Get ready to take your raw vegan diet to the next level with these homemade pumpkin rosemary crackers. They are savory, 100% raw vegan, and entirely gluten-free. They are nutrient-dense and satisfy your craving for salty snack, whether you are cleansing or not. Unlike most flax crackers, these are not dense; rather, they are quite light and crunchy. The level of crunchiness will depend on how long you keep them in the dehydrator. The thickness of the paste you smear on the dehydrator sheets will also dictate how long you have to dehydrate them.

Fall is pumpkin season, so we love to incorporate raw pumpkin whenever we get the chance. In addition to providing a warming flavor, pumpkin offers a lot of beta-carotene, vitamin C, fiber, and other antioxidants. Two of the antioxidants in pumpkin, zeaxanthin and lutein, work to encourage healthier eyesight. If you do not have pumpkin, you can replace it with butternut squash, as it has a similar flavor, nutritional content, and texture.

Regarding the spices, this recipe calls for rosemary and thyme, which go great with the other ingredients. You can, however, use dill, basil, parsley, cilantro, or other Italian seasonings if you have those on hand. Make things easy for yourself, not more difficult. Lastly, this recipe does take some time to dehydrate (about 20 hours to be exact). Just make sure that you flip the flax mixture once about four to six hours into dehydrating to get an evenly crisp cracker.

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Are you ready to dance? A better question is: Are your taste buds ready for a flavor party? This raw vegan kale pesto with pumpkin seeds is a blissful bowl of green goodness! This delightful twist on a classic pesto is not only a beautiful sight to behold, but also a powerhouse of flavor and nutrients that goes great on zoodles or as a dip for raw veggie sticks. You may find that you prefer this pesto to an unhealthy, processed jarred pesto sauce! And that jarred sauce belongs in one place: the garbage!

Kale is a super green that offers an earthy, robust flavor and an assortment of nutrients, including vitamins A, C, & K, an abundance of fiber, magnesium, iron, and calcium. It harmonizes with the creamy nuttiness of raw pumpkin seeds, or pepitas. Pumpkin seeds contain heart-healthy fats, protein, and good amount of magnesium. Those little green seeds add great texture to this pesto, in addition to helping you feel full and happy.

One of the traditional ingredients in pesto is parmesan cheese, which you cannot enjoy on a raw vegan diet. That’s why you use nutritional yeast to help achieve that signature cheesy flavor from classic pesto recipes. Nutritional yeast, in addition to offering a cheesy flavor, is packed with necessary vitamins and minerals, including vitamin B12, which can be difficult to get on a vegan or raw vegan diet.

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Yes, folks, that time of year has arrived. Pumpkin spice is here to stay for the next couple months, so you can expect some more pumpkin recipes to come your way. Some will be savory, utilizing actual pie pumpkins, and others will be on the sweeter side. The sweeter recipes, like this pumpkin pie pudding, tend to utilize pumpkin puree. Before we tell you more about this pudding, we have to make the distinction between pure pumpkin puree and pumpkin pie filling. One is 100% pumpkin, with no added fats, sugars, or preservatives, while the other rich in sugar, natural flavors, and, quite frankly, devoid of nutritional value.

Fortunately for you, this pumpkin pie pudding is a healthy, guilt-free dessert that you’ll be enjoying throughout autumn. It is a wonderful vegan creation that contains nutritionally-dense ingredients, including raw cashews, pumpkin puree, pure maple syrup, and pumpkin pie spice. Pure maple syrup is a much healthier sweetener to use in place of granulated sugar. It also adds a unique sweetness that works particularly well with fall flavors, such as pumpkin pie spice. Just make sure that you opt for pure maple syrup and not the unhealthy corn syrup ones that do not require refrigeration after opening.

This pudding is extra creamy because of the pumpkin puree and raw cashews. Make sure to soak the cashews for at least two hours in order to soften them. That makes them a lot easier to blend, but make sure to discard the soaking liquid before adding them to the blender or food processor. Cashews are great sources of copper, magnesium, manganese, vitamin K, zinc, and phosphorus. Plus, you get tons of vitamin A from the pumpkin!

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Yes, it is that time of the year when we get to welcome all things pumpkin. Although we don’t encourage flocking to coffee shops to indulge in overly sweet and fattening pumpkin spice lattes, we do welcome healthier pumpkin recipes. We prefer the pumpkin recipes, like this overnight oat one, that provide fiber, protein, complex carbohydrates, healthy fats, and a diverse mix of vitamins and minerals. And that is truly what we aim to provide you on this website, whether you are cleansing or trying to adopt healthier eating habits.

These pumpkin pie overnight oats contain pure pumpkin puree. Now, it is very important that you purchase that and not canned pumpkin pie mix. The former is 100% pure pumpkin, while the latter is calorically dense, rich in sodium, and high in sugar. Pure pumpkin puree contains fiber, protein, lots and lots of vitamin A, potassium, vitamin C, iron, and a small amount of calcium. Although the pumpkin puree helps flavor and color these overnight oats, let’s not forget about the oats. For vegans, oats are great sources of protein, fiber, healthy fats, and complex carbohydrates. They help keep you full and sustain energy until your next meal!

