It's a bit on the ironic side that I'm sharing a warming winter recipe, as I dip my bare feet in lavish sunshine, breathe in 30 degree C heat and sip on a young Ecuadorian coconut. But wow it sure feels good to do that.

Besides, this Pumpkin Pie recipe is actually amazing any time of the year and in any climate, just as a vacation is.

I'm currently in Vilcabamba visiting my parents and refuelling for yet another go-go year in London. I'm also taking some time to type out the recipes to my upcoming raw food recipes eBook for your most comforting, warming and healthiest winter ever!

I'm sooooo excited about this one, because I often hear from you on how effortless it is to eat and stay raw in the summer months, but what a massive challenge it becomes to keep it up once the weather turns.

In this eBook, I will share masses of my very own tips on how I enjoy my raw meals even when it's freezing and of course you will receive my entire collection of the tastiest, comforting recipes to keep you happy and healthy.

Sign up to my newsletter here, to be the first to know the moment it is out. Just one of these recipe gems happens to be my rich and creamy, yet low in fat everyone's favourite...

  For the essentials: food processor 9 inch pie dish with removable base For the crust: 1,5 cups pecans 1 cup hazelnuts 1 cup dates, pitted and soaked only if dates are too dry 1 cup dried apricots 2 tbsp cacao nibs 1/3 tsp salt For the filling: 1 small/medium pumpkin (about 1 kg before peeling) 2 cup dates 2 tbsp coconut oil (or 3/4 cup if you want the filling to be more solid) 1,5 tbsp mesquite/algarroba 2 tsp cinnamon 2 tsp ground ginger powder 1 tsp vanilla powder (or 1 tbsp vanilla extract) 1/2 tsp nutmeg Process the nuts for the pie crust until they are roughly chopped. Add all the remaining crust ingredients and process until well combined, but slightly chunky. Transfer the mixture into the pie dish and use your hands to press it in, making sure that you create the same thickness to line the bottom and the sides of the dish. Use your fist if more force is necessary to move the crust outwards and create a wall high enough for the filling to sit in. Cut the pumpkin in half, scoop out and discard of all the seeds, then carefully chop off the peel with a good knife and roughly chop the pumpkin flesh. Process all the filling ingredients until creamy, use a blender if necessary. Pour the filling into your pre-constructed pie crust. Refrigerate overnight or freeze for 4 hours before serving. Because I so love the change of seasons and the array of colours my birthday epoch has to offer, it was only appropriate to monkey around in the stunning Chiswick House Park...     UPDATE: The eBook mentioned above 'Nourished- Comforting Raw Foods For Winter' is ready and available here>> To be the first to know of other news, tips and recipes, sign up here>> Want more? Get my mega popular eBook Festive- The Best Raw Food Christmas Recipes>> Not interested in either and just wanna check out my Ecuador pics? Here's the album>>