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Sweet Potato Casserole (revamped)
Serves 6 Filling: 2.5 pounds sweet potatoes, cleaned and cubed ¼ c. maple syrup ¼ c. unsweetened almond milk or coconut milk 2 tsp. vanilla extract ½ tsp. ground cinnamon ¼ tsp. ground ginger + nutmeg 1/8 tsp. sea salt 2 T. coconut oil or ghee (clarified butter), melted Topping: ½ c. pecans ¼ c. rolled oats (Gluten free if possible) ¼ c. unsweetened coconut flakes ¾ teaspoon cinnamon ¼ teaspoon nutmeg + ground ginger pinch of sea salt 2 T. coconut oil, melted Directions: 1. Preheat oven to 350 degrees F. 2. In a large saucepan cook sweet potatoes in water over medium-high heat for about 20 minutes, or until you can easily pierce them with a fork. Drain, place in...
Read MoreCranberry Orange Chutney
Makes ~3 c. 1 cup fresh-squeezed orange juice ¼ c. maple syrup or raw honey 4 dates, pitted and chopped 1 cinnamon stick 2 bags fresh cranberries (~5-6 c.)) zest of one orange ¼ c. matchstick-size strips orange peel Directions: Place all ingredients into a medium-sized pot and bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes and begin to mash the berries with a fork as they cook. The sauce will start to thicken as the berries cook. Remove from heat once desired thickness is achieved and chill in the refrigerator until ready to serve. Serve chilled or re-heat on the stove just prior to serving.
Read MoreHoliday Cider Salad
Salad Ingredients: 5 c. mixed greens (spinach, endive, arugula, mixed greens, etc.) 1 fennel bulb, thinly sliced 1 apple, cored and julienned 3-4 clementines, peeled and sectioned ¼ c. dried cranberries (apple juice sweetened) ½ c. pecans or pistachios Directions: Toss all ingredients together in large salad bowl. Add more greens if necessary. Maple Cider Dressing 1/4 c. cold-pressed olive, coconut, or flax oil 2 T. maple syrup 3 T. raw apple cider vinegar 1 tsp. Dijon mustard (optional) sea salt and ground black pepper (to taste) Directions: Put all ingredients into a jar and shake until mixed. Pour dressing onto salad just before...
Read MoreNutty Cranberry, Currant, and Apple Quinoa Stuffing
Makes 6-7 cups Ingredients: 1 T. coconut oil, ghee, or organic butter 1 large sweet onion, chopped 4 garlic cloves, minced 2 c. celery, diced 2 c. uncooked white, red, or black quinoa 2 c. vegetable broth or chicken broth 2 c. water 1/2 tsp. dried sage 1/2 tsp. dried rosemary 1 tsp. thyme 1 tsp. sea salt ground black pepper (to taste) 1 c. pecans, chopped 1/2 cup dried cranberries (apple juice sweetened) 2 red or green apples, cored and chopped (choose red if you want sweet, green for tart) 1/4 cup currants, dates (pitted), or raisins Directions: 1. In a large sauté pan or pot, heat coconut oil on stove over medium-high heat. Add onion and sauté for 5-7 minutes or...
Read MoreRaw Pumpkin Spice Cheesecake
Crust (makes 40 minis or 1 – 6” cheesecake): 2 c. walnuts 1 tsp. vanilla extract 1 tsp. sea salt 3 T. maple syrup 3 T. sucanat (or brown sugar) Filling (makes 80 minis or 1 – 6” cheesecake): 3 c. cashews, soaked 2 c. almond milk ½ c. agave ¼ c. maple syrup ¼ c. lemon juice 2 tsp. vanilla extract ½ tsp. sea salt 2 T. pumpkin pie spice 1 c. coconut oil 2 tsp. lecithin (optional) Crust directions: Line mini muffin tray with liners or grease 6” round spring form pan with coconut oil. Process walnuts in food processor until a fine powder is formed (make sure to not over process as the oils will start to be released and it will turn to a nut butter). Add in...
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