Pumpkin Pie Squares

1/3 cup pumpkin
1 TBSP tahini1 TBSP coconut oil
4 Medjool dates
maple syrup (optional)
dash of cinnamon
dash of sea salt

1. Combine in a blender and blend until smooth as silk.
2. Put in pan drizzled with coconut oil and freeze for 30 minutes, or refrigerate for 2 hours to set.

Enjoy!!

It is time for Pumpkin Fudge!

3/4 cup freshly cooked pumpkin, cooled

3 TBSP coconut butter (homemade recipe here)

1.5 TBSP coconut oil

1.5 TBSP maple syrup

Freshly grated cinnamon

Dash of sea salt

1. Place in your blender (Vita-mix is best) and blend until creamy. 

2. Place in a jar oiled with coconut oil and freeze for 20 minutes, or place in the fridge for 1 hour or so.

This fudge is like eating fluffy pillows!!

Homemade coconut butter

Coconut  butter is expensive. I attempted to make my own using coconut oil and shredded coconut and came up with a fairly nice batch, which I used in my Greek chocolate recipe. Turned out fantastic. You will need a good mixer to ensure the mixture gets creamy.

1 cup shredded coconut

1 TBSP coconut oil

1. Blend in a blender on medium power (Vita-mix preferred) for about 5 minutes, pulsing on high every 30 seconds. Refrigerate to set, about 1 hour.

Pumpkin Butter

This is delicious on homemade sourdough toast, soaked oats or even as a filling in ravioli!

1/4 cup grass-fed raw butter
1/4 cup cooked and cooled pumpkin
sea salt to taste
maple syrup (optional)

1. Blend together in a bowl until smooth.
2. Put in a jar and place in the fridge.

Will keep for 2 weeks, if it lasts! Mine sure didn't!!

(PS: If you wish to have creamier butter you can add more pumpkin.)

Butternut Squash Risotto, vegan optional

1/2 large butternut squash, cooked and cubed

4 cups broth (homemade veggie or chicken)

2 TBSP organic grass-fed butter or coconut oil

1 large onion, diced fine

2 large cloves of garlic, crushed

2 cups white rice

1/4 cup pomegranate juice or wine of choice

small handful chopped parsley

Dash of cloves and sea salt

1-2 TBSP apple geranium, minced (optional)

1. Simmer broth in a saucepan. 

2. Meanwhile cook onion and garlic with butter/oil about 5 minutes, until lightly browned. Add the rice and stir.

3. Add juice/wine and simmer until evaporated, about 3 minutes or so.

4. Begin spooning in broth, a little at at time and KEEP STIRRING! This will take about 20-25 minutes so be patient. 

5. Pull from heat and stir in parsley and spices. 

6. Top with parmesan cheese.

Pumpkin pie balls

These are heaven. Wow. So simple and delicious. Great for the whole family.

1 small pumpkin, cooked with skin

2 TBSP tahini

1TBSP coconut oil

Dash of stevia

Dash of cinnamon

Dash of sea salt

Garnish: coconut and nutmeg

1. Blend in a blender and roll in coconut shavings and ground nutmeg.

Enjoy!

Juicy miso veggie pizza with pomegranate drizzle, gluten free

This one is a keeper.

2 gluten free pizza crusts, medium to small

3 large organic carrots, chopped

3 organic zucchinis, chopped

2 sweet white onions, diced 

3 garlic cloves, crushed

1 TBSP ras el hanout

Dark paprika and sea salt

Sweet white miso paste

Pomegranate molasses 

Parmesan or cashew cheese

1. Lather pizza crust with miso and sprinkle paprika.

2. Sauté veggies in water and coconut oil for 10 to 15 minutes, until soft yet still with a tiny crunch. Add spices.

3. Top pizza with veggies.

4. Garnish with fresh Parmesan or cashew cheese.

4. Bake at 190 for 15 minutes.

5.After you pull from the oven drizzle with pomegranate molasses, ever so slightly.

This is so delicious!!! I hope you enjoy!

Gluten free pancakes

Chocolate kefir shake

1 cup kefir (your choice)
1 TBSP chocolate sun warrior protein powder
1 TSP chia
1 TSP freshly ground flax
Small handful of coconut shreds


1. Mix together in a coffee mug and devour with a spoon.

If you wish to add another bacteria eating ingredient add some coconut oil. The Lauric Acid will do wonders for your belly.