Category Archives: Paleo

Monday, January 27, 2014

Nightshade Free Roasted Veggie Pasta Sauce (SCD, Paleo, AIP, GAPS)

To the average person pasta sauce is a pretty healthy choice.  But if you suffer from an auto-immune disease and trying to decrease pro-inflammatory foods, tomato-based pasta sauces can be quite aggravating on the system.  Some folks find great success and relief by eliminating nightshades from their diets.  What are nightshades you ask?  Good question.  Nightshades are the following foods: Potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, tobacco, goji berries, ground cherries, and cayenne peppers (and more).  See this post by the Paleo Mom with a complete list of all nightshades.  
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Labels: AIP, GAPS, main dish, Paleo, sauces, SCD.


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Monday, January 6, 2014

Avocado Grapefruit Hemp Smoothie (full of protein and nutrients)

I feel so fortunate to have such great friends in my life.  I was thrilled to receive so many homemade treats this holiday.  Me, Scott and the kiddos spent time with our friends, visiting each family with homemade goodies in hand – chatting, laughing, and catching up.  And to my delight, we always left with a little something special: homemade applesauce, homemade beer, homemade fig & honey jelly, homemade chocolate, spiced nuts, homemade chap stick, organic pears, fresh picked plump grapefruits.  It was very special.  I was particularly intrigued by all the grapefruits.  I have been juicing and enjoying them in a variety of ways.  Most notably in my morning smoothie.  I wanted to share my concoction with you, as I think it’s quite delicious.  It’s a smoothie just the way I like it – thick and creamy (not icy or too sweet).  This is a nice pick-me-up first thing in the morning (as I’m not a coffee drinker) but love to make a little something to sip on.  If you get your hands on some grapefruits, try them in a smoothie.  I’m hooked.  See HERE for a list and description of the most common grapefruits.  My favorite for smoothies (hands down) is Pomelo.  
Avocado Grapefruit Hemp Smoothie
(click the links provided below for where to purchase)
-1 cup fresh squeezed grapefruit juice
-1/2 ripe avocado
-1 medium ripe banana
-1 tablespoon raw hemp seeds*
-1 tablespoon sweetener of choice* (or 15 drops stevia)
-Handful of spinach (optional) 
How To:
1.  Add all of the above ingredients to a blender and blend until smooth and creamy.  Drink immediately or save in the fridge.  
*Hemp is 
Paleo, I referenced a trusted site, The Paleo List, (yes it’s permitted).  
*AIP & SCD, omit hemp seeds – they are not permitted.  
*For sweetener I like raw local honey or coconut nectar.
{affiliate links in post – thank you for supporting The Tasty Alternative} 
Shared on: Whole Food Fridays, Wellness Weekend , Gluten Free Wednesdays 
Posted by Amber at

Labels: AIP, drinks, GAPS, green drinks, Paleo, SCD, smoothie.


