Pumpkin Raspberry Parfait – Raw Style

 

 

I love the colors of fall – the reds, yellows and oranges – and Pumpkin!  never thought of making something from raw Pumpkin before but thought why not – and it turned out yummy.  With the left over Pumpkin I made a smoothie with hemp milk, banana, cinnamon, dates and L.O.V.E. and was it yummy!!

Raw Pumpkin is quite nutritionally dense – making healthy eating easy.  Pumpkin in it’s raw form is loaded with Vitamin A and potassium.

You (or your guests)won’t know that the pumpkin Raspberry Parfait is a raw desert – that’s the best part!!

Have a healthy and safe Thanksgiving weekend to my American friends and here’s a link to some raw Thanksgiving recipes from the Canadian side!

Pumpkin Puree

 

–  1 small to medium size Pumpkin – insides scraped out, seeds could be washed and dried and baked in oven or dehydrator if wanted for yummy snack)

Pumpkin will need to be cut up into small pieces and the outer skin taken off.

–  1 tsp Cinnamon

–  1 tsp Nutmeg or Pumpkin Pie Spice

–  1 tsp Vanilla

–   pinch Himalayan Salt

–  1/4 – 1/2 cup Water

–  4 tbsp Agave (or other natural sweetner – adjust to taste)

Throw all ingredients into Vitamix or Blender and slowly add water until desired consistency – you want it kind of thick not too runny, it may take scraping down the sides a few times and a little bit to get fairly smooth

 

Raspberry Puree

–  small package fresh Raspberries

–  1/2 in grated Ginger

–  2 tbsp Agave (or other sweetener)

Cashew Whip

 

–  1 cup Cashews

–   1 tsp Vanilla

–  2 tbsp Agave (or other natural sweetener)

–  4- 6 ice cubes

–  1/4 – 1/2 cup Water

 

Throw all ingredients in Vitamix or Blender except the water, slowly add the water until desired consistency is achieved – you don’t want this too thick or too thin.

Get a parfait or wine glass and put in layers starting with the Pumpkin puree, then the Raspberry Puree, Cashew Whip, chopped Walnuts and repeat.

Eat and Enjoy!!

Jodi