Diabetes Friendly, Blood Sugar Regulating Ingredients: 1 Large Clove of Garlic 1 Small Sweet Potato, Cut Into Chunks 8 oz Mushrooms, Finely Chopped 1/2 Cup Red Onion, Chopped 1/2
Cup Pumpkin Seeds Ground Into Flour Some Nutritional Yeast or Miso 1 Tbs Dried Sage 1 Tbs Rosemary (Fresh, Chopped Fine) Black Pepper For Serving Topings: -LSB-...]
Not exact matches
1 tablespoon chia
seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g
pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1
cup pumpkin seeds —
ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely
ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean —
seeds scraped out 3/4
cup powdered coconut sugar — for dusting
First place one
cup each of the almonds,
pumpkin seeds,
ground flaxseed and sunflowers
seeds in a food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of
pumpkin seeds and sunflower
seeds along with the salt, coconut oil and water.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2
cups) uncooked puy (French green) lentils 1litre (4
cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp
ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp
pumpkin seeds, toasted
Ingredients 2
cups flour 1 1/3
cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses 1
cup canned
pumpkin or cooked pureed
pumpkin 1 teaspoon vanilla 1 tablespoon
ground flax
seeds 1
cup walnuts, finely chopped 1/2
cup raisins
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2
cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person Toasted
pumpkin seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh
ground pepper Salad dressing — creamy, onion and poppy
seed dressing (store - bought or your own) is what I've been using and it is perfect!
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can
pumpkin puree 1 tablespoon
pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, 1/2 teaspoon
ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds, hemp hearts,
pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
2 Tablespoons
ground flax
seeds 4 Tablespoons water 3/4
cup sugar (we use evaporated cane juice) 1 teaspoon vanilla 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cloves 1 15 - ounce can
pumpkin purée 1 1/2
cups...
1 tablespoon
ground flax
seeds 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/2
cup peanut butter 1/2
cup maple syrup 6 Tablespoons
pumpkin seeds 3/4
cups rolled oats plus 1 1/2
cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat...
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons
ground flax
seeds 1/4
cup sunflower and / or
pumpkin seeds 2 tablespoons cornstarch or...
For the cake — 1 and 1/2
cups pumpkin puree (I prefer home made but you can use canned)-- 1/2
cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2
cups whole wheat spelt flour, sifted — 1
cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons
ground ginger — 1 teaspoon cardamom — 1/2 teaspoon
ground cloves — 1/2 teaspoon
ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia
seeds
1
cup Medjool dates 1
cup pecans 1/4
cup pepitas (
pumpkin seeds) 1/2 heaping
cup shredded unsweetened coconut flakes 2 T hemp
seeds 1/2
cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp
ground ginger Pinch of sea salt
2 large acorn squash, halved and
seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon
ground sage, divided 1 pound pork sausage 1/2
cup onion, finely chopped 1 celery stalk, chopped 1
cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain bread crumbs 1/4
cup grated Parmesan cheese 1/4
cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
Falafels 1
cup / 150 g green peas, fresh or frozen (thawed) 1
cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp
pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp
ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
Asparagus Fries 2 tablespoons
ground chia or flax
seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4
cup ground pistachio or other nuts, or
pumpkin seeds 1/4
cup sesame
seeds 1/4
cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin
seeds —
ground 1/4 teaspoon red pepper flakes
1
cup mung beans — soaked overnight 1/2
cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon cumin
seeds — freshly
ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly
ground black pepper — to taste
3 oz dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp
ground cumin 1 tsp dried oregano 1 tsp
ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2
cup finely chopped fresh cilantro stems 4
cups seeded peeled
pumpkin (from 3 1/2 pound
pumpkin), cut into 1 1/2 inch chunks
for the burgers 2
cups shelled edamame or fresh shelled fava beans or green peas 1
cup untoasted pistachio nuts or
pumpkin seeds 1 teaspoon cumin
seeds 1 teaspoon coriander
seeds 1/2 teaspoon mustard
seeds 2
cups coconut black rice (from above) 1/4
cup ground chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili —
seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
2 sticks (1
cup) vegan butter 1
cup sugar (vegan, evaporated cane juice) 1
cup brown sugar (vegan) 2 tablespoons
ground flax
seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower
seeds (
pumpkin seeds or almonds may be used) 1/2
cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded, unsweetened coconut Optional: 1/2
cup raisins
I used half
cup flax meal and half
cup ground pumpkin seeds.