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Thursday, January 2, 2014

Raw Freezer Fudge

Well a Happy New Year to you!  
With the New Year upon us today I reflect on some of my most notable challenges and successes from 2013 and from those challenges/successes I created goals for the New Year.  No I’m not going to run a marathon, or lose weight, or not cuss, or go to bed early.  I know what’s realistic for me.  Wait, I do have a goal regarding bedtime which includes getting my bony butt in bed earlier than 11:00 pm (and that, my friends, is something).  I’m a very goal oriented person (yes, I make daily goals for myself) and so here are my general goals for the Year (in order by category).
1.  Family – marriage.  Continue a strong partnership with Scott, use kind/constructive communication, and be mindful of my mood and behavior.
2.  Family – kids.  Continue to learn and explore alternative methods to deal with sibling bickering (rivalry). 
Use effective behavioral interventions, reflective speech, and empathetic language.  Continue reading the book “Siblings Without Rivalry” which is proving to be a great resource.  Be okay with the chaos that is childhood, laugh about it, embrace it, pick my battles, let things go, don’t be so ridged.  Keep it light, fun, structured, and safe. Don’t be overly annoyed and angry.  
3.  Health – body.  Continue eating foods that make me feel good and avoid foods that make me feel bad.  Start doing more Yoga, or just stretch every morning.  Try to walk everyday, or ride bikes to school.  Try and get IN bed before 11:00 pm.  
4.  Health – mind. Continue using positive coping to decrease stress.  Introduce more effective coping with sibling bickering. Use more positive visual imagery.  Read a few enjoyable books.  
5. Professional.  Use meditative/relaxation techniques at work when things get stressful.  Take time off when I need it.  Work on my L.C.S.W. CEUs.  Attend at least one new conference or therapy-related talk this year.  Meet with my other therapist friends to process and reflect on work and trouble shoot challenges.  
6.  Hobbies.  Blog when I have time, take time away when I need it – blogging will always be there.  Continue learning Spanish guitar, and continue playing guitar (it’s very calming and centering). Continue work on my scrapbooking and creating videos of the kids. Plan my spring/summer garden.  Break out my jewelry making stuff as a calming, therapeutic activity.  Visit a few of my favorite thrift stores when I get the urge to buy something new.  
7.  Home.  Continue to purge what’s not used, continue organizing and cleaning as a method to feel productive and calm.  De-clutter as needed. Slowly work on getting the garage more organized.  Wash dishes as I cook so I’m not totally overwhelmed by insane kitchen messes.  
8.  Personal.  Go out to dinner with girlfriends.  Carve out some alone time each week.  It’s okay to not be doing something – be more comfortable doing nothing.  Be more in nature.  Slow down. Appreciate the pain-free days and treat my body with kindness and respect.  Be the change I want to see, speak how I want to feel, and smile at others as often as possible.  
9.  Be okay with eating an entire batch of raw freezer fudge.  
I deserve it! 
Happy New Year Raw Freezer Fudge 
(click the links below for where to purchase the ingredients)
-1/2 cup soaked medjool dates (about 7)
-1/4 cup raw local honey
-1 teaspoon vanilla extract 
-Chopped walnuts for garnish
How To:
1.  Soak the dates in water for 3 to 4 hours.  Drain the dates and add dates to a food processor fitted with the S blade.  To the food processor add in the almond butter.  Pulse the dates and almond butter until the dates are broken down.
2.  With the food processor running, drizzle in the melted coconut oil, honey and vanilla.  Blend until everything is smooth and creamy.  Open the lid and add in the cacao powder.  Blend again until the mixture is thick and creamy.
3.  Spread mixture out on a silicone mat or wax paper – make it as thick or as thin as you like.  Top with chopped walnuts.  Place in freezer.  The fudge will stay soft from the dates and honey.  You could also store in the fridge, but I prefer the freezer.  These do well at room temperature for a while.  They don’t melt all over the place.
*For nut free, use homemade sunflower seed butter.  
*For vegan, use coconut nectar or maple syrup (using maple syrup will make the recipe a little softer, as it’s not as viscous).  
*For sugar free, use 3/4 teaspoon chocolate or vanilla liquid stevia (or to taste). 
{Affiliate Links in Post}
Shared on these wonderful link parties: Raw Foods Thursday, Wellness Weekend, Paleo Link Party, Whole Food Fridays,  Gluten Free Wednesdays, 


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Labels: chocolate, dessert, grain free desserts, Paleo, raw.


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Monday, December 23, 2013

Cinnamon & Coconut Sugar Dried Apples

I absolutely adore making homemade holiday gifts for friends and family.  They are always well received and appreciated.  Dried apples were on my list this year to make as gifts and the addition of cinnamon and coconut sugar makes these dried apples so festive and delicious.  You could certainly leave the apples plain, but I just love the added spice.  As gifts I also like to make homemade greeting cards, coconut ginger granola, homemade almond butter, and homemade lotions (and other beauty products such as facial toner and body spray).  Another favorite is the gift of tea.  You can get so creative with tea, purchasing loose leaf and fun tea paraphernalia (check out my All Things Tea Pinterest board for more tea ideas).   
Happy Holidays to all.  I’m signing off until January.  Until then, wishing you a restful and peaceful holiday filled with love and laughter.    
-Amber & The Tasty Alternative Family 
Cinnamon Coconut Sugar Dried Apples 
-4 pounds of apples (any variety will do, I used Fuji)
-1 1/2 teaspoons ground cinnamon 
-1/4 cup coconut sugar
How To:
1.  Wash, peel and slice apples (slice thick for chewy dried apples, slice thin for crispy dried apples).  I like to cut out center seeds and the core.  
2.  Add apples to a large bowl and using hands, toss the apples with the cinnamon and coconut sugar, making sure all the apples are well covered.
3.  Transfer apples (in one layer) onto a dehydrator with mesh screens.
4.  Dehydrate on 95 degrees for 8 -10 hours  (basically, overnight). I encourage you to test out different drying times.  For another method, dehydrate on high (140 degrees) for 3 hours, then turn down to 95 degrees and dehydrate until your desired texture.  
*Yes you can make these in the oven set at a low temperature, however, I have not tried this, so I cannot give any specific directions.  If you try it in the oven, please report back and let us know how it goes.  I suspect they will be more like apple chips, but you never know.
*If you use a mandoline, the slices will be very thin and almost crispy.  Hand slice thicker pieces for that nice chewy fruit dried texture.
The cut apples tossed in the cinnamon and coconut sugar 
Here are the apples all dried and ready for the jars
Good morning you pretty little apples.  
These dried overnight.  

