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Autumn Recipes


APPLE CIDER

INGREDIENTS: 2 green apples 2 red apples 2 yellow apples 1 orange 2 cinnamon sticks ½ cup maple syrup (160 g) 1 tsp ground nutmeg 12 cups water*

DIRECTIONS: Wash the apples and the orange and cut them into quarters. Place all the ingredients in a large pot and when bring water to a boil. Then reduce heat to medium and simmer for about 1 or 2 hours. The longer it simmers, the more the flavors will meld together. Strain out the apple cider juice into a clean pot. Serve hot.

*Substitute Kangen 8.5 or 9.5 pH water here for a healing blast of anti-oxidants in your warm drink.


SOURCE: simpleveganblog.com/homemade-apple-cider/




WILD BLUEBERRY BANANA BREAD

INGREDIENTS: 3 ripe bananas 1/4 cup maple syrup* 1/4 cup coconut sugar* 1 tsp alcohol-free vanilla extract 1/2 cup unsweetened almond milk* 2 cups gluten-free oat flour 1/2 tsp sea salt 1 tsp baking powder* 1/2 tsp baking soda 1/2 cup frozen wild blueberries Chopped walnuts, for topping (opt.)

DIRECTIONS: Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper. If doing muffins, use parchment muffin cups. Place the bananas in a bowl and mash with a fork. Add the maple syrup, coconut sugar, vanilla extract and milk. Mix well. Since we sub in dates for the sugars in this recipe, I use a blender to combine. Load blender in this order, liquid, bananas, dates and vanilla. In another bowl, combine the oat flour (grind oats in a blender to a flour texture), sea salt, baking powder and baking soda. Whisk until lump free. Add the wet ingredients and fold gently until you get a uniform batter. Add the blueberries and stir very gently, just enough to incorporate them. Pour the batter into the loaf pan and bake in the oven for 40 minutes. For muffins, bake 30 minutes. After this, turn the oven off but leave the banana bread in the oven for 10 more minutes. Remove from the oven and cool completely before slicing. Serves 4

*Our family substitutes the following ingredients in this recipe. 1/2 c chopped dates for maple syrup and coconut sugar, unsweetened coconut milk or 9.5pH Kangen water for almond milk and arrowroot for the baking powder.


SOURCE: Adapted from recipe by Anthony William



AUTUMN BUTTERNUT SQUASH SOUP

INGREDIENTS: 1 medium yellow onion, diced 1 yellow or orange bell pepper 1 medium red bell pepper 1 tablespoon minced fresh garlic 1 teaspoon caraway seeds 1 bay leaf 5 cups 1-inch butternut squash cubes (about 1½ pounds peeled or 2½ pounds unpeeled) 2 cups unsweetened almond milk 3 tablespoons red wine vinegar ¼ teaspoon sea salt ⅛ teaspoon black pepper 1 tablespoon finely chopped fresh parsley

DIRECTIONS: Steam the cauliflower in a steamer insert set over boiling water, covered, for 5 minutes, until tender when pierced with a fork. Remove from heat and transfer to a bowl to cool. 2. Heat a skillet on high, until a few drops of water sizzle when sprinkled into the pan. Add the onions, bell peppers, garlic, and caraway seeds; sauté on high, stirring frequently, for 10 minutes or until the onions turn translucent. 3. Add the bay leaf, butternut squash, and 2 cups of water. Cook on medium heat until the squash is tender, about 15 minutes. 4. Add the almond milk, vinegar, salt, and pepper. Remove the bay leaf and puree the soup with a hand blender. 5. Stir in the cauliflower. Garnish with parsley and serve.

SOURCE: forksoverknives.com/recipes/vegan-soups-stews/autumn-butternut-squash-soup/



EASY MANGO SMOOTHIE

INGREDIENTS: Load 24oz blender cup in this order: 12 ozs Kangen 8.5 or 9.5 water, spring or filtered water. 1 chopped banana 1 ½ C frozen mango, or fill to the water fill line of cup.

DIRECTIONS: Blend on smoothie mode for one minute and serve.









PUMPKIN SMOOTHIE BOWL

INGREDIENTS: ½ C unsweetened coconut or plant milk ½ C pumpkin puree or frozen butternut squash 1 banana, sliced frozen or just sliced 1 pitted date or 2 tbsp maple syrup 2 tsp pumpkin pie spice 2-3 ice cubes Toppings: creamy nut butters, pumpkin granola, pumpkin seeds, nuts, seeds, banana slices, apple slices.

DIRECTIONS: Blend until smooth. Add more liquid if it is too thick for the blender. If you desire the thicker yogurt consistency, add a tbsp of ground flax seed to the blender mixture and place bowl back in freezer for 5 to 10 minutes.

Top with desired toppings and enjoy!



TAILGATE CHILI

INGREDIENTS:

2 lbs ground beef

1 lb Italian sausage

2 (15 oz) cans chili beans, drained

1 (15 oz) can chili beans in spicy sauce

1 (15 oz) can kidney beans, drained

2 (28 oz) cans diced tomatoes with juice

1 (6 oz) can tomato paste

1 large yellow onion

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chili peppers, seeded and chopped

¼ C chili powder 1 tbsp Worcestershire sauce 1 tbsp minced garlic 1 tbsp dried oregano 2 tsp ground cumin 1 tsp dried basil 2 tsp sea salt 1 tsp ground black pepper 1 tsp paprika 1 tsp white sugar 2 tsp hot pepper sauce (opt) ½ C Kangen 8.5 or 9.5 pH water


Topping options: avocado slices, guacamole, 1 bag of corn chips such as Fritos

1 bag of shredded cheddar cheese.


DIRECTIONS:

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.


After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve. Transfer to a crockpot for longer heating duration. Refrigerate for up to a week. Freeze portions for quick meal prep.


To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


Source: Adapted from allrecipes.com (Boilermaker Chili Recipe)



TACO SOUP

INGREDIENTS:

2 (18.3oz) jars crushed tomatoes + ½ C Kangen 8.5 or 9.5 pH water

1/2 bag of frozen riced cauliflower

1 chopped red pepper and green pepper (or chop up a frozen bell pepper mix)

1/2 chopped onion

(or use a bag of frozen mirapox chopped mix of onion, carrot and celery)

1 can of black beans (low or no salt), drained and rinsed

Optional plant-based protein add-ins: 1 can of garbanzo beans,

1/2 c (dry measure) sprouted lentil mix (cook the 1/2 cup dry measure and add-in.)

1 packet of MSG free taco seasoning

OR home-made taco seasoning: 1 tbsp chili powder, ½ tsp each garlic powder,

onion powder, paprika, cumin, sea salt and a dash of black pepper.

Mix-ins: Avocado slices, guacamole, roasted or steamed potatoes


DIRECTIONS:

Put all ingredients in a big saucepan cook and heat through on stove. Usually for 15 to 20 minutes. In a crockpot, cook for 2 hours on high to cook through, then set to low for serving as needed.


Serve: In a bowl, on lettuce wraps or on grain free tortillas


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