Warm Pumpkin Pie Pudding

Here I go again with the pumpkin recipes. I can't help myself. I'm not even close to getting tired of pumpkin yet. The day may come, but it isn't here yet! So, I was soaking some cashews to make my roasted cashew butter, but I have to say I'm a little scared to roast anything since I burned the crap out of my last batch. So I started to wonder what it would taste like to make cashew butter from the soggy cashews. It was actually pretty good! That's when I got the bright idea to mix it with... wait for it... PUMPKIN!!! The end result was a warm pumpkiny treat with a gooey center.

Makes 1 serving

Ingredients:

• 2 tablespoons cashew butter
• 2 tablespoons canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1 dropper full of stevia
• 1/2 tablespoon chopped pecans for topping

Directions:

1. You can use store bought cashew butter or make your own. If you use store bought, warm it a little so it will mix well. To make your own, soak your cashews (I soaked a pound of cashews from Trader Joe's) in water for a few hours or over night. Drain them, then blend until you get a smooth consistency. If you need to, add a tablespoon of olive oil at a time until you get your desired consistency.
2. Save 2 tablespoons in a ramekin and store the rest in a jar in the refrigerator.
3. Mix the first 4 ingredients together in a ramekin until well combined.
4. Sprinkle the chopped pecans on top.
5. You can either eat cold or place in the oven (I used a convection oven) on 350 degrees for 10 minutes. You could probably warm in the microwave for ~30 seconds as well. I don't have a microwave to try that out.

Homemade Larabars

Have you ever gotten home from a hard workout and thought to yourself, "ugh, I have to cook something and that is going to take forever and my trainer said I'm supposed to eat some carbs within 10 minutes of working out"? I know I have! I keep these around for just that reason. They are made with real food so I don't have to worry if I'm eating a bar with a bunch of extra junk in it. Also, these are so much cheaper to make yourself than to buy the ones in the store. The time it takes to make these is also less than it would take you to drive to the store. Pretty awesome huh!

(Shown here is chocolate cherry)

Here is a recipe for the base then you can add other ingredients to make whatever flavor you want.

Ingredients:

• 1 cup almonds
• 1 cup pitted dates
• 2 tablespoons coconut oil

Directions:

1. Place all ingredients in your food processor and blend until it is in tiny pieces. Almost the consistency of almond butter but still a little grainy.
2. Scoop mixture into a small bakewear dish, approx 4x6 in., and press firmly to all sides.
3. Cover and place in the refregerator for a couple hours then remove and cut into bars.

*Try changing up the nuts and using cashews, pecans, pepitas, sunflower seeds, or even a mixture of several ones.

*To make chocolate bars add 2 tablespoons unsweetened cocoa, or more to taste.

*Try adding different dried fruits such as apricots, raisins, cherries (mmm chocolate cherry would be good)

*If you are going to add raisins or cherries, blend the other ingredients until well combined, then add the raisins or cherries and pulse a few times to incorporate.

*The key is to keep the nuts to dried fruit ratio 1:1

Roasted Cashew Butter

Who out there grew up eating peanut butter and eats it with a spoon right out of the jar? Me me me!!! I love the stuff! When I was told it was forbidden in the Paleo lifestyle I think my heart stopped beating. What would I eat with my bananas?? While I have learned to like almond butter, it was never a favorite of mine. It was always just okay. I feel the same way about sunbutter, it's okay but it just doesn't taste right to me. I always loved cashews but I thought they were forbidden until I started researching a little further. According to whole9.com, they are a good eating fat.

Cashews are high in phytic acid so it is best if you soak and rinse them first. They are also higher in Omega 3's and lower in Omega 6's than other nuts such as almonds, pecans, and walnuts. 

Cashew butter just might be better than peanut butter in the taste department, well at least its equal, and that says something!

Warning: This is not a low calorie food!!! It is very high in calories and deliciousness (bad combination). But as an occasional treat and to replace other nut butters this is the one you should reach for.

 

Ingredients:

• 1 lb raw cashews (I use Trader Joe’s)
• Water (enough to cover cashews in a bowl)
• 3 Tablespoons light olive oil or coconut oil (Make sure it is the light tasting olive oil or else it will change the flavor)
• 1/4 teaspoon salt

Directions:

1. Pour your cashews into a medium sized bowl and fill with water. Soak them for at least 30 minutes to 2 hours, you can also soak overnight. Strain all the water out and rinse well.
2. When you are ready to roast, heat your oven to 350 degrees F.
3. Pour the cashews onto a cookie sheet in a single layer and place in the oven
4. Cook for 10-20 minutes, depending on your oven, stirring occasionally until they are golden brown. Be careful not to burn them.
5. Take them out and let them rest until they are cool to the touch. Try not to eat them all before you make them into butter :) (Yes, I've done that)
6. Place the cashews in a food processor or blender, put the lid on, and turn it on.
7. Process until the nuts are chopped finely, about 30 seconds. They won’t turn into butter without the help of oil.
8. Drizzle 2 tablespoons of the light olive oil and salt in with the cashews and continue processing until smooth. If it doesn’t reach your desired smoothness add the other tablespoon of olive oil and continue processing until it is how you like it.
9. Place in a container and store in your refrigerator until you are ready to eat this little taste of heaven!

* I also like to make chocolate cashew butter by adding 2 tablespoons of unsweetened cocoa and stevia to taste.