pecans – StyleNectar

Posts

Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle

Happy Holidays Friends 🙂 Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle is a deliciously sweet treat to serve up to your family and friends during this beautiful season of gratitude. Who doesn't love a moist, rich, fruit studded bread pudding… cooked up and presented in a pumpkin no less!

Bread Pudding Stuffed Pumpkin with Creme Caramel Drizzle takes a comfort food classic to new heights in presentation and flavor with its over-the-top-unbelievable Creme Caramel Drizzle – people, we're talking uncharted territories – this raw vegan caramel is so seriously amaze!

As always, in true StyleNectar form, we're keeping all the indulgence and none of the guilt. I've replaced cream with rich, full-fat, medium-chain saturated fatty acid boasting coconut milk, butter for creamy, immune & beauty-boosting coconut oil, and delicious low-glycemic, nutrient rich coconut nectar for sugar… along with a gorgeous gluten-free crusty farmer's market loaf tossed with loads of moist raisins, plump apple-juice sweetened dried cranberries, sprouted pecans, ginger, cardamom and ceylon cinammon (I don't use cassia cinnamon as it's toxic & tastes no where near as delish as ceylon).

It's as easy as tossing everything together, stuffing the pumpkin and next thing you know the house smells diiiii-vine 🙂 Prepare one larger pumpkin or several individual pumpkins… the choice is yours. Regardless, how you do it, it's a show stopper and a sweet treat everyone will love and remember 🙂

This is my submission to Tinned Tomatoes & Lisa's Kitchen No Croutons Required & Bookmarked Recipes Challenges and to Ren Behan's Simple & In Season!

Recipe: Bread Pudding Stuffed Pumpkin w Creme Caramel Drizzle

(Serves 4-6)

Ingredients

2 1/2 lb sugar pumpkin, a nice lid cut out of the top & set aside, seeds & stringy flesh removed
1 cup, 1" cubed gluten free crusty bread
1/2 cup pecans roughly chopped (as in halved)
1/4 cup jumbo thompson raisins
1/4 cup apple juice sweetened dried cranberries
1/2 cup large flaked coconut (optional)
3 tsp EnerG egg replacement mixed w 1/4 cup warm water (the equivalent of 2 pastured eggs)
2 Tbsp coconut oil melted
1/4 – 1/3 cup coconut nectar or coconut crystals
1 tsp ceylon cinnamon
1/2 tsp cardamom
1/2 tsp ginger
sea salt to season interior of pumpkin, and to season mixture to taste
1/2-3/4 cup coconut milk

Creme Caramel Drizzle

1 cup raw cashews soaked 6 hours & drained
1/2 cup raw coconut nectar
1/2 cup full fat coconut milk
Sea Salt to taste
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp vanilla powder

Method

Pre-heat oven to 350F. Spread coconut oil around the bottom and sides of a deep dish suitable to house your pumpkin.
Place 3 or 4 bread cubes around the interior bottom of the pumpkin to soak up juices.
In a large bowl toss together the rest of the bread pudding ingredients, reserving 1/2 the coconut milk, until everything is well moistened and incorporated.
Layer the bread pudding mixture into the pumpkin being careful to distribute the nuts and dried fruit througout so it doesn't all end up at the bottom. As you layer, drizzle the rest of the coconut milk, again helping to distribute it amongst the layers. Pack it firmly, and, since all pumpkins are shaped differently, if you have leftover bread pudding mixture, simply bake it up alongside in a couple of coconut oiled baking ramekins or tiny bundt tins.
Place the pumpkin "lid" back on the pumpkin and bake for an hour 1/2 to 2 hours (checking on it after an hour 1/2) until juices are bubbling out and the skin is easily pierced with a knife. The bread pudding will rise up out of the top of the pumpkin in a most satisfactory fashion!
Meantime, make your creme caramel by simply whizzing up the ingredients in your vitamix until smooth and creamy. Pour into a dish and place in the fridge where it will thicken further.
When Bread Pudding is finished allow to cool enough to safely handle, then serve warm, either by the slice or by scooping it into small dishes, being sure to include the yummy pumpkin insides with each serving. Drizzle generously with Creme Caramel and drift off into bread pudding bliss!

Will you make yours in multiple pumpkins or one larger pumpkin like I did? What are your Holiday plans?

Follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Banana Nut Branola w Apricot & Goji

(Brittle/Granola)

Banana Nut Branola (Brittle/Granola) with Goji, Dried Apricots & Buckwheat

As I sit here in my ever-rotating office (currently sprawled across the kitchen table) I am thoroughly enjoying this fabulously delicious Banana Nut Branola alongside my Kusmi BB Detox Green Tea. This raw vegan snack is crispy, sweet and totally decked out with the gorgeous superfood power of Goji's, Dried Apricots, Sprouted Almonds, Pecans & Buckwheat… plus a bit of Golden Flax to make skin glow and tresses shine! I call it Branola, aka Brittle + Granola, cause you can either break it into granola or leave it in rustic shaped brittle for no fuss early morning (or any time of day snacking) retrieval 🙂

Banana Nut Branola is perfect for that go-to snack that curbs appetite and provides amazing nutrition. There's something about it that is superbly satisfying (well, take a look at the amazing bennies below to explain that part). Knowing I've got a big jar of this crispy superfood bark on hand makes me incredibly happy – like having a snack security blanket. The days are cooler and I just find myself wanting the crunch and substance this raw food yumminess provides. Sprouted buckwheat is incredibly nutritious and yet suprisingly light. The banana-date caramel infused with golden flax serves as the perfect crunchy foundation. It takes 15 minutes to throw it together then simply letting the dehydrator (or oven) do all the rest.

Pssst! Have you checked out the StyleNectar Shop?! Be sure to stop by often for frequently updated equipment & ingredients used in my recipes in addition to favorite lifestyle items I love. I've done all the research so you don’t have to!

Benefits as always, these are just a few of them!

Goji – Goji berries are one of the most nutrient-rich foods on earth and have been used in Asian herbal medicine for over 5,000 years. They're a vegetarian form of protein, packed with essential amino acid, rich in vitamin A (beta-carotene) and over 20 trace minerals and vitamins.
Sprouted Buckwheat Groats - Sprouting nuts & seeds (buckwheat is actually a fruit seed of the broadleaf plant related to rhubarb, not a grain) releases enzymes which make them healthier and easier to digest. Sprouted seeds are among the most nutritionally dense foods on the planet. Buckwheat groats are a gluten free whole "grain" packed with nutrients, especially protein. While it is not a true grain, it is used like one & surpasses rice, wheat & corn on almost every measure of healthfulness (including the fact that rice, wheat, and corn are high on the glycemic scale, thus causing a quick spike in blood sugar levels, a proven cause of systemic inflammation). Buckwheat, on the other hand, ranks low on the glycemic scale. Buckwheat has more protein than wheat, corn, millet or rice and is high in essential amino acids lysine & arginine, of which primary cereal crops are deficient.
Banana – Bananas help prevent kidney cancer, protect the eyes against macular degeneration and build strong bones by increasing calcium absorption. They also help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter.
Dates - First and foremost, dates are easily digested, allowing your body to make full use of their abundant minerals, vitamins, and health-benefiting phytonutrients. The fiber in dates helps move waste smoothly through the colon to prevent LDL (bad) cholesterol absorption by binding with substances containing cancer-causing chemicals. Dates' potassium, an electrolyte, helps control heart rate and blood pressure. B vitamins in dates like carotenes lutein and zeaxanthin, absorb into the retina to maintain optimal light-filtering functions and protect against macular degeneration. Dates also contain Vitamin A (which protects the eyes, maintains healthy skin and mucus membranes, and even protects the lungs and mouth from developing cancer) and Vitamin K (a blood coagulant which also helps metabolize your bones).
Raw Honey – Centuries of documentation describe honey's frequent use in soothing coughs, sore throats, burns, wounds and rashes and as a digestive aid, allergy treatment and a natural source of energy.
Dried Apricots – Dried apricots are often eaten prior to a meal to stimulate digestion because of the alkali that neutralizes acids. Dried apricots assist the digestive tract by acting as a mild laxative to flush out unwanted wastes due to the pectin and cellulose they contain. The cellulose acts as an insoluble fiber while pectin maintains water levels in the body during constipation. Dried apricots provide a very good source of potassium, a mineral & electrolyte useful to regulate proper fluid balance which helps in proper muscle function and heartbeat regulation. Dried apricots contain nutrients like Vitamin A which is required for good vision as it's a powerful antioxidant that helps to remove free radicals and maintain the health of cells and tissues. Free radical damage can cause injury to the human eye lenses which can lead to cataracts or damage the eyes, thus dried apricot intake reduces the risk of developing cataracts. Dried apricots can assist in treatment of anaemia due to minerals like iron and copper which produce haemoglobin. Dried apricots contain three times the potassium of bananas which helps reduce blood pressure due to potassium's ability to counter the water-retaining properties of sodium, keeping blood volume lower and thereby, protecting against heart disease.
Sprouted Almonds – Sprouted almonds are easier to digest than regular nuts because the soaking process releases their enzyme inhibitors enabling our body’s own enzymes to more effectively absorb all the nutrients they provide. A single ounce delivers 7 grams of protein and 4 grams of dietary fiber. Among commonly eaten nuts, almonds are the leading source of heart-healthy monounsaturated fat which has been proven to lower LDL “bad” cholesterol levels and reduce risk for heart disease. Sprouted almonds can help regulate blood sugar levels, making them a great option for diabetics. Almonds are also abundant in antioxidants, protective compounds that fight free radicals and reduce risk for heart disease and stroke. They're also loaded with minerals like calcium and iron.
Sprouted Pecans – Pecans are in the top 15 foods known for their antioxidant activity, according to the USDA. One of those antioxidants is vitamin E, which scientists claim may assist neurological and cell protection. The vitamin E may also play a role in coronary heart disease prevention as it keeps blood lipids from oxidizing in the body, a process similar to rusting. Additionally, pecans contain a mega 245% RDA of manganese per serving, which is very good for the heart, 65% of the daily value for copper, critical for cellular energy production, 33% each in magnesium (for optimal immune & nerve function, heart rhythm, muscle & bone strength) and zinc (for health immune function, protein & DNA synthesis, wound healing & cell division). As if this weren't enough, pecans provide 48% RDA of thiamin (which assists cells convert carbs into energy while helping heart, muscle & nervous system function), 42% RDA in fiber, and 20% RDA of protein in a single serving. Of course the fact that these are sprouted means you'll actually absorb all of this goodness 🙂

