in the fridge for at least 6 hours.

Check out a few of my low glycemic desserts from last Autumn:

Sunday, November 13, 2011

Vegan Pumpkin and Apple Butter Recipes

If you haven't already tried making apple butter or pumpkin butter I suggest you hop into your kitchen and get a batch going right away. They're easy, inexpensive, healthy, and delicious treats to make during the cold months. My favorite part of these spreads (besides eating them, of course) are the aromas they fill the house with while simmering on the stove top.

Apple Butter
It's basically a sweet luscious thickened version of apple sauce.

4 large apples, cored and diced (keep skin on)
1/4 cup maple syrup
1/3 cup water or apple juice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

Add all ingredients but the vanilla to a pot and bring to a boil.
Reduce the heat and simmer on low/medium heat for 45 minutes, until the apples are really soft and the liquid is gone.
Puree the mixture with the vanilla in a blender until smooth.
Note: proceed with caution if blending while the apples are still hot. Otherwise cool first.
Chill the butter and store in the fridge for up to 10 days in the fridge.

Pumpkin Butter
This was the result of having lots of freshly baked pumpkin that needed using. If you don't have fresh, use canned pumpkin puree.

3 cups packed pumpkin puree
1/3-1/2 cup maple syrup
3/4 cup water
1/2 teaspoon cinnamon

Add all ingredients to a pot. Bring to a boil and then simmer for 1 hour, or until the liquid is gone and the mixture has thickened.
Use as is, or transfer to a blender and puree until extra smooth once the mixture is cooled.

Or try the Apple Squash Butter I made last year. It was really yummy too and worked great as both a spread and pudding.

Sunday, November 6, 2011

Vegan Pumpkin Pudding and a Winner

The raw chocolate giveaway has come to an end.... but it was a challenge finding a winner! Why?? It started when the random number generator lead me to a name who left no email address. Ok no biggie, I tried again - another person who didn't leave an email. Ok, again - a third person who didn't leave an email (which is strange because while reading through as answers came in it seemed like most people did leave an addy). This time I clicked on their name which led me to a website where even their "about" page had no contact info. After that I chose the name before the prior person - they had an email and got back to me quickly. Congrats Kat! Your choccies are coming soon!

I've been inspired to make more pumpkin treats after receiving this cute pumpkin from a friend's garden, and a huge pumpkin from my mom. I had trays of pumpkin baking in my oven all afternoon a few days ago. While still warm, I spooned the pulp away from the skin and chilled it before pureeing in the food processor. I conjured up all kinds of images of what I'd like to create with it.  I like the idea of using pumpkin that I prepped and baked myself but you can easily use canned pumpkin in these recipes. The homemade stuff is a bit thicker if I remember correctly, so you may have to adjust the liquid accordingly.

Pumpkin Pudding

I decided I wanted to make a pudding without irish  moss this time and remembered that Gena used xantham gum as a thickener in one of her recipes. I went on the lesser side as I know how gummy it can make things and proceeded with caution. I absolutely loved the end result. I couldn't resist topping the pudding with cashew caramel turtles!

1 cup pumpkin puree
1/4 cup pitted, packed dates - chopped
4 tablespoons thick coconut milk
2 drops stevia
1/2-3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon xantham gum

Blend all but the gum until smooth and creamy. Add the gum and blend again.
Chill, sprinkle with cacao nibs, choccie chunks, or whatever else you like, and eat up!

Pumpkin Shake was a great afternoon snack. It all started with the fresh seeds and "guts" blended with water to make pumpkin milk! A bit strong on its own but in a shake it works beautifully and makes it creamy! Next time I would water it down more. Probably more like 1 3/4 cup water but who knows, you might like it stronger.

Fresh Pumpkin Milk

2/3 cup seeds/guts
1 1/4 cup water

Blend both together in a high speed blender.
Strain through a nut milk bag.

Pumpkin Shake: Blend some pumpkin seed milk, bit of coconut milk, dollop of pumpkin pudding, more cinnamon, stevia, and ice!