{affiliate links in post}
This recipe was shared on: Wellness Weekend, Paleo Link PartyWhole Food Fridays

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Labels: AIP, allergy-friendly, fall treats, Paleo, raw, snacks.


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Thursday, November 28, 2013

Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)

I adore am obsessed with pumpkin pie! I can easily eat it for breakfast, lunch, or dinner.  My recipe uses sugar (from dates and honey), so you can feel good about eating it at any time of the day. I’ve been making this pumpkin pie recipe for a few years now and I think it’s quite delicious.  My family loves it too.  It’s a tasty alternative to traditional pumpkin pie, but trust me, you won’t miss that condensed milk and all that cane-sugar. My favorite squash to use for pumpkin pie is the kabocha squash.  Kabocha is a hearty squash with a thick creamy meat and is VERY sweet (and take a sniff of the raw flesh next time you buy oneit smells JUST like a cucumberI kid you not).  Kabocha creates such a substantial pie filling.  Give it a try if you can – they are found next to the other squash.  Wishing everyone a very happy Thanksgiving – see ya in December.
Dairy and Cane-Sugar Free Pumpkin Pie (SCD, GAPS, Paleo)
  • 1¾ cups fresh baked pumpkin or 1 can of pumpkin puree
  • cream from 1 can of full fat coconut milk
  • ¼ cup honey
  • 2 eggs
  • 7 large soft Medjool dates (optional)
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 extra egg for crust (this is an optional step)
  1. Soak dates in warm water for at least 2 hours before making this recipe.
  2. Preheat oven to 400 degrees
  3. To a blender, add in all the above ingredients (except the extra egg) and blend until well incorporated (about 15 seconds), then pour the mixture into a pie crust.
  4. Beat the extra egg in a small bowl and brush the egg onto the entire exposed crust. I like to cover the crust with this silicone crust shield (it's awesome and my crust never burns).
  5. Place the pie onto a baking sheet (to catch overflow) and bake for 15 minutes. Then turn the oven temperature down to 350 and bake an additional 35 minutes. When the middle poofs up, your pie is ready. The middle will be jiggly, and that's okay. It will thicken as it cools.
  6. Remove pie from baking sheet and allow to cool on a cooling rack.
-If you don't want to make fresh baked squash, this is a great organic brand and can be found at any store.
-I like to use dates in pumpkin pie because it adds a natural sweetness and helps thicken the mixture. If you don't want to use dates, just add additional sweetener (another 2 or 3 tablespoons).
-Maple syrup or coconut nectar is a nice substitute for the honey.
- I generally bake my pumpkin pie the night before and let it sit out at room temperature. When ready to serve, top with vanilla bean coconut whipped cream.
Vanilla Bean Coconut Whipped Cream Topping
  • Cream from 1 can of full fat coconut milk
  • ½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
  • 3 tablespoons honey
  • 1 teaspoon vanilla, maple syrup,or coconut nectar.
  • 1 vanilla bean cut in half and scraped out
  1. In a blender (high speed preferably) add all the above ingredients and blend until smooth.
  2. Transfer to a bowl and refrigerate for 2 to 4 hours.
  3. Mix well before serving.
To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.
Pie Crust Options:
4.  Gluten Free Vegan Pie Crust (this is the pie crust pictured in this post)   
{affiliate links in post}
This recipe was shared on the following link parties:  Allergy-Free Wednesdays, 
Posted by Amber at

Labels: dessert, fall cuisine, GAPS, nut free, Paleo, SCD, Thanksgiving.


