Fall Recipes
ginger · garlic · broccoli · spinach · sweet potato · pear · fig · persimmon · blackberry · fennel · leek · mushroom · cauliflower · apple · carrot · pumpkin
Creamy Cauliflower + Vegetable Soup
1 tablespoon avocado oil
1 golf ball sized shallot
1 garlic clove, minced
2 carrots, diced
1 stalk of celery, diced
1 medium sized head of cauliflower, cut into bite sized florets
1 teaspoon dried thyme½ teaspoon salt
2 tablespoons coconut aminos
5 cups vegetable or chicken broth
¼ teaspoon pepper
Instructions
1. Heat avocado oil on medium heat in a medium sized soup pot.
2. Add shallots, carrots, and celery and sauté until soft, then add cauliflower florets and thyme and cook for two minutes.
3. Add broth, salt and pepper and bring to a boil then turn down heat and simmer for 20 minutes or until all vegetables are soft.
4. Using a regular or an emersion blender, blend soup ingredients until smooth.
5. Serves topped with chopped parsley, extra salt or a squeeze of lemon.
Serves 4
Shaved Brussel Sprout and Squash Salad
1 medium winter squash (acorn, futsu, delicata) seeded and cut into bite-size pieces
2 tablespoons avocado or olive oil
1 tablespoon maple syrup
½-1 teaspoon salt
2 teaspoons dried thymeLarge pinch of black pepper
1 pound Brussels sprouts very thinly sliced or shaved
5-7 kale leaves de stemmed and sliced very thin into slivers
2 green onions thinly sliced
Dressing
½ cup olive oil
¼ cup sherry vinegar
1 teaspoon Dijon mustard
2 tablespoons maple syrup
½ teaspoon garlic powder or 1 minced garlic clove
½ teaspoon salt
Optional
¼ cup chopped Italian parsley
¼ cup bacon bits or vegetarian bacon bits
Instructions
1. Preheat oven to 400°F. and line a baking sheet with parchment paper.
2. Place seeded and cut winter squash on baking sheet and drizzle olive oil, maple syrup, salt, thyme and pepper over squash. Toss well to coat then spread out evenly on baking sheet.
3. Roast squash for 35-40 minutes or until its cooked through and starting to brown.Remove from oven and allow squash to cool slightly.
4. While squash is roasting add shaved Brussels sprouts, kale and green onions to a bowl. Toss well.
5. Add all dressing ingredients to a small bowl and whisk well.
6. Add dressing and slightly cooled squash to a large bowl, drizzle dressing on top and toss well to coat.
7. Top with bacon bits, extra green onions or chopped Italian parsley (optional).
Prep time: 20 minutes Cook time: 40 minutes Serves 4-6
Grain Free Apple Cinnamon Cobbler
This apple cobbler is a wonderful fall or winter dessert made with no refined sugar, gluten or grains. It is very simple to make and you can sweeten it to your own taste or omit the sweetener altogether for a more tart flavored dessert.
Filling
6 small or 5 large honey crisp, fuji or any other sweet red apple, peeled and sliced thin then cut into 1 inch pieces
Juice of ½ lemon
1 teaspoon pumpkin pie spice
1 tablespoon maple syrup
2 tablespoons melted coconut oil
½ teaspoon sea salt
Topping:
3 cups super fine almond flour
1 cup sliced almonds
1 teaspoon cinnamon
¼ cup melted coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
Instructions
1. Preheat oven to 350°F.
2. Add the filling ingredients to a bowl and mix well. Transfer the filling to it to 8x8pan or small casserole dish.
3. Mix all topping ingredients in a separate bowl and gently add the crumble to the pan on top of the apples in an even layer.
4. Bake for 30-40 minutes until top is a light golden brown and apples are softened.
5. Allow to cool for 15 minutes, then serve.
Cook time: 45-60 minutes
Serves 4-6