Made with Love + Fresh Baked Pumpkin Puree with all its healthy nutrients including Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium + Phosphorus, + a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper + Manganese.

Enjoy these Pumpkin Crepes

knowing your eating whole foods with healthy ingredients!

Pumpkin Spiced Crepes

Makes about 8

CREPES:

• 1/4 cup ground flaxseed
• 3/4 cup filtered water
• 1 1/2 cup gluten free organic all purpose flour
• 2 tbsp. coconut sugar
• 2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• pinch of salt
• 1/4 cup melted coconut oil less 4 tbsp
• 1 cup filtered water
• 1 cup fresh pumpkin puree (packed) (using some of the water to blend if needed)
• 1 tsp pure vanilla extract

Cinnamon Sugar

• 1/8 cup coconut sugar
• 1 tsp cinnamon

There is no comparison to a healthy homemade pizza to store bought! Add a sweet potato crust and loads of fresh vegetables, well it’s pizza at it’s best.

SWEET POTATO CRUST PIZZA

Makes 1 medium sized pizza

INGREDIENTS:

• 3 medium sized sweet potatoes ( 2 cups cooked sweet potato)
• 2 cups oat flour
• 1/4 cup arrow root flour
• 2 tbsp nutritional yeast
• 1 tbsp flaxseed

TOPPINGS:

• 3-4 tbsp organic tomato puree (paste)
• 1 cup mixture of spinach + basil
• 1 small red onion sliced
• 1 red pepper sliced
• 2 medium sized portabello mushrooms sliced
• 3 garlic cloves sliced
• salt + pepper to taste
• 2 tbsp avocado oil
• Italian herbs
• 60 g vegan mozzarella small balls

INSTRUCTIONS:

1. Preheat oven to 400F and line a baking try with grease proof paper
2. Cook sweet potato in steamer or boiling water until soft
3. When cooked transfer potato to mixing bowl + mash. Add the flour, nutrition yeast + flax seed to mixture + mix together well through out combining.
4. Shape together the sweet potato dough into a ball,keep your hands workable with flour or water which ever works best for you.
5. Place the dough ball onto the lined tray and shape it into a circle about .5cm thick. Smooth around the edges.
6. Place the tray with dough into the oven for about 20-25 minutes
7. Prepare the sliced toppings by placing them into a mixture of the oil, Italian herbs of choice, garlic salt + pepper until the veggies are totally covered in the seasoning.
8. When the sweet potato crust has finished baking take out of oven and spread the tomato puree all over surface. Then place the spinach and basil toppings followed by layering the rest of the veggies.
9. Finish with vegan mozzarella, some basil leaves and a drizzle of oil
10. Bake in oven for about 15-20 minutes.

Serve + Enjoy ! (freezes well)

Acorn Squash is perfect for stuffing to make a delicious meal. It’s easy to make and just use your imagination to what you want to stuff them with. Here I chose some spinach quinoa, mushrooms, red peppers + more making it super healthy. The squash alone is high in Vitamin A + C plus B-family vitamins plus minerals including potassium, manganese, iron, copper, phosphorous, magnesium and calcium. The vitamin A + C make this a great meal for healthier skin and hair!

INGREDIENTS:

• 1 Acorn Squash
• 3/4 cup rinsed quinoa
• 1 /2 sm package fresh mushrooms of your choice ( chopped)
• Handful fresh spinach (chopped)
• 1 small red pepper chopped
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries

INSTRUCTIONS:

1. Cut the acorn squash in half (take seeds out rinse and pour just alittle avocado oil into the meat of the squash with a dash of salt + pepper.) Place in oven at 400 bake until just soft.
2. Pour 3/4 cup of rinsed quinoa into 1 1/2 cup of boiling water in a pot. Cook quinoa until soft and fluffy. ( You can also use vegetable broth instead of water if you a more flavorful quinoa,
3. Chop all your vegetables and walnuts + cranberries
4. Once squash is cooked mix all the stuffing ingredients together and stuff into both halves of squash. Top with more nuts and cranberries. Place in oven and bake until stuffing is really warm.
5. Enjoy with a side salad, cup of soup or alone.!

CHIPTOTLE BLACK BEAN STEW: This simple healthy comfort stew is easy to make in one pot and leaves your kitchen smelling delicious.

