My favorite real food nut butter substitutes are sunflower
seed butter and cream cheese.
Not exact matches
Using easy - to - find, whole food ingredients that amp up flavors
and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators
and freezers: vegan milks, ice
creams and butters made from a variety of nuts
and seeds, home - ground flours, yummy sauces
and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts)
and an array of artisanal make - them - yourself
cheeses.
Cake Over Steak • Quick Pumpkin
and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked in a Pumpkin Donuts, Dresses
and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin
Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice
Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest
and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin
Butter Pop Tarts Tending the Table • Roasted Pumpkin
and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin
Butter and Brown Sugar Walnut Crumble Taste Love
and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt
and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard
and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin
Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin
and Saffron Sauce, Pistachio
and Goat
Cheese An Edible Mosaic • Pumpkin Spice Chia
Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked
Cream Cheese Glaze Sally's Baking Addiction • Pumpkin
Cream Cheese Bundt Cake Well
and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek •
Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin
and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac
and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown
Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with
Cream Cheese Frosting La Pêche Fraîche • Pumpkin
and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown
Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat
Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin
and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice
Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough
and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel
Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple
Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken
and Pumpkin Chili The Wood
and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin
and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin
Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine
and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped
Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon
and Honey • Spicy Roasted Pumpkin with Honey
and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink
and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear
Butter Baked Melty
Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple
Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Lemon - poppy
seed cake with vanilla -
cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy
seeds 1 cup (2 sticks / 226g) unsalted
butter, room temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla
cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz)
cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted
butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
In a stand mixer
cream butter and cream cheese together on medium, add sugar
and vanilla
seeds and continue mixing till fluffy.
ingredients ROASTED CHICKEN
AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND PIMENTO MAC
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted
butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed,
seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2
and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups sharp cheddar
cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 2
and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to tas
and 1/2 cups monterey jack
cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (shredded) 1/2 cup
cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups
butter crackers (crushed) Kosher salt
and freshly ground black pepper (to tas
and freshly ground black pepper (to taste)
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room temperature 6 tablespoons (84g) unsalted
butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
We use organic raisins, pumpkin
seeds and flax
seeds sourced by our flour provider, Keith Giusto.We use organic California sweet
cream butter made by the Rumiano
Cheese company.
Ingredients 2 cups Oreo crumbs 1/2 stick unsalted
butter, melted 16 ounces
cream cheese, at room temperature 2 eggs, at room temperature 1/2 cup granulated sugar 1/4 cup + 1 tablespoon heavy
cream 1 vanilla bean, halved
and seeds scraped (or 1 tsp vanilla extract) 1/3 cup Nutella Method Preheat oven to 325 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment, add the
cream cheese,
butter, sugar, glucose syrup
and the vanilla
seeds.
2 slices sourdough bread 1 avocado fresh squeezed lemon juice 2 eggs handful of shredded mozzarella
cheese splash of whole milk or
cream kosher salt
and pepper, to taste pat of
butter or cooking spray fresh arugula, sauteed spinach or kale, or greens of choice sriracha, for garnish black sesame
seeds, for garnish
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt
and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin
seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt
and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted
butter 1 small yellow onion (peeled, diced) 1 Serrano chile (
seeded, diced) 1 jalapeno pepper (
seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1
and 1/2 cups milk 3 cups cheddar
cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour
cream Kosher salt
and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (
seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat
Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond
Butter I Am a Food Blog • Roasted Pumpkin
and Pork Stuffed Shells Well
and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses
and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice
Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown
Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon
Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut
Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp
and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard
and Bonnet • Pumpkin Spice Pizzelle Ice
Cream Sandwiches My Name is Yeh • Pumpkin Slice
and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila
and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére
and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin
Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Pumpkin Spice Japanese Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind
and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice
Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze B. Britnell • Pumpkin & Goat
Cheese Macaroni A Couple Cooks • Pumpkin Spice Almond
Butter I Am a Food Blog • Roasted Pumpkin
and Pork Stuffed Shells Well
and Full • Harissa - Spiced Pumpkin Gnocchi Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls Girl Versus Dough • Pumpkin Challah Snixy Kitchen • Black Sesame Pumpkin Mochi Cake Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake Donuts, Dresses
and Dirt • Pumpkin Spice Latte Truffles Two Red Bowls • Pumpkin & Caramelized Onion Galette The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice
Cream + Affogato An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown
Butter Buttercream Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger Chocolate + Marrow • Pumpkin Scones with Cinnamon
Butter Swirl The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut
Cream Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake Nommable • Pumpkin Moon Pies Feed Me Phoebe • Thai Pumpkin Curry with Shrimp
and Bok Choy The Yellow Table • Coconut - Curry Pumpkin Soup Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi The Crepes of Wrath • Pumpkin Pie Cake The Swirling Spoon • Pumpkin Hand Pies Erin Made This • Pumpkin Rye Waffles with Coconut Caramel Beard
and Bonnet • Pumpkin Spice Pizzelle Ice
Cream Sandwiches My Name is Yeh • Pumpkin Slice
and Bake Cookies Earthy Feast • Pumpkin - Stuffed Turnip - Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila
and Spiced Rum The Sugar Hit • Pumpkin Everything Bagels The Bojon Gourmet • Pumpkin Flatbread with Gruyére
and Crispy Sage (gluten - free) Sprinkled with Jules • Pumpkin Spice French Macarons Feast + West • Dark Chocolate Pumpkin
Seed Toffee Bark Jojotastic • Pumpkin Cinnamon Rimming Sugar Fix Feast Flair • Japanese Pumpkin Spice Cheesecake Appeasing a Food Geek • Pumpkin Ale Cake Tending the Table • Roasted Pumpkin with Tamarind
and Coriander Chutney Long Distance Baking • Pumpkin Pie Ice
Cream + Pumpkin Pancakes My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto Fork Vs. Spoon • Pumpkin Buttermilk Pudding Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Pasture - raised eggs from farmer's markets or look for Vital Farms
and Frenz's in the health food store Raw whole milk, or organic whole milk from grass - fed cows
and not homogenized Organic whole milk plain yogurt (from grass - fed cows) Raw
cream or organic
cream, preferably from grass - fed cows,
and not ultra-pasteurized Raw
butter or organic
butter from grass - fed cows Clarified
butter or ghee Grass - fed raw
cheese Flax
seed oil Sesame
seed oil Bubbie's pickles Homemade sauerkraut, or Bubbie's in markets (other brands are pasteurized).
1, 15 - ounce can pinto beans, rinsed well
and drained Fritocrumb crust shells 2 Tbsp unsalted
butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper,
seeded and cored, diced small 1 large red bell pepper,
seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted
and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt
and freshly ground black pepper to taste shredded sharp Cheddar
cheese for topping sour
cream, for topping finely snipped Mexican oregano
and crushed corn chips as garnish
Almond Ricotta (gf) Avocado Ranch Dressing (gf) Baked Almond «Feta» (gf) Black Garlic Vinaigrette (gf) Cashew - Pine Nut «Mayonnaise» (gf) Cashew Queso Fresco (gf) Cultured Cashew
Cream Cheese (gf) Chipotle Crema (gf) Hemp
Seed Parmesan (gf) Homemade Berbere Paste (gf) Jalapeno Walnut Pesto (gf) Kale, Walnut
and Garlic Scape Pesto (gf) Instant Peanut Sauce (gf) Mango - Red Pepper Relish (gf) Oil - free Vegan Mayo (gf) Pineapple Salsa Verde (gf) Salted Date Caramel Apple
Butter (gf) Sriracha
and Roasted Garlic BBQ Sauce (gf) Sweet Corn & Anaheim Pepper Stock (gf) Vegan Cauliflower Queso (gf) Vegan Mozzarella (gf) Vegan Pimento
Cheese Spread (gf)
Broccoli cheddar (Water, milk, broccoli, pasteurized process cheddar
cheese [cheddar
cheese -LCB- pasteurized milk,
cheese culture, salt, enzymes -RCB-, water, sodium phosphate, milkfat, salt, apocarotenal -LCB- color -RCB--RSB-,
cream [
cream, milk] carrots, modified corn starch, onions, chicken base [chicken meat in chicken broth -LCB- chicken meat, chicken broth, chicken fat, modified corn starch
and / or rice flour, salt -RCB-, salt, hydrolyzed corn
and soy protein, sugar, natural flavorings, potato flour, autolyzed yeast extract, carrot powder, turmeric], flour [bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid],
butter [
cream, salt], seasoning [salt, spices, extractives of paprika], soybean oil, mustard [water, vinegar, mustard
seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], pepper sauce [vinegar, red pepper, salt]-RRB-.
