Cutie Pumpkins

This was another fun Halloween idea. I know it's past for this year, but here's for the next year. My kids got these in their lunches and also gave them to their teachers at school.
1 bag of Cuties or Clementines
Plastic wrap
Green Gift Ribbon
Permanent Marker
Scissors
Cut off a 12x12 piece of plastic wrap. Place a cutie in the middle. Tie at the top with ribbon. Cut off the top so only an inch is left. Curl the ribbon with scissors. Draw on a face. Cute Halloween food.

Raw Witch Fingers

2 C Almonds
1 C Walnuts
1/4 C Raw Cocoa Powder
1/2 tsp Sea Salt
8 pitted Medjool Dates
1 tsp Pure Vanilla
Blend or process until well mixed, add
1/8 C Agave
Blend.
When it starts to clump together, it is done. Take about 1 inch balls and roll it out, pushing in the top and bottom half to form a "bony finger" look. Add a skinless Almond at the end for a fingernail. Use any left over dough to make gravestones or any other spooky shape.
Chill in refrigerator.
*To get the skin off an almond, soak them in very warm water for 20-30+ minutes and they should peel right off.

Witches Brew (Raw Veggie Soup)

For Halloween this year we had a Witches Brew.

8 Small Vine Tomatoes, seeded

1 C Carrots

2 C Celery

1 Zuchinni, ends cut off, cut in 4 pieces

1 Red Bell Pepper

1/2-1 White Onion

1-2 Garlic

1/8 C Lemon

3 C Water

Dash of Cayenne

Salt and Pepper to taste (and any other spices you like)

Blend Veggies with 1 Cup of water on the Soup Button, or High until completely blended. Pour into a pot and add the other 2 Cups of water.You can heat it more on the stove until it is warm to the touch, but not boiling! This is one brew we do not want to boil over.

Add: 

Chopped Avocado and Tomatoes

Chopped Cabbage

Corn (opt)

Any other of your favorite soup ingredients.

Top with Raw Sour Cream and a Avocado Spider :) To make the web, make 3 or 4 for circles with the sour cream, then take a butter knife and draw out from the middle to the side of the pot.

Raw Pumpkin Spice Cupcakes

Inspired by www.rawdorable.blogspot.com, here is a yummy cupcake and a good way to use all that pumpkin in the fall!
We started by making a
Green Maple Frosting:
2 Avocados
3/4 C Agave
1/4 C Pure Maple Syrup, Grade B
1/3 C Coconut Oil
dash of Sea Salt
Blend until smooth. Set in the freezer until you are ready to top the cupcakes, it will get thicker as it sets in the freezer.
For the Raw Pumpkin Cupcake
 Pumpkin Date Puree
1 C Raw Pumpkin,cut off the skin and the gooey insides, and cut into chunks
Soak 1/2 C Medjool Dates, pitted, in 1 C warm water, I mushed them around until they were soft to cut down soaking time
1 T Pure Vanilla
Put all in a high powered blender and blend until it is smooth without any chunks. It looks like orange pudding.
Pour into a bowl and set aside.
"Cake"
3 C Almonds
1 C Walnuts
1 C Dried, shredded Coconut
1 tsp Pumpkin Pie spice (or more if you like)
4 Medjool Dates, pitted
1/4 tsp. Sea Salt
Add  all to the blender and pulse or set on low until it is ground together but not sticky. It may be too much for the blender and you can do half at a time. Pour into a mixing bowl.
Stir in 1/2 C Pumpkin Date Puree until it is evenly distributed. Roll into balls and press into regular or mini cupcake holders.
Top with Frosting and sprinkle with Shredded Coconut and Cinnamon. Chill in the freezer until ready to eat.