Cashews contain 98 % of the daily needed amount of COPPER. Recipe Facts:
Cashews contain 98 % of the daily needed amount of COPPER. Copper is needed for iron absorption which is then utilized for red blood cell development.
When evidence from all four studies was combined, subjects consuming nuts at least 4 times a week showed a 37% reduced risk of coronary heart disease compared to those who never or seldom ate nuts.
Cashews have MAGNESIUM. Magnesium balances calcium and helps regulate nerve and muscle tone. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue.
Pumpkin protects eyes from the sun DAMAGE.
One cup of pumpkin puree provides you with 7.1 grams of dietary fiber. Fiber can help you feel full and regulate bowel habits.
Pumpkin puree contains about 10 percent of your daily requirement for potassium as well. You need adequate amounts of potassium to support healthy digestion.
The same serving of pumpkin puree contains 1,906 micrograms of vitamin A, which boosts your immune system, as well as keeps your eyes, bones and teeth healthy. You need between 700 and 900 micrograms of vitamin A each day, and pumpkin is an excellent source.
Studies have shown that a certain methanolic compound in nutmeg and its essential oil can actually induce cell death in leukemia cells.
Nutmeg also eases bad breath, lowers blood pressure, and promotes secretion of digestions juices that help to promote digestions
Gingerols, found in ginger, reduce cancer risk.
Ginger is also anti-inflammatory.
- 1 1/2 cups quick oats, uncooked ( INSTEAD OF flour)
- 1/2 cup finely chopped pecans
- 1/2 cup stevia (INSTEAD OF SUGAR)
- 1/3 cup coconut oil, melted ( INSTEAD OF BUTTER)
For the Pumpkin Cheesecake Filling
- 1½ cups of Raw Cashews , soaked
- 1 cup of Pumpkin Puree (may be canned)
- ¼ cup of Fresh Lemon Juice
- ½ cup of Maple Syrup or agave
- 3 Tablespoons of Coconut Sugar or stevia
- ¼ cup of Full Fat Coconut Milk
- ⅔ cup of Extra Virgin Coconut Oil, liquid
- 1 Tablespoon of Vanilla Extract
- 2 teaspoons of Cinnamon
- ½ teaspoons of Nutmeg
- ¼ teaspoon of Cloves
- ¼ teaspoon of Ginger
- ½ teaspoon of Salt
Instructions For the Crust
- Preheat oven to 365F.
- Combine the coconut flour, coconut oil, and nectar/honey in a food processor.
- Pulse until combined.
- Spread the dough across the bottom of an 8-inch spring form pan, and a little up the sides.
- Bake at 365F for 8 minutes.
- Let cool to room temperature. It is delicate at this point, so resist touching. It will hold better when contacted with the pumpkin filling and fully cooled.
For the Pumpkin Latte Filling
- Cover the cashews in water and soak for at least 4 hours, but preferably no more than 8 hours.
- Drain completely and dry with paper towels. Try to remove as much water as you can.
- Add the patted dry soaked cashews to a food processor or blender. Pulse until smooth.
- Add the pumpkin, lemon juice, maple syrup, coconut sugar, coconut milk, coconut oil, vanilla, cinnamon, nutmeg, cloves, ginger, and salt.
- Pulse until smooth and fully combined. You may add more coconut sugar and/or spices at this point if you like. I added up to a tablespoon of cinnamon because I love it! Adjust seasoning to your taste 🙂
- Transfer the filling to the 8-inch spring form pan.
- Refrigerate for about 6 hours until set.
- Dollop with whipped coconut cream and enjoy!