2 1/2
cups hot water 3 tablespoons
ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane juice)-- use 1/2
cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1
cup finely grated carrots
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw
pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower
seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp
ground cinnamon 3/4 tsp
ground nutmeg 3/4 tsp
ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
2
cups brown rice flour 1/3
cup tapioca Flour 1/2
cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2
cups water 1/4
cup ground flax
seeds 1/4
cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2
cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4
cup evaporated cane juice
1 1/4
cup of oats 1/2
cup of
ground almonds 1/2
cup of
pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon
ground cloves 1/4 teaspoon
ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons
pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw
pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower
seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp
ground cinnamon 1/2 Tbsp
ground nutmeg 1/2 Tbsp
ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock,
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and
seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3
cups raw pepitas (green
pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock,
pumpkin seeds) 1/2
cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon
ground cumin 1/8 teaspoon
ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2
cups low sodium vegetable stock, divided
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons
ground flax
seeds 1/4
cup sunflower and / or
pumpkin seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2
cups water 1 tsp fennel
seeds Vegetable cooking oil for the waffle iron
-1 1/4
cup milk of choice (I used unsweetened coconut)-1 / 2
cup canned
pumpkin - about 1/4 of an avocado -1 T protein powder of choice (I used Sunwarrior vanilla)-2 medjool dates -1 T flax
seeds (use 1 T
ground flax
seeds if you don't have a high speed blender)-1 t molasses - dash cinnamon - dash nutmeg
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons
ground flax
seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or
pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2
cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon
ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2
cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled
pumpkin seeds) Instructions
Pulse 1/2
cup of the
pumpkin seeds in a food processor until finely
ground, but not a paste.
Nonstick cooking spray 1/2
cup pecan halves 1/2
cup dried apricots, roughly chopped 1/2
cup dried sour cherries 1/2
cup pumpkin seeds 1/2
cup ground almonds 1/4
cup sesame
seeds 2-1/4
cups old - fashioned oats 1-1/4 teaspoon
ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4
cup honey 1/2
cup granulated sugar
1
cup cornmeal 1
cup Bob's Red Mill Gluten - Free All Purpose Four 1/4
cup of millet flour (optional) 4 teaspoons baking powder 2 tablespoons
ground flax
seeds in 6 tablespoons water 1 ripe banana 1
cup non-dairy milk or water 1/2 — 1
cup additional water 1/2
cup blueberries, fresh or frozen 1/4 nuts or
seeds (we used a mix of peanuts,
pumpkin seeds and sunflower
seeds)
1/2 can
pumpkin puree 1/3
cup virgin coconut oil, melted 1/2
cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp
ground cloves 1/4 tsp
ground ginger pinch of salt 1
cup almonds, chopped 1
cup pecans, chopped 3/4
cup pumpkin seeds 1
cup unsweetened dried coconut flakes
3
cups of oats 1
cup of coconut thread 1/4
cup of
pumpkin seeds 1/2
cup of pecans 1/2
cup of almonds 1 Tbsp
ground ginger 1 Tbsp
ground cinnamon 1/4 tsp sea salt 1 very ripe banana 1/4
cup pure maple syrup
2
cups cooked
pumpkin puree 1/4
cup pure maple syrup 1/4
cup coconut oil, melted 2 tsp cinnamon 2 tsp
ground ginger 1 tsp nutmeg 1 tsp allspice 1 tsp cloves 1/2 tsp himalayan pink salt 3
cups oats 2
cups coconut thread 1
cup cashews 1/2
cup pecans 1/2
cup pumpkin seeds
1/3
Cup Pumpkin Puree 2 Eggs 2 TB
Ground Flax
