Merry Christmas!

I hope you are all blessed this week, My family is sick but I am praying for all to be well before Christmas. I want to leave a quick note with a great recipe I just came across I haven't had it yet, but I plan on making it in a few week. I placed a nut order from the U.S. and when that comes in it will be my dinner for a few days.

I am have a few problems again, My smell sensitivity has come back, I am getting motion sickness, and I feel my vertigo acting up also. There is something that I am eating that is not agreeing with me. I am going to figure it out soon, I am not sure how though. But I am clever!

Have a Merry Christmas and God bless you!

Raw Pumpkin Pie

Crust

1 cup almonds, soaked overnight, drained, and dehydrated

[NOTE] Soaking Nuts: Nuts have high amounts of enzyme inhibitors. These enzymes are useful in seeds and nuts because it prevents them from sprouting prematurely. Soaking nuts will neutralize these enzyme inhibitors and make these nuts easier to digest and the nutrients easier to absorb. you should always soak your nuts then dehydrate them again for storage,

1 cup pecans, soaked overnight, drained, and dehydrated
1 cup date pieces (or pit whole date and chop up)
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon Celtic sea salt
water to help press out pie crust
In a food processor, blend the nuts until evenly ground. Add the dates, vanilla, cinnamon, and sea salt and continue to blend until it begins to form a ball. Remove the dough and press into your pie plate. Use some water to help spread out if necessary. Dehydrate crust at 105 degrees for a few hours.

[NOTE] Pie crust thickness will depend on which size pie pan you use, that is, 8-inch to 10-inch.

Filling

4 cups raw pumpkin or sweet potato, peeled and shredded
1 cup macadamia nuts, soaked overnight and drained
1 avocado, peeled and seeded
1 cup raisins, soaked for 1 hour, just to soften
4 to 6 pitted dates, in 1 cup filtered water
1 cup Agave ( start with a half cup then more for desired sweetness)
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1 teaspoon Celtic sea salt
4 tablespoons ground psyllium, from the health food store. It helps to firm up the filling.

Place the pumpkin, macadamia nuts, avocado, raisins, dates and soaking water, Agave, vanilla, pumpkin pie spice, and salt into a blender and blend until smooth. Add the psyllium and continue to blend well. Let the mixture sit in the blender for approximately 10 minutes to congeal a bit. Blend one more time. Pour into the pie crust. Dehydrate for another 1 to 2 hours. Serve warm or refrigerate for a few hours or over night.

Recipe by chef Cassandra Comerford. She had her classical culinary training from Kendall College in Chicago and specializes in vegetarian and vegan cooking, raw foods, sugar-, dairy-, wheat-, and gluten-free baking.