Butternut Squash Soup with Sage and Thyme INGREDIENTS: - 2 tbsp dairy-free butter
- 1 large sweet onion, chopped
- 3 cloves garlic, chopped
- 1 tsp dried sage
- 2 small butternut squash, peeled, seeded, and diced
- 4 cups vegetable broth
- 1 tsp sea or kosher salt
- 1/2 tsp cracked black pepper
- 2 sprig fresh thyme + more for garnish
- 2 bay leaves
- Pumpkin Seeds for garnish
- coconut cream for garnish
INSTRUCTIONS: - Use 6-quart dutch oven, heat butter over med until it foams. Add onion and cook, stirring, until soft and browned, 3-4 mins.
- Add garlic to pot and cook, stirring continuously, 2 mins. Sprinkle sage over onions and garlic and cook, stirring continuously, for about 1 min.
- Add squash, broth, salt, and pepper to taste. Add thyme and bay leaf, increase heat to med-high and bring liquid to a boil. Then, lower the heat to med and simmer, covered, for 30 mins or until squash is soft.
- Discard bay leaf and thyme. Blend all ingredients with an immersion blender. If soup is too thick, add water 1 tbsp at a time. Season to taste. Serve with pumpkin seeds.
| Crunchy Mulberry Granola INGREDIENTS: - 3 cups gluten-free rolled oats
- 1/2 cup Pumpkin Seeds
- 1/4 cup sunflower seeds
- 1/2 cup dried white mulberries
- 1/2 cup walnuts
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
- sea salt
INSTRUCTIONS: - Preheat the oven to 300 degrees.
- Pour all dry ingredients into a large bowl.
- In a smaller bowl, add all wet ingredients. Mix well.
- Pour the wet ingredients into the dry ingredients. Toss to coat.
- Spread on a cookie sheet and bake 10 minutes. Remove from the oven and stir the granola. Put back in the oven for another 10 minutes.
- Remove from the oven and allow to cool.
| Spiced Dark Chocolate Bark INGREDIENTS: - 2 1/2 cups cacao paste, finely chopped
- 2 tbsp coconut oil, melted
- 6 tbsp unpasteurized honey
- 1/2 tsp ginger powder
- 1 tsp ground cinnamon
- 1/2 cup raw pistachios, shelled
- 1/4 cup goji berries
- 1/4 cup dried cranberries
- 1/3 cup Pumpkin Seeds
- 1/2 tsp Himalayan salt
INSTRUCTIONS: - Chop pistachios, pumpkin seeds, cranberries, and goji berries; set aside.
- Melt cacao paste in microwave in 20-30 sec intervals and stir well until it's fully melted.
- To chocolate, add the honey, melted coconut oil, ginger powder, cinnamon, whole pistachios, pumpkin seeds, cranberries, and goji berries. Stir delicately until combined.
- Pour mix onto a baking sheet lined with parchment paper and spread it lightly with a spatula.
- Sprinkle a pinch of Himalayan salt and the reserved chopped nuts and berries over the chocolate and place in the refrigerator to set for 1 hr.
- Break the chocolate into several pieces of different shapes and sizes.
- Stored in a cool dry place in an airtight container.
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