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Issue 104: Savor The Season

Seasonal Pumpkin Bread
Serves 10-12

3 cups of freshly ground spelt flour
1 ½ cups of mashed pumpkin
1 cup of water
3 Tablespoons of kefir, probiotic-rich yogurt, or raw apple cider vinegar
¾ cup of extra virgin coconut oil
3 omega-3 eggs
1 teaspoon of ground cinnamon
1 teaspoon ground cloves
¾ teaspoon of sea salt
1 teaspoon of baking soda
½ teaspoon of baking powder
1 cup of raisins
1 cup crispy nuts (chopped)

Mix together the flour, mashed pumpkin, water and kefir (or yogurt or apple cider vinegar) in a large bowl. Cover the bowl and let the mixture sit at room temperature for at least 8 hours.

When you’re ready to bake the pumpkin bread, preheat the oven to 350 degrees Fahrenheit. Grease two loaf pans with coconut oil. Uncover the pumpkin mixture and add the remaining ingredients—except for the raisins and nuts—and mix well. When mixed, then add the raisins and nuts. Pour the batter into the two loaf pans and then bake them for 45 minutes or until golden brown. Cool for about 30 minutes. Serve warm.

Recipe courtesy of Extraordinary Health Team


Enzyme-Rich Fruit Treats
Makes about 12 bars

1 cup dried figs
1 cup dates
1 cup raisins
raw walnuts, crushed
shredded coconut

Mash together the figs, dates and raisins. Form mixture into 12 small bars. Coat with crushed raw walnuts and shredded coconut.

Recipe courtesy of Extraordinary Health Team


Pine Nut Pudding
Serves 4

1 cup pine nuts
1 cup soft dates
1 cup water

Blend all ingredients in a blender. You may sprinkle with nutmeg if you like.

Recipe courtesy of Paul Nison


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.

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