Incredible Autumn Soup

Again  I am crying with JOY over this most amazing recipe. SO GOOD

 

2 large yams

2  cans coconut milk

1 bunch of chopped kale

1 onion, chopped

 2 apples, chopped

1/2 tsp curry powder 

1/2 tsp salt or to taste 

freshly ground black pepper

roasted pine nuts for garnish

 

Bring the coconut milk to boil in large sauce pan. Add the chopped yams and cook on low heat covered for 5 minutes. Stirring occasionally

Add the kale, onion, apple and seasonings. Stir and simmer for 10 minutes or until yams are cooked.

Garnish with pine nuts.

Gluten Free Vegan Bread that tastes GREAT!

I made bread!! And it is awesome!  Perfect with avocado or pb&j.

 

 

Preheat Oven to 350 degrees

Combine:

2 cups almond meal

2/3 cup tapioca flour

2 tbsp. ground flax

1 tbsp. chia seed

1 tsp baking soda

 

In another bowl combine:

3 ENER G eggs

1/4 cup coconut milk

1 tbsp. maple syrup

1/4 cup coconut oil, melted

1 tsp apple cider vinegar

 

Combine the wet and dry ingredients. Pour into a loaf pan lined with parchment paper. Bake for 30 - 40 minutes or until a toothpick comes out clean.

 

It's great toasted too!

Butternut Squash with quinoa

This was awesome. A warm salad with my favourite pistachios!!! I added a lot of spinach.

1.5 cups butternut squash, peeled and chopped
2 tbsp. coconut oil
1 tsp thyme
Salt and Pepper

Preheat oven to 400°F.

Place the squash in a medium bowl and add 1 tablespoons of the oil, the thyme and 1 teaspoon of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to baking sheet and spread squash out into a single layer. Roast until tender, about 30 minutes.

 

3 tbsp. roasted pistachios

3/4 cup cooked quinoa

2 tbsp. dates, chopped

Baby spinach

 

Mix everything together and add 1 tbsp. olive oil. The squash will wilt the spinach. Which is what you want.  bon appetite

Creamy Butternut Squash Pasta Sauce

I love this recipe. Perfect for fall.

2 tbsp. coconut oil
2 tbsp. chopped fresh sage

3cups butternut squash, peeled and chopped
1/2 cup onion, chopped
1 garlic clove, minced
1/2 tsp dried sage
1/4 tsp crushed red pepper flakes
Sea Salt and freshly ground pepper to taste
2 cups vegetable broth
Brown rice pasta

Heat up the oil over medium heat in a large frying pan. When oil is hot, fry the sage until crispy. Remove and salt.
Add the onions, squash and dried sage to the pan. Cook for 8 minutes, stirring frequently. Add the garlic, red pepper flakes and season with salt and pepper. Cook for a few minutes longer.
Add broth. Bring mixture to a boil, then simmer for 20 minutes or until the squash is tender.
Blend sauce until smooth with immersible blender. Add cooked pasta and fried sage. If sauce is to thick add some water. Enjoy.