Explore Our Recipes

Try this super healthy fall treat as an alternative to sugary desserts. Pumpkin and chia seeds pack a punch in this recipe chock full of dietary fiber, antioxidants, omega-3 fatty acids, minerals, and vitamins A, C and E. Ingredients: 2/3 cup unsweetened almond milk 1/2 cup pumpkin purée 2 tbsp whole chia seeds 1/2 tsp ground…

You can use this recipe as a template for any cream-style soup. For a whole new taste, try substituting spinach, parsnips, or cannellini beans for the broccoli. Ingredients: 2 garlic cloves, peeled 1 medium yellow onion, chopped 2 tbsp extra virgin olive oil 1 large bunch broccoli (about 7 cups chopped) 2 cups almond/coconut milk…

Serves 4 Pumpkin and cumin work so well together, and the addition of salty feta makes these fritters quite irresistible. Eat them just as they are, or serve them with salad and plain yogurt for dipping. Ingredients 1 can organic pumpkin 1/2 cup fine rice/ or oat flour 2 tbsp cornstarch 1/2 cup crumbled goat…

Teff is my favorite gluten-free, whole grain baking flour. Teff is an ancient Ethiopian grain, tiny in size, but packed with nutrients. It’s higher in protein than wheat, and has a high amount of calcium and thiamin (a b vitamin). AND it has 2X the amount of iron than wheat and barley. It’s also a…