Spiced Caramel Pumpkin Butter (Paleo friendly, vegan, gluten-free, and refined sugar-free)

Happy Autumn, my fellow sweet readers!

Today we have a recipe that celebrates Fall wonderfully. Made in your slow cooker so you can delight in the spices all day long!

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This idea came to me last year when I thought it would be great to sweeten pumpkin butter solely with dates. And then my lovely neighbor Pattie (mentioned here and here) shared a caramel pumpkin butter recipe made in the slow cooker by the blog Inspired by Family found via Babble. From then on, I knew it was destiny, a spicy and sweet one at that. I knew I needed to make my own healthier version using the aforementioned dates.

Full of spices, yummy pumpkin, and caramel-y dates, this butter makes a great treat for any cold windy day and it's friendly for practically anyone - free of eggs, refined cane sugar (sweetened only with dates and spices), nuts, gluten, grain, and dairy. It's paleo and vegan friendly! It would look lovely in a nut crust as a tart, in a bowl with cut apples and carrots, piled on biscuits, or in jars to give away as friends (it will need refrigeration).

If you're looking to make more of a pumpkin butter instead of caramel-flavored pumpkin butter, use 1 1/2 to 2 cups depending on the sweetness desired.

I'll be updating this recipe in the next week or two using canned pumpkin if anyone is interested. It's a bit of work to peel the pumpkin yourself and I know the holidays don't always permit extra time. Let me know if you would like to know instructions for that!

This is great served with apple slices, carrots, or even banana. In fact, for dessert I dipped a banana in it tonight!

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Spiced Caramel Pumpkin Butter
3 cup dates, pits and stems removed
1 small or medium pumpkin - seeds removed, peeled, and cut into chunks
1 1/2 cup apple juice (for a creamier butter use unsweetened coconut or almond milk)
1 TB cinnamon powder
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp clove spice
Pinch of salt (brings out sweetness)

Directions:
Put all ingredients in slow cooker on high for 4-6 hours or low 7-8 until pumpkin is soft. Using an immersion blender (I used my Cuisinart hand blender) or high speed blender such as a Vitamix (this will make it even smoother). Once cool, refridgerate. Enjoy!

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Question of the Day: What do you love about Autumn?

I love wearing a scarf and boots, running outside in the wind with my Big Blue Eyes, having a great breakfast with Witty Husband, and snuggling up with a good book and a cup of tea. I'm currently enjoying re-reading On Fallen Wings by Jamie McHenry because the third book Wings of my Enemy came out and drinking Dandy Blend brew which is ultra delicious. Although I've put this book The Artful Parent by Jean Van't Hul on my Christmas wish list. There is one other thing I love about Autumn and that's having excuses to stay inside and make one more craft with my daughter. That book looks really inspiring. Any books that you've enjoyed this year? I would love to hear recommendations!

Red Velvet Cake Smoothie (vegan, dairy and gluten free)

Packed with antioxidant powerhouses - beets, cocoa, and raspberries. This smoothie will rock your socks. And it's smoother than any charming Italian.

 

 

If you've tried my Carrot Cake Smoothie (comes with rave reviews) or even my Green Vanilla Smoothie, then you'll love this sweet vegetable and fruit smoothie.

Did you know my father's side of my family claims they brought back the recipe for red velvet cake from Italy? We're not even Italian! They just lived there a couple years. So this recipe is sort of a piece of my heritage, just with my "blended" spin on it!

Red Velvet Cake Smoothie
1 1/4 cup milk of choice (plain or vanilla but unsweetened - I used almond)
2 beets, steamed and peeked
1 cup raspberries
1/2 banana
3-4 TB cocoa powder (use raw cacao for even greater antioxidants)
2 Dates
1 big scoop nut butter + vanilla extract or 1 scoop vanilla protein powder of choice

1. Blend all ingredients in high-speed blender until completely incorporated.

Have you ever noticed how paper straws, although fantastically beautiful, are really quite awful to sip out of for a long time (longer than five minutes)? They get all soggy and limp. It affects the experience, going from drinking delicious smoothie to slobbering all over wet paper to slurp up a miniscule amount of smoothie (the straws now boasting a slight wet-cement flavor).

And they are almost worth it because they are so darn cute. Almost...

