I am very grateful that my mom instilled some healthy thanksgiving traditions in me. Not so much the running around like a chicken without a head trying to get everything done. But that she would make a healthy meal that included lots of veggie and didn’t involve us over-indulging ourselves. I remember one year I asked if I could make green bean casserole instead of her traditional green beans with slivered almonds after hearing other people talk about their thanksgiving traditions. I didn’t like it and I have never made since! (And I think marshmallows on sweet potato sounds disgusting.)
So today I roasted some chestnuts in the oven and made a raw pumpkin pie to take to the vegetarian potluck tomorrow along with a quinoa, kale, and sweet potato salad. As I was breaking open my chestnuts I was reminded of sitting in the living room with my mom and stealing all the ones she opened…. they are such a pain to get into! The pie turned out great, but the video cut off the last 2 minutes where I decorated the pie with pecan halves. Tomorrow I will post a video of raw caramel and whipped cream.
Pecan Crust
- 2 cups of raw pecans
- 10 soaked medjool dates
Pumpkin Filling
- 3 cups soaked cashews
- 2 to 3 cups of peeled and chopped sweet potato, butternut squash, honeynut squash, or delicata squash
- 1/2 cup carrot juice
- 1/2 cup nut milk
- 1 cup maple syrup
- 1/4 cup soaked irish moss (optional)
- 1/2 cup liquid coconut oil
- pinch of salt
- 1 Tablespoon cinnamon
- 1 Tablespoon pumpkin pie spice
