This month, Wilt Clothing asked me to create two fall recipes for their #WIP (Work In Progress) Campaign. that are delicious, nutritious, and easy to make. One is an Activated Cashew Chai Spice Smoothie, a really warming, hearty smoothie that is perfection in both texture and flavor. The second recipe that I developed for Wilt is a Pumpkin Pie Parfait that is both raw and vegan. This is a delectably delicious breakfast parfait, one that is perfect for a weekend brunch for friends and family. I hope you enjoy the recipes and accompanying interview on Wilt's page.

Activated Cashew Chai Spice Smoothie

This high vibrational smoothie will leave your skin aglow and your taste buds anew. Activating your cashews reduces the phytate levels that naturally occur in raw nuts and allow your body to better absorb their nutritional benefits. The avocado and almond butter add an impressive amount of healthy fats, making this a really special breakfast or after dinner treat.

Ingredients:
(makes 1 16 oz. smoothie)

1 tbsp chai spice blend (clove, cinnamon, cardamom, ginger, nutmeg)
1/2 frozen banana
1/4 frozen avocado
1/4 cup soaked + rinsed cashews (I soak them for 8 hours or overnight!)
1 tbsp local raw honey
1 tbsp almond butter
1/3 cup hazelnut mylk

Blend bananas, cashews, avocado, and hazelnut milk in a blender.
Once the ingredients have blended together, slowly add the spice blend, honey, and
almond butter.
Blend until smooth, about 2 minutes in a vitamix.
Pour into a cup. Garnish will cardamom, cacao nibs, or bee pollen.
Enjoy immediately.

Raw Vegan Pumpkin Pie Parfait

One of my favorite dishes of the fall season is pumpkin cheesecake. There’s really nothing better than the autumn flavors combined with the creamy, rich textures of cheesecake. My better judgement stops me from indulging in this treat every day, so I set off to make a raw, vegan, and dare I say it, way better tasting version that is totally everydaybreakfastapproved. This parfait contains hearthealthy oats, fiberpacked pumpkin, protein from cashews and a gorgeous, gluten free + raw dusting of spiced granola to really get you fueled for long afternoons spent picking apples in the orchard.

A few notes:

You’ll need a high speed blender such as a Vitamix to make the cashew cream.
This is a 3 part recipe. You’ll need to make the Pumpkin Pie Overnight Aats portion the night before. The cashew cream can stay in the fridge for up to 3 days if sealed tightly. Once these two ingredients are made, this is just a very simple process of layering.
I split the recipe up by 3 sections: oats, cashew cream, rawnola. Feel free to add in any other layering ingredients you want to use: coconut chips, blueberries, banana, or anything else you have on hand.
(makes 2 parfaits)
Pumpkin Pie Overnight Oats

1 cup rolled oats
1 tbsp chia seeds
2 cups hazelnut milk
1/2 cup canned organic pumpkin puree
1/2 tsp cinnamon
1/2 tsp nutmeg
Mix all ingredients in a large bowl until everything is well mixed and evenly covered. Place into a sealed tight mason jar or plastic container and stick it in the fridge overnight.
Cashew Cream

1/2 cup soaked + rinsed cashews (I soak them for 8 hours or overnight!)
1/2 tbsp vanilla extract
3 tbsp coconut oil
juice of 1/2 lemon
1 tbsp maple syrup
1/2 tsp sea salt
Blend all the ingredients above in a high speed blender, such as a Vitamix. Use the tamper to make sure all your nuts are blending so that you don’t have any cashew chunks! Once your blender starts making a high pitched noise, all your ingredients are blended. Place into a bowl and set aside. Use any additional cashew cream for frosting for muffins, cookies, oatmeal toppings and of course, just licked straight off the spoon.
Spiced Rawnola:

1/2 cup medjool dates, pitted
1/4 cup shredded coconut

1/4 cup oats
dash of nutmeg
dash of cinnamon
Place pitted dates, coconut, and oats, cinnamon and nutmeg into a blender or food processor. Blend and use the tamper to make sure all ingredients are evenly processed. Be careful not to overblend or you will loose the chunky aspect and it will turn to dough. Set into a mason jar and keep in fridge for up to 1 month! This also makes great toppings for smoothies, cakes, muffins, yogurt bowls, cereal, and oatmeal!

placing bananas in their right place, one by one

Instructions:

Start by making your pumpkin pie overnight oats the night before you wish to eat this. Refrigerate.
Make your cashew cream. Set aside. (needs to be refrigerated if kept overnight)
Start by adding 2 spoonfuls of the pumpkin pie oats to the bottom of your mason jars.
Add a layer of granola on top of the pumpkin pie oats. I used my homemade granola,
Granolee,but you can use whatever granola you wish.
Add a layer of sliced banana on top of the granola.
Add a layer of cashew cream to your parfait.
Continue layering until you’ve got no ingredients left!
Dust the top of your parfait with the spiced rawnola dusting.
Enjoy immediately, or seal in a mason jar for up to 2 days.

Photo credit: Andy Madeleine

http://www.andymadeleine.com

https://instagram.com/andymadeleine_