3 years ago
Smokey Pumpkin Garlic Dip

If you’re not familiar with Lapsang Souchong, here’s a bit of context. My maternal grandfather was a big tea-drinker, and Lapsang Souchong was probably his favorite tea ever. He and Grandma were planning a visit to Victoria, British Columbia, and of course had to stop at Murchie’s Teas. My dad put in a special request: “A pound of Lapsang, please… the extra-creosote variety.”

Grandpa used to call it “Lapsang Dingdong” when I was a kid, and if to this day if it comes up in speech I have to pause to make sure I’m using the right term.

From Addicted to Veggies.

Lapsang Souchong is a marvel in the world of loose leaf teas. You either love it or can’t stand it, because not very many people want to drink something that tastes like a campfire. The method for making this wonderful tea is simple:The Chinese black tea leaves are dried in bamboo baskets over pine-wood fires. This method of drying the leaves above pine wood smoke infuses the leaves with the most amazing flavor, to me it’s very reminiscent of mesquite.

Where can you find Lapsang Souchong Tea?

  • Most Natural foods stores should carry it (check out the bulk section). 
  • You might find it pre-bagged in some grocery stores, although I prefer to buy it in loose leaf form. 
  • If your town has a local coffee shop that sells loose leaf teas ask them if they carry it. Chances are even if they don’t carry it they can easily order it for you! 

There is something truly amazing about this tea when combined with food. This next recipe is evidence of just that, and seriously you guys - it’s party worthy! If you’re looking for an amazing new dip to add to your holiday menu then look no further. You and your guests will not be disappointed.

Smokey Pumpkin Garlic Dip

Step 1.

Before hand Prep: 

combine 1 c Warm Water with 2 Tbsp Lapsang Souchong loose leaf tea 

Let the tea leaves “steep” in the warm water for 1 hour, strain water into a bowl and *set aside.

Your tea water should be a lovely clear Amber color like this:

To speed up your tea “steeping” time place your tea in a clear glass jar and set in the direct sunlight. If you go this route then you will only need to soak your tea leaves for about a half an hour.

Step 2.

Making the Dip:

2 c Cashews - soaked 4 hours
1 c (packed) shredded Pumpkin flesh
2 tsp White Mustard //or// 1 Tbsp Apple Cider Vinegar
1 Tbsp Coconut Nectar //or// 2 Medjool Dates soaked until softened
1 to 2 tsp minced Garlic (for a milder garlic taste you can opt to use 1 tsp of Garlic granules)
2 tsp dried Parsley
1 tsp Onion powder
1/2 tsp Lemon Pepper
1/2 tsp Paprika
1/2 tsp Sea Salt - or to taste
1 cup of *Lapsang Souchong Tea Water (previously set aside)

Combine all of the above into your food processor and puree for roughly 3 minutes, until smooth.

I recommend pairing this dip with crisp Apple, Cucumber, or by the spoonful in copious amounts….when no one is looking of course.

(Source: addictedtoveggies.com)



3 years ago
Raw Butternut/Pumpkin Pie

From Raw Food Talk.

Kim Glazzard’s Butternut Squash (Pumpkin) Pie

A few notes: like many raw food recipes this delicious pie will require some advance planning & soaking (of nuts & dates). Please read through fully a couple of times to plan this out properly. There are 3 basic components: Crust, Filling & Icing. Probably best to make items in that order. With the amount of ingredients specified in this recipe you should be using the 14-cup (largest) food processor. If you need to, cut the recipe in half.

1. Crust:

2 cups soaked walnuts (or almonds)
1 cup raisins
1/2 cup dates
(Mark says he sometimes adds a little shredded coconut to raw pie crusts like this)

Process nuts finely in a food processor. Add raisins and dates and continue processing until a relatively fine consistency. Sweeten with additional raisins or dates to taste, if needed. Press into a 9” pie pan and refrigerate an hour or so or until the crust has become firm. (Mark reminds you it is best to soak all nuts 3-8 hours….and, if possible for the crust, let them dehydrate for a couple hours or more).

2. Filling:
3/4 of a medium-sized butternut squash (everything except the bulb area) or ½ of a medium-sized cooking (sugar or sweet) pumpkin (appx. 3 cups).