*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

Delicious, beautiful raw food power that tastes amazing and makes us look and feel the same way! Just the way we like it 🙂

Recipe for Banana Nut Branola (Brittle + Granola)

Ingredients

3 1/2 cups sprouted buckwheat groats (to sprout: soak groats overnight w 1/2 t celtic salt, rinse well, then sprout in a towel covered colander placed in a bowl til 1/4 inch tails develop for 2 days, rinsing well 2 x day)
1/2 cup sprouted pecans coarsely chopped into halves & thirds (to sprout: soak overnight w 1/2 t celtic salt, rinse well, then sprout for a day in a towel covered colander placed in a bowl, rinsing 2 x day. No tails will develop. Dehydrate for 12 – 24 hours til completely dry then store in freezer. For this recipe you can add the pecans & almonds to the mixture in their softened state as they will dry during the dehydration of the Branola)
1/4 cup sprouted almonds coarsely chopped (to sprout: see pecans above)
1/4 cup apricots coarsely chopped
1/4 cup goji berries
3 bananas
8 dates
2 T raw honey
1/4 cup golden flax
1 T cinnamon
1 t vanilla powder
celtic or himalayan salt to taste

Method

Add the sprouted buckwheat groats, pecans, almonds, apricots and goji to a large bowl.
Blend the bananas, dates, raw honey, golden flax, cinnamon, vanilla and celtic salt in a high speed blender til smooth and creamy.
Add blended mixture to large bowl and fold the ingredients together til nicely combined.
Spread the mixture into a thin sheet across two dehydrator trays and dehydrate** for 1 hour on 135F, then turn down to 115F for another 8-12 hours, flipping over midway, until completely crispy and dry. Dehydration times will vary dramatically depending on season, climate, altitude etc., so check on your Branola often and gage time accordingly and to your desired crisp level.
Break into rustic brittle sized shapes for easy grab-n-go or crumble into smaller granola sized pieces. I store mine in a big glass mason jar in the fridge where it only lasts for 2 or 3 days cause we eat it all. Or put in the freezer where it may last longer since it's out of sight- lol- it will obvi stay fresh in the freezer for a longer time if you don't eat it 🙂
Store in a glass container in the fridge or freezer.

