Award-Winning Pumpkin Pie
No-Bake Pumpkin Pie (DF GF V)
This show-stopping holiday comfort food makeover is an exceptional addition to your fall and holiday repertoire. Its creamy cheesecake texture and ginger-bread crust will bring a warm feeling of nostalgia and smile to everyone at your table or breakfast bar- while allowing them to partake.
Integrative Medicine Corner
Pumpkin With a Purpose
Did you know that Pumpkin is an integrative medicine powerhouse?
This functional food bring benefits to our immune system, heart health, cancer fighting properties, and exceptional for eye health- just one of the
4" pumpkin pies provides 100% of your RDA for vitamin A.
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The Holiday Cookies
Oatmeal Cookies
2C oat flakes
1 banana
1/4C agave
2 tsp vanilla
2 tsp cinnamon
1C pecans
1C raisins
pinch sea salt
Method: Pulse 1 cup of oat flakes with banana, agave, vanilla, and cinnamon and sea salt. Taste to make sure flavor is there, additional agave may be desired for sweetness. Add second cup of oat flakes, along with pecans and pulse to coarse chop. Add raisins last and pulse a few times until all combined.
Scoop out cookies onto a Teflex covered dehydrator tray. Form as you wish, with loving hands, and dehydrate at 105 for 8 hours. Flip over onto mesh sheet and continue to dehydrate
until desired consistency is reached. For a chewier cookie, dehydrate less.
Chef's Tips:
We dehydrate our cookies for 4 more hours on the mesh tray, while in the humid Pacific Northwest- though just 2 hours when in a dryer climate - and depending on if our cookie connoisseurs are fond of dipping them in their warm beverage of choice.
Multi-purposing: we love to use this mixture as a granola, yogurt parfait topper or Meyer lemon pie base as well. The mixture is good in the freezer for 3 months or 1 week in the fridge. Now, on to the dip...
Developed by Lise Despres
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Dipping Chocolate
1 c cacao butter (melted)
3/4 c cacao powder
3 T agave
1/4 tsp vanilla
Method: Once cacao butter is melted, carefully add to cacao powder and remaining ingredients. If cacao butter is unavailable, coconut oil will suffice, however 1/4 cup of additional cacao powder will be required.
Dip the cookies and place onto (formaldehyde-free) parchment paper lined tray. Chill in fridge immediately as we are not tempering the chocolate.
Chef's Tip
If coconut oil is being used note that the chocolate will melt quickly - as it's melting point is around 24 degrees/room temperature compared to cacao butter which melts around 37 degrees/body temperature.
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Cheese Please Collection
Baked Sundried Tomato Cheese Bites- From the Vault
Ingredients:
1C macadamia nuts, soaked for 8 hours
1C coconut meat, young Thai
1/2C sundried tomatoes, hydrated
2tsp probiotics
1/2tsp salt
1tsp lemon juice
2tsp agave
2Tbsp olive oil
Garnish:
10 olives, black
Method: Combine all ingredients in a high speed blender and pipe or spoon onto a teflex lined dehydrator sheet; creating cheese kisses as foundations. Dehydrate for 4 to 6 hours. Top each bite with a black olive and serve warm out of the dehydrator.
Chef's Tip: Multi-Purpose 6 Ways: These are so good- crisp on the outside and melt in your mouth on the inside. We love to dehydrate them longer to create a cheese crumble for salads and pasta dishes, or stuff the into marinated mushrooms and lightly dehydrated mini-peppers, we especially enjoy jalapeño poppers. The cheese prior to dehydrating is also a beautiful marinade for kale chips, excellent as a salad dressing and as a soup base. The cheese bites, and mixture prior to dehydrating, freezes well- keep your freezer stocked and enjoy the endless possibilities.
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Artisan Cracker Collection
Italian Flatbread Crisps
(as featured in Raw Food to Live for and the Okanagan Wine Festival)
1/2C hemp seeds
1C red pepper, roughly chopped
1/4C chia seeds
1/2C carrot, roughly chopped
1/2C sundried tomatoes, soaked
3Tbsp lemon juice
2Tsp garlic powder
1C basil, fresh, tightly packed
1/2C oregano, fresh
1t salt
1/4C olive oil
1/3C Bojita olives
1tsp Mesquite powder
1Tbsp Italian spice blend, dried
Method:
1. Blend all of the ingredients in a food processor, until
well combined.
2. Spread the mixture on a Teflex lined dehydrator sheet, approximately
½ inch thick. Dehydrate for 24 hours at 105F. Flip and dehydrate for 2 additional hours.
As Seen In
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