Ingredients

• 1 onion chopped finely
• 4 cloves of garlic chopped
• 2 sm cans black beans ( if making you own 1 1/2 cups soaked)
• 1 large can of tomatoes diced ( 4 fresh chopped tomatoes)
• 1/2 small package of chopped mushrooms
• 1 small red pepper chopped
• 1 baked sweet potato chopped (optional)
• 1 sm tbsp cumin
• 1 tbsp smoked paprika
• 1 tbsp dried oregano
• salt to taste and black pepper
• 2 tbsp Chipotle
• 3 tbsp White or red wine vinegar ( or to taste)
• 2 tbsp Maple syrup ( coconut sugar)
• 1 tbsp Tomato puree

Instructions

1. Heat a tbsp of olive oil in a med. sized pot. Add the onion and garlic and cook for 2 minutes then add mushrooms + red peppers cook until soft.
2. Add the cumin, paprika, oregano and salt and pepper and mix well.
3. Add the rest of the ingredients and stir well until combined. (add the baked potato)
4. Simmer for about 10 minutes.
5. Serve with salad or over quinoa or wild/ brown rice.

ENJOY!

This pie was a HIT at Thanksgiving + I,ve made it again just because it was so good. The crust is filled with good fats from the pecans, the filling made with pumpkin which is nutrient dense with Vitamin A, + C, high in anti-oxidants + Lutein + Zeaxanthin (for eye sight) high in fiber + low in calories. You can enjoy this pie simple w the crust + filling, or add ad a drizzle of 70% Cacao chocolate + if you choose to top it off with a drollop of coconut whip cream or alot, your choice. Enjoy!

COCONUT CREAM PIE:

INGREDIENTS (For best results let the pie without the whipped cream set in fridge overnight)

CRUST

• 2 1/2 cups pecans, walnuts or almonds
• 2 tbsp. honey
• 4 tbsp melted coconut oil
• 1/2 tsp. Himalayan salt.
• 1/2 pure vanilla extract
• 1 tbsp. ground flaxseed

PUMPKIN FILLING

• 2 + 1/4 cups fresh baked pumpkin ( 1 14 oz pureed pumpkin, (2 cups) not pumpkin pie filling)
• 1/3 cup on honey
• 1 tsp pure vanilla extract
• 1/2 tsp Himalayan salt
• 3 tbsp cornstarch
• 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp ground nutmeg, 1/4 ground cloves

CHOCOLATE DRIZZLE:

• 1/2 bar of cacao chocolate bar 70%
• 3-4 tbsp coconut creme or whip cream

COCONUT WHIPPED CREAM

• 1 can coconut cream
• 1 tsp pure vanilla
• 2. tbsp powdered sugar

The incredible nutritional value of butternut squash is impressive with over four times the recommended daily value of vitamin A in just one serving, over half the recommended intake of vitamin C, and an impressive list of other vitamins and minerals.

This perfect hearty and delicious butternut squash soup recipe is a blended soup with spinach + mushrooms added making it very healthy + comforting to enjoy these cooler autumn days + nights.

• Course: Soup
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hr 30 mins

Ingredients

• 1 cup yellow onion , 1/4-inch dice
• 1 tablespoon olive oil
• 2 smaller butternut squash ( fresh butternut squash cut into quarter and baked until soft)
• 6 cups organic vegetable stock
• black pepper to taste
• 1 small container of white or brown mushrooms (or your choice)
• 1/2 bunch fresh spinach
• 4 cloves garlic peeled and sliced

Instructions

1. Heat a large pot over medium heat, then add one tablespoon olive oil to thinly coat the surface. Add onions and saut? until translucent, add the garlic, pepper to taste and mushrooms.
2. Cut up the butternut squash into quarters, deseed and scrape out strands. Place in preheated oven 400 F. Baked until soft.
3. In a medium or lge pot place the broth and heat up on med heat. Add the onion, garlic, pepper, (saute mushrooms separately well)
4. When squash is cooked scoop out 4-6 packed cups squash into broth and stir well. Let cook until blended well and taste cooked.
5. Scoop out cups of soup mixture and place in blender and pureed.
6. Place all blended soup back into pot on stove and the cut cup spinach and the sauteed mushrooms and cook until spinach is cooked and mushrooms are soft.

You really don,t have to do much to make this soup taste good because butternut squash is so flavorful, the best squash for soup.

Enjoy! Will stay well in the fridge or you can freeze as well.