Pepitas 3 Ways

Pepitas 3-Ways

Gluten free, dairy free, vegan

Smart Spiced Pepitas
2 C pepitas
1 T olive or avocado oil
1 T maple syrup
2 tsp pumpkin pie spice
½ tsp Himalayan salt

 

Umami Pepitas
2 C pepitas
1 T olive or avocado oil
2 T soy sauce
2 tsp honey
1.5 tsp ground ginger

 

Umami Pepitas
2 C pepitas
1 T olive or avocado oil
2 T soy sauce
2 tsp honey
1.5 tsp ground ginger

Directions

  1. Preheat oven 300O
  2. Line a sheet with parchment paper or Slipat
  3. Bake for 20 minutes, stirring at 10 minutes

 

Pepitas
These seeds are high in fiber (12g per cup) and Omega-3s (9g per cup). Pepitas also provide essential vitamins such as folate and minerals like Potassium, Copper, Zinc and Magnesium; which participates in a wide range of vitally important physiological functions, including the creation of ATP (adenosine triphosphate, the energy molecules of your body), the synthesis of RNA and DNA, the pumping of your heart, proper bone and tooth health, relaxation of your blood vessels, while helping to maintain proper bowel function.

Strawberry Radish Salad

Strawberry Radish Salad

Gluten free, dairy free, vegan

Ingredients
1 small bunch of radish
6-8 strawberries
1 small handful of fresh arugula
1 T balsamic vinegar
1 T salad olive oil
Salt and pepper to taste

Directions

  1. Slice radishes and strawberries, add to a salad bowl
  2. Wisk together olive oil and vinegar
  3. Toss arugula, berries and radish together
  4. Mix with dressing
  5. Serve chilled

 

Simple Pear Compote

Simple Pear Compote

Gluten free, dairy free, vegan

Ingredients
4 C peeled chopped apples
1 ½  T. maple syrup
1 tsp. lemon juice
1 tsp. cinnamon
½ tsp. vanilla extract
1/8 tsp. ground nutmeg
1/8 tsp. salt

Directions

  1. Place pears in a crockpot.
  2. Create a slurry with the remaining ingredients in a separate bowl.
  3. Pour mixture over apples and mix well.
  4. Cook for 3 hours on low.
  5. Enjoy over oatmeal, amaranth, yogurt, homemade ice cream, or on grilled pork chops. Another option is to add the juices to a bit of bourbon over the rocks or with warm water for a hot spiced pear toddy.

 

Simple Daikon and Chard Salad

Simple Diakon and Chard Salad

Gluten free, dairy free, vegan

Ingredients
1 Daikon radish slice thin
2 chard leaves, sliced julienne

Dressing
¼ C rice vinegar
1 tsp GF soy sauce
½ tsp sesame oil
1 tsp honey
¼ C olive oil
1 tsp fresh grated ginger
1 small garlic clove, crushed
Black pepper to taste

Directions

  1. Combine radish and chard in a bowl.
  2. In a separate mixing bowl, whisk together vinegar, soy sauce, sesame oil, honey, ginger, garlic and pepper. Add olive oil while whisking. Lightly dress veggies, save the remaining dressing for other fall fresh vegetables.

 

2-Step Delicious Delicata

2-Step Delicious Delicata

Gluten free, dairy free

Ingredients

Gluten free, dairy free, vegan

1 Delicata squash, cut into ½ in segments and seeded
1 T olive oil
2 T unsalted butter, separated
1 T Herb mixture (Fox Point Seasoning, Penzey’s Spices)
¼ tsp dried shallots
¼ tsp salt
½ tsp chives
¼ tsp garlic powder
¼ tsp onion
¼ tsp green peppercorn

Directions

  1. Preheat Oven to 350O
  2. Place squash in a baking dish with oil, 1 T butter and seasoning.
  3. Bake for 20 minutes.
  4. Heat sauté pan with 1 T butter.
  5. Sauté squash until golden brown and delicious!

 

Pumpkin Cornbread

Pumpkin Cornbread

Gluten free, dairy free

Ingredients

1 C Gluten-Free all-purpose flour (Bobs Red Mill)
1 C ground cornmeal
1/2 C honey
2 tsp baking powder
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2 eggs
1 can or 15 oz pureed pumpkin
4 T unsalted butter melted
½ C milk (can be non-dairy, I like coconut milk)
¾ C coarsely chopped pumpkin seeds

Directions

  1. Heat oven to 350O.
  2. Combine flour, cornmeal, baking powder, cinnamon, baking soda and salt in a large bowl, set aside.
  3. Whisk together eggs, pumpkin, honey, butter and milk in a smaller bowl.
  4. Add wet ingredients to dry ingredients until combined. Add pumpkin seeds.
  5. Bake 40-55 minutes.

 

Pumpkin Pie in a Mug

Pumpkin Pie in a Mug

Gluten free, dairy free, vegan 

Ingredients

2 C Almond milk or Coconut milk
½ C pureed pumpkin
2 T maple syrup
1 tsp pumpkin pie spice (4 tsp cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, ½ tsp ground nutmeg)
1 tsp vanilla extract
Whipped cream (optional)

Directions

  1. Combine all ingredients, except whipped cream, in a saucepan.
  2. Heat thoroughly, serve with whipped cream, if using

 

Arugula Watermelon Salad

1 bunch arugula

2-3 Egyptian walking onions, sliced

2 cups watermelon, cubed

1 T olive oil

½ T balsamic

Salt and pepper to taste

½ C feta cheese (optional)

Combine arugula, watermelon and onions in a bowl. Drizzle olive oil and balsamic over top. Mix well. Add feta, if desired. Then salt and pepper to taste. Enjoy!

Simple Roasted Bok Choy

1 bunch of Bok Choy (washed and dried)

1 T avocado oil

Salt & pepper

1 tsp. Apple cider vinegar

1 tsp toasted sesame seeds.

Preheat oven (convection is even better) to 350o.  massage oil salt and pepper on Bok Choy. Roast in the oven for 20 minutes. Add vinegar and sesame seeds when slightly cooled. Enjoy!

Simple Lemon Balm-ade

Simple Lemon Balm-ade

Gluten free, dairy free, vegan 

Ingredients

½ C local honey

2 C warm water

2/3 C fresh lemon juice

Zest of 1 lemon

1 C Lemon Balm - fresh, washed, dried

1 C cold water

2-3 C club soda

Directions

  1. Mix warm water and honey together well
  2. Finely chop lemon balm, then add to water and honey mixture
  3. Add lemon juice and lemon zest, refrigerate for 1 hour
  4. Strain liquid, and add cold water and club soda
  5. Serve with a spring of fresh lemon balm and a lemon wedge

 

4X6 Recipe card for Lemon Balmade