Raw Mini Pumpkin Cheesecakes

Raw Mini Pumpkin Cheesecakes
V, GF

makes 18 cakes


 Ingredients

Crust
1 cup of dates soaked in hot water
1 cup raw almonds
1 cup raw walnuts
1/2 cup hazelnuts
1/2 cup shredded coconut
1 tsp of pumpkin pie spice
pinch of sea salt
1/2 tsp ground nutmeg

Filling
2 cups raw cashews
3 tbs of raw honey
1 1/2 cups of pumpkin puree
1 cup of dates soaked in hot water
2 tbs of extra virgin coconut oil
1 tablespoon pumpkin spice
pinch of sea salt

Directions
Crust
Drain dates. Combine all ingredients in a food processor or hight speed blender until combines. The texture should be sticky like dough.
In a silicone cup cakes moulds put large spoonful into each cup cake mould and press firmly down.

Filling
Drain dates. Combine all ingredients into a food processor or high speed blender starting with cashews first, then adding remaining ingredients. A high speed blender words better for a fluffier filling. Put filling on top of the crust. Put into freezer and leave 3+ hours. Take out of freezer and store in freezer zip lock bags. Put in fridge 30-hour before eating. Top with cream, cinnamon, nuts or all of them! Enjoy

Pumpkin Hazelnut Chai

I'm a CHAI FIEND...... I LOVE my CHAI! I this doesn't put you in the Christmas Spirit I don't know what will!

Ingredients
1 tbsp hazelnut butter
1 tbsp pumpkin spice
2 tbsp pumpkin puree
1 tsp black tea or 1 tea bag
270 g coconut milk or milk of choice
* optional 1 piece of ginger root 1"

Directions
Put all ingredients in food processor or blender for 1 minute or until smooth. Transfer to sauce pan and heat for couple minutes. Use a tea strainer to strain mixture. Poor into a cuppa, sprinkle a little cinnamon on top and enjoy!

Pumpkin Spice

Pumpkin Spice

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

If you want to make your own from whole spice

2 cinnamon stick

1 nutmeg

1 tbs ground ginger

1 tbsp of whole cloves

Put in a food processor and keep in airtight container.

Hazelnut Butter

Hazelnut Butter

1 cup of Hazelnuts

1-4 tbs of oil.  You could use macadamia, olive, walnut are nice.

 

Put Hazelnuts in Food processor and blend for 1 minute and scrape down the sides. Do this 2 more times then slowly add oil to get to desired consistency. I like mine on the thicker side. Like a spread.

Put in an airtight container. Will last 3-4 weeks.

Pumpkin Pizza

I haven't met anyone that hasn't liked this pizza. Guaranteed success with everyone in the family!

a whole butternut pumpkin with give you about 12 whole slices
shredded tasty or mozzarella cheese
pizza Sauce
toppings of choice

Preheat oven at 180C.
Peel the pumpkin
Cut the end with no seeds very thinly across the pumpkin to make round pieces.
Put in oven for 8 minutes on each side or until the pumpkin is soft.
Take out of the oven and turn on the grill/broil mode on the oven.
Put pizza sauce, cheese and toppings on pizza.
Put back in the oven for 3-5 minutes or until the cheese has melted.
Take out of the oven put on a plate and serve hot!
Sweet & Salty! YUM

Golden Paste

Turmeric - Golden Paste

1   3 inch turmeric root
1   1 inch ginger root
1   tsp lemon juice
1   tsp apple cider vinegar
1   tsp black pepper
1   tsp chile flakes
3   tsp turmeric powder
1   tbs butter
1   cup creem cheese (click to see how easy it is to make)
1   tsp honey
1   tbs EVOO

chop garlic set aside
chop turmeric, ginger
heat butter turmeric root, turmeric powder, ginger root, apple cider vinegar, for 10 minutes. Add olive oil, raw chopped garlic, honey & lemon juice. Fold together. Put in a glass jar and keep in the fridge for 1-3 weeks.

Homemade Cream Cheese

How can it be so easy?

You need :
One liter container of full fat organic plain yogurt
Nut bag or thin dish towel
Medium bowl
string or spoon

You need to:
Lay the nut bag over a bowl and put yogurt into nut bag.

Pull the ends of the nut bag and secure with rubber band or tie a knot with a spoon in the middle to hang from the bowl.

Leave to drip into the bowl for 12 hours. Make sure the nut bag does not touch the liquid whey.

Whey will keep in a glass jar in the fridge for 6 months. What is left is the cream cheese.

Put it in a glass container and keep in the fridge.

Use the whey to make other fermented recipes.

"Golden Chai Latte"

This is my go to every morning when I wake up. It blows my mind how many health benefits it has!

Here is a special blend I make:

Turmeric Powder - Anti-inflammatory, Anti-oxidant, Control Weight
Turmeric Root
Cinnamon - Kill Bacteria, Halt fungal infections, Kill viral infections
Black Pepper - Improve digestion, Promote intestinal health
Sodium Bicarbonate - Relieves heartburn, Indigestion
Matcha - EGCg, Boosts metabolism, Detoxifies, Calms, Rich in chlorophyll, Vitamin C,                            
                      Selenium, Chromium, Zinc and Magnesium.
Fennel - High fibre, Lower total Cholesterol in blood
Vanilla - Antioxidants
Star Anise - Antioxidant, Anti-fungal, Antibacterial, Joint pain, Coughs
Ginger Root- Alleviate indigestion
Cloves - Anti-oxidant, Anti-inflammatory
Cardamon - Digestion, Depression

Blend all ingredients in a food processor and store in a airtight container.

To make:
Put 1-2 teaspoons turmeric mixture

in teapot with hot coconut milk. Strain and pour into tea cup.
or
Put ingredients in Vitamix or Thermomix heat up the milk and add 1-2 teaspoons turmeric mixture. Add fresh ginger and turmeric and blend on high for 30 seconds. Strain and pour.