Seed 1 tsp Pure Vanilla Extract 1/2 tsp
Pumpkin Pie Spice 1/4 tsp Cinnamon 5 drops Vanilla Stevia or 1 - 2 tsp (or more) of your sweetener of preference Sprinkle of Salt
ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly
ground black pepper (to taste) GOAT CHEESE BITES: 1/4
cup salted
pumpkin seeds 1/4
cup salted sunflower
seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4
cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2
cup olive oil Kosher salt and freshly
ground pepper (to taste) 8 ounces baby spinach 1/4
cup salted sunflower
seeds (for garnish)
1 tsp organic matcha tea 1 - 2 tbsp hemp
seeds 1/4 tsp organic
ground cinnamon (or
pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no sugar version) 2
cups hot water
1 1⁄2
cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2
cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly
ground pepper 1 1⁄2
cups brown rice 3
cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1
cup raw
pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
Ingredients 1 2/3
cups quick rolled oats 1/2
cup xylitol (use up to 3/4
cup if you like them a little sweeter) 1/3
cup oat flour (
ground oats) 1/2 teaspoon salt 1/4 teaspoon
ground cinnamon 2
cups nuts and
seeds (almonds, pecans,
pumpkin seeds, sesame
seeds etc.) 1
cup dried fruit (apricots, cranberries, raisins, etc. or more nuts and
seeds if you prefer) Almond Breeze: Recipes & Ideas.
Pumpkin syrup - 2 cups water 1 cup dark brown sugar 2 cinnamon sticks 1/2 oz fresh ginger sliced 1/2 tsp whole cloves 1/8 tsp fresh grated nutmeg 1 tsp whole allspice 1/2 cup pumpkin puree 1/2 vanilla bean split open, seeds scraped out - Using whole spices, not
Pumpkin syrup - 2
cups water 1
cup dark brown sugar 2 cinnamon sticks 1/2 oz fresh ginger sliced 1/2 tsp whole cloves 1/8 tsp fresh grated nutmeg 1 tsp whole allspice 1/2
cup pumpkin puree 1/2 vanilla bean split open, seeds scraped out - Using whole spices, not
pumpkin puree 1/2 vanilla bean split open,
seeds scraped out - Using whole spices, not
ground.
ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2
cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4
cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger
PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla
PUMPKIN PIE FILLING: 1 sugar
pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla
pumpkin (top removed, halved,
seeded, cut into 8 wedges)(makes 2
cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2
cup light brown sugar 1/4
cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1
cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4
cups heavy cream (I used organic cream) * 3/4
cup whole milk (I used raw milk) * 1/4
cup plus 2 tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the
seeds from 1/2 vanilla bean instead) * 1 teaspoon
ground cinnamon * 3/4
cup canned pure
pumpkin purée, organic if possible
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4
cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly
ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2
cup toasted and salted
pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2
cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1
cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly
ground black pepper
400g Brussels sprouts 1 fresh red chilli, thinly sliced 1/4
cup pumpkin seeds 1 Tbsp sesame
seeds (black or white) 2 Tbsp oil (avocado, coconut, macadamia) pink Himalayan salt & freshly
ground black pepper
I used
ground hazelnut flour instead of almond, and I threw in not only
pumpkin seeds, sunflower
seeds, and coconut, but a quarter
cup of sesame
seeds, too and they tasted GREAT!
2
cups of buckwheat groats, soaked 2 - 4 hours 1
cup raw almonds (dried & activated if you have time — see note below) 1
cup pumpkin seeds 1/4
cup whole flaxseed 1
cup desiccated coconut 1tsp
ground cinnamon 1tsp
ground ginger 1 tsp vanilla powder pinch himalayan pink salt 1/4
cup pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
For the Spicy Pepitas 1
cup Pepitas (
pumpkin seeds) 1 teaspoon Olive Oil 1/4 teaspoon Salt Pinch of
Ground Cayenne Pepper Pinch of
Ground Paprika