Pumpkin Pie Dream Smoothie

Blend the coconut milk, pumpkin, cinnamon, ginger, and nutmeg, until completely smooth. Add the ice and blend again. Serves 1-2

Sweet Escape

Blend on high until smooth. This is super rich, enjoy!

1/2 cup coconut milk 4 dashes nutmeg powder 1 cup pumpkin, cooked 4 dashes ginger powder (organic canned pumpkin is fine) 8-10 ice cubes 1 tsp. cinnamon powder Optional: add 1 tsp. vanilla 1 scoop Vanilla Dream Protein

2 bananas, fresh or frozen 1 tablespoon of coconut oil 1 avocado ½ teaspoon of cinnamon 3 tablespoons of unsweetened 3 dates, pitted Cocoa powder 16-32 ounces water 2 scoops Vanilla or Chocolate Dream Protein Powder Optional: Add Chocolate Boost

Winter Green Smoothie

Place apples, pears, cranberries, ginger, and water into a high-powered blender and blend until smooth. Stuff in the greens and blend again until smooth. Add more water for a thinner smoothie.

Hot Apple Cider Smoothie

Juice 1/2 a lemon and pour the juice into a high powered blender or food processor. Add the water, apples, spinach, ginger, cinnamon, protein powder and Boost and blend until very smooth. To enjoy it hot, either heat it by running the Vitamix for 5 minutes or warm it in a pot on the stove.

2 apples, cored and cut into large chunks 6 to 7 large kale leaves 2 pears, cored and cut into large chunks 4 to 5 large collard greens Handful of fresh or frozen cranberries 2 cups of water 1 to 2-inch piece of fresh ginger large chunk of green cabbage Handful of fresh parsley (about 1 to 2 cups chopped)

Serving size: 2 1/2 lemon 1 inch ginger, peeled 1 cup water 1 Tbsp. cinnamon 3 green apples, roughly diced 2 scoops Dream Protein powder 2 handfuls of baby spinach 1 scoop Green’s First Vanilla Boost

Deb’s Chilly Chocolate Peanut Butter ‘n Jelly Smoothie

Blend and enjoy the chill! Winter, Spring, Summer or Fall I love this smoothie!

Tropical Green Escape

Just blend and you’re green juicing in the winter!

1 banana 2 T unsweetened Tbsp. raw cacao 1 cup frozen raspberries or cherries (organic cocoa) 1 cup Unsweetened Almond Milk 2 T coconut flakes 1 cup Ice cubes 1 scoop Chocolate Dream Protein

1 scoop Chocolate Boost 1-2 Tbsp. Peanut butter

1 banana 1 mango (peel and remove core) 1 cup fresh pineapple 2 cups spinach 1 cup water

No Bake Peanut Butter Pie

Yummy, Yummy! Blend everything together very, very well, (I used a Vita-mix for this). Pour into a prepared pie crust or spring form pan – this pie can easily be crustless! – and freeze until firm. Pie should be kept cold; I keep it in the freezer. Just thaw before eating, and the mousse-like texture will come right back! If you want a deeper-dish pie, use 1 ½ c peanut butter, 4 ½ bananas, 1 tbsp. vanilla, a little over 1/8 tsp. salt, ¼ c plus 2 tbsp. coconut oil, and stevia to taste. Chocolatecoveredkatie.com

Oatmeal Raisin Cookie Larabars

Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. If you want, you can portion the dough into plastic bags before smashing the bars, so your hands don’t get sticky. This recipe makes a little over three Larabar-sized bars. You can double the recipe-the bars last at least two weeks in the fridge. They can also be frozen.

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1 cup peanut butter (natural, no sugar)

3 medium bananas

2 tsp. pure vanilla extract

1/8 tsp. sea salt

1/4 cup virgin coconut oil, melted

Stevia extract to taste

1/2 cup raisins

6 T quick oats

1/2 cup walnuts

1/8 tsp. plus 1/16 tsp. salt

1/4 tsp. pure vanilla extra

Gluten Free Chocolate Chip Scones

Yummy scone like cookies. Preheat oven to 350 degrees. In a large bowl, combine flour, salt and baking soda. In a medium bowl, whisk together the grape seed oil, honey/ or stevia and eggs. Stir wet ingredients into almond flour mixture until thoroughly combined, then fold in chocolate or carob. Drop the batter in scant ¼ cups, 2 inches apart.