I saw these Stainless Steel Drink Straws (4)  on sale for $5.89 (+$2.99 shipping). They have pretty good reviews and come with a straw cleaner (looks similar to a pipe cleaner). I ordered them for my new kitchen! So excited! I'll let you know how well they work!

Question of the Day:
Have you ever used a paper straw? Was the cuteness worth the limp, ineffective, straw?

Celebrate Earth Day with Raw "Dirt Brown"-ie Earth Truffles and a "Greener than Grass" Smoothie

Happy Earth Day!

There is no dirt or grass in either of these recipes so don't be alarmed!

However there is everything delicious... chocolate, almonds, vanilla and dates in our "Dirt Brown"-ies and bananas, calcium-rich sesame and spinach in our "Greener than Grass" Smoothie!

This smoothie is one of my all-time favorites. I love enjoying it in the evening with the calcium-rich sesame seeds and dark greens and potassium-rich banana. Sesame seeds (what tahini is made from) meld wonderful with banana and a touch of vanilla and date. It has a wonderful "earthy" flavor so I've been saving it to post for Earth Day although I usually just call it Green Sesame Banana.

Feel free to substitute any dark green for the spinach. I'd recommend kale or any other local greens (make it truly eco-friendly)! Also for a grown-up version, add 1/2 - 1 teaspoon ground Green Matcha Tea powder available from Mountain Rose Herbs.

Almonds are a great food to mix with dessert ~ they have a neutralizing effect on blood sugar spikes. They also have a natural affinity for chocolate and dates!

For another fun trick, gather twigs or straws and stick the Earth truffles on one end, making Earth Pops!

"Dirt Brown"-ie Earth Truffles
1 cup almonds
10-12 Medjool dates
3 TB coconut oil
1/3 cup cocoa powder (or more for richer browner)
1/3 vanilla bean (these are still on sale on amazon)
Pinch of salt
1. Add dates and almonds to food processor. Process until coarsely chopped.
2. Add remaining ingredients and process until ball starts to form like dough.
3. Shape into round "Earth" shapes. Refrigerate.

"Greener than Grass" Smoothie
1 frozen banana
1 cup unsweetened non-dairy milk of choice
2 Medjool dates
1/4 cup sesame seeds
Large Handful of Baby Spinach (or other green)
1/2 tsp vanilla extract or seeds from 1/3 of a vanilla bean

1. Blend all ingredients in a high-speed blender until smooth.


How are you celebrating Earth Day? And are there any gardening books you enjoy?

In the spirit of Earth Day, I've downloaded these two books to enjoy:

 
The Dirt-Cheap Green Thumb: 400 Thrifty Tips for Saving Money, Time, and Resources as You Garden
and
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate (dairy free, gluten free, soy free, and vegan optional)

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Today's cheesecake-like dessert is part of a series of Marshmallow Root Recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

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And now on to the recipe....

Cashew/Coconut Cheesecakes were a staple the last two summers. Full of healthy fats and good protein, they were perfect for a light dessert or a decandent breakfast. I decided to take them one step further and make a Smores Tart with a Graham-like crust and Marshmallow Root Cream filling topped with a Chocolate Sauce.

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate Sauce
Crust
1 c almonds
1/2 c pecans
1 c dates
1/4 c coconut oil

Chocolate Sauce
3 T raw honey or agave
1/2 c raw cacao
4 T coconut oil

Marshmallow Root Cream
1/2 c cashews (preferably soaked and drained)
Meat & 1 c water from young Thai coconut*
1/4 c sweetener (I used raw honey, if you are vegan use agave)
3 T marshmallow root powder
Pinch of salt
Splash of Lemon Juice


1.  For the marshmallow root cream, blend together all ingredients on high speed until completely incorporated (takes about one minute in a vita-mix). Pour into pan or tarts crusts. Refridgerate for at least an hour or overnight. The longer it sets - the thicker it will be.

2. For the crust, pulse ingredients in a food processor until texture becomes like gritty sand.
Press the mixture into individual tart pans or a 9x13 pan if you like.

3. For the Chocolate Sauce, melt coconut oil in double boiler (if not already liquified). Combine with honey and cacao. (You can thin this with non-dairy milk if you prefer but I like mine to solidify after I pour it). Drizzle on tarts. Serve or keep refridgerated!