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Thursday, November 21, 2013

3-Ingredient Creamy Raw “Caramel” (SCD, GAPS, Paleo)

One of my more popular posts and perhaps one of my favorite recipes is my raw “caramel” sauce.  I make it quite frequently and practically drink the stuff.  I’ve been experimenting with the original recipe in hopes to make a thicker version that would mimic actual caramel so I could spread it or use it in chocolate.  Well, with very little effort I made it work just by adding more dates and excluding some of the liquid ingredients.  Let me first say that the cashew butter is a must in this recipe. You can make your own or buy the super expensive (albeit super delicious) store brand.  Either way, cashew is the way to go.  This “caramel” is thick, creamy, and delicious.  And it remedies my husband’s sweet tooth like nobody’s business.  Great for kids too – check out how fun and easy it is to spread on tart apples.  I hope you’ll give this a try.  It’s a delightful raw treat.  
Creamy Raw Caramel
-2 cups of Medjool dates – 24 dates (make sure they are fresh and soft)
-1/2 cup cashew butter*
-2 tablespoons honey*
-2 teaspoons vanilla (optional)
How To:
1.  Seed the dates and soak the dates in room temperature water for 1 hour (do not soak longer, as they will become too soft and create very thin caramel).
2.  After the dates have soaked for 1 hour, drain all the water off and add them to a food processor fitted with the S blade and pulse until broken down and coming together as a paste.
3.  Add in the cashew butter and blend.
4.  Drizzle in the honey and optional vanilla 
5.  Blend until everything is well incorporated and the mixture is thick and creamy.
6.  Eat as is or store in refrigerator.
*For the cashew butter, use homemade or this store brand is quite delicious. 
*Cannot have cashews, try sunflower seed butter – it will completely change the flavor (just FYI).  Almond butter might work, but it has a much different texture, so the final product will not be as creamy (probably thin and gritty).  Sorry if you cannot have dates, I don’t have any subs for the dates. 
*In place of the honey, vegans use grade B maple syrup, coconut nectar, yacon syrup (or 10 drops of stevia).
Posted by Amber at

Labels: dessert, GAPS, Paleo, raw, SCD, snacks.


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Monday, November 11, 2013

Dairy-Free Banana Carob Pudding with Vanilla Bean Whipped Coconut Cream + Why I LOVE Carob

Last year after I posted my Bottomless Key Lime Pie recipe one of my lovely readers left a comment in the post introducing me to Great Lakes Gelatin.  I was so thankful for this reference, as I was using Knox gelatin up until that point and appreciated this new ingredient.  I’ve since been using Great Lakes to make weekly homemade Jello and to thicken smoothies and puddings (and most all my SCD desserts that need thickening).  Today I am sharing a carob pudding recipe that is the perfect anytime treat for my kiddos (and yes for my sweet tooth husbandwho LOVES this pudding BTW).  It’s smooth and creamy and has a lovely malty flavor from the carob.  We are big carob lovers in this house for many reasons (no caffeine & no theobromine) but for me I love that carob has so many health benefits (please see below for that information).  Pudding is such a great treat anytime of the year and so easy to fill with nutrient dense, whole foods!  
Health Benefits of Carob:
(Information below generated from this site)
Once referred to as locust, carob pods are found mainly in Mediterranean countries. Evergreen carob trees generally can grow wherever citrus or olive trees do, meaning a warm, dry climate. The pod’s fruit is technically a legume. 


Carob is high in antioxidants. A study published in the “Plant Foods for Human Nutrition” journal in March 2011 found that carob germ flour showed not only antioxidant but also cytotoxic activities. The flour has capabilities to attack and target specific cervical cancer cells, the study found. The antioxidant activity helps the body repair free radical damage, which is a process of aging.


Plants are naturally high in insoluble fibers, which contain polyphenols. Another study published in “Plant Foods for Human Nutrition” in January 2010 compared two groups of people with high cholesterol. One group took a placebo, while the other consumed approximately 4 grams of carob fiber a few times a day. After four weeks, the group eating the carob fiber had lower total and low-density lipoprotein cholesterol levels.