To replace the void if you're used to consuming lots of bread, pasta, cereals,
and other carb sources... try filling that void with more healthy fats such as nuts,
seeds, avocados, coconut oil, olive oil, olives, grass - fed
butter and cream, aged
cheeses, nut
butters, as well as healthy proteins such as grass - fed dairy
and meats, whole free - range organic eggs, etc..
H. Vitamin E - Cod liver oil, sunflower
seeds, pecans, walnuts, hazelnuts, almonds, Swiss chard, mustard greens, spinach, turnip greens, kale, pine nuts, avocados, broccoli, parsley,
and olives I. Vitamin K - Organ meats, full fat
cheeses, grass fed
butter and cream, animal fats, egg yolks, turnip greens, broccoli, cabbage, lettuce, sauerkraut, pickles,
and asparagus
But so much more as well... bacon, coconut flakes, hemp
seeds, lots of leafy greens (kale
and spinach), broccoli, macadamia nuts (these are a bit expensive so not always), peanut
butter,
cream cheese, real
butter....
Place the avocado flesh,
cream cheese,
butter, coconut flour, desiccated coconut, cocoa powder, xylitol granules
and vanilla
seeds in a food processor.
If you focus on eating fat, (that's grass fed meats, fish, eggs,
butter,
cheese,
cream, nuts,
seeds, olive oil, coconut milk & oil, chocolate, avocado),
and take note of the protein then you're left with carbohydrate foods.
millet toast / / lentil salad / / pistachios
and almonds banana
and peanut
butter triangles / / walnuts
and almonds / / mahi mahi salad black - eyed pea salad / / millet toast / / pumpkin
seeds and pistachios mahi mahi salad / / pistachios / / sprouted rye bread tuna salad / / corn tortillas with humus
and cucumber / / walnuts
and almonds tempeh with vegan caesar dip / / frozen cashew milk with Nuzest protein powder, pumpkin pie spice,
and whey crunchies veggie quinoa / / Gem wraps with
cream cheese and spinach protein ice
cream / / Raw Food Central snack mix snickerdoodle Buff Bake almond
butter / / apple slices cinnamon raisin millet bagel / / thai peanut salmon kelp noodles / / roasted broccoli thai basil chicken stir - fry with coconut rice sardine salad / / crackers / / roasted broccoli
and brussels sprouts / / Raw Food Central flax crackers homemade french fries / / roasted veggies / / pear with
cheese / / toasted protein bun mahi mahi over sautéed veggies / / homemade tortillas / / purple sweet potato / / roasted veggies mom's chicken noodle soup / / B Free brown roll
Some items I like to keep stocked at home (I choose organic
and local whenever possible): unsweetened, full - fat coconut products (oil,
butter, milk,
cream); MCT oil; cold - pressed olive oil; grass - fed beef
and jerky; pastured poultry
and eggs; wild - caught seafood; seaweed like nori (great for «burritos»); grass - fed, full - fat, cultured dairy like
butter oil, ghee,
and heavy whipping
cream; raw milk
and cheese; fermented cod liver oil; raw nuts
and seeds (especially macadamia nuts)
and nut
butters; olives; fermented foods like sauerkraut
and kimchi; non-starchy vegetables
and leafy greens; avocados; low - glycemic berries; lemons
and limes; whey protein powder; stevia; apple cider vinegar; sea salt; garlic; onions; mustard; fresh
and dried herbs spices (especially turmeric, cinnamon,
and fresh ginger root); salsa; grass - fed beef
and pastured chicken stock
and vegetable stock.
Menu items will vary daily: Continental Breakfast (Pre-first course
and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves
and seasonal fruit Fruit smoothie shooter
and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter
and wilted mustard greens, with creole
butter emulsion
and Hobbs bacon
and Whole wheat strawberry pancakes with lemon mascarpone
and basil
seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco
and a sunny - side up fried egg
and Key lime pancakes with graham streusel
and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata,
and an Italian sausage patty
and Sweet garam masala French toast, peach compote, toasted macadamia,
and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil,
and lime - scented grapes
and Soft scrambled eggs with crab, roasted crab
and toybox tomato salad, lemon basil dressing, crumbled bacon,
and grilled sourdough bread