Oooh! Ginger and pumpkin! We think of it as a Fall treat but isn’t it fantastic that we can enjoy it year round? This Fall favorite is made even better because it’s raw, vegan and completely delicious.
1 C. pumpkin, seeded
2 C. coconut water or purified water
1 1/2 C. pine nuts, unsoaked
1 Tbsp. leeks, minced
2 tsp. fresh ginger, minced
1 1/2 tsp. celtic or himalayan salt
1 1/2 tsp. cumin
1/8- 1/4 tsp. cayenne pepper
1 tsp. fenugreek seeds, ground
Blend all ingredients together in high-powered blender until creamy. Heat on stove top to 115 degrees if you have a thermometer, otherwise put in dehydrator at 115 degrees for 30 – 60 minutes.
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