Eat Yourself Beautiful- 3 Recipes from Lee

Holmes

[httpwwwnourishinghubcomau]

By Lee Holmes

This week we are fortunate to be able to share 3 tasty recipes from Lee Holmes latestcookbook - Eat Yourself Beautiful We are giving you a wee sneak peek into some of thedelicious dishes on offer To find out more about the author watch this space for our upcominginterview with the lovely Lee Holmes

Need some inspiration in the kitchen Fancy incorporating some Supercharged Food into yourdiet Want to Eat yourself beautiful Well read onhelliphellip

Eat Yourself Beautiful is a guide to achieving inner and outer health and ageless beauty throughsimple delicious recipes using nutritionally rich anti- inflammatory super foods Many of thedishes in this inspiring and practical book are gluten wheat yeast and sugar-free individuallyidentified by at-a- glance icons Also included are beauty-friendly menu plans and shoppinglists advice on what foods to avoid how to detox and advice on identifying hidden foodsensitivities allergies and inflammationFrom Murdock Books

Recipes and images from Eat Yourself Beautiful by Lee Holmes published by MurdochBooks rrp $3500 photographed by Steven Brownrsquo

Supercharged Breakfast Bars with FSA

Craving a morning energy boost My breakfast bars are off the scale and a wonderfully safeport of call amid the storm of clicheacuted healthy breakfast bar options on the market Plus theyrsquorebursting with skin-saving omega-3s

RECIPE

unsalted butter for greasing125 g (4 12 oz 14 cups) almond meal pinch of Celtic sea salt14 teaspoon bicarbonate of soda (baking soda)60 ml (2 fl oz 14 cup) coconut oil60 ml (2 fl oz 14 cup) rice malt syrup or sweetener of your choice1 teaspoon alcohol-free vanilla extract40 g (1 12 oz 14 cup) cashews crushed160 g (5 12 oz14 cups) combined flaxseeds sunflower seeds and slivered almonds (FSA)40 g (12 oz 1 14 cup) dried cranberries (optional)

MAKES 8 BARS

Preheat the oven to 175degC (345degFGas 3ndash4) Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) squareovenproof tin

Mix the almond meal salt and bicarbonate of soda together in a bowl

In a separate bowl combine the coconut oil rice malt syrup and vanilla Add the almond mealmixture and mixin the nuts seeds and cranberries if using

Wet your hands and then transfer the mixture to the tinusing your hands to press down firmlyon the mixture

Transfer to the oven and bake for 15ndash20 minutes

Remove from the oven transfer to a wire rack and coolbefore dividing into 8 bars and serving

These will keep in an airtight container for 7ndash10 days

Lettuce Leaf Burritos

Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be ashealthy as all get out These are perfect served with a dollop of avocado and a sprinkling ofnutritional yeast flakes

1 tablespoon extra virgin olive oil1 red onion diced3 garlic cloves minced1 kg (2 lb 4 oz) organic minced (ground) beef1 tablespoon additive-free tomato paste (concentrated pureacutee)1 bunch English spinach leaves chopped2 zucchini (courgettes) grated3 tomatoes diced2 spring onions (scallions) thinly sliced12 large whole cos (romaine) lettuce leav1 avocado peeled stone removed and mashed130 g (4 12 oz 12 cup) plain full-fat additive-free Greek-style yoghurt2 tablespoons nutritional yeast flakes

Heat the olive oil in a large heavy-based frying pan and sauteacute the onion and garlic over mediumheat for 5 minutes Add the mince and cook stirring occasionally and using a wooden spoon tobreak up any lumps for 10 minutes Add the tomato paste spinach zucchini tomatoes andspring onions and stir for another 15 minutes Season to taste

Place a lettuce leaf on each plate Divide the mince evenly over the top of the lettuce Top witha spoonful of avocadand yoghurt sprinkle with yeast flakes wrap and enjoy

Raspberry-Studded Pumpkin Pie

Dig out your pie pans and try this delectable winter warmer Itrsquos a comforting dish bursting withpumpkin warming spices and hints of vanilla on a crunchy nut base The raspberries add asublime luxuriousness with every mouthful

coconut oil or unsalted butter for greasing

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

Supercharged Breakfast Bars with FSA

Craving a morning energy boost My breakfast bars are off the scale and a wonderfully safeport of call amid the storm of clicheacuted healthy breakfast bar options on the market Plus theyrsquorebursting with skin-saving omega-3s

RECIPE

unsalted butter for greasing125 g (4 12 oz 14 cups) almond meal pinch of Celtic sea salt14 teaspoon bicarbonate of soda (baking soda)60 ml (2 fl oz 14 cup) coconut oil60 ml (2 fl oz 14 cup) rice malt syrup or sweetener of your choice1 teaspoon alcohol-free vanilla extract40 g (1 12 oz 14 cup) cashews crushed160 g (5 12 oz14 cups) combined flaxseeds sunflower seeds and slivered almonds (FSA)40 g (12 oz 1 14 cup) dried cranberries (optional)

