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11/21/15 8:56 A

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this looks yummy


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THE SALAD IS THE MAIN DISH


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QUEENIEDMI's Photo QUEENIEDMI Posts: 277
11/16/15 9:47 P

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Ok so last week my Mom decided to give me an early Christmas present emoticon . I decided to buy the BOSS Blender by Breville(I have wanted it for a while)....I am so glad I did it really makes the recipes that Dr Fuhrman suggests so much better. emoticon Mom!!

I made the pumpkin pie Sunday night and left off the cashew cream and it tasted good but the texture left something to be desired. I decided to try it with the cashew cream and WOW, I love it. I am making the recipe for Thanksgiving...for everyone, even my hubby agrees it was "that" good.

Can't wait to make more stuff with the BOSS!!

Serves: 8
Preparation Time: 15 minutes (active prep time)

Ingredients:
OAT PIE CRUST
1 cup quick oats (not instant)
1/4 cup ground almonds
1 tablespoon whole wheat flour (optional)
2 tablespoons olive oil
2 tablespoons water
PIE FILLING
1 1/2 cups pumpkin puree (see note)
1/2 cup date sugar
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
1 10-ounce pkg soft tofu
CASHEW CREAM
1 1/3 cups raw cashews
3/4 cup vanilla soy milk
2/3 cup dates
Instructions:
Preheat oven to 350 degrees.

Pie Crust: Mix oats, almonds, flour, and date sugar. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish. Prebake the crust for 5 minutes.

Pie Filling: In a blender, combine the pumpkin and date sugar. Add raisins, spices, arrowroot powder, and tofu. Blend until smooth. Pour mixture into prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking until lightly browned, about 10-15 minutes.

While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.

Serve slightly warm or cold with a dollop of Cashew Cream.

Note: The pie filling will firm up as it cools.

Note: Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.

Per Serving:
CALORIES 365; PROTEIN 11g; CARBOHYDRATES 46g; TOTAL FAT 17.9g; SATURATED FAT 2.8g; SODIUM 21mg; FIBER 4.2g; BETA-CAROTENE 676ug; VITAMIN C 2mg; CALCIUM 173mg; IRON 6.8mg; FOLATE 24ug; MAGNESIUM 105mg; ZINC 1.9mg; SELENIUM 10.1ug


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