**If you don't yet have a dehyrator, spread the mixture on two silpat or parchment covered baking sheets with oven on lowest temperature & oven door propped open an inch, flipping over midway, til thoroughly dry and crispy. Check on the Branola often as the oven will still likely be much hotter than 135F & 115F and, therefore, the process may be much faster. Additionally, the product may not be truly raw as it would be using a deyhdrator.

Enjoy!

Do you have a favorite "traditional" recipe you'd like upgraded into a beautiful Vegan or Raw version? Share it below for a chance to have me recreate it for you!

Be sure to follow me on Facebook, Pinterest, Instagram, Twitter & YouTube to stay current on all things SN!

All Love,

Juliane

Thank you for visiting 🙂

Comment, Like, Subscribe & Share!

Food, Health, Nutrition & Wellness, Nutrition & Beauty, Style

Sprouted Forbidden Rice Salad w Pecans, Cranberries & Zippy Citrus Dressing

Bloomed Wild Rice Salad w Cranberries, Pecans & Citrus Dressing

Every so often, I'll stumble upon a game changer smack dab in the middle of writing a post on the very subject. Today was just one of those moments as I have just completely erased this entire post, to start over from scratch after making not one, but two new discoveries! A bit of background…

This week's Sprouted Forbidden Rice Salad with Cranberries & Pecans incorporated an amazing and simple sprouting technique I've been excited to share with you for some time. Sprouting or "blooming" rice is a fascinating way to achieve a beautifully soft, fluffy textured rice without ever having to turn on the hot stove! This super cool (haha) process wherein each rice granual splits open and unfolds from the inside out, similar to a flower blooming and unfurling it's petals, to reveal the white, pillowy interior of each piece of rice.

I had made two versions of this delicious Sprouted Rice Salad, one using Wild Rice, the other using an organic Forbidden Black Rice. The Forbidden Rice produced perfectly consistent, soft kernals in only 12 hours of overnight soaking while the Wild Rice, a mixture of several different types, sprouted unevenly. Despite these differences, I'd felt both turned out absolutely delicious Raw recipes incorporating insignificantly different swapouts – NOT SO! While the organic Forbidden Black Rice I'd used is indeed a Raw Living Foods product, it turns out the Wild Rice is actually not raw at all- in fact it's not even rice! Here's the scoop…

Wild Rice is not rice, but the seed of a grass that grows in shallow lake waters and streams around North America. The seeds obviously start out raw at which point they're plump and green. However, Wild Rice is harvested according to traditional methods practiced by First Nations peoples which involves parching the rice, rendering the seeds into dark grained "rice" which is no longer raw. Thus, the term "blooming" is best for Wild Rice, since parching destroys the rice germ preventing it from ever "sprouting". This probably explains the MUCH better results I had blooming/sprouting the living Forbidden Black Rice. As far as I can tell, it's virtually impossible to purchase Wild Rice raw, as there are laws in place to protect the traditional techniques used to harvest & parch it.

Forbidden Black Rice, on the other hand, is indeed rice and can be purchased raw (I used the Lotus Foods brand). Legend has it this ancient grain got it's name because it was so nutritionally beneficial only the Emperors of China were permitted to eat it. Considered a superfood worldwide, Forbidden Black Rice is a gluten and wheat free whole grain rich in iron, protein, mangenese, vitamin E and complex carbohydrates as well as the minerals magnesium, molybdenum and phosphorus. According to Chinese herbal medicine, Forbidden Rice is also considered to be a blood tonifier. The striking black color of Forbidden Rice is due to its high concentratin of anthoycyanins, the highly potent antioxidants also found in blackberries and blueberries!

Personally, going forward, I'll be sticking with sprouting raw organic Forbidden Black Rice as the results were consistently fluffy and it's a living foods product filled with enzymes and life force! That said, Wild Rice is also a nutritional powerhouse boasting high amounts of protein, folate, manganese, zinc and fiber, and if eating raw isn't crucial to you it's a fine & delicious substitute.

Sprouted Forbidden Wild Rice – raw & full of living foods power!

Blooming is as easy as soaking 1 cup of rice overnight in a jar topped with 4 additional inches of filtered water, placed in a dehydrator at 105F. If you don't have a dehydrator simply soak for up to 48 hours or until all the grains have split open, rinsing every 12 hours.

Sprouted Forbidden Rice can be incorporated anywhere cooked grains are used, from salads to pilafs, wraps, raw vegan sushi rolls or even as a delicious breakfast with sprouted nuts, dried fruit, creamy nut milk & honey.