*You can substitute 1/8 cup honey and ¼ tsp. stevia, or ½ stevia only. **You can substitute unsweetened carob chips, for a no sugar treat. Makes 16 scone cookies. Share & Enjoy!

Oatmeal Treat

Let oats soak in O.J. for 10 minutes to 1/2 an hour. Mix some or all of the options. So healthy, you can every day.

Mix and feast on this healthy breakfast or treat that tastes like nature’s candy!

-Storm & Jinjee Talifero

2 ½ cups blanched almond flour 1/3 cup grape seed oil ½ tsp. sea salt ¼ cup honey* ½ tsp. baking soda 2 large eggs 1 cup coarsely chopped chocolate**

1 cup raw organic steel cut oats 2 dates chopped 1/4 cup fresh squeezed O.J. 1/2 banana sliced Optional toppings (any fresh fruit will also do): 2 tablespoons raisins 2 tablespoons Shredded Coconut dash of Celtic sea salt

Pumpkin Pie in a Bowl

Place all ingredients in high speed blender and blend until smooth. Enjoy right away or store in air tight container and enjoy within 36 hours. You can substitute organic pumpkin for sweet potato. -Natalia Rose

Raw Chocolate Pudding

Blend and blend again. You might need to start and stop this a few times to get it to blend properly because the dates will require more blending than pudding recipes that don't contain dates. You may need to add a tiny bit of extra water to facilitate blending. Try soaking dates in a warm water for an hour or so, so that they are soft and easier to blend, especially if you do not have a high-speed blender. Tastes best when chilled in the fridge for at least a few hours.

My Inner Child loves this pudding!

32 oz. fresh carrot juice 1 cup raw sweet potato, peeled and cubed 1-2 packets of stevia to taste (you can omit this) ½ avocado, pitted ½ teaspoon pumpkin pie spice Optional: 2 chopped dates

1 medium sized ripe avocado 1/4 cup water + 1/8 cup water 1/2 cup dates 1 ½ tbsp. honey or pinch stevia 2 1/2 tablespoons raw organic cacao 1/8 tsp. Celtic sea salt (or less) or cocoa powder

Pumpkin Pie with Nut Crust

Nut Crust Directions

1. With a fork, mix oil with nut flour and salt until you have a “crumble-like” texture. 2. With fingers, pat crust into bottom and halfway up the sides of 9 inch pie plate. 3. Bake at 350° F for 15 minutes or until lightly brown. 4. Must be completely cool before filling.

Pumpkin Pie Directions 1. Mix pumpkin, coconut milk, spices and stevia together. 2. Add eggs and mix slowly just until thoroughly mixed. 3. Pour pie filling into nut crust. 4. Bake at 425° F for 15 minutes, and then reduce temperature to 350° F for an additional 35

minutes. Thoroughly cool and chill before serving with a dollop of fresh whipped coconut cream.

Raw Spicy Fruit and Nut Pudding

Add all ingredients to food processor EXCEPT RAISINS. Process very well. Next, add raisins. Pulse again until raisins are well distributed but raisins still looked like raisins. This is a dense pudding.

Nut Crust Pumpkin Pie 1 c. Almond Flour (1) 15 oz. can organic pumpkin ½ c. Hazelnut Meal/Flour (1) 13.5 oz. can organic coconut milk ¼ c. Extra Light Olive Oil or Coconut Oil ¾ tsp. Ground Cinnamon ¼ tsp. Ground Ginger Pinch of Celtic Sea Salt ½ tsp. Ground Nutmeg ¼ tsp. Ground Cloves ½ tsp. Celtic Sea Salt 2 Large Organic Eggs 1/8 tsp. pure Stevia extract Powder 1 Nut Crust

1 cup dates (soft) 1/2 cup pecans 2/3 cup raisins 1 medium orange (well peeled, cut off white rind) 1 large apple (peeled, cored, roughly chopped) 1 teaspoon orange zest (outer orange peel) 1 teaspoon cinnamon (or 3/4 teaspoon cinnamon + 1/4 teaspoon cloves) 1/8 teaspoon sea salt

Butternut Squash Bisque

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the coconut milk. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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Italian Fall Soup with Collard

In large heavy soup pot, brown the sausage & oil on medium heat. When just about browned add the carrots, onions, garlic, and collards. Continue to stir often over medium heat for 15 more minutes. Add the water, tomatoes, and all seasonings. Bring to a simmer. Add uncooked orzo pasta, simmer for 15 minutes. Allow to cool & serve the next day for very best flavor.

