1
cup organic pumpkin puree cup gluten free oats cup unsweetened.
Cinnamon Pumpkin Bread Ingredients: 1 cup organic almond flour 3 pasture raised organic eggs 1/2
cup organic pumpkin (canned is fine) 1/4 cup organic maple syrup 2 TBS cinnamon 1/4 cup chopped walnuts 1 tsp organic vanilla extract 1/2 tsp baking soda 1/4 tsp sea salt Directions: 1.
● 3/4
cup organic pumpkin puree, canned / boxed ● 2/3 cup full - fat canned coconut milk * ● 3 pasture - raised eggs ● 2 tbsp.
INGREDIENTS 8 oz unsweetened almond milk 1/2
cup organic pumpkin puree 1 small frozen banana (or 1/2 large) 2 tbsp ground flaxseeds 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/2 tsp ground ginger pinch of nutmeg
1 cup soaked raw cashews 1 cup organic unsweetened almond milk 1
cup organic pumpkin puree, chilled stevia, to taste 1 Tbsp ground cinnamon 1 1/2 tsp ground nutmeg 1 tsp ground ginger 1 pinch ground cloves 1 pinch sea salt
1/2
cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!
1/2
cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
2
cups organic pumpkin puree 1/4 cup coconut sugar 1 tablespoon pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 2 teaspoon vanilla extract 2 teaspoons fresh lemon juice pinch of pink himalayan salt 1 tablespoon rhodiola
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)
Pumpkin Seed, Cranberry & Feta Salad (serves 4 as a side or 2 as main dish) 1 head
organic romaine lettuce, roughly chopped 1 vine ripe tomato, sectioned 1/2
cup dried cranberries 2 oz.
1 medium sized hokkaido
pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small
organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1 1/2
cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2
cups Florida Crystals (
organic) 4 tablespoons
organic vanilla extract 2 teaspoons ground
organic nutmeg 1/2
cup arrowroot 14 ounces vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of
organic canned
pumpkin
This blend provides an impressive 6g of protein per 1/4
cup serving, and contains
organic: unsweetened coconut,
pumpkin seeds, sunflower seeds, coconut syrup, hemp seeds, hemp powder, maple syrup, almonds, cashews and vanilla.
Ingredients: 2
cups whole, raw,
organic milk from grass - fed cows 1
cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure,
organic vanilla extract Pinch of cinnamon and nutmeg OR
pumpkin pie spice Dash of unrefined sea salt
3
cups old fashioned oats 2 tbsp
organic brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3
cup craisins (optional) 3
cups milk 2 eggs 1
cup canned
pumpkin puree 1/3
cup pure maple syrup 1 tsp vanilla additional maple syrup, for serving
sugar, preferably
organic * 1 1/2 teaspoons ground cinnamon * 2 1/4
cups fresh
pumpkin puree or canned
pumpkin * 6 tablespoons whipping cream, preferably
organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably
organic and free - range * 2
cups sugar, preferably
organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2
cup water * 1
cup heavy cream, preferably
organic * 2 oz.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled oats 1
cup unbleached
organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons
pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can
organic pumpkin puree 1/2 teaspoon
pumpkin pie spice 1/4 teaspoon nutmeg 1/2
cup coconut palm sugar
1 scoop Pure Food Cacao Protein Powder 1/2
cup frozen
organic berries 1 T
organic chia seeds (flax, hemp, or
pumpkin work too) Handful of ice 2
cups of water (or almond or coconut milk)
Almond Flour
Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure
Pumpkin Muffin Recipe 1 1/4
cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or
organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2
cup pure
pumpkin puree 1 teaspoon pure
pumpkin puree 1 teaspoon pure vanilla
I doubled the recipe using 1 can of
organic canned
pumpkin and used both raisins and chocolate chips (about 1/2
cup each for the double batch).
Pumpkin - Cinnamon Spice - In a medium bowl whisk together 1 cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and pumpkin pie
Pumpkin - Cinnamon Spice - In a medium bowl whisk together 1
cup organic or maple sugar, and 1/2 teaspoon each, ground cinnamon and
pumpkin pie
pumpkin pie spice.
