16 oz pumpkin puree (see puree instructions below)
1 can/11 oz Coconut Cream (full fat, not low fat or milk beverage)
3/4 cup Maple Syrup
2 tsp vanilla extract
1 tsp ground cardamon seeds (I used a mortar to grind up seeds for a super fresh taste!)
1 tsp freshly ground ginger
1 tsp cinnamon
1/2 tsp salt
Prepping the pumpkin puree:
Heat over to 375 degrees.
Cut pumpkin into wedges and layout on baking sheet
Bake for 30-45 minutes until soft
Let cool, then scoop out into blender and process until smooth.
Making the custard:
Heat your oven to 350 degrees
Place ramekins onto a baking sheet.
In blender or cuisinart, combine the pumpkin puree, coconut cream, eggs, maple sugar, vanilla, spices, and sea salt (basically, all the ingredients)
Blend until smooth.
Pour mixture into each ramekin filling 3/4 of the way full.
Place in the oven, and allow to bake for 40 minutes.
Allow to cool, and serve topped with whipped coconut cream.
Spaghetti squash, halved length wise
2 tablespoons butter
1 cup milk of your choice
⅛ cup pistachios
1 cup diced tomatoes
1 yellow onion, diced
2 garlic cloves, minced
Red peppers (feel free to char under the broiler before hand for extra flavor!)
⅓ cup Parmesan cheese, shredded
Step 1 (the squash)
Preheat oven to 425 degrees.
Scrape out/discard seeds from squash
Drizzle inside with oil, salt and pepper.
Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
Step 2 (the sauce)
Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
Add butter. When melted add tomatoes.
Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
Step 3 (combine)
Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
Top with sauce, freshly grated parmesan and pistachios!
2 heirloom tomatoes, rough cut into 1-inch cubes
4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
1 cucumber, cut into 1/2-inch cubes
1/2 red onion, chopped
1 cup very thinly sliced broccoli greens
1 cup fresh mozzarella, cut into 1/2-inch cubes
1 bunch fennel blossoms
1/4 to 1/2 cup olive oil
1 tsp honey
Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
Add tomatoes, cucumbers, onion, greens in large mixing bowl.
To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
Add crusty bread and cheese, toss again.
You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!
1 red kuri squash
2 cups Basmati rice (white or brown)
3 TBSP coconut oil
2 shallots, thinly sliced
1 bunch green kale, sliced thin
2 TBSP toasted coconut flakes
2 to 4 lime wedges
1/3 cup hazelnuts
1/3 cup dried cranberries
Heat over to 375.
Cut squash into “melon” slices (1-inch thick) and layout on baking sheet. Sprinkle with salt and paprika.
Bake for 30-40 minutes, flipping halfway through, until soft.
Meanwhile, prepare rice to package instructions.
Heat oil in pan and sauté shallots. Add kale and cook until soft.
(Optional) Lightly toast coconut and hazelnuts while squash is roasting.
To serve, add rice in large bowl. First top with kale/shallots, then squash and sprinkle with hazelnut/coconut garnish and cranberries.
1 bunch carrots
2 tablespoons olive oil
Salt and pepper to taste
2 garlic clove
3 TBSP pine nuts, walnuts or pecans
2 cups carrot tops
1/2 cup (packed) fresh parsley or basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil
Prepare the pesto:
Pulse garlic, nuts until coarse paste forms.
Add parsley (or basil), cheese and carrot tops until until blended.
Add olive oil and pulse until combined and a good “pesto” consistency.
Prepare the carrots:
Preheat oven to 400°.
Trim carrot tops, leaving some stem attached.
Measure out 2 cups carrot tops and set aside
Toss carrots and oil on a rimmed baking sheet; season with salt and pepper.
Roast, tossing occasionally, 25–35 minutes.
Coat with pesto and serve!