This colorful Sprouted Rice Salad with Cranberries, Pecans & Zippy Citrus Dressing can be enjoyed all year round as a colorful summer picnic dish or as a beautiful addition to a winter holiday table. Sprouted pecans (simply soak pecans overnight then dehydrate til dry - see more on sprouting nuts in this post.) provide a meaty crunch while dried cranberries offer a sweet contrast to the rich depth of the Forbidden Rice. A zippy citrus dressing adds a fresh twist with a note of ginger to make everything sing!

The Zippy Citrus Dressing adds a fresh twist with a note of ginger to make everything sing!

Sprouted Forbidden Rice Salad with Cranberries, Pecans and Zippy Citrus Dressing

Recipe inspiration:Becoming Raw, Brenda Davis & Vesanto Melina

This is my submission to Shaheen at A2K – A Seasonal Veg Table Eat Your Greens Round Up.

Recipe for Sprouted Forbidden Rice Salad with Pecans, Cranberries & Zippy Citrus Dressing (Plan ahead to account for sprouting)

(Serves 4)

Ingredients

Sprouted Forbidden Black Rice Salad

1 cup Sprouted Raw Black Forbidden Rice or Bloomed Wild Rice. (Soak 1 cup of rice in a jar topped with 4 additional inches of filtered water in a dehydrator at 105F for 12 hours/overnight. If you don't have a dehydrator simply soak for up to 48 hours or until all the granules have split open, rinsing thoroughly every 12 hours. *See additional freshness note below.)
1/2 red bell pepper, chopped
1/2 cup fresh chives, chopped
1/2 cup dried cranberries
1/2 cup sprouted pecans, chopped
Himalayan salt to taste

Zippy Citrus Dressing

2 medium oranges, peeled & halved
1 Tbsp extra virgin olive oil
1 Tbsp fresh ginger
raw honey to taste
Himalayan salt to taste

Method

Gently toss together rice, red bell, chives, cranberries & pecans in a large bowl. Season with Himalayan salt to taste.
Toss all the dressing ingredients into a vitamix and blend til creamy.
Pour dressing over the salad ingredients and toss gently til well incorporated.

*If using Wild Rice rather than Forbidden Black Rice, take extra care to use freshly purchased Wild Rice that hasn't expired or it may not bloom! However, if this does happen, do not despair, simply add water, and simmer for 10 or 15 minutes on the stove since it's not raw to begin with anyway 🙂 Personally, I found the Forbidden Black Rice bloomed beautifully and with incredible ease plus it's actually RAW so it's filled with living enzymes and life force power!

Have you ever tried blooming rice? What type did you use?

What's your latest holistic or raw food discovery?

All Love,

Juliane

Thank YOU for visiting 🙂

Like, Comment, Subscribe & Share!

Food, Health, Nutrition & Wellness

Savory Raw Veggie Stuffing

yummier. healthier. yet looks, feels & tastes like traditional!

Raw Veggie Stuffing… Swoon!

Savory Raw Veggie Stuffing is absolute yumminess! A perfect hardy, cozy winter recipe. You could fool a person into thinking it was cooked if you didn't tell! Boasting a beautiful complexity of flavor, fresh, vibrant color and that oomph of hardy, slightly gooey texture we all love in our holiday stuffing! This fantastic recipe is perfect for a holiday spread, or added as a savory filling to stuffed mushrooms, bell peppers or inside steamed acorn squash or pumpkin! A yummy, healthy dish to accompany your winter suppers.

Recipe for Savory Raw Veggie Stuffing (4 small, yet very filling servings)

Ingredients

3/4 cup walnuts or a combo of walnuts & pecans (preferably soaked & dehydrated)
4-5 pitted dates
1 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon himalayan salt
dash of fresh ground pepper
few sprinkles of poultry seasoning (optional), maybe a shake of garlic (optional)
1/2 large carrot chopped
1 1/2 stalks celery chopped
1 scallion chopped into big pieces for food processor
Drizzle of EVOO for finishing

Method

Add walnuts through salt & pepper to a food processor and pulse several times until combined into smaller pieces. Add the chopped carrot, celery and scallion and process til carrots and celery are incorporated as small bits like the picture. Check seasonings.
How easy is that! Scrape into your serving bowl or onto your plates and drizzle with a wee bit of EVOO. Enjoy 🙂

How is your New Year going so far? I hope fantastic. All my best & much love to you!