2
cups raw
organic hazelnuts, almonds, cashews, pecans,
pumpkin seeds, hemp seeds, or brown rice, soaked overnight (hemp seeds do not need to be soaked) 5
cups filtered water 1/4 teaspoon sea salt 2 - 3 dates, pitted, or 1 tablespoon maple syrup 2 teaspoons vanilla extract, or 1 vanilla bean, seeded
* 1 sugar
pumpkin, or other sweet variety (not a carving
pumpkin), about 5 pounds (I used an
organic sugar
pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used
organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used
organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1
cup heavy cream (I used raw milk instead)
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
1/4
cup oat flour 1/4
cup + 2 tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 tablespoon
organic, unsweetened raisins 1/4
cup pumpkin puree 3/4
cup nut milk 1 teaspoon coconut sugar (optional) maple syrup for serving
-- Almonds, 2
cups (if allergic to nuts, use a mix of lightly toasted sunflower &
pumpkin seeds)-- Dates, 2
cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying
organic, make sure it's well washed)
1 — 16 ounce carton heavy cream 2
cups sugar (I use
organic pure cane sugar) 1 — 29 ounce can
pumpkin (not
pumpkin pie mix) 1/4
cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
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
* 2/3
cup pumpkin purée * 1
cup milk or 1/2
cup milk and 1/2
cup cream (I used raw milk) * 3/4
cup organic sugar * 5 eggs, preferably
organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2
cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted
pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons
organic powdered sugar - optional
Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1
cup pumpkin puree (I've used both Libby's and Farmer's Market brand
organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.
-- 1
cup dates (about 9 pieces), pitted, chopped — 2 tablespoons boiling water — 1 teaspoon baking soda — 1 and 1/2
cups brown rice flour — 1/2
cup millet flour — 2 teaspoons baking powder — 3 bananas, peeled and mashed with a fork — 1/2
cup extra virgin olive oil — 2
organic or free - range eggs — 1 vanilla bean, split and seeded — grated zest of 1 lemon — sunflower seeds,
pumpkin seeds
Dry: 2
cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3
cup coconut oil, melted 3/4
cup maple syrup 1/2
cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1
cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Pie Crust: 2
cups One Degree
Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2
cup oil 1/2
cup cold water Filling: 2 cans (15 oz each)
organic pumpkin puree 3/4
cup maple syrup 1/3
cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
2
cups rolled oats 1
cup puffed millet of quinoa 1/3
cup raw
pumpkin seeds 1/3
cup raw sunflower seeds 1/4
cup organic, sun - dried goji berries (optional) 1/4
cup of dried un-sweetened coconut strips 3 tablespoons chopped raw almonds 1/4
cup organic raisins 3 tablespoons chia seeds or wheat germ 1 - 2 tablespoons of ground cinnamon / nutmeg (to taste)
2/3
cup coconut milk 6 tablespoons honey 2 eggs, beaten 1 (15 - ounce) can
organic pumpkin puree 3 tablespoons rice flour (or use almost any gf baking flour mix.
2 very ripe bananas 2
organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1
cup rolled oats, or other flakes (2,5 dl) 1/2
cup whole buckwheat (1,25 dl) 1/2
cup seeds (I used
pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2
organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt
Ingredients -4 medium pears, large and thinly slice -1 / 3
cup dark brown
organic sugar -3 / 4 teaspoons ground cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth
pumpkin flavored granola
1/3
cup organic rolled oats 2/3
cup purified water 5 - 6 tbsp almond milk 1 tbsp coconut oil 1 banana, sliced 1 tbsp almond or hazelnut butter Desiccated coconut Hemp powder Maca powder Handful blueberries
Pumpkin seeds Acacia honey or maple (optional)
-- 1
cup peanut butter (I used natural,
organic peanut butter)-- 1/2
cup canned
pumpkin — 1/2
cup powdered sugar — Approximately 3 / 4th of a 12 oz.
