Autumn Attractions 

Weekly Recipes
Sweet and Spicy Sweet Potato Custard

Sweet and Spicy Sweet Potato Custard
Serves 1 to 2

2 cups peeled and cooked organic sweet potatoes
1/3 cup unsweetened almond milk
½ Tablespoon Garden of Life Extra Virgin Coconut Oil
½ scoop Garden of Life RAW Fit™
8 drops Sweet Leaf® vanilla cream liquid Stevia
½ teaspoon cinnamon
¼ teaspoon ginger
dash of sea salt and white ground pepper

After boiling sweet potatoes, rinse and place in food processor using the “S” blade. Add almond milk and coconut oil and blend until smooth. Add remaining ingredients and blend another minute, or until smooth and creamy. Eat right away for a warm custard treat or store in refrigerator for up to 5 days. Tip: You can also add ½ Tablespoon of pumpkin pie spice for a warm, holiday-tasting treat.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW, Vegan Chef

Probiotic-Boosting Polish Borscht

Probiotic-Boosting Polish Borscht
Makes 4 to 6 servings

1 Tablespoon plus 4 cups low-sodium organic vegetable broth, divided
1½ cups diced organic yellow onions
2 cloves garlic, minced
2 cups minced leeks
3 cups diced organic celery
2½ cups chopped organic carrots
3 cups peeled organic raw beets, cut into ½-inch cubes
3 Tablespoons raw apple cider vinegar
2 Tablespoons fresh lemon juice
high-quality sea salt, to taste
freshly ground black pepper, to taste
minced parsley, to garnish

Heat 1 Tablespoon vegetable broth in a large saucepan over low-medium heat. Add the onions and sauté until translucent. Add the garlic and sauté for a minute. Be careful not to brown or burn the onions and garlic. Then add the leeks, celery, carrots and beets. Cook for a few minutes, continuing to stir until the veggies begin to soften. Add the remainder of the vegetable broth; bring to a boil over high heat, then reduce heat and simmer for about 25 to 30 minutes. Remove the pan from the heat. Stir in the raw apple cider vinegar, lemon juice, sea salt and black pepper, and adjust seasonings. Ladle into bowls and garnish with some freshly minced parsley. Serve immediately.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods

Stuffed Acorn Squash

Stuffed Acorn Squash
Makes 4 servings

2 organic acorn squash
2 cloves garlic, minced
½ teaspoon high-quality sea salt
½ Tablespoon organic vegetable broth
1 cup chopped organic onions
2 cloves garlic
2 organic celery stalks, diced
2 medium organic carrots, diced
1 teaspoon fresh thyme leaves
1 teaspoon minced fresh sage
1 teaspoon minced fresh oregano
1½ teaspoon raw apple cider vinegar
1 cup organic, gluten-free bread crumbs—(Bake 2 to 3 slices of gluten-free bread at 375º F for about 5 to 6 minutes on each side, or until dried, cut into quarters and put through a food processor to make crumbs. Add a dash of garlic powder, sea salt and dried oregano to the bread crumbs and mix.)
freshly ground black pepper, to taste
fresh sprigs of thyme, for garnish

Line a baking pan with parchment paper. Cut squash in half and remove seeds. Rub a little coconut oil over all the orange squash skin, as well as the minced garlic and a bit of sea salt. Bake, out side up on the baking pan, at 350º for 30 minutes. If the squash halves are wobbly on the baking pan, shave a bit from the bottom of each squash half, so each half can lay flat. Meanwhile, heat the vegetable broth in a sauté pan. Add the onions and cook for a few minutes until they become translucent, then add the garlic, and cook for another minute. Next, add the celery and carrots. Sauté until they are soft. Add the herbs, and then the raw apple cider vinegar. Add the bread crumbs, and stir for 2 minutes. Stir in sea salt and black pepper, and adjust seasonings to taste. Remove mixture from the heat. Add the stuffing to cavities of the squash, mounding as needed, and bake, covered with parchment paper lightly oiled with coconut oil (on the side facing the food) for another 20 minutes. To create a crunchy top, remove the parchment paper and bake for an additional 15 minutes. Lay a few sprigs of fresh thyme across each squash, to garnish, and serve.

Recipe courtesy of Kimberly Snyder, C.N., author of The Beauty Detox Foods


Copyright ©  <%PortalName%>

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.