Kicking off our Beauty Food Series !
Each month we will be featuring a favorite mask inspired recipe. From delectable deserts to sweet sips, our new Food Editor Kathleen Tozzi, will have you snacking & sipping on only the prettiest treats while pampering your skin.
Meet the Mask of the Month: Andalou Naturals Pumpkin & Honey Enzyme Mask
If your skin is showing signs of a summer spent outside soaking up the sunshine (discoloration, uneven skin texture, overall dullness) then one of fall’s favorite food might just hold the answer you’re looking for: PUMPKIN!
Rich in Vitamin C to brighten, honey to soothe, & naturally exfoliating properties this pumpkin face mask packs a mighty punch while smelling like the most delicious thanksgiving day treat thanks to the addition of clove, nutmeg & cinnamon!
Mini Vegan Pumpkin Cheesecakes
These little pumpkin cheesecakes are as cute and luxe as you! Not only are these gluten free, vegan and free of refined sugar they are TEEMING with all the flavors of fall! Sure you can make them for friends & family as a treat, but our food editor, Kathleen, HIGHLY recommends making yourself a cut of hot chai tea , wrapping yourself in a cozy blanket or your comfiest flannel PJs throwing on the face mask and savoring one of these cuties all by yourself. Get cozy & glowing all at the same time loves!
The World’s Cutest Mini Pumpkin Cheesecakes:
Yield: 4 4 inch cheesecakes
2 cups pecan pieces
1/4 brown sugar
1/4 coconut oil
1/8 t. cinnamon
1/8 t nutmeg
Preheat oven to 300 degrees. Toss all of the ingredients on a baking sheet (line with parchment paper) and bake for 15 minutes, stirring half way through. Mixture may seem a bit oily, but this will bind the crust. Let cool completely.
Pulse the cooled mix in a food processor until fine. Press into 4 ramekins or 4 inch pie tins, saving 1/4 cup to sprinkle on top. Can also be used in one 8 inch pie pan. Tip: Since you don’t have to bake them any further, you can make these into adorable little bowls or even champagne cocktail glasses. Tres chic!
Pumpkin Cashew Cheesecake Filling
1.5 cup raw cashews soaked in water overnight & drained
1 cup canned or fresh roasted pumpkin puree
2 TBSP Coconut Oil
1 tsp. vanilla extract
1/8 tsp. cardamom
1/8 tsp. nutmeg
1/8 tsp. cinnamon
Blend all ingredients in blender on high until smooth and creamy. Pour or scoop mixture evenly onto crust in pie tins or dishes. Chill in fridge for at least 3 hours to set.
To serve, run a paring knife under hot water and then along the edge of the pie tins to loosen the crust. Gently turn out. Top with whipped coconut cream & a sprinkle of the crumbled nuts. Tip: these are gorgeous with edible gold glitter! FANCY SCHMANCY indeed!