Gastrointestinal Support

Carob has a binding action within the intestinal tract. This means it helps absorb liquid and aids problems such as diarrhea. Mixing carob powder with pureed cooked fruit or an electrolyte solution is a gentle and natural way to help with diarrhea, notes the University of Maryland Medical Center. Talk to your health care provider before using carob or other herbs to treat diarrhea.
Please see HERE for Carob’s complete nutritional breakdown.  And HERE for another post discussing carob’s benefits.  Dairy-Free Banana Carob Pudding


Carob Banana Pudding:
-1 can room temperature coconut milk here or here 
-1 1/2 cups very ripe banana
-3 tablespoons local honey or grade B maple syrup
-1 teaspoon vanilla extract 
-2 teaspoons grass fed gelatin (see notes for vegan sub)
-1/4 cup carob powder

How To
1.  In a 1 cup glass Pyrex add 1/3 cup coconut milk and 2 teaspoons gelatin.  Whisk together well and let “bloom”
2.  In a sauce pan heat the remaining coconut milk until heated, not boiled (do not boil the milk).  
3.  Remove sauce pan from heat and whisk in the gelatin mixture.
4.  Add all the coconut milk to a blender along with the other pudding ingredients and blend on high for 15 seconds.  
5.  Pour pudding mixture into a bowl or several little jars or glasses.
6.  Transfer to refrigerator and allow to set up for at least 8 hours.  
7.  Top with maple coconut whipped cream or vanilla bean coconut whipped cream (recipe below).  

Vanilla Bean Coconut Whipped Cream:
-1/2 cup soaked cashews (4 to 6 hours)* 

-Coconut cream from 1 can of coconut milk here or here 
-1 teaspoon vanilla extract 
-1 vanilla bean, sliced in half and scraped out 
-2 tablespoons local honey or grade B maple syrup 

How To
1.  Drain the cashews and add to a blender (preferably high speed). Add in the coconut cream, vanilla, vanilla bean, and honey.
2. Using the tamper, move the mixture around and blend until everything is well incorporated, smooth and creamy.  
3.  Transfer to a glass container and store in fridge for 4 to 6 hours.
4.  Remove from fridge and mix.  Fill a pastry bag and top pudding. 

*Omit cashews for AIP – just use the coconut cream 
*Vegans add 3 tablespoons ground chia seeds in place of the gelatin.  If you are a die hard chocolate lover and looking for a vegan chocolate recipe, please see my Chocolate Pumpkin Pudding. Or for a different flavor combination, try my Vegan Raw Persimmon Cranberry Pudding

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Labels: AIP, dessert, Paleo, pudding, snacks.


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Monday, November 4, 2013

Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash (SCD/Paleo)

Lately, this has been one of my favorite SCD meals.  Super easy for dinner and leftovers are fabulous.  Have you ever tried eggs with spaghetti squash?  Delicious my friends.  And I love these meatballs for lunch or even breakfast sauteed in some coconut oil (you’ll get the browning effect you see in the pictures).  They are moist and flavorful and packed full of goodies – yes I threw some pumpkin in there.  Ha ha.  But I’ve also made these with leftover baked butternut squash and delicata squash.  Enjoy!
Pumpkin & Apple Veggie Turkey Meatballs with Sauteed Spaghetti Squash

-1 1/2 to 2 pounds ground turkey (free range/organic is best if you can find it) 
-1 cup peeled and grated carrots
-1 cup peeled and grated zucchini
-1 cup peeled and grated apple 
-1/2 cup baked pumpkin or any squash you like (best if not completely pureed) 
-1/3 cup diced yellow onion
-1 egg (omit for AIP)
-3 tablespoons homemade balsamic vinegar or a SCD legal brand or coconut aminos (not SCD)
-1 tablespoon garlic granules
-2 teaspoons salt
-1 teaspoon onion granules 
-A few turns of the pepper grinder 
-1 medium to large spaghetti squash 

How To:
1.  Roast the spaghetti squash.  Preheat the oven to 375.  The easiest method for roasting a spaghetti squash is to cut the squash in half lengthwise, scoop out the seeds, place the two halves flesh down in a roasting pan (I use a glass Pyrex) and roast for 45 minutes to 1 hour. Checking at the 45 minute mark for doneness. Let cool and use a fork to get out the squash strings.  
2.  Coat a large baking dish with coconut oil (I use a glass Pyrex).
3.  Grate the veggies and apple with a hand grater or food processor (I use the food processor fitted the the grating plate).  In a large bowl, add all the meatball ingredients and mix with your hands (this is really the best method).  
4.    Make golf ball size meatballs and place them on the oiled baking dish.  
5.  Bake the meatballs at 400 degrees for 25 minutes (or until internal temperature is at least 175 degrees). Remove meatballs from baking dish and let rest for about 5 minutes, then serve.  Makes about 20 meatballs. 
6.  Saute the spaghetti squash.  To a large skillet, add 1 tablespoon coconut oil.  Add in some spaghetti squash with salt to taste (I also add in garlic granules).  Saute until warmed through.  

