What a fun event at Sunspot Natural Market yesterday!!
Reiki!
Navitas Naturals!
Raffles and Goodies!!
Bee Hive!!
Organic cake!! Frosting dyed with spirulina and tumeric!!!
My raw vegan station!!! 😀
Spreading love, health and happiness with FullyRaw Kristina’s Pumpkin Pie and talking about my:
RAW VEGAN THANKSGIVING DEMONSTRATION!
NOVEMBER 6, 2013
7-8 PM PURDUE’S NEW CORDOVA RECREATIONAL CENTER DEMO KITCHEN
TO REGISTER:
GO TO MEMBER SERVICES DESK OR CALL THE COREC AT 765-494-3109!!
FullyRaw Pumpkin Pie
- 2-3 cups raw pie pumpkin, cubed
- about 3lbs dates
- cinnamon
- pumpkin pie spice
- top of pinkey sized piece of fresh ginger, or ginger powder
- 1.5 – 2 cups pecans
- 168g ripe local organic hoosier! persimmon pulp (or 1 ripe thai persimmon) (168 g is the equivalent to the weight of 1 thai persimmon 🙂
- 1tsp vanilla
- LOVE! ❤
Crust
Using a food processor S blade, pulse and blend pecans, about 1lb of dates, vanilla, and about 2 tsp of cinnamon (eyeball it!). Press crust into pie pan and refrigerate while making filling.
Filling
If you have a Vitamix blender, use that! I used the food processor S blade again. Thrown in your pumkin chunks, 2-3 lbs of dates, persimmon pulp, ginger, and 1-2ish tsp (up to you!) pumpkin pie spice! Pour over crust and let it chill for about 2 hours. Savor and serve with plenty of love ❤ !
Enjoy! Let me know if you have any questions! Hope to see you on the 6th!! Live big, carb up!
VITAMIN KATIE 