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.