I just did a spot on Global TV with Lorraine Mansbridge to promote the opening of Glow Juicery here in Edmonton.  I’m so excited to be apart of this amazing company owned by Marnie Ashcroft.  It will be opening tomorrow, Tuesday Oct 1 ,2013.  Please go and see them and get some amazing fresh pressed juice!  They are located in Whitemud Crossing next to the Red Robin.

I have provided the recipe for the Pumpkin Pie and Vanilla Cashew Crème….they are both amazing!  The pie recipe is from Matthew Kenney’s book “Everyday Raw” and the Crème is from “The Conscious Cook” Book.

Rawtopia will begin producing food within the next few months  and will be sold at Glow Juicery and Urban Organics in Sherwood Park.  Stay tuned and watch the posts to see when we officially launch.

Be Well,

Jennifer

Global TV video

Click here to watch GlobalTV video

Raw Pumpkin Pie Recipe

Crust
2 ¼ cups pecans, walnut or cashews
2 tbsp. maple syrup
1 tbsp. coconut oil
2 dates mashed
Pinch sea salt
Place prepared nuts in food processor, pulse into small crumbs.  Mix nuts and all remaining ingredients together well by hand.  Press into a plastic-lined 9-inch tart pan to desired thickness.  Dehydrate 48 hours.

Filling

½ cup cashews, soaked 4-6 hours
½ cup maple syrup
¼ cup agave or coconut syrup
½ cup coconut oil
½ cup + 2 tbsp. carrot juice or pumpkin juice
½ tsp. vanilla extract or vanilla bean powder
¼ tsp. sea salt
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
½ tsp. chopped fresh thyme or dried
Blend all ingredients except thyme in Vita-mix until very smooth.   Stir in thyme.  Fill tart crust and chill in refrigerator overnight or until firm.

Vanilla Crème
1 cup cashews soaked 1 hour
Blend with ¾ cup water until smooth in a high speed blender
Add
¼ cup agave or coconut syrup
½ tsp. vanilla extract or vanilla powder
2/3 cup coconut oil melted
Can be served has a loose crème or refrigerated for a firm crème