Snack: Blueberry Smoothie: Blend 1
cup skim milk plus 1
cup frozen unsweetened blueberries, stir in 1 tablespoon cold - pressed
organic flaxseed oil or 1 tablespoon sunflower or
pumpkin seeds
Pumpkin Tacos Ingredients: (2) Organic corn tortillas Organic pumpkin 1/2 of an avocado 1/4 cup chopped organic romaine 1/4 cup shredded organic purple cabbage (1) grated organic carrot 2 TBS fresh pico 4 TBS Vegenaise (vegan mayonnaise) 1 TBS Nutritional Yeast Flakes Preparation: Pre-heat oven to 375 d
Pumpkin Tacos Ingredients: (2)
Organic corn tortillas
Organic pumpkin 1/2 of an avocado 1/4 cup chopped organic romaine 1/4 cup shredded organic purple cabbage (1) grated organic carrot 2 TBS fresh pico 4 TBS Vegenaise (vegan mayonnaise) 1 TBS Nutritional Yeast Flakes Preparation: Pre-heat oven to 375 d
pumpkin 1/2 of an avocado 1/4
cup chopped
organic romaine 1/4
cup shredded
organic purple cabbage (1) grated
organic carrot 2 TBS fresh pico 4 TBS Vegenaise (vegan mayonnaise) 1 TBS Nutritional Yeast Flakes Preparation: Pre-heat oven to 375 degrees.
2
cups rolled oats 1/2 a
cup of dried un-sweetened coconut strips 1 large apple (peeled if not
organic) and grated 6 tbsp natural non-sweetened yoghurt (preferable to use goats Kefir or homemade coconut yogurt) 1 tbsp raw
pumpkin seeds 1 tbsp raw sunflower seeds 1 tbsp
organic sun - dried goji berries 1 tbsp
organic sun - dried raisins 1 tbsp flax seeds 1 tbsp chia seed 1 tsp of ground cinnamon 2
cups of filtered water
2
cups rolled oats 1
cup puffed millet of quinoa 1/3
cup raw
pumpkin seeds 1/3
cup raw sunflower seeds 1/4
cup organic, sun - dried goji berries (optional) 1/4
cup of dried un-sweetened coconut strips 3 tablespoons chopped raw almonds 1/4
cup organic raisins 3 tablespoons chia seeds or wheat germ 1 - 2 tablespoons of ground cinnamon / nutmeg (to taste)
Ingredients: 1
cup whole
organic flax seeds 1
cup raw, shelled
pumpkin seeds 6 Brazil nuts 1⁄2
cup unsweetened coconut flakes 1⁄4 tsp Celtic sea salt or other healthy salt option 1⁄2 TBSP
pumpkin pie spice 1⁄2
cup prunes (8 - 10) 1 - 2
cups of water Pinch of cinnamon Instructions: Soak the nuts and seeds in clean water and leave them overnight... Read More»
3/4
cup organic canned
pumpkin 1
cup baby kale 1/2 orange 1 apple 2 T flaxseed 1 scoop chocolate protein powder 1 fresh ginger nugget 1/4 tsp cinnamon 1/4 tsp cardamom 1/8 tsp nutmeg 1
cup almond milk
We recommend using
organic ingredients 1
cup raw
organic pumpkin seeds (sunflower seeds may be used as well) 3/4
cup water 1/4
cup organic apple cider vinegar or other vinegar (different vinegars...
Easy Paleo Low Carb Savory
Pumpkin Soup — Easy Paleo Low Carb Savory Pumpkin Soup Ingredients: 2 cups baked pumpkin or Organic Canned Organic Pumpkin 1 cup organic full fat coconut milk 4 cups homemade broth 2 tsp minced fresh thyme 1/2 tsp fresh grated nutmeg 1 tsp paprika or cayenne Real Salt to t
Pumpkin Soup — Easy Paleo Low Carb Savory
Pumpkin Soup Ingredients: 2 cups baked pumpkin or Organic Canned Organic Pumpkin 1 cup organic full fat coconut milk 4 cups homemade broth 2 tsp minced fresh thyme 1/2 tsp fresh grated nutmeg 1 tsp paprika or cayenne Real Salt to t
Pumpkin Soup Ingredients: 2
cups baked
pumpkin or Organic Canned Organic Pumpkin 1 cup organic full fat coconut milk 4 cups homemade broth 2 tsp minced fresh thyme 1/2 tsp fresh grated nutmeg 1 tsp paprika or cayenne Real Salt to t
pumpkin or
Organic Canned
Organic Pumpkin 1 cup organic full fat coconut milk 4 cups homemade broth 2 tsp minced fresh thyme 1/2 tsp fresh grated nutmeg 1 tsp paprika or cayenne Real Salt to t
Pumpkin 1
cup organic full fat coconut milk 4
cups homemade broth 2 tsp minced fresh thyme 1/2 tsp fresh grated nutmeg 1 tsp paprika or cayenne Real Salt to taste...