XOXO

Juliane

If you liked this post say thanks by sharing.

Food

French Hazelnut Pumpkin Pie

I am in love with plant based Living Foods! SO fresh. So clean. So flavorful. Not to mention energizing, beautifying & healing… they taste better than traditional cooked fare! I really feel it's what nature intended for our nourishment.

French Hazelnut Pumpkin Pie with "whipped cream" is no exception – this coming from a girl who always disliked hated pumpkin pie – that is until 6 years ago, when I discovered an amazing French recipe for cooked Hazelnut Pumpkin Pie. Of course, now that I follow a primarily Raw Vegan foodstyle (because it tastes and makes me feel so amazing!) I had to figure out a way to upgrade that French recipe to a delicious, enzyme rich, Living Foods version.

Perfect for entertaining – or for just having as your own special, beautifying treat awaiting you in the freezer. Since it's frozen it remains beautifully fresh compared to a traditional pie.

This knockout has a candied cookie-like crust and a creamy cheesecake-esque pumpkin filling.

Oh, and shhh… don't tell anyone about the secret ingredient that makes this SO much creamier & delish than any pumpkin pie you've had before (carrot juice). Plus, as always, it's unbelievably simple to prepare.

Please enjoy!

Recipe for French Hazelnut Pumpkin Pie

Crust:  

Ingredients:

1 3/4 cup raw pecans (or a combo of pecan, macadamia & walnuts, preferably soaked overnight & deydrated for 24 hours)
 1/2 cup raw hazelnuts (preferably soaked overnight & dehydrated for 24 hours)
2 tablespoons maple syrup
 1 tablespoon coconut oil 
1 1/2 tablespoons date paste (or use 2-3 dates mixed into 1st step of nut processing- just be careful not to turn the nuts into date-nut butter!)
1/2 tsp himalayan salt

Method:

Place nuts in food processor, pulse into small crumbs – be mindful not to overprocess into nut butter!
Combine the rest of ingredients by hand in a separate bowl.
Add this mixture to the crumbed nuts, mixing by hand until fully incorporated. Mixture should stick together when pinched between fingers.
Dump this into a 9 inch tart pan with removable bottom (or use saran if tart pan is one piece). If you don't have a tart pan, use a pie plate with saran.
Press mixture firmly into tart pan or pie plate. Depending on size of your pan, thickness of your crust, you may have extra crust left over (especially if using the shorter edged tart pan. No problem! Just make some mini tarts or cutout a few "cookies" with your favorite cookie cutter! Once dehydrated fill the extra tarts with any leftover filling you may have- or with a little cashew cream topped with fresh sliced fruit! Pretty & Yummy 🙂
Dehydrate 48 hours at 115. 
Chill crust in freezer for 1/2 hour before filling.

Filling

Ingredients:

 1 1/2 cups cashews
1/2 cup chopped pumpkin
1/2 cup maple syrup 
1/2 cup coconut oil 
1/2 cup carrot juice plus 1/4 cup reserved for blending assistance if needed (yes that's right, carrot juice!)
1/2 tablespoon vanilla
 1/4 teaspoon himalayan salt
3/4 teaspoon cinnamon
 1/8 teaspoon nutmeg 
1/8 teaspoon ground cloves (optional)

Method:

Blend all ingredients in Vitamix until super smooth. Add additional 1/4 cup carrot juice as needed to facilitate blending- tho try not to use more than 2 tablespoons. 
Pour into tart crust and chill in freezer overnight.
Store in freezer and slice it right out of the freezer.
Add a small dallop of whipped cream (click preceding link for recipe!) if desired.

**Disclaimer! The above recipe is my tweaked version which is SO amazing as I've already mentioned, I know:) However, I wasn't able to get pictures of it so the pics here are of the 1st version which looks a little different. The above tweaked recipe will have a more solid, finely ground crust and the filling is much smoother and creamier. Bottom line, your pie will have a less grainy texture in both the filling & crust. Although they look somewhat similar I wanted to point this out.

Let me know how you like this one! Did you make any tweaks to make it your own? How were your Holidays? Any New Year's Resolutions?

All Love,

Juliane

If you liked this post say thanks by sharing it.

Tag Archive for: pecans

Posts