Pumpkin Recipe #1: Carrot & Apple Cleanse for Weight Loss
Fall fasting is more fun with some pumpkin pie, even in liquid form! This delicious and rich juice treat offers a plethora of nutrients to support your cleanse and give you plenty of energy to enjoy the holiday season.
Pumpkin and carrots contain high levels of antioxidants and longevity-enhancing carotenes and minerals. These sweet orange stars fuel production of white blood cells and enhance their performance, boosting immunity.
The pumpkin gives this juice a festive flavor, and vanilla and stevia bring in that dessert feel. Warm up the blend and aid digestion with ginger, boost your immunity with goji, and throw in the lemon for a tang and some extra anti-inflammatory Vitamin C.
- 3 cups peeled, seeded, and cubed pumpkin or butternut squash
- 2 cups roughly chopped carrots
- 1⁄4 teaspoon pumpkin pie spice
- 1 green apple, cored 1⁄2 cup filtered water
- 1⁄4 teaspoon natural vanilla extract
- 3 drops alcohol-free liquid stevia, plus more to taste
- 1⁄2-inch piece ginger
- 1 teaspoon goji powder
- Splash of lemon juice, plus more to taste
Throw the pumpkin, carrot, pumpkin pie spice, and goji powder booster into a bowl and massage the spice into the produce with your hands. Push the pumpkin, carrots, apple, ginger booster, and water through your juicer. Strain any pulp. Add the vanilla and stevia, and stir in the lemon juice booster, if using.
Pumpkin Pie Popsicles
- 3 green apples, cored and roughly chopped
- 1 cup peeled and cubed pumpkin or butternut squash
- 1⁄2 lemon, peeled
- 1⁄2-inch piece ginger, plus more to taste
- 1⁄4 teaspoon ground cinnamon, plus more to taste
- Pinch of ground nutmeg, plus more to taste
- Pinch of Celtic sea salt, plus more to taste
- 1⁄8 teaspoon natural vanilla extract, plus more to taste
- 3 drops alcohol-free liquid stevia, plus more to taste (optional)
Toss the apple, pumpkin, lemon, and ginger with the cinnamon and nutmeg until evenly coated. Strain any pulp.
Stir in the salt, vanilla, and stevia.
Pour the mixture into popsicle molds, and place in the freezer. Alternatively, freeze the juice in mason jars, partially defrost, and enjoy as slushies.
Pumpkin Recipe #2: Nearly Raw Pumpkin Pie
I highly recommend having some super healthy and delicious comfort food in the freezer for those moments when you “want” a little something.. Having it frozen, means you have to go through a small process before you eat it, which gets you either more focused on the “treat” feeling or the ” I don’t really need it right now” experience.. There’s something about this ritual, in fact any ritual which gives you time to be more intentional.
My latest experiment involving a mix of my favourite raw cheescake filling mixed with cooked pumpkin to produce a really authentic PUMPKIN PIE flavour and texture without any sugar, wheat, eggs or dairy.. instead it’s a high protein, nerve soothing, fully satisfying superfood snack.. Cut it up and store in the freezer for when you want a little comfort food treat.
1 1/2 cups pitted dates
1 1/2 cups walnuts
1/2 cup coconut chips
1/8th tsp sea salt
Process in food processor till sticking together but still a bit chunky. Spread in an oiled dish taking up the side a bit to hold the filling.
2 cups dry cashew nuts soaked overnight
1 1/2 cups roasted pumpkin
1/2 cup dry dates soaked in hot water till soft
1/2 cup coconut oil
2 tsp cinnamon (organic, it’s worth getting good, medicinal quality spices)
1/4 tsp allspice (optional)
1/4 tsp sea salt
Process all ingredients and pour into pie crust.
Put in the fridge until set and serve with your favourite raw ice cream or cashew or coconut cream.
What’s your favourite comfort food at the moment.. and maybe we can find and share a healthy version of it here.. play around with a few adaptations without losing the yumminess of it.. that could be fun..