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Issue 143: The Great Pumpkin


Seasonal Pumpkin Bread

3 cups of freshly ground spelt flour
1½ cups of mashed pumpkin or sweet potatoes
1 cup of water
3 Tablespoons of organic, full-fat kefir, probiotic-rich yogurt, or raw apple cider vinegar
¾ cup of extra virgin coconut oil
3 eggs (free-range, organic)
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 or sweet potatoes, water and kefir 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 to the two loaf pans and then bake them for 45 minutes until golden brown. Cool for about 30 minutes. Serve warm.

Serves 10-12

Recipe courtesy of Extraordinary Health Team


Roasted Red Pepper and Sweet Potato Soup


4 red peppers, roughly chopped with seeds and stems removed
3 Tablespoons olive oil
4 sweet potatoes, peeled and roughly chopped
1 onion, medium, diced
2 garlic cloves, chopped
3 thyme sprigs
6 cups veggie or chicken stock
½ cup heavy cream

Preheat oven to 450 degrees. Drizzle 1 Tablespoon of olive oil on peppers, rub to coat, and place skin side up on baking sheet, and place in oven. Roast until the skins turn black, 20–25 minutes. Remove from oven and using tongs or a fork, transfer the peppers to a plastic bag and seal. Let stand for 15 minutes, and then peel the black skins off the pepper. In a large pot, heat 2 Tablespoons of olive oil over medium-high heat. Add the onions and sweat for 5 minutes, then add the garlic and cook for 3 minutes more. Add the roasted peppers and thyme sprigs and cook for 5 minutes. Add potatoes and stock, and bring to a boil. Boil until sweet potatoes are tender, about 12 to 14 minutes. Remove from heat, remove thyme sprigs and puree using either a stick blender or an upright blender. Stir in cream and serve.

Serves 4-6

Recipe courtesy of Jason Longman of Atlanta


Zucchini, Walnut & Flax Bread


1½ cups of flaxseed flour
1 Tablespoon flaxseeds, ground
1 teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon baking soda
1 teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
2 eggs (free-range, organic)
1 cup rapadura
½ cup unsweetened organic applesauce
3 Tablespoons extra virgin coconut oil
1 cup grated zucchini
2 Tablespoons chopped walnuts

Preheat the oven to 350 degrees Fahrenheit. Coat 2 mini 6 x 3 inch loaf pans with 1 Tablespoon of coconut oil. Mix the flaxseed flour, flaxseeds, baking powder, baking soda, salt, cinnamon and nutmeg together in a large mixing bowl. Mix the eggs, rapadura, applesauce and 2 Tablespoons coconut oil. Once mixed, then slowly add the grated zucchini. Add the entire zucchini mixture to the dry ingredients—slowly, so that it mixes well. Fold in the walnuts, then fold the batter in the prepared loaf pans. Bake at 350 degrees for about 45 minutes or until an inserted toothpick comes out clean. Cool and then serve.

Serves 12-14

Recipe courtesy of Extraordinary Health Team


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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