Just like that the weather has changed and with it comes a shift in how we are driven to eat! We naturally begin to let go of the salads and begin reaching for the soups. We start to bring our attention inward – a time of reflection. We start to hunker down before the snow falls and get in tune with our needs. To celebrate this change in weather and all that comes with it, I am sharing three of my favorite fall recipes. Let me know what you think and please share any of your favorite fall recipes in the comments below. Enjoy!
Pumpkin Spice Latte (no need for Starbucks now!)
1/2 cup Organic Coffee
2 tbsps Pureed Pumpkin
1 1/2 tbsps Maple Syrup
1/2 tsp Pumpkin Pie Spice
3/4 cup Unsweetened Almond Milk
1/2 tsp Vanilla Extract
Brew your coffee and set aside.
In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract.
Transfer milk mixture to a blender and pulse several times until foamy and frothy. (You can also use a hand-held immersion blender instead.)
Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth.
Top with a dollop of homemade organic whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy!
Paleo Cabbage Roll Soup
2 large yellow onion, diced
4 carrots, diced
4 stalks of celery, diced
4 cloves garlic, minced
3 lb grass fed ground beef
4 litres organic beef stock
1 tbsp dried oregano
3 tsp dried basil
2 tsp sea salt
2 tsp smoked paprika
2 tsp onion powder
1 tsp black pepper
1 tsp dried thyme
2 cans diced tomatoes, drained
6 oz can tomato paste
1 large head cabbage, halved and sliced
3 cups riced cauliflower (see instructions)
In a large stock pot cook the ground beef until almost browned and drain any excess grease. Add the onion and garlic. Cook until the onion is translucent. Add carrots and celery cook for an additional few minutes.
Add the broth, the oregano, basil, sea salt, paprika, onion powder, black pepper, thyme, tomatoes, tomato paste, cabbage and riced cauliflower. Bring to a boil and then reduce heat to low and simmer for 45-60 minutes.
Chop one head of cauliflower into chunks
Place into a food processor and pulse into cauliflower resembles rice.
Grain Free Cinnamon Ginger Apple Crisp
1 cup almond flour
1 cup chopped nuts (pecan and walnuts are my favourite)
1 tsp cinnamon
1 tsp lemon zest
½ tsp ginger powder
Pinch of nutmeg
¼ cup coconut oil or grass fed butter, room temperature
¼ cup maple syrup or raw honey
3 pounds baking apples (Granny Smith), peeled, cored, and quartered
¼ cup maple syrup, Grade A
⅓ cup freshly squeezed lemon juice
1 tsp cinnamon
2 tsp vanilla extract
2 tsp arrowroot
Preheat the oven to 350° F.
Mix together all the ingredients for the topping with a fork or pulse in a food processor until thoroughly combined.
Slice apples place in a 9″ x 13″ baking dish.
Mix together the maple syrup, lemon juice, cinnamon, , nutmeg, ginger, vanilla extract, and arrowroot together in a bowl until well blended.
Pour the mixture over the apples and toss together.
Bake the crisp for 45-55 minutes until the apples are tender and the juices are bubbling.
Serve warm with coconut cream or coconut ice cream.