Happy Birthday Sunspot!!!

What a fun event at Sunspot Natural Market yesterday!!sunspot4

Reiki!sunspotreiki

Navitas Naturals!sunspotnativas

Raffles and Goodies!!sunspot5

sunspot6

Bee Hive!!

sunspotbeehive

Organic cake!! Frosting dyed with spirulina and tumeric!!!
sunspotcake sunspotcake2

My raw vegan station!!! πŸ˜€

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Spreading love, health and happiness with FullyRaw Β Kristina’s Pumpkin PieΒ and talking about my:

RAW VEGAN THANKSGIVING DEMONSTRATION!Β 

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 πŸ™‚
  • 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!

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