MAKES 8 BARS

Preheat the oven to 175degC (345degFGas 3ndash4) Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) squareovenproof tin

Mix the almond meal salt and bicarbonate of soda together in a bowl

In a separate bowl combine the coconut oil rice malt syrup and vanilla Add the almond mealmixture and mixin the nuts seeds and cranberries if using

Wet your hands and then transfer the mixture to the tinusing your hands to press down firmlyon the mixture

Transfer to the oven and bake for 15ndash20 minutes

Remove from the oven transfer to a wire rack and coolbefore dividing into 8 bars and serving

These will keep in an airtight container for 7ndash10 days

Lettuce Leaf Burritos

Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be ashealthy as all get out These are perfect served with a dollop of avocado and a sprinkling ofnutritional yeast flakes

1 tablespoon extra virgin olive oil1 red onion diced3 garlic cloves minced1 kg (2 lb 4 oz) organic minced (ground) beef1 tablespoon additive-free tomato paste (concentrated pureacutee)1 bunch English spinach leaves chopped2 zucchini (courgettes) grated3 tomatoes diced2 spring onions (scallions) thinly sliced12 large whole cos (romaine) lettuce leav1 avocado peeled stone removed and mashed130 g (4 12 oz 12 cup) plain full-fat additive-free Greek-style yoghurt2 tablespoons nutritional yeast flakes

Heat the olive oil in a large heavy-based frying pan and sauteacute the onion and garlic over mediumheat for 5 minutes Add the mince and cook stirring occasionally and using a wooden spoon tobreak up any lumps for 10 minutes Add the tomato paste spinach zucchini tomatoes andspring onions and stir for another 15 minutes Season to taste

Place a lettuce leaf on each plate Divide the mince evenly over the top of the lettuce Top witha spoonful of avocadand yoghurt sprinkle with yeast flakes wrap and enjoy

Raspberry-Studded Pumpkin Pie

Dig out your pie pans and try this delectable winter warmer Itrsquos a comforting dish bursting withpumpkin warming spices and hints of vanilla on a crunchy nut base The raspberries add asublime luxuriousness with every mouthful

coconut oil or unsalted butter for greasing

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

RECIPE

unsalted butter for greasing125 g (4 12 oz 14 cups) almond meal pinch of Celtic sea salt14 teaspoon bicarbonate of soda (baking soda)60 ml (2 fl oz 14 cup) coconut oil60 ml (2 fl oz 14 cup) rice malt syrup or sweetener of your choice1 teaspoon alcohol-free vanilla extract40 g (1 12 oz 14 cup) cashews crushed160 g (5 12 oz14 cups) combined flaxseeds sunflower seeds and slivered almonds (FSA)40 g (12 oz 1 14 cup) dried cranberries (optional)

MAKES 8 BARS

Preheat the oven to 175degC (345degFGas 3ndash4) Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) squareovenproof tin

Mix the almond meal salt and bicarbonate of soda together in a bowl

In a separate bowl combine the coconut oil rice malt syrup and vanilla Add the almond mealmixture and mixin the nuts seeds and cranberries if using

Wet your hands and then transfer the mixture to the tinusing your hands to press down firmlyon the mixture

Transfer to the oven and bake for 15ndash20 minutes

Remove from the oven transfer to a wire rack and coolbefore dividing into 8 bars and serving

These will keep in an airtight container for 7ndash10 days

Lettuce Leaf Burritos

Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be ashealthy as all get out These are perfect served with a dollop of avocado and a sprinkling ofnutritional yeast flakes

1 tablespoon extra virgin olive oil1 red onion diced3 garlic cloves minced1 kg (2 lb 4 oz) organic minced (ground) beef1 tablespoon additive-free tomato paste (concentrated pureacutee)1 bunch English spinach leaves chopped2 zucchini (courgettes) grated3 tomatoes diced2 spring onions (scallions) thinly sliced12 large whole cos (romaine) lettuce leav1 avocado peeled stone removed and mashed130 g (4 12 oz 12 cup) plain full-fat additive-free Greek-style yoghurt2 tablespoons nutritional yeast flakes

Heat the olive oil in a large heavy-based frying pan and sauteacute the onion and garlic over mediumheat for 5 minutes Add the mince and cook stirring occasionally and using a wooden spoon tobreak up any lumps for 10 minutes Add the tomato paste spinach zucchini tomatoes andspring onions and stir for another 15 minutes Season to taste

Place a lettuce leaf on each plate Divide the mince evenly over the top of the lettuce Top witha spoonful of avocadand yoghurt sprinkle with yeast flakes wrap and enjoy

Raspberry-Studded Pumpkin Pie

Dig out your pie pans and try this delectable winter warmer Itrsquos a comforting dish bursting withpumpkin warming spices and hints of vanilla on a crunchy nut base The raspberries add asublime luxuriousness with every mouthful

coconut oil or unsalted butter for greasing

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

Lettuce Leaf Burritos

Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be ashealthy as all get out These are perfect served with a dollop of avocado and a sprinkling ofnutritional yeast flakes

