Issue 101: Pumpkin & Spice

Pumpkin Delight
Serves 8

Ingredients:
4 cups canned organic pumpkin
2 Tablespoons ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon vanilla
2 well-beaten organically raised eggs
½ stick melted butter
½ cup Rapadura sweetener
¼ cup honey
1 teaspoon coconut oil to grease pan

Directions:
Mix all ingredients with a fork and pour into greased 9x13 baking dish. Make topping.

Topping Ingredients:
1 cup chopped pecans
½ cup spelt or kamut flour
½ cup Rapadura sweetener
¼ cup honey
¾ stick butter, melted

Directions:
Combine ingredients and sprinkle over pumpkin mixture. Bake 30 minutes at 350 degrees.

Recipe courtesy of Extraordinary Health Team

Cinnamon Sweet Potatoes
Serves 6-8

Ingredients:
5 pounds sweet potatoes (yams)
¼ cup coconut oil
¼ Tablespoon Herbamare
1/16 teaspoon cinnamon spice concentrate
1/16 teaspoon ginger spice concentrate

Directions:
Peel and chop sweet potatoes into 1-inch triangle shapes. Melt coconut oil. In a large bowl, mix sweet potatoes with coconut oil and add Herbamare to taste. Put the mixture evenly onto a large sheet pan. With 350 degree oven, roast sweet potatoes for 15 minutes. Pull out and stir. Repeat approximately every 10 minutes until the sweet potatoes are soft and brown. Remove sweet potatoes back to the bowl. Add in cinnamon and ginger extracts and gently mix the sweet potatoes by hand. Serve.

Recipe courtesy of James Thomas of R. Thomas Deluxe Grill in Atlanta

Cranberry Apple Crunch
Serves 6-8

Ingredients:
coconut oil
3 cooking apples (like Granny Smith) peeled and cut into cubes
1 bag fresh or frozen cranberries
1 cup Rapadura sweetener
1 stick melted butter
1/3 cup honey
2 ¼ cups oats
1½ cups chopped walnuts

Directions:
Mix apples, cranberries, and Rapadura and place in greased casserole dish. Mix melted butter, add oats, and chopped walnuts and pour over apples and cranberries. Bake in a covered dish for 1 hour at 350 degrees.

Recipe courtesy of Nicki Rubin