Pumpkin Pie Breakfast Bowl

[Serves 2]




1/2 cup cashews

3/4 cup of organic canned pumpkin puree (6oz.)

1 tbsp. coconut oil

1/4 cup filtered water

1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)

1/4 tsp. star anise spice (finely diced)

1/4 tsp. cinnamon

1 large pitted date (or 2 small dates)

1/2 tsp. vanilla (I prefer 1 drop Medicine Flower Vanilla)

1/2 tsp. chopped fresh ginger




1/2 cup raw almonds

1/2 cup unsweetened coconut flakes

1/2 cup pitted dates


For Granola Crumble: Add the granola ingredients to a food processor, and blend for 60 seconds. This becomes your granola crumble, the base of the breakfast bowl. Place in a bowl and set aside.


For Pumpkin Pie Filler: In a blender, combine all of the pumpkin pie filler ingredients and blend on high. If using Vitamix blender, I recommend using the stick to help blend. If using a regular blender, may have to add a little more water to allow to blend (but this is meant to be a thick mixture so only add if necessary).


Once blended, add pumpkin pie mixture on top of the granola (in a small bowl or mason jar), and place in refrigerator to thicken. Garnish with cinnamon or nutmeg, and some hemp seeds and crushed almond pieces.



Roasted Root Vegetables





[Serves 4]

1-2 lbs. total of the following root vegetables: Turnips, beets, carrots, parsnips, radishes, sweet potatoes

2 tbsp. coconut oil

1/4 cup pumpkin seeds

Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)




Chop vegetables into bite-sized pieces. Toss with coconut oil, sea salt to taste, and roast at 425° F, until tender and slightly browned in spots (30 to 40 minutes). Coat the pumpkin seeds with coconut oil and sea salt, and roast with the vegetables for the last few minutes.


Serve and enjoy!

Cauliflower Mashed “Potatoes”

[Serves 4]



2 tsp. coconut oil

3 cloves garlic, minced

1 onion, chopped

1 head cauliflower, chopped

1 carrot

1/4 cup vegetable broth (yeast free)

1 tsp. garlic powder

2 tsp. rosemary, chopped

2 tsp. parsley, chopped

Sea salt (Celtic Grey, Himalayan, Redmond Real Salt) and black pepper to taste




Heat coconut oil in a large pot. Add onion and garlic, and sauté for about 5 minutes or until slightly browned.


Add in cauliflower, carrot, and vegetable broth. Bring to a boil. Reduce heat to low-medium and simmer for 10 minutes. If the pot becomes ‘dry’, add in a little more of the vegetable broth.


Next, add garlic powder, rosemary, parsley, salt, pepper and blend. To mash, use an immersion blender, a blender, or a food processor. Blend until smooth and enjoy!


Brussels Sprouts with Pistachios and Lemon

Serves 4




2 Tbsp. extra virgin olive oil

¾ cup shelled pistachios

Zest and juice from one lemon

16 large Brussels Sprouts, leaves separated from the core. Cut the end of the sprout off and peel leaves off.

Salt and pepper to taste




Heat oil in a large wok or skillet over medium-high heat. Add pistachios and lemon zest and sauté for one minute.


Add Brussels leaves and toss until bright green but still crisp, about 5 minutes.


Squeeze lemon juice over the leaves and season with salt and pepper.



Curried Sweet Potato Soup

Serves 4




1 tbsp. coconut oil

1 ½ inch piece of ginger, sliced and crushed

4 cloves garlic, minced

Zest and juice of one lime

2 tsp. curry

3 sweet potatoes, peel removed, and cut into 1 inch pieces

1 15 ounce can of full fat coconut milk (organic preferred – I use Native Forest)

2 cups filtered water ½ bunch cilantro, chopped




Heat coconut oil in a large saucepan over medium heat.


Add ginger and garlic, lime zest and cook until slightly browned, about 3-4 minutes.


Add curry and cook until fragrant – about 1 minute.


Add sweet potatoes, coconut milk and water. Bring to a boil, reduce to low and simmer, covered, for 25 minutes.


Turn off heat and leave on stove for ½ hour to allow flavors to meld.


Puree soup in blender or food processor.


Garnish with chopped cilantro and lime juice.



Pumpkin Chia Pudding

[Serves 2]




2 cups coconut water or filtered water (I prefer coconut water, it’s sweeter)

1/2 cup cashews

1/4 cup pumpkin puree (organic canned) or fresh pumpkin

2 tbsp. coconut oil

1 tbsp. unsweetened coconut flakes

1 tsp. cinnamon

1/4 tsp. nutmeg

3 medium sized dates (if large, use 2 1/2)

1/8 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)

2 tsp. vanilla (I prefer Medicine Flower Vanilla, 15 drops)

6 tbsp. chia seeds




Blend all ingredients EXCEPT the chia in blender until thoroughly mixed (40-60 seconds).


Then on lowest variable speed, add in your chia seeds, and blend on low speed for one minute to mix chia. If you don’t have a variable speed blender, mix chia with a spoon.


Add into an airtight container, and refrigerate for at least 5 hours before serving.


Garnish with cinnamon or nutmeg powder.

Raw Pumpkin Pie

[Serves 4-8]***


1 cup of raw almonds
1 cup unsweetened coconut flakes
1 cup of dates/Turkish apricots
1 tsp. cinnamon
1 cup pecans (ideally soaked overnight)
1 1/4 cup of organic pumpkin puree (12 oz.)
6 dates
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. sea salt (Celtic Grey Sea Salt, Himalayan, or Redmond Real Salt)
1 tsp. of vanilla (or 4 drops vanilla Medicine Flower Vanilla)
Optional: 1 tsp. of gluten-free Tamari For
Pumpkin Pie Crust:
Blend pie crust ingredients in a food processor until you can see the oils coming out of the mixture and it is sticking together (food process for over a minute or so). Then place mixture in a 9” tart mold or pie pan, and mold against the sides first, then floor of the mold so that it REALLY sticks.
For the Pie Filling:
In a blender, blend the ingredients. Then add mixture to fill in the pie crust. Sprinkle cinnamon on top, and place in refrigerator to cool and mold.

Optional: You can use 12 oz. of real pumpkin if you choose (that’s what I did, but puree is MUCH easier and faster).



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