1 tablespoon extra virgin olive oil1 red onion diced3 garlic cloves minced1 kg (2 lb 4 oz) organic minced (ground) beef1 tablespoon additive-free tomato paste (concentrated pureacutee)1 bunch English spinach leaves chopped2 zucchini (courgettes) grated3 tomatoes diced2 spring onions (scallions) thinly sliced12 large whole cos (romaine) lettuce leav1 avocado peeled stone removed and mashed130 g (4 12 oz 12 cup) plain full-fat additive-free Greek-style yoghurt2 tablespoons nutritional yeast flakes

Heat the olive oil in a large heavy-based frying pan and sauteacute the onion and garlic over mediumheat for 5 minutes Add the mince and cook stirring occasionally and using a wooden spoon tobreak up any lumps for 10 minutes Add the tomato paste spinach zucchini tomatoes andspring onions and stir for another 15 minutes Season to taste

Place a lettuce leaf on each plate Divide the mince evenly over the top of the lettuce Top witha spoonful of avocadand yoghurt sprinkle with yeast flakes wrap and enjoy

Raspberry-Studded Pumpkin Pie

Dig out your pie pans and try this delectable winter warmer Itrsquos a comforting dish bursting withpumpkin warming spices and hints of vanilla on a crunchy nut base The raspberries add asublime luxuriousness with every mouthful

coconut oil or unsalted butter for greasing

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

1 tablespoon extra virgin olive oil1 red onion diced3 garlic cloves minced1 kg (2 lb 4 oz) organic minced (ground) beef1 tablespoon additive-free tomato paste (concentrated pureacutee)1 bunch English spinach leaves chopped2 zucchini (courgettes) grated3 tomatoes diced2 spring onions (scallions) thinly sliced12 large whole cos (romaine) lettuce leav1 avocado peeled stone removed and mashed130 g (4 12 oz 12 cup) plain full-fat additive-free Greek-style yoghurt2 tablespoons nutritional yeast flakes

Heat the olive oil in a large heavy-based frying pan and sauteacute the onion and garlic over mediumheat for 5 minutes Add the mince and cook stirring occasionally and using a wooden spoon tobreak up any lumps for 10 minutes Add the tomato paste spinach zucchini tomatoes andspring onions and stir for another 15 minutes Season to taste

Place a lettuce leaf on each plate Divide the mince evenly over the top of the lettuce Top witha spoonful of avocadand yoghurt sprinkle with yeast flakes wrap and enjoy

Raspberry-Studded Pumpkin Pie

Dig out your pie pans and try this delectable winter warmer Itrsquos a comforting dish bursting withpumpkin warming spices and hints of vanilla on a crunchy nut base The raspberries add asublime luxuriousness with every mouthful

coconut oil or unsalted butter for greasing

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

Raspberry-Studded Pumpkin Pie

Dig out your pie pans and try this delectable winter warmer Itrsquos a comforting dish bursting withpumpkin warming spices and hints of vanilla on a crunchy nut base The raspberries add asublime luxuriousness with every mouthful

coconut oil or unsalted butter for greasing

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

BASE105 g (3 12 oz 23 cup) raw cashew nuts40 g (1 12 oz 14 cup) sesame seeds12 tablespoons chia seeds1 12 tablespoons flaxseeds40 g (1 12 oz 14 cup) sunflower seeds60 g (2 14 oz 13 cup) cooked brown rice60 g (2 14 oz 13 cup) quinoa flakes6 drops stevia liquid or 1 tablespoon rice malt syrup1 teaspoon alcohol-free vanilla extract12 teaspoon ground cinnamon2ndash3 tablespoons coconut oil or 40ndash60 g (1 12ndash2 14 oz) unsalted butter

TOPPING600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato steamed and cooled1 tablespoon almond milk2 large organic eggs beaten6 drops stevia liquid1 tablespoon coconut oil14 teaspoon ground cinnamon14 teaspoon freshly grated nutmeg1 teaspoon alcohol-free vanilla extract about 20 raspberries

Preheat the oven to 190degC (375degFGas 5) and lightly grease a 20 cm (8 inch) springform cake tinor pie dish

Combine all the base ingredients in a food processor adding the coconut oil last and process forabout 15 seconds or until crunchy

Remove the dough and using your hands press it evenly into the prepared tin packing it slightlyaround the edges to make a crust Bake blind for 10ndash15 minutes or until the base is firm andlightly golden in colour

To make the topping combine all the ingredients except the raspberries in a large bowl andmash with a fork until smooth

Spoon the topping over the base and stud with the raspberries Return the pie to the oven andbake for 35 minutes

This is delicious served either warm or chilled It will keepfor 5 days in an airtight container in the fridge

A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub

Dont forget to check out the New Products on the Nourishing Hub Lots of healthy inspirationfor the long weekend ahead

Have a lovely weekend

Simone the Nourishing Hub