The pumpkins have been catching my eye.. and I’ve been itching to make something very fall-ish and pumpkin-y!! Ya know what I mean?! I went to Jewel yesterday and they have bins upon bins of pumpkins, gourds and that fun colorful corn. They also had some really strange looking pumpkins with weird funny-looking bumps…? Jewel has stepped up their game! At least the Jewel closest to my house. I still would rather shop at Mariano’s but Jewel is closer.. at least they started offering more organic produce!
I picked up 3 mini pumpkins for my pictures, 2 orange and 1 white. I can’t resist the baby pumpkins. Its a bit early to buy a big pumpkin to carve/decorate. Right? It is only mid-September. But who am I kidding.. I’ll probably buy one this weekend and then have to buy another before Halloween 😉
Pumpkin Pie Cheesecake Dip. Vegan, gluten-free and basically guilt-free. Dip apples or graham crackers in this creamy goodness for a snack. Be bad and dip chocolate or cookies in for dessert. Or just grab a spoon because you will want to. This recipe does not have vegan cream cheese. I tried that sh*t once and will never do it again. Maybe I tried the wrong brand… is it just me? I don’t know but something was not right! I used raw cashews instead which always work nicely for that cheesecake flavor. This dip is a party in your mouth and has just enough sweetness to cut out the bitterness of the pumpkin. I’ll be bringing this to a party along with my Game Day Snack Mix. I’m already thinking this would be amazing on Thanksgiving day too, for a lil dessert feast, maybe?! This Pumpkin Pie Cheesecake Dip is a new fall staple over here! I added cinnamon and crushed cashews as a topping.
- 1 cup raw cashews
- 1 can puréed pumpkin
- 1/4 cup + 1 tablespoon almond milk
- 1/4 cup pure maple syrup
- 2 tablespoons raw cane sugar (or any sugar)
- 1/2 tablespoon vanilla extract
- 1 teaspoon cinnamon
- In a food processor, pulse the cashews until they become finely chopped. Transfer to a blender and the rest of the ingredients. Blend until smooth and creamy. Transfer to a small bowl and serve with apples, graham crackers, chocolate, cookies, or even celery. You could also use this dip as a topping to your favorite ice cream. The possibilities are endless.
I mentioned on Monday that I would share pictures from the Be Healthful event I went to this past Sunday. Sarah Baker (also known as the Balanced Babe) who put the entire event together was kind enough to offer an invite for me and a friend. This was the first event I’ve been invited to, in regards to health and wellness so I was super excited! The event was held at this cool, industrial type venue called Moonlight Studios in the city. My bestie and I started our day in one of the many classes being offered. We learned about canning and preserving seasonal veggies like tomatoes and how to make your own blueberry jam, with free samples, sweet! Next up was the Ayurvedic detoxing class where we learned what ayurveda is all about and how it pertains to women and our cycles – very interesting! After that we walked around all the wellness booths with local spas, juice companies, beauty products, vegan snacks, reflexology, giveaways and more. After sipping on juices and snacking on granola we went back for another class about creating the perfect life along with guided meditation. The speaker definitely opened my eyes about meditation and how life-changing it can be – for reals! I’ve never been into the whole meditation thing but now I am intrigued. Last up was a 25-minute barre class which left me a bit sore the next day but we loved every minute of that feel good burn. Overall it was a relaxing and fun girls day. We had a blast!
Big thanks to Sarah for putting this event together! Hope you are having a nice week and don’t forget to make this pumpkin pie cheesecake dip – it’s life changing!