Clean Eating Magazine Archives - Momma On The MoveMomma On The Move

One of the many things I have always enjoyed about the holidays is all the treats and goodies that come with the season. Yummy cookies and squares, family favorites and traditions that I grew up with.

Slowly I have been adjusting these favorites, such as Chocolate Peanut Butter Cereal Squares, Candy Cane cookies and Isch Tartlets, to name a few, to a sugar and dairy free version for us to enjoy. But I love it when I find a new recipe that I think fits the ‘holiday bill’, that requires no adjusting. This was the case with the Sweet Potato Pecan Pie which I found in Clean Eating magazine. The picture alone looked scrumptious so I knew I had to try it!

I have to admit I did make some adjustments to the original recipe, not because it was not fine as it was, but because I decided to make some different choices. For instance it called for olive oil in the crust and though I am sure it would have turned out fine, the thought of it made my stomach roll, so I used coconut oil instead.

The pie was a hit with everyone, all the kids loved it and my Mum, as she was visiting (though she loves sweet potatoes so it wasn’t a hard sell). Of course it is super good for you too!

Sweet Potato Pecan Pie

2 sweet potatoes, peeled and chopped

1 ¼ c. rolled oats

¾ c. pecan halves

1/3 c. almond flour

¾ c. coconut sugar

2 tbsp. plus 2 tsp. coconut oil

1 ½ tsp. pumpkin pie spice

1/8 tsp. plus ¼ tsp. sea salt

1 cup organic firm silken tofu

1 tsp. pure vanilla extract

½ c. unsweetened golden raisins

2 tbsp. pure maple syrup

Place potatoes in medium saucepan and add enough water to cover. Bring to boil and cook until potatoes are tender, 12-15 minutes. Drain potatoes and transfer to a food processor. Puree until smooth. Transfer to fridge and chill completely about 30 minutes.

Prepare crust by putting rolled oats and ¼ c. of pecans into food processor. Puree until in a fine powder. Add almond flour, ¼ c. coconut sugar, 2 tbsp. coconut oil, ½ tsp. pumpkin pie spice, 1/8 tsp. sea salt. Pulse until combined. Gently press mixture evenly into the bottom of a non stick 9 inch spring form pan. Place pan in oven and bake for 18-120 minutes or until crust is golden brown. Remove from oven and let crust cool completely.

Pecan topping

Prepare filling by pureeing tofu, remaining ½ c. coconut sugar, vanilla, remaining 1 tsp. pumpkin pie spice and remaining ¼ tsp. salt until smooth.

Add chilled potato puree and pulse until just combined and smooth. Pour into cooled pie crust and smooth top with spatula. Bake for 40-45 minutes, until filling is just firm in the center, light golden on top and cracks begin to form in the center of the filling. Remove from oven and let cool completely, about 2 hours.

While pie cools, prepare pecan topping. In a small saucepan on high, heat remaining ½ c. pecans, raisins, maple syrup, 2 tsp. coconut oil and 2 tbsp. water until simmering. Reduce heat to medium and simmer stirring frequently, for about 5 minutes, until no liquid remains in pan. Transfer mixture to bowl and let cool completely.

To serve run a sharp paring knife around the outside of pie to loosen from sides. Remove sides from spring form pan. Sprinkle pecan topping over top of pie and slice.

Serves 10

A couple of weeks ago I was visiting my sister in Vancouver, having a little me time and also there to attend my friend Stuart’s 40th Surprise Birthday; she made this fabulous Butternut Squash soup. Now I have not been a huge fan of squash in the past but this soup was really yummy!

I had found that the texture of squash was not always to my liking, it felt kind of grainy on my teeth so I avoided squash in general. But lately I have been finding many recipes with squash that I and the kids have quite enjoyed. Like Spaghetti Squash with chicken and pears from Clean Eating Magazine, Acorn Squash with harvest rice stuffing and now this soup!

Butternut Squash

It is a dairy free, sugar free and gluten free soup, of which I think I had 3 bowls for dinner that night and then another 2 for lunch the next day!

I found the flavors delicious with coconut milk and cinnamon. The original recipe calls for 2 butternut squash but that day my sister used acorn and butternut squash and it was very tasty.

I was so excited about this soup when I returned home I went straight to the store to buy what I needed. Unfortunately, as life would have it, I did not make it until the other day as I could not get all the ingredients I needed, and then of course there was time and real life to get back to – you know 3 kids, running a household…

I made it with the 2 different squashes which I think just adds lovely flavor and served it to the twins for lunch. Both of them gobbled it up, asking for a second bowl, while I scarfed, I mean enjoyed, my own soup.

It is super easy to make as well and easily frozen if you don’t wish to eat it constantly for a week.

Butternut Squash Soup

2 medium butternut squash, or 1 butternut and 1 acorn

1 pink lady or royal gala apple

1 medium onion

1/4 c. Earth Balance vegan spread

900 ml chicken broth

1 c. coconut milk

1/2 tsp. dried sage

generous pinches of cinnamon and salt

1 tbsp. maple syrup (optional)

Chop and peel squash; cut in half and seed, then chop into small pieces. Chop onion and apple.

In a large saucepan over medium heat, melt Earth Balance, add onion and apple and saute until onion is soft. Add broth, squash, and coconut milk. Bring to boil and simmer for 20-25 minutes.

For the last 5 minutes add sage, cinnamon and salt. Squash should be very tender when done.

Use immersion hand blender in pot to blend until smooth or ladle soup into blender and whip on high until pureed. Pour back into pot and reheat if necessary. Serve.

You may add optional garnishes such as maple syrup drizzled on top, vegan sour cream, slivers of apple or dried sage.

Soup will keep well refrigerated for 5 days or in the freezer for up to 3 months.