Spiral Path Farms

1tbsp coconut oil Sea salt 1 tbsp. unsalted organic butter black pepper ½ cup diced onion ground nutmeg (to taste) ¾ cup diced carrots 4 cups peeled and cubed butternut ½ cup coconut milk squash 3 cups vegetable stock

1 lb. loose ground sausage 1 onion (chopped) 2 qt tomatoes (puree) 1 bunch Collards (cut off 1 tsp. Italian herb seasoning stems & chopped small) 5 garlic cloves (sliced) ¼ cup grape seed oil 5 carrots (sliced) 2 qt water ½ tsp. pepper 2 cups Orzo, uncooked 2 tsp. sea salt

Minestrone Chop

Add garlic, onion, carrot, celery stalk, and cabbage: Sauté in coconut oil. Add tomatoes and white beans, chicken/beef broth and parmesan (optional): simmer 20 minutes. Add pasta and simmer until tender. Add sea salt and pepper. Allrecipes.com

Spicy Tortilla

Puree chilies and add to pan with coconut oil along with garlic cloves, and onion. Sauté until tender. Add tomatoes to pan and cook for 5-10 minutes. Add 6 cups of broth, 4 torn corn tortillas, some shredded cooked chicken and ½ cup of cilantro: simmer until thick. Add salt: garnish with crisp tortilla strips, avocado, cilantro and lime juice, Mexican cheese (optional)

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1 onion (diced) 1 celery stalk 1 can tomatoes (diced) 1/4 head cabbage 3 garlic cloves (chopped) 1 can white beans 1 carrot (chopped) 4 cups chicken/beef broth Sea salt and pepper 1 cup gluten free pasta Parmesan (optional)

1 onion (diced) 6 cups chicken/beef broth 2 tomatoes (puree) 4 torn corn tortillas 2 garlic cloves shredded cooked chicken 2 ancho chilies, seeded and soaked ½ cup cilantro Salt to taste avocado (shredded) Lime juice to taste

Thai Coconut

Sauté garlic, ginger, lemongrass, cumin, coriander, Thai chile in coconut oil. Add chicken and onion: cook 5 minutes. Add bok choy, water, coconut milk, cilantro, and fish sauce: simmer 8 minutes.

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Turkey and Lentil Soup

Heat the oil in a large pan. Add the garlic and onion and cook over medium heat, stirring, for 3 minutes, until slightly softened. Add the mushrooms, bell pepper, and tomatoes, and cook for another 5 minutes, stirring. Pour in the beef/chicken broth and red wine, and then add the cauliflower, carrot, and red lentils. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 25 minutes, until the vegetables are tender and cooked through. Add the turkey and zucchini to the pan and cook for 10 minutes. Stir in the shredded basil and cook for another 5 minutes, then remove from the heat and ladle into serving bowls. Garnish with fresh basil leaves and serve with slices of fresh crusty gluten free bread.

Essentials Soup Cookbook

1 tsp. cumin 1 tsp. coriander ¼ cup chopped lemongrass 1 Thai Chile 3 tbsp. grated ginger 1 onion (sliced) 3 garlic cloves (sliced) coconut oil 1 chicken breast (sliced) 4 cups water 1 can coconut milk 2 tbsp fish sauce Shredded bok choy cilantro

1 tbsp olive oil 3oz cauliflower florets 1 garlic clove, chopped 1 carrot, peeled and chopped 1 large onion, chopped Salt and pepper 7 oz. mushrooms, sliced 12oz cooked turkey meat, chopped 1 red bell pepper, seeded and chopped 1 zucchini, trimmed and chopped 6 tomatoes, skinned, seeded, and chopped 1 tbsp. shredded fresh basil Generous 4 cups chicken/beef broth 1 cup red lentils ½ cup red wine Fresh basil leaves, to garnish

Thick slices of fresh crusty bread, to serve (Gluten Free)

Carrot Soup

Bring carrots, stock/water, salt, and potato (optional) to a boil. Cover and simmer 12-15 minutes. Let cool to room temperature. Sauté in 3-4 tbs. butter with a little salt, until onions are clear. Puree everything together in a blender until smooth. Return the puree to a kettle or double-broiler and whisk in one of the following: almond/rice milk or plain organic Greek yogurt and heat very slowly. Add the seasoning combo of your choice Garnish with grated apple or toasted nuts or yogurt.