I hope you're having a lovely weekend! Go eat some pumpkin! :)

Part of Wellness Weekend, Slightly Indulgent Tuesdays

Wednesday, November 2, 2011

Lime N Cherry Parfait Recipe and the Chocolate Giveaway

Its been fun reading your answers for the raw chocolate giveaway. My mouth gets watering and my mind begins conjuring up more delicious choccie ideas. Theres a trend of caramel and mint being the two most popular flavors with chocolate. Yum! There's still 2 days to enter the giveaway for a chance to win my turtles and truffles. You can place your chocolate order with me anytime from now until Christmas. It's nice to see interest from all over the place!

I've deviated from all the Autumn inspired goodies lately, but I'll be back at it today. Someone gave me a little sugar pumpkin from her garden last night at yoga. I was stoked! I'd actually been thinking about getting my hands on a home grown pumpkin and then POOF, there it was! Soup, pudding, smoothies... I have too many ideas for the actual size of pumpkin.

Anyway, back to what I came here to post! I made mini Triple Berry Lemon Cheesecakes for a recent catering event. I always make enough to have extras which came in handy for a dinner party last weekend. I love lemon and berries together!

Thai Veggie Rolls came to the party too. I've made these so many times over the years but for some reason haven't taken the time to post them on my blog. The rice paper wraps are cooked, but these are still a great high-raw veggie appetizer. These particular ones I made with spiralized zucchini (to simulate vermicelli noodles), spiraled carrots, cucumber, red pepper, avocado, and fresh mint/basil. The fresh herbs really add oomph. The dipping sauce is one of the most important things to bring the flavors to life. I don't have measurements, I just add the following until it tastes right: tamari, lime juice, apple cider vinegar, sesame oil, olive oil, fresh ginger, fresh garlic, and chili flakes.

The piece de resistance was these Lime N Cherry Parfaits I made in honor of a few of my favorite people coming for dinner last weekend. It all started when the abundance of ripe avocados in my fridge. I wanted something different than what I normally do with them which is eat them in my salads, make caesar dressing, or chocolate pudding - all of which I've done recently. While my brain was simmering on what to do, I remembered the bags of frozen cherries I have from the summer. During cherry season which was particularly great this year I decided to freeze them in large amounts. Then it came to me - limey avocado pudding and cherry jelly together in a parfait. There's just something about a parfait when feeding guests. You can't really see it here but I layered the parfaits with shredded coconut and chopped almonds just to give some crunch.

Lime N Cherry Pafaits

Lime Pudding

1 1/2 cups mashed avocado
1/2 cup + 6 tablespoons lime juice
1 1/2 tablespoons lime zest
1/3 cup raw agave
5-6 drops stevia
6 tablespoons melted coconut oil

Blend all but the coconut oil until smooth. Add the oil and blend again.
Chill in the fridge for a few hours.
This will store in the fridge for 5-6 days.

Cherry Jam

2 1/2 cups cherries *
1 large pitted date
Squirt lemon juice
2 drops stevia
3 tablespoons chia seed

Pit the cherries (this is super easy if they're frozen and thawed).
Blend most of the cherries (reserve about 1/4 of them) with the date, lemon and stevia.
Add the rest of the cherries and blend on low to chop them up, keeping some texture.
Transfer this mixture to a container with a secure lid. Add the chia and shake up.
Allow the chia to swell for an hour, shaking periodically.

*I measured out frozen UNpitted cherries. If using pitted, add a few extra. Measure them fresh or frozen. Do not measure them thawed because they'll shrink down significantly.

On another note, I was awarded the Liebster Blog Award by my friend Marlie at Barefoot and Frolicking (thanks girlie!). If you haven't already, check out her beautiful, fun, and creative blog!

“Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The rules of winning this award are as follows:

1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!

Now I'm sending the award out to these ladies whose blogs I absolutely adore!

1. Michelle and Lori at Pure 2 Raw
2. Nicole at A Dash Of Compassion
3. Karina at Gluten Free Goddess
4. Kelli at Animal Friendly Eating
5. Lisa at Raw On $10 A Day (Or Less!)

Shared at Wellness Weekend