Tag Archives: kid friendly primal snack

Pumpkin Spicecream

25 Oct

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Here is my newest submission because for one thing, we are in the middle of National American Pumpkin Spice Season, but I also want to be in on the smoothie bowl trend.  This is cold, filling, and has a dose of protein to boot.  With extra toppings, this would make a hearty breakfast, but it also makes a light dessert if that is your preference.

1/4 cup water
a heaping 1/2 cup frozen pumpkin (1/3 of 15 oz can)
1/3 cup cottage cheese** 
1/2 frozen banana
1/2 tsp pumpkin pie spice
2 tsp maple syrup, more for garnish/to taste 

toppings: whipped cream, coconut flakes, chopped apples or pears, chopped pecans, drizzle of honey, maple or even chocolate syrup!!

Place everything in your Vitamix or blender. Blend until mixed thoroughly, you may have to scrape down the sides with a spatula once or twice during processing.  Spoon out into a bowl and sprinkle with your choice of yummy toppings.  (If you are using a regular blender, you may want to allow the frozen pumpkin and banana to soften slightly.  Also, I freeze the pumpkin in pre-measured amounts because I use it in my morning breakfast smoothies.)

This is such a great treat–it is full of natural goodness, with a solid dose of protein to boot.  My kiddos all really liked it (the dollop of whipped cream sealed the deal for them!)  Everybody wins!

**To avoid dairy, increase the amount of frozen pumpkin to 2/3 c and add a tbsp of almond butter and a pinch of salt.  After all my experience making smoothie bowls, the consistency and flavor will be just as good.  🙂

If you are new to our site, please also check out my two other favorite pumpkin recipes:  Fall’s Best Pumpkin Muffins and Pumpkin Sausage Soup.

Enjoy, Leigh

 

 

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Sesame Date Crisps

20 Sep


I ran into Whole Foods last weekend for my usual fare, and they had samples out all over the place.  I was in a bind, and trying to appease my 1-year-old, when I came upon these:

These Raincoast Crisps were really good, in spite of the fact that the first listed ingredient was unbleached flour.  Blah.  I grabbed them anyway and tasted them–they are good.  I knew I could knock ’em off, though.

They might be better this way!!

Preheat oven to 275 degrees.

In a food processor:
1/2 cup of dates
1/2 cup of raisins

Pulse them together–until they are evenly ground, but not a paste.

Add in:

1/2 c sliced almonds
1/4 c each of sunflower seeds, pepitas, sesame seeds (I used black and regular), almond flour, flaxseed meal.
1/2 tsp sea salt
2 tbsp water

Blend until evenly ground, and somewhat sticking together.

Roll dough between two pieces of parchment paper, until very very thin.  Approximately 1/8 inch thickness.  Or less.  You may find it easier to do in two or three batches.

Bake for 30 minutes, or until lightly browned and crispy.  Use a knife to cut them into uniform “crackers”.

Serve alone, topped with chicken salad, or farm fresh goat cheese.

These little crackers are elegant…like something you would find in a little cafe in the West Village.
Salty, crunchy, slightly sweet.
Enjoy!
Leigh

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