Raw Fusion, Gluten/Grain-Free, Paleo-Friendly Since I started creating Raw Fusion recipes (2009) I’ve traditionally concocted Pumpkin-based delights every year. You can find most of them on this page. This year we are so busy with the launch of several brand new certifications but I wanted to keep the tradition alive, so I went for simple. […]
A video has popped up several times on my Facebook feed for a vegan mac n’ cheese, depicting a “cheesy vortex” created from mixing raw cashews with water that has been boiled with potatoes, carrots and onion. I was intrigued enough to consider trying the recipe but had the inspiration to add some pumpkin as […]
Raw, Vegan, Grain/Gluten-Free with Raw Fusion Variation Every fall I love experimenting with my favorite autumnal fruits and vegetables — persimmons, pomegranates and pumpkins. Our yearly “Pumpkin Palooza” newsletter showcases the new recipes as well as the tried and true standards — here’s a link to last year’s as I am still working on this […]
Seasonal Delight – Raw or Raw Fusion, Vegan Gluten/Grain-Free I never get tired of creating new ways to utilize fresh and pureed pumpkin in the fall. Make sure to check out last year’s Pumpkin Palooza newsletter with links for lots of other seasonal creations for everything from beverages to main courses. Having a dehydrator is […]
Appetizing Autumn Soup Garnished with Yellow Bell Pepper and Pomegranate Kernels Every fall I look for new and creative ways to enjoy this seasonal squash. You may want to check out last year’s delightful Paleo Pumpkin for a raw fusion vegan holiday offering. This recipe was contributed to Raw Fusion Living: Recipes for Healthy […]
Rounding out my pumpkin experimentation this week are two new offerings: Pumpkin Whoopi Pies made raw fusion style with 2 different fillings and Pumpkin Walnut Hummus (see photo and recipe below.)
Raw Fusion Stuffed Pumpkin –Vegan, Gluten-Free and Paleo-Friendly Yes, there is a pumpkin theme this week and I am still in the mode, working on some Pumpkin Hummus and Pumpkin Whoopee Pies. If this seasonal squash appeals to you, stay tuned… Having a crowd over for the holidays? Chances are that at least one of […]
A Vegan and Gluten-Free Halloween and Winter Holidays Recipe
Puttering around in the “Raw Fusion Kitchen” the other day, I made this pumpkin custard pie for company. I had purchased a can of organic pumpkin puree and was looking for a way to use it in a recipe. Naturally you can use fresh pumpkin to make this a completely raw dish, but considering my sketchy knife skills, carving or peeling pumpkins is not my forte, so I was happy to have this alternative. Raw Fusion is a practical approach to integrating more raw and living foods into your lifestyle.
For the crust you can substitute with just about any nuts or seeds that you have on hand. The pecans blended beautifully with the taste of pumpkin. I had extra custard and extra crust and had some sprinkled over a dish of the pudding the next day. Also found that the custard (and even the leftover pumpkin puree) was very popular with our three dogs. Pumpkin is loaded with fiber, potassium, zinc and anti-oxidant-rich beta-carotene. They are great for humans and their furry friends! My husband has never been a big fan of pumpkin pies but claimed that this was the best pumpkin-based dessert he had ever tasted.