2 little pumpkins...
...sitting on a gate.
Today I'm sharing a totally tasty, totally easy raw food recipe. My daughter F's favorite cookbook right now is Raw: The Uncook Book. We've been to his restaurant in Santa Monica, but really, she just loves the gorgeous photos. While pouring through it, she asked if we could make the butternut squash soup, I said sure...but asked if we could make it a pumpkin soup since we had plenty of them on hand. Being the sweet little girl she is, she agreed. I ended up changing the recipe almost entirely, but still...it was my inspiration.
Raw Pumpkin Soup
4 cups apple juice (fresh)
3 cups raw pumpkin (peeled, seeded and chopped...of course)
1/4 cup coconut oil
10 medjool dates, pitted
1/2 tsp curry
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp sea salt
few cracks of fresh pepper
Blend everything together.
Top it with raw pumpkin seeds and chopped bananas.
That simple folks! I mean make it even easier on yourself and prepare the pumpkin and the fresh juice while the kids are napping or happily playing...then when the crunch of mealtime meltdowns start, you just whirl your blender and dinner is served. It takes about 1-2 min for a smooth consistency in my vita mix which is perfect since it warms it just a tad so as not to kill the enzymes, but it isn't "cold". Making 4 cups of fresh apple juice takes a whole lotta apples.
But it makes such a difference in taste. If you don't have tons of apples, try to get fresh juice at a farmers market, or health food store. If you're not going for the 100% raw thing, then just use the good, cloudy, juice from the store, not the see through stuff.
Love how E dives right in with her cracker.
Um, yes! She served up her own bowl, why do you ask?!?