Blog – Page 34 – LEMONBERRY & FIG

Hi friends! I hope everyone is enjoying this splendid fall weather!

I mentioned that I would be sharing a recipe with Pumpkin and that day is here. With everything from pumpkin spiced latte to pumpkin beer to flavored dog treats there truly is pumpkin for all.

I am so thrilled to share with you my creamy pumpkin pie bars! Not only are they vegan, but gluten and dairy free too!

Pumpkin Health Benefits:

High in Carotenoids, specifically beta-carotene (which gives pumpkins their distinct orange color) is converted to Vitamin A.
- Carotenoids help your skin, teeth, eyes, and skeletal tissues just to name a few.
- Carotenoids are powerful antioxidants that can help prevent against certain types of cancers.
- Carotenoids can help protect against heart disease.
- Carotenoids help boost the immune system
High in Fiber
Low in Calories

Recipe Ingredients:

1/5 c. dates pitted
1 c. pecans
2 teaspoons vanilla extract
Pinch of sea salt
1/5 c. cashews soaked in water overnight in refrigerator
1/3 c. coconut sugar or maple syrup
½ – ¾ c. unsweetened pumpkin puree1 teaspoon pumpkin pie spice

Directions:

In a blender or food processor pulse dates, pecans, sea salt and vanilla extract.
Place parchment paper in 8 inch square casserole dish.
Transfer mixture into an 8-inch square casserole dish. With your hands press mixture together and down towards the dish so that the ingredients stick together, this layer will be the “crust”.
Next, in a food processor or blender combine raw cashews that have soaked in water overnight (or at least for 1 hour) with coconut sugar or maple syrup, pumpkin puree, and pumpkin pie spice.
Spread this mixture as a second layer on top of the date and pecan crust. Lastly, add a sprinkling of crushed pecans on top.
Place dish in the freezer to set overnight. Store in the freezer.

Enjoy!

It’s that time of year again when the warm dog days of summer ever so slowly fade into the frosty, chilly, vibrant colored afternoons…ahhh it’s fall and nothing says welcome to fall quite like homemade applesauce! Okay, well so does pumpkin, BUT that’s for a later post!

When the apples are picked from your backyard or from your local farmers market I just can not get enough! As the old adage goes “An apple a day will keep the doctor away.”

Apples have quite the rap sheet of health benefits. Don’t worry I’m not going to rattle off everything about apples but here is a small list of just some of the amazing benefits:

Rich in antioxidants (cancer fighting)
High in dietary fiber
Loaded with phytonutrients (flavonoids and polyphenolics) which is a 1, 2 punch for optimal health
Excellent source of B-vitamins
High in both Vitamin C and Beta Carotene as well as other minerals.

Again, this just a condensed list of health benefits of incorporating apples into your everyday lifestyle. But don’t take my word for it…=) Tis the apple-lovin’ season!

RECIPE:

12-15 small to medium sized apples peeled and sliced
1/4 c. cinnamon
1/4 -1/2 c. Coconut sugar or regular sugar
1-1.5 c. of water

DIRECTIONS:

This is a super easy and super delicious recipe.

Peel and slice the apples.
Cut and remove the inner part of the apple, seeds, and stem.
Slice or dice apples and place them into your pan on the stove.
Add water to cover to bottom of a sauce pan.
Cook the apples on medium to low heat.
Keep stirring the apples making sure they do not burn. As the apples start to cook keep stirring and adding water to the pan so they do not burn.
Add your cinnamon and sugar and keep stirring.
Once apples are cooked turn off your stove.
- If you like a chunkier version of applesauce you can mash them or use a pastry cutter to get your desired consistency.
- If you prefer a smoother texture you can use a handheld electric puree machine or remove the apples and place in a food processor for a smoother applesauce.
Taste the applesauce to see if you may need to add more sugar or cinnamon.