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