How to Make a Festive Raw Pumpkin Pie Recipe

nathalie-pumpkin-pie

[Editor’s Note: This is a crowd pleaser for both Thanksgiving and Halloween, and I’m republishing it because I added a new ingredient so read till the end to find out what makes this whole pie jive even better!]

This week-end it was Canadian Thanksgiving. Our thanksgiving happens earlier because our harvest season is shorter, and we want to enjoy it when it’s fresh!

As it happens I had two social gatherings to attend, one all raw and the other not so much. What’s a girl to bring to please such different groups?

Luckily I have been immersing myself in the wonderful world of raw desserts for the past few weeks so it was just a matter of choosing a healthy dessert recipe from my store.

I decided to go with the Raw Pumpkin Pie, using freshly cut pumpkin. Jack-o-lanterns are totally appropriate here at the Raw Foods Witch site.

How to Make a Raw Pumpkin Pie Video

Raw Pumpkin Pie Recipe

If itʼs not Autumn and you canʼt get your hands on a fresh pumpkin you can use a variety of replacements: from butternut squash to sweet potato.

Raw Pumpkin Pie Crust

  • 2 cups pecans or walnuts
  • 1/2 cup soaked dates
  • Dash of sea salt

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

  • 2 cups shredded pumpkin, butternut squash, or sweet potato flesh
  • 1 cup soaked dates
  • 1/2 cup soaked, washed Irish Moss
  • 2 tsp. cinnamon
  • 1 tsp. freshly diced ginger
  • 1 tsp. nutmeg
  • 1 tsp. coconut oil
  • Dash of vanilla
  • 1/4 cup almond milk or water to help blend

What is Irish Moss?

Irish Moss

Don’t worry if you don’t have Irish Moss, just skip this ingredient and put your pie in the freezer before serving. Irish Moss helps the whole pie gel together better, because it is a fibery seaweed product that blends well. Irish Moss is full of super gentle fiber, it’s got great mineral content because it’s seaweed and it makes for great looking pies!

Make sure to wash the Irish Moss thoroughly to remove any sand or salt. Otherwise you’ll get a crunchy salty pumpkin pie, which is not exactly what we’re going for here!

Making the Raw Pumpkin Pie

If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped.

Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well.

Pour into crust, then chill in the refrigerator for 30 minutes before serving. This dessert might not seem overly sweet, but trust me when I say it can rival even the most traditional of pumpkin pies.

Love, Nathalie

Super Simple Fermented Vegetable Recipe

In my last post I wrote about the surprising benefits of living in harmony with bacteria. Many people in the comments expressed interest in learning how to make their own fermented vegetables.

Well I’m here to tell you that it’s super simple and that anyone can do it in their own kitchen! Let’s break out the crocks and the jars and get to the fermentation already!

How to Ferment Vegetables (Cabbage, Cucumber, etc.)

The Brine Solution

There are two important factors when making fermented vegetables and sauerkraut. The first is the quality of the vegetables you’re using. You want to include at least some fresh (preferably organic or homegrown) cabbage, or cucumbers. From there you can include your favorite vegetables, because both cabbage and cucumbers have the type of bacteria that we’re looking to have in our fermentation.

The second part of making fermented vegetables is the brine solution. This is the salt water that is used to protect against the growth of microorganisms that would lead to rotting, and promote the growth of the good bacteria lactobacilli. The more salt you use in your solution, the slower the fermentation and the more acidic your kraut will be. If you use too much salt then no bacteria will survive and your fermentation will fail.

I recommend about 1 Liter of water for 2 tablespoons of quality sea salt. Make sure that the salt dissolves in the water before adding it to your chopped vegetables.

Share this with your friends!

I’d love to have you share this super simple sauerkraut recipe with your friends and family members. Click the retweet button, “like” it on Facebook, or email it to your friends. Let’s get more people eating fermented veggies!

Love, Nathalie

How to Make Fresh Vegetable Juice at Home

Have you ever had a taste of freshly made vegetable juice? It’s one of the most nourishing foods out there. And today I’m going to show you just how to make this type of fresh veggie juice.

How to Make Vegetable Juice Video

Veggie Juice Ingredients

The beauty of making vegetable juice is that you can pretty much improvise with what you’ve got in your kitchen or garden.

That being said, here’s what I used in this particular juice.

  • Carrots (tops and all)
  • Apples
  • Ginger
  • Celery
  • Parsley

Juicer Recommendations

I’ve heard great things about the Breville Juice Fountain, and many raw foodies recommend it. One of the benefits is that it’s a good quality juicer, for a pretty fair price.

It also has a wider opening, so you don’t need to cut fruits or vegetables as small to get them juiced.

omega-juicer-gift

The juicer I own is the Omega J8005 Nutrition Center Single-Gear Commercial Masticating Juicer. What I like about it is that you can use it to make green juice, and other treats like nut butters, raw fruit sorbets and ice creams, and baby food.

It’s got a heftier price tag, but because it uses a mastication system you’re actually getting more juice for your buck. Before I got this blender I always cringed when I saw how much juice was left in the pulp. Now the pulp is totally dry.

What is Your Favorite Mix?

I’d love to know what your favorite mix of vegetable juice is. I’m pretty partial to my “Beet Goes On” beet juice recipe. What else do you like to drink?

Love, Nathalie

How to Make Raw Fruit Roll Ups

This is a super simple raw fruit roll ups recipe shown to you in video format! You can use any fruit you like. In this recipe I used bananas and some sesame seeds to add extra crunch.

Check out this post to see what a raw food dehydrator is, and this one if you don’t have a dehydrator.

Enjoy this yummy homemade fruit roll up recipe and let me know what fruit you end up using!

Why Food Allergies for Nuts, Gluten, and Milk are on the Rise and What to do About It

Have you noticed that there are more and more people and kids with food allergies? Watch as I explain why there are more people developing allergies to common foods like peanuts, tree nuts, seeds, gluten, wheat, dairy, and eggs.

I remember having a conversation with my boyfriend Robin and him mentioning that he didn’t know anyone who was allergic to food growing up. Now I have tons of clients and friends who are either allergic themselves, or who have kids who are allergic.

What’s going on here? Watch this video to find out.

Food Allergies Explained in Video

(Click here to view the video if you’re reading this in your email or feed reader.)

P.S. Notice I’ve got a new smaller / portable witch’s hat! ;)

Please Share This Information

I really want to get this information about food allergies out to as many people as possible. If you can, please email this to your friends and family, and post it on Twitter or Facebook…

Let’s get the word out, and really prevent or reduce the amount of allergens that are found in common foods, so we can all be immune (pun intended!) to allergies.

Love, Nathalie