Raw Vegan Pumpkin "Cheese" Cake

Alright so, first off - You're welcome. Cause you will most likely be thanking me for this recipe :P Just kidding, but...... You will.

For this (delicious) recipe, here's what you'll need:

{Ingredients}

/CRUST

12 dates, pitted (soak for 30 minutes)

4-6 TBSP (the date^) water

1/2 tsp salt

2 cups raw almonds

1/2 cup coconut oil, melted

/FILLING

2 cups raw cashews, soaked 6+ hours (overnight is good), drained.0

1 can pumpkin (13.5 oz)

2/3 cup coconut oil, melted

1/2 cup maple syrup

1/4 cup lemon juice

2 tsp apple cider vinegar

1 tsp vanilla

1 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

/TOPPING (optional)

Nutmeg 

Canned full-fat coconut milk

----------------------------------------------

Instructions!!!

Crust:

In a food processor, add the dates, date water and salt. Blend until it becomes a paste. Set aside.

In a food processor, pulse the almonds until they are a coarse texture.

Add in the date paste and coconut oil and pulse until the mixture starts to mold together.

Transfer the mixture into a 9 inch pie dish. Press the mixture evenly into the side and bottom of the dish.

Place the crust into the freezer and allow to chill before adding the filling. (About 15 minutes)

Filling:

In a blender or food processor, add the cashews, pumpkin, coconut oil, maple syrup, lemon juice, apple cider vinegar, vanilla, salt, cinnamon and nutmeg.

Blend until the mixture is smooth. (If you are using a blender and the mixture is too thick to blend, add one TBSP at a time of any non-dairy milk (I use almond) until it's able to blend.)

Pour the mixture into the chilled pie crust, smoothing out the top, and chill in the refrigerator for 1 hour!

For topping, scoop the thick coconut top from the canned coconut milk and smooth it onto the pie. Sprinkle with nutmeg!

Before serving, run a knife along the end to "release" the crust from the dish.

Anddd.......... *drum roll, please*........ ENJOY!!

A Year With Dreadlocks

 

As October sprang into life today, I was reminded of the day I first got my dreadlocks. There were so many doubts and questions as to whether or not I was going to keep them, what others were going to think about me, what I was going to think about me and most of all how awesome this journey was going to be! 

It was OH so hard in the beginning... They would begin to fall out, they became extremely frizzy and I wasn't so sure if I could stick this whole thing out. But so many people have been a constant blessing to me! Encouraging, always encouraging.

Making it to 2 months was amazing, I remember thinking how wonderful my hair was at that point and how it was coming together. I couldn't believe I'd made it that far...

Then around 6 months I was pretty much in awe that I had been SOOO patient as to get to that point. They were quite nice then too, I might add, after finally giving in and doing some much needed work on them.

And then quickly (very quickly) months 7, 8 and 9 had passed and 10 months was peeking around the corner. I absolutely could NOT believe it. I would always keep checking my numbers and counting from Day 1, just to be sure I wasn't missing something...

And now next thing I knew, we have made it to a year, my dreads and I... And how lovely this journey has been. Moments of doubt and frustration, impatience and commitment, all bundled into one experience. An experience I'm so glad to have journeyed on!

Cheers to a year and more! 

Blythe

Homestyle Fried Rice

-INGREDIENTS-

1 Medium Onion, Diced

3 Cups Cooked (Brown) Rice (refrigerated for 4+ Hours)

3 TBSP Butter or Coconut Oil

1 10oz Bag of Frozen Veggies (peas, carrots, corn, etc.)

4-5 TBSP Organic Gluten-Free Soy Sauce 

1 tsp Salt (or To Taste)

*optional | 4-5 Eggs, Beaten

In a large skillet on medium-low heat, sauté the diced onion in butter (or coconut oil), adding water when needed, until they are clear and soft. Add the bag of veggies into the skillet and cook until they aren't frozen. Now add the salt and the rice, stirring well while adding the soy sauce in batches. For eggs, fry them already beaten into a flat pack cake like texture. Cut into cubes and add to your dish! Enjoy. :) Makes 6-8 servings.