Sometimes, you find a healthy recipe that makes you whole, filling in the cracks with something sweet.
Natalia Rose created the vegan and raw “Pumpkin Pie in a Bowl.” It tastes like a vibrant, creamy relative of true pumpkin pie filling. Versatile enough to eat as lunch with a hearty salad, or as dessert.
Blend until smooth and enjoy:
32 ounces carrot juice (about 4 lbs of carrots makes 32 oz)
1 cup chopped raw sweet potato, peeled
2-4 pitted dates
1/2 of a ripe avocado
1 teaspoon Pumpkin Pie spice
This recipe is also kid-approved!