Butternut Squash Sauce

Looking for a creamy filling winter pasta sauce? Check out this recipe for my Butternut Squash Sauce.
In a food processor add:
1/2 of a baked butternut squash (cut squash in half, remove seeds and lie on baking sheet with inside facing up, bake at 375 for about 40 mins or until soft when poked with fork, then let cool and peel off shell and break into pieces or spoon insides out)
1/4 cup of nutritional yeast
1/2 cup of almond milk
1/4 cup of sesame seeds
1 tsp of salt
2 tsp of ginger
1 tsp of cumin
2 tbsp of melted coconut oil
blend until smooth

Mix in with your choice of pasta ( I used rice noodles), once mixed with noodles you can heat it up in a pot on the stove for a couple mins (dish can be served cold too), then add in some kale and sprinkle pumpkin seeds on top.
Enjoy!

Extra Crispy Apple Crisp

Looking for a great family dessert for fall?  Use something with apples since apples are in season!  I have been going fall recipe crazy and I have recently created my own extra crisp apple crisp! (aka apple crisp with an extra layer of crisp)
For the first layer:
In the food processor put
1 cup of raw almonds (or half almond, half another nut, such as hazelnut)
1 cup of oats
and blend that too a crumble
then add
3/4 cup of raisins
2 tbsp of coconut oil
1tsp of of vanilla extract
Then blend all of it together until well mixed and crumbled
Then empty into baking pan and press down into bottom

Middle layer:
Chop up a medium sized apple or 2 small apples (I used fresh Macintosh from the farmers market)
Put in a bowl with
2tsp of cinnamon
2 tbsps of maple syrup
Toss all of this together until apples are coated

Then spread out in baking pan on top of bottom layer
Top layer:
For the top layer in a bowl add....
1 cup of oats
1/4 cup of coconut sugar
1/2 cup of chopped walnuts
1 tbsp of coconut oil
Now press ingredients into coconut oil to mix (as you would when using butter in a recipe) until it becomes a crumble then spread on very top

Then bake in oven at 375 degrees for about 30-45 mins (until apples have become cooked)
The cut and serve! Enjoy!

Mung bean Squash Soup

Tis the season! I have been saying that since fall started…which was only like a week ago!  And this season brings SQUASH!  I have been going sqush crazy since they have come into season and trying all the kinds I haven’t before (I encourage you all to do the same).  Another thing that comes along with this season is warm comforting food, one of those foods being soup.  Below is the soup recipe I threw together with one of my new discovered squashes.

In a stalk pot put:
10 Cups of water
Half of a chopped squash  peeled(I used buttercup squash)
3 carrots chopped
3 celery stalks chopped
1 cup of dry mung beans
½ cup of millet
2tsp of salt
4 basil leaves
3 tsp of ginger
2 tsp of tumeric
1 tsp of cumin
Let it all boil for about 40 mins
Then let simmer for 20-30 mins, make sure squash is cooked all the way through.

Serve and enjoy! Or you can pour it into mason jars and keep it in the fridge for later, just pour it back into a pot and reheat.

Butternut Squash Soup

Fall is here people and so we need to embrace it! Along with falling leaves and comfy sweaters, soup is one of my fav things about this season.  So here is a comforting recipe that will carry you through fall and into the long cold winter nights.
First:
-bake a medium sized butter nut squash at 375 degrees
use fork to poke it until it is soft, which should take around 40 mins, and let it sit and cool for about 20 mins

Second:
-scope out the seeds of the butternut squash and throw out
-scope out all of the inside of the squash and put it in the food processor with a whole can of coconut milk and a cup of whole cashews
-blend until smooth

Third:
-while your squash is cooking you can do the next steps
-sautee a medium sized onion (chopped) and minced 2 cloves of garlic in 2 tbsps of coconut oil

and..
-boil 1/2 cup of dry lentils with a large chopped carrot and a chopped celery stalk
-boil until lentils are cooked....about 20 mins

Fourth:
-add in the cooked onions, garlic, lentils, carrots and celery into the food processor with your already mixed squash with coconut milk and cashews.
-add 1 cup of water, 1 tsp of salt, 1 tsp of ginger and 1/2 tsp of paprika
-then mix all the ingredients together in your food processor for about 3-5 mins
-if it is not warm enough you can reheat it in a pot and serve!

Enjoy!