Here's a special Thanksgiving recipe that I know you'll love! Not only is it delicious, it's a perfect alkaline way to start off your day!
Pumpkin Pie Breakfast Bowl
INGREDIENTS PUMPKIN PIE BOWL FILLER
1/2 cup cashews
3/4 cup of organic canned pumpkin puree (6oz.)
1 tbsp. coconut oil
1/4 cup filtered water
1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/4 tsp. star anise spice (finely diced)
1/4 tsp. cinnamon
1 large pitted date (or 2 small dates)
1/2 tsp. vanilla (I prefer 1 drop Medicine Flower Vanilla)
1/2 tsp. chopped fresh ginger
INGREDIENTS GRANOLA CRUMBLE
1/2 cup raw almonds
1/2 cup unsweetened coconut flakes
1/2 cup pitted dates
For Granola Crumble: Add the granola ingredients to a food processor, and blend for 60 seconds. This becomes your granola crumble, the base of the breakfast bowl. Place in a bowl and set aside.
For Pumpkin Pie Filler: In a blender, combine all of the pumpkin pie filler ingredients and blend on high. If using Vitamix blender, I recommend using the stick to help blend. If using a regular blender, may have to add a little more water to allow to blend (but this is meant to be a thick mixture so only add if necessary).
Once blended, add pumpkin pie mixture on top of the granola (in a small bowl or mason jar), and place in refrigerator to thicken. Garnish with cinnamon or nutmeg, and some hemp seeds and crushed almond pieces.