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.
Cashews also have MAGNESIUM. Magnesium balances calcium and helps regulate nerve and muscle tone. Insufficient magnesium can 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. It has even been associated with anxiety and depression.
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. Potassium is an important electrolyte. 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 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 almond flour
1/2 cup finely chopped pecans
2 tbsp cup stevia
1/3 cup coconut oil, melted
Pumpkin Cheesecake Filling:
1½ cups of Raw Cashews , soaked for at least 4 hours
1 cup of Pumpkin Puree (may be canned)
1 8 oz container of nut-based cream cheese
1 lemon, juiced
¼ cup of organic, local, raw honey
⅔ cup of melted coconut oil
1 tsp vanilla extract
2 tsp of cinnamon
½ tsp of nutmeg
¼ tsp of cloves
¼ tsp of ginger
¼ tsp of pink salt
Instructions For the Crust
Preheat oven to 376 degrees Fahrenheit .
In the food processor, combine ingredients for the crust.
Pulse until combined and a thick ball comes together.
Rub your hands with coconut oil and then use your fingers to press the crust into the bottom of an 8-inch spring form pan.
Bake in the preheated oven for 8 minutes.
Let cool to room temperature while your make the filling.
Instructions For the Pumpkin Filling:
Cover the cashews in water and soak for at least 4 hours and preferably no more than 8 hours.
Drain completely and dry with paper towels. Try to remove as much water as you can.
Add the cashews and cream cheese to a food processor or blender. Pulse until smooth.
Add the pumpkin, lemon juice, honey, coconut milk, coconut oil, vanilla, cinnamon, nutmeg, cloves, ginger, and salt.
Pulse until smooth and fully combined.
Transfer the filling to the 8-inch spring form pan.
Use your spatula to flatten the cheesecake and smooth the top out.
Refrigerate for about 6 hours until set.
Dollop with whipped coconut cream and enjoy!
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