Thank you guys again for all your amazing, thoughtful comments on my clean eating post! I feel like it’s a well-intentioned goal of a lot of bloggers out there, especially former ED sufferers, but it can get out of hand way too easily and a life of balance is a lot easier and healthier to manage!
It’s kind of ironic, then, that I’m posting a very ‘clean’ recipe today. I really do think that eating ‘clean’ or healthy will be something I’ll want to do most of the time, obviously not the point of obsession, but just enough to feel healthy, happy and balanced. And actually, this recipe is challenging one of my old ED fears–fats. I used to be terrified of them to the point that I’d meticulously measure out a teaspoon of almond butter, and that was the bulk of my fats for the day. Luckily, I’ve come around and started to embrace all the wonderful and healthy plant-based fats, most recently coconut. Now I love sauteing my veggies in coconut oil and sprinkling coconut shreds over everything and anything.
But raw desserts in general still challenge me, which is why I’m making it a goal of mine to incorporate more raw recipes into my life. That sounds like it’s restrictive, and it could be, but for me it won’t be because I need to see that nuts and seeds and coconut won’t make me blow up like a balloon. Raw desserts are much less processed than typical desserts, and preserve more of the nutrients in the ingredients than healthified desserts, but they don’t shy away from plant-based fats. However, I really adore raw desserts, whether homemade, store-bought or from a restaurant, so I really want to experiment with them more often. I do have a few raw desserts I’ve made before, as you can see from my recipes tab but I want to try all new flavor combos.
So pumpkin is generally thought of as a fall food, and seeing as it’s winter (and nearly spring, yay!) it may not be as fitting but it’s still just as delicious. And pumpkin puree is usually available in grocery stores year round, so it shouldn’t be too hard to find any of these ingredients. If you’d rather, you can use other squash purees but just make this mousse…you won’t regret it!
Pumpkin Pie Mousse (vegan, raw, gluten free, grain free)
3/4 cup raw cashews, soaked at least 12 hours (I soaked mine for 2 days)
1 tbsp virgin coconut oil, melted
2 tbsp raw honey (not technically vegan, but I use it because it’s raw and healthier than other sugar sources)
1/4 cup pumpkin puree
cinnamon, nutmeg, sea salt and vanilla extract, to taste
In a food processor/high powered blender, process soaked and rinsed cashews for at least a minute, or until they become creamy and smooth. You may need to add up to 1 tbsp of water to smooth out. Add in melted coconut oil, honey, pumpkin and spices and blend until combined. Serve chilled topped with shredded coconut, raisins, raw crushed pecans or coconut milk whipped cream. Makes 2 large servings.
Do you enjoy raw desserts? Is pumpkin a fall food or a year-round food for you?
Recipe submitted to Healthy Vegan Friday #42.