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Pumpkin Pecan Tart

Pumpkin Pecan Tart
Prep Time
2 hours prep time + 2 hours chill time
Number of Servings
Serves 8
Ingredients

Base

  • [q:3/4] oz raw sunflower kernels
  • 1 oz raw almonds
  • [q:3 1/2] oz gluten-free plain (all-purpose) flour
  • [q:1/4] tsp psyllium husk powder
  • [q:1/2] tsp ground cinnamon
  • [q:2 1/4] oz coconut oil, solid
  • 1 oz coconut sugar
  • [q:1 1/2] oz coconut yogurt
  • [q:1/2] tsp vanilla extract

Filling

  • 2 tsp chia seeds
  • [q:1 3/4] oz pumpkin purée*
  • [q:5 1/2] oz soft medjool dates, pitted
  • 1 tsp vanilla extract
  • [q:1/4] tsp ground sea salt
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground ginger
  • [q:1/4] tsp ground nutmeg
  • [q:3/4] oz coconut oil, softened
  • [q:1 1/3] cups pecans, roughly chopped, divided
Directions
  1. Pulse sunflower kernels and almonds in a food processor until finely chopped. Add flour, psyllium husk powder, cinnamon, solid coconut oil, and coconut sugar. Process until mixture resembles fine breadcrumbs.
  2. Add yogurt and vanilla. Process until mixture starts to come together to form a smooth dough. Turn mixture out onto a large piece of plastic wrap, shape into a disc, and cover with plastic wrap. Refrigerate for 1 hour to rest.
  3. In a small bowl, thoroughly mix chia seeds and [q:1/8] cup of water. Set aside to become gelatinous.
  4. In clean food processor bowl, blend pumpkin purée, chia mixture, dates, vanilla, salt, cinnamon, ginger, nutmeg, softened coconut oil, and [q:1/2] cup of water until a thick purée forms. Transfer to a large bowl and fold in three-quarters of chopped pecans. Set aside.
  5. Preheat oven to 350°.
  6. Lightly brush a shallow 8-inch round loose-base fluted flan (tart) tin with coconut oil. Evenly press dough base into tin, covering bottom and sides.
  7. Top dough with pumpkin-pecan filling. Smooth surface and garnish with remaining chopped pecans. Bake for 45 minutes or until tart is golden and set.
  8. Remove from oven and set aside to cool for 30 minutes. Refrigerate for 2 hours to further set.
Nutrition Info
365 Calories, 5 g Protein, 32 g Carbohydrates, 6 g Fiber, 27 g Total fat (11 g sat), 78 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, Zinc

Spiced Cranberry-Apple Cider

Spiced Cranberry-Apple Cider
Prep Time
40 minutes
Number of Servings
6
Ingredients
  • 1 quart apple cider
  • 1 cup unsweetened cranberry juice
  • 2 cinnamon sticks
  • 1-inch piece of peeled ginger, sliced thinly
  • 1 tsp whole cloves or 1 pod star anise
  • 2 Tbsp honey
  • 1 organic orange, thinly sliced with peel, (optional)
Directions
  1. Bring all ingredients, except orange slices, to a boil in a medium pan.
  2. Reduce heat to low and simmer for 30 minutes.
  3. Using a fine-mesh strainer, strain cider into mugs. Discard spices.
  4. Garnish mugs with orange slices, if using, and serve.
Nutrition Info
129 Calories, 1 g Protein, 33 g Carbohydrates, 1 g Fiber, 9 mg Sodium, [nutrition:2] Vitamin C

Apple Mulligatawny Soup

Apple Mulligatawny Soup
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp vegetable oil
  • 1 cup chopped onion
  • 1 cup diced carrot
  • 1 cup thinly sliced celery
  • 1 Tbsp minced ginger root    
  • 2 cloves minced garlic
  • 1 Tbsp curry paste
  • [q:1/2] tsp each salt and pepper
  • 1 cup coconut milk
  • 2 cup low-sodium chicken stock
  • 2 cup cubed butternut squash
  • 4 cup diced Washington Granny Smith apples
  • 2 cup diced cooked chicken
  • [q:1/4] cup chopped fresh coriander
Directions
  1. In deep skillet, heat oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until tender but not browned, about 10 minutes.
  2. Stir in ginger root, garlic, curry paste, salt, and pepper and cook one minute.
  3. Pour in coconut milk and chicken stock and bring to a boil.
  4. Add squash and reduce heat to simmer for 15 minutes.
  5. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
  6. Sprinkle with coriander and serve with warm bread or cooked basmati rice.
Nutrition Info
437 Calories, 28 g Protein, 44 g Carbohydrates, 8 g Fiber, 19 g Total fat (12 g sat, 3 g mono, 3 g poly), 295 mg Sodium, Vitamin A, Vitamin B3 (niacin), Vitamin B6, Manganese, Vitamin C, Pantothenic acid, Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Biotin, E, Folate, K, Calcium, Iron, Molybdenum, Zinc