Moosewood Cookbook

Quinoa Soup with Avocados and Corn

In a large saucepan over high heat, bring the broth to a boil. Stir in the quinoa, reduce heat to medium-high, and continue boiling, uncovered for 15 min. Stir in the corn and salsa, the return to a simmer. Remove the pan from the heat and stir in the avocado. Season with salt and stir in the cilantro. Ladle into large bowls, accompanied by the lime wedges

4lbs carrots (peeled and chopped) Combo 1: 2pinches nutmeg 4 cups stock/water ½ tsp. dried mint 1 ½ tsp. salt dash cinnamon 1 medium potato (optional) Combo 2: ½ -1 tsp. thyme, basil 1 onion, chopped and marjoram 1-2 garlic cloves (crushed) Combo 3: 1tsp fresh grated 1 cup rice/almond milk Ginger root (sauté in butter)

1 cup organic plain Greek yogurt dash of sherry (add just before serving)

4 cups chicken/vegetable broth 1 ripe but firm avocado, diced 1 cup quinoa ¼ cup chopped fresh cilantro 1 cup frozen corn kernels lime wedges, for serving Canned black beans, rinsed (optional) 1/3 cup chunky salsa, to taste Chopped cooked chicken (optional)

12 Days of Holiday Smoothies

Deb’s Vanilla Dream Smoothie

2 bananas 2 cups unsweetened vanilla almond milk 4 T unsweetened organic shredded coconut 1 scoop Vanilla Dream Protein 1 scoop Vanilla Boost 1 date (remove pit) 1 T peanut butter

Blend! Serves 2

Chocolate Peppermint Smoothie

1 cup unsweetened Coconut milk 1 frozen banana 2 tbsp. unsweetened dark cocoa powder 1 scoop Vanilla Dream Protein powder ¼ tsp. pure peppermint extract

Just Blend!

Optional: Add Chocolate Dream Protein or Chocolate Boost

Deb’s Chocolate Pumpkin Smoothie

(This is basically an adaptation of my Awesome Chocolate Peanut Butter Smoothie)

1 banana 1 cup frozen organic cherries 1 cup unsweetened vanilla almond milk 1 cup organic canned pumpkin (unsweetened) 1 T carob 1 T unsweetened cocoa or raw cacao 2 T peanut butter 2 T shredded coconut 1 scoop Chocolate Dream Protein 1 scoop Chocolate Boost 1 tsp pumpkin allspice

Blend and enjoy! This is a very thick smoothie so I eat it with a spoon. Yummy!

Healthy Eggnog

(Single-serving and high in protein!)

1 cup milk of choice (Use thicker milk for best taste. Coconut milk, the full-fat kind that comes in a can, works well.)

1/2 cup Mori-Nu silken-firm tofu 1/2 tsp lemon juice (omit if desired) 1/8 tsp salt 2 tsp xylitol (or try a date or two) 1 stevia packet or to taste 1/2 tsp pure vanilla extract 1/2 tsp cinnamon 1/4 tsp each nutmeg and ginger 1/16 tsp (tiny dash) cloves

Combine all ingredients and blend until smooth. Drink cold, or heat if desired.

Orange Cranberry Zinger

1 cup fresh squeezed orange juice (about 3 oranges) ½ mango (peeled and cored) 1 banana ¼-1/2 cup frozen fresh cranberries

Omit cranberries and add 1 banana for a different twist.

Combine in blender for 30 seconds and enjoy! This tastes like a holiday Orange Julius!

Pumpkin Chai Smoothie

1/2 cup organic pumpkin puree (fresh or canned)

1 frozen organic banana

1 cup unsweetened almond milk or milk of your choice

1 or 2 medjool dates ( or 1 tablespoon maple syrup or raw honey)

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

dash each of black pepper, ground cloves and ground cardamom

Add all of the ingredients to your blender and blend until smooth and creamy. Serve immediately.

