Flavors of Fall

Pumpkin, squash, apples, Brussels sprouts, beets, parsnips, sweet potatoes... There are far too many fall favorites to choose from! That's why we gathered all of the best ingredients of the season to craft a medley of healthy and delicious harvest dishes. So put down your apple cider, brush the leaves off your boots and sit down to enjoy the bounty of fall's harvest!

Apple Cider Moscow Mule

gluten-free, vegan

Ingredients

• 2 oz ginger beer

• 1.5 oz vodka

• 2 oz apple cider

• 0.5 oz lime juice, fresh squeezed ice

Instructions

Add ice into mug. Add ginger beer, vodka, apple cider and lime. Stir to mix. Enjoy!

Rainbow Striped Hummus

gluten-free, vegan

To make plain hummus, blend 1 can drained chickpeas, 1 juiced lemon, 1 tablespoon tahini, 1 teaspoon sea salt, and ½ cup olive oil in a food processor or blender until creamy and smooth.

To get the different colors:

Roasted Red Beet- Red: Add 2 roasted beets, 1 teaspoon smoked paprika, and 1 garlic clove.

Roasted Pumpkin Seed - Orange: Swap white beans for chickpeas. Add 1 ½ cups roasted pumpkin seeds, 3 garlic cloves, and 1 teaspoon smoked paprika.

Cauliflower Tumeric - Yellow: Add 2 cloves garlic, 1 teaspoon turmeric, and 1 head roasted cauliflower.

Pea - Green: Add 2 cloves garlic and 1 cup cooked peas. Garnish with ¼ cup chopped mint.

Spicy Black Bean - Black: Swap black beans for chickpeas. Add 2 garlic cloves and 3 small jalapeños.

Roasted Eggplant - Purple: Add roasted eggplant, ½ tsp cumin and garnish with pomegranate seeds.

Roasted Garlic and Rosemary Parsnip- White: Swap white beans for chickpeas. Add 4 cloves roasted garlic, a sprig of rosemary and 5 roasted parsnips.

Arrange all colors of hummus in stripes on a plate.

Fall Panzanella Salad with Kale, Roasted Grapes, Lentils, Sweet Potatoes+ Cornbread

gluten-free, vegetarian

Ingredients

• 1 bunch kale, destemmed and chopped

• 1 cup grapes, roasted

• 1 purple sweet potato, cut into wedges and roasted

• 1 onion, chopped and roasted

• ½ cup black lentils, cooked

• 2 cups Pumpkin Cornbread, cubed

• 4-oz goat cheese (optional)

Dressing

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp maple syrup

• salt to taste

Instructions

Preheat oven to 350°F. Toss cornbread in 1 tbsp olive oil. Place on baking sheet and bake in oven for 15 minutes. Meanwhile, in a small bowl, whisk together dressing ingredients. When ready to serve, in a large bowl toss together greens, grapes, sweet potatoes, onions, lentils and cornbread. Serve with dressing drizzled on top and sprinkle with goat cheese.

Pumpkin Cornbread

gluten-free, vegetarian

Ingredients

• 1½ cups almond flour

• 1½ cups cornmeal

• 1 tsp baking soda

• 1 teaspoon salt

• ½ cup coconut oil

• ½ cup coconut sugar

• ¾ cup coconut milk, whisked with 1 tbsp apple cider vinegar

• 3 eggs

• 1 can of pumpkin puree

Instructions

Preheat oven to 350°F. In a large bowl, combine dry ingredients. In a small bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir to combine. Pour into a skillet and place in the oven for 25-30 minutes or until cooked through in the center.

6 Grain Mushroom + Swiss Chard Risotto

gluten-free, vegetarian

Instructions

• 1 tbsp olive oil


• 2 cloves garlic, minced


• 1 cup small onion, chopped


• 10-oz assorted mushrooms

• 2 cups swiss chard, destemmed and chopped

• 1 cup Purely Elizabeth
 Ancient 6-Grain Hot Cereal


• ½ cup white wine


• 32-oz veggie broth

Toppings

• asiago cheese

• roasted sweet potatoes

Instructions

In a large saucepan over medium heat, add olive oil and garlic. Sauté until fragrant, 2–3 minutes. Add onions and mushrooms and cook for 3–5 minutes. Add 6-Grain Hot Cereal and sauté for 2 minutes. Add wine. In ½-cup increments, start adding the vegetable broth, stirring constantly. Once the grains have absorbed the broth, add the next ½ cup and continue to stir. Risotto should cook in about 40 minutes. In the last 10 minutes of cooking, add in swiss chard. When the risotto is finished cooking, top with asiago cheese and sweet potatoes.

Tumeric Chickpea Soup

gluten-free, vegan

Ingredients

• 2 tbsp coconut oil

• 3 garlic cloves, minced

• 1 small onion, chopped

• 2 tbsp fresh ginger, minced

• 2 tsp turmeric power

• 1 tsp cumin

• 8 cups veggie stock

• 1 can chickpeas

• 3 cups swiss chard, destemmed and chopped

• 1 zucchini, sliced

Instructions

In a large pot over medium heat, sauté the garlic, onion, ginger, turmeric and cumin in coconut oil until fragrant, 5-7 minutes. Add all the other ingredients and simmer, covered, for 25 minutes.

Baked Salmon with Shaved Brussels + Walnut Pesto

gluten-free

Ingredients

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 3 cups Brussel sprouts, cut in half

• 2 (6-oz) pieces salmon

Pesto

• 3 cups basil

• 1 clove garlic

• ½ cup walnuts

• ¼ cup fresh lemon juice

• ½ cup olive oil

• Himalayan sea salt, to taste

Instructions

Preheat oven to 415°F. In a food processor, combine the basil, garlic, walnuts, lemon juice, and olive oil. Process until smooth. Add salt to taste. Set aside. Meanwhile, in a cast iron skillet over medium heat, add oil and garlic, sauté for 2-3 minutes. Add Brussel sprouts and continue to sauté for 5-7 minutes until browned. Add salmon, skin side down to center of skillet. Place a dollup of pesto on top of each piece of salmon and spread to cover. Roast in the oven for 15-20 minutes and serve.

Pistachio Fig Cheesecake with Caramel Sauce

gluten-free, vegan

Crust

• 3 cups walnuts

• ½ cup almond flour

• 2 cups dates

• 2 tbsp coconut oil

• 1 tsp cinnamon

Filling

• 2 cups cashews, soaked for 4 hours

• ½ cup coconut milk

• ¼ cup coconut oil

• 1/3 cup coconut sugar

• 1 tsp vanilla extract

Caramel Sauce

• ½ cup coconut milk

• ¼ cup coconut sugar

• 1 tbsp coconut oil

Topping

• 1 cup figs, sliced

• ½ cup pistachios, chopped

Instructions

In a small pot over medium to high heat, add caramel sauce ingredients. Whisk until bubbling and take off heat. Place in the fridge to thicken. In a food processor, blend crust ingredients until dough is formed. Place a piece of parchment paper on top of a 9 x9 dish and spoon crust mixture on top of the parchment paper. With your hand, press the mixture into the pie dish. In a high-speed blender, blend filling ingredients, adding 1 tbsp of water if necessary to get smooth. Pour on top of the crust and place in the fridge. When the cake is set, top with figs and pistachios and pour on drizzle with caramel sauce.