1 medium-sized young coconut, using all of the coconut milk, and all of the coconut meat
3/4 cup soaked cashews (soak at least 2 hours)
1 1/2 cup dates (approx.) - adjust amount if want sweeter or a more pronounced flavor
1 1/8 tsp. cinnamon
1 tsp. nutmeg
3/8 tsp. cardamon
dash of vanilla (gourmet true powdered vanilla without alcohol is best)
dash of salt (optional)
1 to 1-1/2 Tbsp. of psyllium husk (add last to obtain desired consistency)
(Mark added a little ‘pumpkin pie spice’ with good result)

Peel the long end of the butternut squash. Cut into small pieces and process in a food processor (or juicer) until very fine (it may take 5 minutes or so). If using a juicer add the juice back in with the pulp afterward, and then transfer to a food processor and process until you attain a very smooth consistency. And, you should of course remove any seeds from the pumpkin or squash before juicing/processing.

Add coconut meat, coconut milk, cinnamon, nutmeg, cardamon, dates, cashews, vanilla, and salt (if desired), and continue processing until all ingredients are a smooth consistency. Taste to be sure it is as you like it. If you want it sweeter or a more pronounced flavor, you may want to add a few more dates (maybe as many as six or more) and a touch more of the spices. Add the psyllium husk and continue processing another minute or so. Pour the mixture into the prepared crust and return to the refrigerator for another hour or so until firm. (For those watching their glycemic load you may want to use stevia in place of dates to sweeten both the icing and the filling).

3. Whipped Cream Icing: (Adjusted from Juliano’s “Raw: the Uncook Book” Whipped
Cream recipe - page 253)

1-1/2 cup soaked cashews
½ cup fresh “sweet” orange juice
½ cup soaked dates
dash of vanilla

Process in a food processor or Vita-Mix class blender, until smooth, spread on top of the cooled pie, and re-refrigerate until top is firm.

Optional: Sometimes I add a touch of allspice or soaked apricots, but didn’t when I made the last version.

(Source: rawfoodtalk.com)



3 years ago


3 years ago
Raw Pumpkin Pecan Cinnamon Cranberry Spelt Tea Cakes

Sounds tasty, and they look pretty in the photo.

From Gone Raw.

Pumpkin Pecan Cinnamon Cranberry Spelt Tea Cakes Pumpkin Pecan Cinnamon Cranberry Spelt Tea Cakes Servings:  About a Dozen Cakes~ 12 servings

Well it’s that time of year, frost is on the pumpkin and Thanksgiving is near… So I thought I would try my hand at using cranberries and pumpkins for a Holiday treat…Hope you enjoy as much as I did…


2 cup Spelt, soaked 2 days & sprouted 1 day
1/2 small pie pumpkin, seeded & chunked
1 tablespoon Cinnamon, ground
4 teaspoon Stevia
1 teaspoon Salt
6 Dates, pitted
1 cup Pecans
1 cup Cranberries


Reserve seeds from a small pie Pumpkin and process to a pulp 1/2 of the whole pumpkin add Cinnamon, Stevia, salt and Dates and fp till throughly blended.

Soak Spelt 2 days and sprout 1 day then in food processor use knife blade until it forms a dough, scraping often.

Combine both and taste for sweetness, add more Stevia until yummy.

Add nuts and Cranberries and pulse until nuts are corsely chopped… Form 1/2 inch thick 1X2 inch rectangles on “D” sheets and turn over as soon as dry enough and continue for another 8 hours or until dry… Also put the Pumpkin Seeds in to dry on another shelf.

Top with Cranberry Cream- 1 C soaked Cashews, 1TB Chia Seed, 1TB Coocnut Oil, 2 C Cranberries, 12 Dates, Stevia if needed and just enough of the soak water to make the blender go…

And notes from the comments:

  • I made these yesterday and they are great!
    I substituted the spelt with buckwheat and stevia with argave and they turned out brilliantly. I love cinnamon so sprinkled loads on top too before dehydrating.
    Will definitley be making these again.


4 years ago
Raw Pumpkin Pie

Pumpkin Pie Recipe

  • 2 cups soaked almonds
  • 1 cup soaked walnuts/pecans
  • 1 cup unsweetened shredded coconut
  • 20 dates, soaked overnight
  • 2 cups cashews, soaked overnight and drained
  • 2 large sweet potatoes, peeled and diced.
  • 3 teaspoons pumpkin pie spice
  • drizzle agave nectar

To make the crust, combine the almonds and walnuts/pecans with the coconut, using a food processor, and process until ground fine and dough-like. Pat the dough into two pie plates.

To make the filling, drain the dates, reserving the soak water. Puree the dates, sweet potatoes, and pumpkin pie spice in a food processor. Remove the mixture and set aside in a bowl. Then process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy. Combine the cashew mixture and sweet potato mix puree. Spread the filling in pie shells. Dehydrate for 6 hours, then refrigerate.

(Source: suite101.com)



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