Fig Pie Dessert Smoothie Thickie

Ingredients

2 cups water 2 cups almond milk (oat, rice, hemp, coconut milk) 2 bananas 1 cup dried figs ¼ cup pecans pinch of nutmeg ½ teaspoon cinnamon 1 T lemon juice

Optional: 1 cup oats Optional: 1 cup spinach or other leafy greens Optional: 1 scoop Dream Protein/Boost

Blend the ingredients in the following order:

1. Blend the dry ingredients and liquid first for a short time. 2. Blend the greens next for a short time 3. Blend the fruit and the rest of the ingredients until smooth (or as smooth as your blender

will allow. High speed blenders may need 2 minutes for a green “thickie,” less powerful blenders may need a lot more, sometimes 5-10 minutes)

Homemade Cookie Dough: Green Smoothie

2 cups almond milk or milk of your choice

2 Bananas

2 cups kale, tightly packed or 2 cups loosely packed.

(Or Spinach or any other mild greens) or use Greens First Greens

1 cup oats (if you don’t have a powerful blender you can soak the oats in one of the cups of liquid for an hour if you want to make it smoother)

2 T almond butter

½ cup dates (or any other dried fruit)

1 teaspoon cinnamon

1 teaspoon vanilla

¼ teaspoon nutmeg

juice of half a lemon

Blend the ingredients in the order listed. Blend the ingredients a few at a time so that your blender can cope with the work, unless you’ve got a high powered blender; then you might be able to add them all in at once. Add water to thin.

Gingerbread Dessert Smoothie

Ingredients

1 cup water 1 cup almond milk ( or rice, hemp,

coconut or raw nut or seed milk) 4 bananas ¼ cup almonds (use ground almonds if you don’t have a powerful blender) 1 teaspoon cinnamon 1 teaspoon vanilla 1 teaspoon of fresh or ground ginger ¼ cup dates or raisins (or 1 Tablespoon raw honey). If it gets too thick, add a little bit more

water. 1 T lemon juice 1 cup spinach

Optional: 1 cup oats Optional: 1 scoop Vanilla Dream Protein

Blend the ingredients in the following order:

1. Blend the dry ingredients and liquid first for a short time 2. Blend the greens next. 3. Blend the fruit and the rest of the ingredients until smooth (or as smooth as your blender

will allow. High speed blenders may need 2 minutes for a green thick smoothie, less powerful blenders may need a lot more, sometimes 5-10 minutes)

Tropical Green Smoothie Escape

½ frozen banana ½ cup frozen mango 1 orange 1 cup almond- coconut milk 1-2 cups baby spinach 1 scoop Vanilla Dream Protein ½ T chia seeds 1 teaspoon unsweetened shredded coconut (optional)

Optional: Add Vanilla Boost

Instructions

Place all ingredients except the shredded coconut into a high-powered blender and blend until smooth. Sprinkle a few extra chia seeds and the unsweetened coconut on top. Enjoy!

Pistachio Ice Cream Smoothie

A green smoothie that tastes like ice cream - you have to try it to believe it!

Ingredients

1 cup curly green kale leaves (about 3 large leaves) 2 ripe bananas - fresh or frozen 2 cups ice (a little less ice if using frozen bananas) 1/2 cup filtered water 1/2 cup raw cashews 1 scoop vanilla Boost (or use Stevia) 1 teaspoon pure alcohol-free vanilla extract 1/2 teaspoon finely minced ginger pinch of Celtic sea salt

Instructions

Throw all of the ingredients in your high speed blender (I use a Vitamix) and puree until smooth and creamy. For a regular blender you may want to soak the cashews in water first.

Winter Green Smoothie

2 apples, cored and cut into large chunks 2 pears, cored and cut into large chunks Handful of fresh or frozen cranberries 1-2 inch pieces of ginger Handful of fresh parsley 6-7 large kale leaves 4-5 large collard greens 2 cups of water Large chunk of green cabbage (about 1-2 cups chopped)

Place apples, pears, cranberries, ginger, and water into a high-powered blender and

blend until smooth. Stuff in the greens and blend again until smooth. Add more

water for a thinner smoothie.