*To create the browning you see in the pictures, place the baked meatballs in a large skillet with coconut oil and saute until the browning occurs. It just takes a few minutes.  This step is not necessary – they are great baked right out of the oven. 
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Shared on: Fat TuesdaysSlightly Indulgent Tuesdays 
Posted by Amber at

Labels: AIP, fall cuisine, main dish, Paleo, SCD.


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Tuesday, October 8, 2013

No-Bake Mini Pumpkin “Cheesecake” with Vanilla Bean Coconut Cream Topping (dairy free, grain free, cane-sugar free)

Last month I gave a little teaser about this recipe on Facebook.  I’m so excited to finally share!  Angel from Wellness Angel put together a week-long fall inspired blog series.  To kick things off, yesterday Angel shared a wonderful vegan lentil loaf, a must try recipe.  Please visit Angel’s blog when you get a chance – I simply adore her wellness philosophy.

This no-bake pumpkin cheesecake is fabulous.  It’s light, super creamy, and bursting with fall flavors.  I had several traditional eaters test this recipe and they all gave it rave reviews, with the pumpkin flavor and sweetness spot on.  This is my pumpkin pie for the holidays.  No bake means easy peasy and there are minimal ingredients.  It can be made the day before which is always very convenient.  I hope you and your family enjoys this recipe as much as we do.    
No-Bake Pumpkin Cheesecake 
with Vanilla Bean Coconut Cream Topping 
and Pumpkin Seed Crust 


-1 cup raw pumpkin seeds 
-1 cup Medjool dates (about 7 regular size), seeded and chopped 
-1 tablespoon maple syrup* 
-2 tablespoons carob powder 

Pumpkin Filling 
-1 cup raw cashews soaked 4 to 6 hours 
-1 cup cooked plain pumpkin puree 
-1/3 cup maple syrup* 
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract 
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping
-3/4 cup cashews soaked 4 to 6 hours 
-Cream from 1 can of full fat coconut milk*
-2 tablespoons maple syrup*
-1 vanilla bean
-1 teaspoon vanilla extract 

How To:

In a food processor add the pumpkin seeds and blend for 10 seconds.  Add in the chopped dates and blend with the pumpkin seeds until incorporated.  With the food processor running, add in the maple syrup and carob.  Blend until incorporated.  Press the mixture into baking cups or a spring form pan.

Pumpkin Filling 
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high.  
4.  Turn down to low and add in the spices, then continue blending.  
5.  The mixture is ready when it’s creamy and smooth.  
6.  Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping
1.  Drain and rinse the cashews.  
2.  In a high speed blender (or high quality blender, such as a Ninja), add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around.  
3.  Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated.  
4.  Add this mixture to the top of the pumpkin mixture.  Sprinkle with cinnamon (optional).  Place in the refrigerator for at least 2 hours to firm up.

This recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.    

*Vegans use maple syrup or coconut nectar.  SCD use only honey.  Paleo use coconut nectar or honey. SCD omit carob and use 2 tablespoons of coconut flour.
*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days (I always have 4 or 5 in there).  It’s okay if the coconut cream doesn’t separate well after 3 days.  Just be sure to NOT shake the can.  Gently open the can and pour the coconut cream into the blender.  Stop when you get to the watery part.  The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be separated so you can get the cream out.  

This recipe also works great in a spring form pan.  
Here is the process
Press crust into baking cups
Fill with the pumpkin mixture 
Then the coconut cream topping 
My kiddos love to help press the crust into the baking cups 
Other “Cheesecake” recipes from The Tasty Alternative 

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Labels: dessert, fall cuisine, grain free, Paleo.


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Thursday, September 19, 2013

Pulled Pineapple Chicken with Cauliflower Tortillas ~ Guest Post for "The Seasonal REAL Food Blog Series" @ Recipes To Nourish

The lovely Emily from Recipes to Nourish is hosting “The Seasonal REAL Food Blog Series” showcasing a diverse collection of recipes from guest bloggers for the month of September.  I’m so honored to be part of this series.  I adore Emily, her blog, and her philosophy on food.  Emily is passionate about healthy, whole, REAL food, and also shares holistic healing and herbal remedies.  Be sure to visit Recipes to Nourish.  You can also connect with Emily on Facebook and Pinterest
Put your slow cooker to good use with this 

Join me today over at Recipes to Nourish for the entire recipe.
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Labels: GAPS, guest post, main dish, Paleo, SCD.


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