And because we love nutrition so much, we could not exclude chia seeds from the recipe. Chia seeds are great sources of omega-3 fatty acids, fiber, and protein. They also contain vitamins B1 & B3, magnesium, phosphorus, iron, calcium, zinc, and several antioxidants, including quercetin, kaempferol, myricetin, caffeic acid, and chlorogenic acid. These antioxidants can help protect your cells from damaging free radicals, which contribute to aging and several diseases, including cancer.

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October is over, and you can no longer get a PSL from your local coffee shop. Luckily, we’re here to provide a recipe where you can replicate the famous cozy fall beverage. You won’t have to wait for the calorically-dense sugary drink any longer!

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This pumpkin soup is the perfect recipe for fall. The inherent sweetness of the kabocha squash forms a harmonious marriage with the herbaceous thyme. It’s amazing that a soup with only eight ingredients can taste so delicious.

Chapters:
0:04 Ingredients
0:09 Garlic, Chopped
0:17 Yellow Onion, chopped
0:28 Ginger, Minced
0:33 Red Bell Pepper
0:39 Kabocha Squash
0:53 Add Ingredients to Pot
1:03 Add Coconut Cream
1:09 Add Squash to Pot
1:23 Blend
1:27 Bon Appetit

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Looking for an easy fall-inspired spread that you can easily make in a slow cooker? Well, you just found your recipe! This homemade pumpkin butter warming, spiced, and made with seven simple ingredients, including pumpkin pie spice, 100% pumpkin puree, vanilla extract, and more. Just like apple butter, pumpkin butter has a rich, creamy, and subtly tangy flavor is complemented by sugars.

Regarding the nutritional flavor profile, this is not the healthiest thing on the planet to consume. It is, however, homemade and free of artificial flavors and ultra-processed ingredients. Canned pumpkin puree is an excellent source of fiber and vitamin A, but make sure to buy that instead of pumpkin pie filling. One cup of cooked pumpkin, for example, contains about 49 calories, 12 grams of carbohydrates, 3 grams of fiber, and 7 grams of sugar. It also contains vitamins C & E, potassium, and iron.

Even though this homemade pumpkin butter calls for a specific amount of sugar, you can opt for less if you want to watch your sugar intake. Because this recipe cooks in the slow cooker, the flavors will infuse beautifully and it will still spread like a luxurious, soft butter once it cools. You can also add other nutritious ingredients like chia seeds or raw nut butter, but that may affect the spreadability and texture of the pumpkin butter.

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Leave the butter and eggs in the fridge because you won’t be needing them for this recipe. This pumpkin bread is 100% vegan and brims with flavor. Each bite is soft, moist, and straight up delicious. Plus, it is pumpkin bread, which is the perfect dessert during the fall season. And the best part is that it is not overpowering or loaded with sugar.

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Leave the butter and eggs in the fridge because you won’t be needing them for this recipe. This pumpkin bread is 100% vegan and brims with flavor. Each bite is soft, moist, and straight up delicious. Plus, it is pumpkin bread, which is the perfect dessert during the fall season. And the best part is that it is not overpowering or loaded with sugar.

A common question about pumpkin bread, or pumpkin desserts, is whether or not you want to use fresh or canned pumpkin. You just have to keep an eye out when you purchase canned pumpkin. You don’t want pumpkin pie filling because that is loaded with preservatives, sugars, and unhealthy fats. When you purchase 100% pumpkin puree in a can, the only ingredient should be pumpkin. This type of pumpkin can be thicker and more dense than fresh pumpkin puree you make yourself. You can make your own pumpkin puree by clicking here, if you so choose.

Pumpkin bread is very easy to make because once you mix everything in a bowl, you pour it into a loaf pan, bake, and then remove when done baking. When you whisk the ingredients together, make sure that there are no lumps. You want a smooth consistency in the dough in order to have the best pumpkin bread ever.

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When you see a blended bowl of frozen fruit, your mind immediately goes to acai bowl. It’s an incredibly trendy and healthy breakfast dish, but sugary granola and lots of honey can make it less healthy. A smoothie bowl shouldn’t be a sugar overload; rather, it should be a way to add superfoods and refreshing fruits to your day. That’s why many dietitians agree that smoothie bowls can be excellent breakfast options for health conscious people.

The base of this smoothie bowl is the only part of the recipe you should follow. The toppings are entirely up to you. We’ll detail a couple in this description, but we won’t list them as optional toppings in the recipe ingredient list. There are too many options! It’s always beneficial to include some fresh fruit on top of your smoothie bowl. A combination of sliced bananas, blueberries, raspberries, or strawberries is wonderful, but you also need to invite texture to the party. An easy way to do that is by adding raw nuts and seeds. Raw pumpkin seeds, almonds, walnuts, chia seeds, or hazelnuts are all excellent options. If you choose to use raw nuts, it’s best to give them a rough chop before topping your smoothie bowl.

The last thing to remember about making a smoothie bowl is that you want the base to be thick. It should not be thin because nobody wants to eat a soupy smoothie bowl. The texture should be akin to that of raw vegan ice cream or sorbet. Peel, chop, and freeze the bananas overnight, and make sure to choose ripe bananas for the best flavor. You can use a blend of frozen berries, or you can use one single berry that you prefer. Just make sure that they are frozen prior to blending. Add these frozen ingredients with the liquid and raw almond butter to the blender and blend until you get your desired consistency.

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