We are already well into the fall season, and it seems to be flying by as quickly as it came! But not to fear, there is still time left to indulge in all of your favorite pumpkin treats! We reworked some of our superstar recipes by adding a fall twist and some of our favorite essential oils, so you can enjoy the taste of fall while still nourishing your body.
Essential Pumpkin Smoothie
Keep the cold weather blues away with the power of essential oils!
1 can coconut milk (or milk of choice)
1/2 cup pumpkin puree
2 frozen bananas
2 tablespoons raw honey
2-3 drops On Guard Protective Blend
2-3 drops Cassia oil
1 cup ice
Combine all ingredients into blender and blend until smooth.
Makes 4 servings.
Raw Vegan Pumpkin Cheesecake Bites
That’s right. All those words can go together.
2 cups organic pecans
7 organic medjool dates (pitted)
2 tablespoons organic coconut oil (melted/liquid)
1/2 teaspoon Himalayan pink salt
1 can organic pumpkin puree (15 ounce can)
2 cups organic cashews
4 tablespoons organic coconut oil (melted/liquid)
1/4 cup raw honey
1/2 teaspoon organic vanilla extract
2 teaspoons organic ground ginger
1 1/4 teaspoon organic ground nutmeg
1/4 teaspoon Himalayan pink salt
Put all ingredients for the crust in a food processor and process until well combined and crumbly.
Put (2) tablespoons of the crust mixture into each of the mini-cheesecake holders and save any remaining crumbs for garnish.
Press the crumb mixture very firmly into the mini-cheesecake holders and put in the freezer while you prepare the filling.
Put all ingredients for the filling into a Vitamix and blend well until smooth and creamy.
Fill each mini-cheesecake holder to the top with the filling mixture.
Return to the freezer for approximately (1) hour or until hard and firm.
Remove from the freezer about 10 -15 minutes before serving so they can thaw slightly.
Store in freezer because they will get soft and lose their shape if left out at room temperature.
Optional: Add a dollop of homemade whipped coconut cream and/or sprinkle leftover crust mixture on the top.
Pumpkin Chia Pudding
A fall twist on a 21DSSC favorite!
3/4-1 cup almond milk
½ cup canned pumpkin
½ cup chia seeds
2-3 drops Cassia oil
2-3 drops Clove oil
1/4 tsp ground ginger
¼ tsp nutmeg
1-2 tbsp maple syrup
1. Soal chia seeds in almond milk for at least 10 minutes.
2.In a medium-sized bowl, whisk together with all other ingredients until combined and no clumpy bits remain.
2. Place bowl in the fridge for 1-2 hours or overnight, to thicken and chill.
3. Serve with raisins, walnuts, or crushed ginger cookies if desired.
2 servings or 1 & 3/4 cups