Creamy Cauliflower Avocado Soup

Creamy Cauliflower Avocado Soup

Vegan option, Gluten Free
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Cauliflower heads or 4 Cups Cauliflower rice
6 Cups Bone Broth (Veggie Broth if Vegan)
1/2 Cup Raw Cashews
4 TBSP Sesame seeds or tahini
1 Avocado
2 TBSP Coconut Oil
1 Sweet Yellow Onion
4 Garlic Cloves
1/4 Cup Parsley
Himalayan Sea Salt

Soak Cashews 1-4 hours, drain water and rinse.
Cut or press garlic, let sit 5 minutes.
Chop Parsley, cauliflower and onions.
Sauté garlic & onions until they are translucent.
Pour in 6 cups of Bone Broth in your stock pot.
Add cauliflower, cashews and sesame seeds.
Bring it to a boil.
Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
Let cool and transfer to a high powered blender.
Add avocado and blend until smooth.
Season to taste with the salt and pepper.
Garnish with chopped parsley

If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

Raw Pumpkin Pie Recipe

Raw Pumpkin Pie Recipe

Happily serves 8

Raw ,Vegan, Paleo, GF (Gluten Free

All organic ingredients

Crust

1 cup soaked dates 

1 cup pecans 

I cup walnuts (can use sub cashews or almonds) 

Optional: 1/4 cup figs 

1/8 teaspoon of Himalayan salt

To make the crust:

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

1 baking pumpkin (about4-6cups) 

1 cup dates

4 TBSP softened coconut oil or coconut cream 

1/3 cup maple syrup (can sub coconut nectar)

1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

To make the filling

Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

You can used canned pumpkin, but fresh pumpkin is so much better tasting

More Pumpkin Pie Recipes