Pumpkin Spice Latte

Pumpkin Spice Latte
Ingredients
  • 6 oz unsweetened vanilla almond milk
  • 2 Tbsp fresh or canned plain pumpkin puree
  • 1 tsp oil (olive, walnut, or flaxseed)
  • 1 tsp pumpkin pie spice
  • 4 oz cold coffee (adjust to desired taste or caffeine level)
  • 8 Tbsp Almased
  • 1 packet stevia (optional)
Directions
  1. Pour almond milk into blender or shaker cup.
  2. Add pumpkin puree, oil, and pumpkin pie spice. Add cold coffee. You can adjust to desired caffeine level.
  3. Add Almased and stevia, if desired. Blend all the ingredients to create a delicious Almased Pumpkin Spice Latte.
Nutrition Info
Per serving: 261 calories, 28 grams protein, 20 grams carbs, 8 grams fat

Pumpkin Soup

Pumpkin Soup
Prep Time
15 minutes plus 30 minutes cook time
Number of Servings
Serves 4
Ingredients

Pumpkin Tureens

  • 4 to 8 small pumpkins
  • 2 to 4 tsp sugar
  • 2 to 4 tsp salt 

Pumpkin Soup

  • [q:1/2] cup chopped leek
  • 1 Tbsp butter
  • 4 cups pumpkin/squash purée
  • 3 to 4 cups chicken broth
  • [q:3/4] tsp salt
  • Dash of black pepper
  • 1 tsp curry powder, to taste
  • Roasted pumpkin seeds for garnish
Directions

Pumpkin Tureens

  1. Slice the tops off of the pumpkins you would like to use as bowls. The size of the pumpkins will vary depending on whether you will be serving the soup as an appetizer or a main course.
  2. Scoop out the flesh and seeds of the pumpkins.
  3. Reserve the seeds to toast as a garnish or as a snack.
  4. Sprinkle [q:1/2] tsp salt and sugar on the inside flesh of each pumpkin.
  5. Place the pumpkins and top lids flesh down on a baking sheet and bake them at 375 degrees for 20-30 minutes, or until tender. The cook time will vary depending on the size of the pumpkins. (You will not cook them as long as you would cook a pumpkin to eat because you want them to keep their shape as a bowl.)

Pumpkin Soup

  1. Heat 1 Tbsp butter in a large pan over medium heat.
  2. Add the chopped leek and cook it for 5 to 7 minutes or until soft and tender, but not browned.
  3. Add the pumpkin/squash purée and 2 cups of chicken broth.
  4. Simmer the mixture for 20 minutes.
  5. Then purée it in a blender until smooth.
  6. Return the pumpkin/squash mixture to the pan.
  7. Add 1 cup chicken broth, salt, black pepper and curry powder (if desired).
  8. Add additional chicken broth if you want a thinner soup.
  9. Heat the soup through and serve it in warmed bowls or pumpkin tureens.
  10. Garnish the soup with roasted pumpkin seeds, croutons or chopped cilantro.
Nutrition Info
320 Calories, 24 g Protein, 8 mg Cholesterol, 36 g Carbohydrates, 12 g Total sugars (2 g Added sugars), 8 g Fiber, 13 g Total fat (5 g sat), 1,895 mg Sodium, [nutrition:5] Vitamin A, Vitamin B3 (niacin), Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Vitamin B12, Vitamin K, Iron, Potassium, [nutrition:2] Vitamin B6, Vitamin E, Magnesium, [nutrition:1] Vitamin C, Calcium, Folate, Zinc

Honey Baked Apples

Honey Baked Apples
Number of Servings
4
Ingredients
  • 3 apples, pared and cored
  • 1 tsp lemon juice
  • [q:1/2] cup honey
  • [q:3/4] cup fresh or frozen cranberries*
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup bread crumbs
  • 1 Tbsp butter or margarine, melted
  • 1 tsp ground cinnamon
  • salt
  • ground ginger
  • nutmeg
Directions
  1. Halve 2 apples lengthwise; brush with lemon juice.
  2. Place cut side down in oiled baking dish. Brush with honey.
  3. Bake, covered, at 400°F for 15 minutes.
  4. Chop remaining apple; toss with remaining ingredients.
  5. Remove apples from oven; mound apple mixture on apples.
  6. Bake, uncovered, 10 minutes longer or until topping browns.

Pumpkin Coffee

Pumpkin Coffee
Number of Servings
Serves 1
Ingredients
  • [q:1 1/2] cup organic unsweetened vanilla almond milk
  • 1 heaping Tbsp organic canned pumpkin
  • 1 tsp organic pumpkin pie spice (or more to taste)
  • Several drops liquid stevia and/or maple syrup to taste
  • 2 shots espresso or small cup of strong coffee
Directions
  1. Combine almond milk, pumpkin, spice, and sweetener in a small saucepan and heat until hot. Do not boil.
  2. Add hot coffee, stir and pour into a mug.
Nutrition Info
15 Calories, 0 g Protein, 3 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 0 g Total fat (0 g sat), 17 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:2] Vitamin B3 (niacin), D, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Magnesium, Phosphorus