My name is Natt and I started Planet Umoja to create a space for others and myself to feel at home. Where you can peel back the layers and breath deep. A place to be you and get inspired by many others who are being them. Collectively guiding each other back to our nature. I wanted to try something different. And it has transformed my life. Let’s get back to nature and transform the world. Starting with you! Stay tuned for special events and new content.
Fall is a beautiful time, I think it is a time where we shed away all the separation in our hearts to get ready to come together in the winter. Around this time I feel pieces of myself shed to create more space for new parts of me to grow, similar to the trees.
I live in Miami so I don’t get to witness this change of seasons and falling of leaves as much but we do get an assortment of pumpkins available to us at markets and I am grateful for this because it allows me to get my pumpkin on!
Pumpkins are so amazing for you and so versatile! You can make sweet desserts such as pie, muffins, truffles or you can make salty treats like pumpkin ravioli! Whatever it is I definitely urge you to get with the seasons. It is always the most optimal to follow nature and eat what is in abundance in the present moment. In October let’s face it, pumpkins are the star of the season!
Reasons you should eat more pumpkins this month:
Keeps eyesight sharp, loaded with vitamin A
Loaded with fiber, which will promote weight loss
Help keep cancer away
Loaded with potassium, which helps restore the body after hard workouts!
Great for the skin
“The trees are about to show us how lovely it is to let the dead things go”
Every year I meet a new pumpkin. They have cousins and sisters. Big and small, long ones, short fat ones, some with stripes, some just solid in color. In the recipes I am about to show you we did use organic canned pumpkin. I wanted to provide recipes with ingredients that are easily available. No matter where you are, I am hoping getting your hands on canned pumpkin would be easy for you. Stay tuned and make sure to subscribe so you can stay tuned for the other fall recipes I will be sharing with you, such as, gluten free stuffing muffins topped with mash & gravy and an autumn inka (Peruvian flavor inspired) pasta.
Hope everyone has a safe and fun Halloween with their families, make sure to give thanks, and try one of these recipes! They are both a wayyyyy better alternatives then the dye filled candies. Love yourself and as always follow your nature!
4 cups of cashew mylk
3-4 ripe bananas (with spots preferably)
6 dates, remove pit
1 cup of soaked cashews
½- ¾ cup of canned pumpkin
3 tbsp maple syrup
pinch of pink himaylan salt
1 tsp pumpkin spice
1 tsp cinnamon
½ cup ice
2 tsp fresh ginger, minced
Throw all ingredients in blender,
Top with cinnamon
1 1/2 cups oat flour
1/2 tsp baking soda
1 1/2 tsp pumpkin spice
1 1/2 tsp cinnamon
3/4 can pumpkin puree
1/3 cup date paste
2 tsp vanilla extract
1 banana smashed
1/3 cup plant milk
1 1/2 cups vegan chocolate chips (divided)
1/3 cup coconut oil
Combine dry ingredients.
Combine wet ingredients.
Fold in 1/2 cup vegan chocolate chips.
Form balls, place in fridge to set for 15 minutes. Melt coconut oil in saucepan, pour over chips. Set on med heat or make a double boiler and stir until melted completely. Do out over cook.
Pour over the chilled cookie dough balls or dip. Top with a pinch of cinnamon.
Place back in fridge to set.
To make them into muffins simply do not make the chocolate sauce, once batter is made minus the chocolate sauce preheat the oven to 350 degrees and use a non-stick mini muffin pan. Pour batter ¾ way full each muffin mold. I like to place a chocolate chip in the center. Bake for about 20 minutes or until a little golden edge is formed. You can have them for breakfast or just as a treat!