Fall Recipes

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Apples with collards, sunflower seeds, and maple dressing

Salad
  • 1 bunch collard greens
  • 2-3 fresh apples
  • 1/2c sunflower seeds
  • 1c quinoa
Dressing 
  • 3 tbsp agave syrup
  • 1/4c olive oil
  • 1⁄2 tsp cardamom
  • 1/4 tsp cinnamon
Put 1c quinoa in pot with 2c water. Bring to boil and then reduce heat. Cover and cook until water is absorbed, about 15-20 minutes. You can also cook quinoa in a rice cooker! 
 
Chop off the bottom stems of the collard greens, and then chop up the leaf to bite size pieces. Leaving the skin on the apples, chop them into bite size pieces.
 
Warm up a sauté pan with a little bit of water. Place apples in first and let them cook for about 3 minutes. Add in collards and cook until lightly wilted, about 2-3 minutes. Remove from heat.
 
Whisk dressing ingredients in a bowl, and set aside. 
 
To serve, place a small mound of quinoa on the bottom of your plate or bowl. Serve a spoonful of collards and apples over the quinoa. Drizzle dressing on top. Sprinkle sunflower seeds on top of that. Serve and enjoy!

Creamy Pumpkin Soup

  • One 2lb pumpkin
  • 1 onion, chopped
  • 2 tablespoons extra-virgin olive oil or butter
  • 1 teaspoon cinnamon
  • 1⁄4 teaspoon nutmeg
  • 2 cups vegetable or chicken stock
  • 2-3 cups water
  • 1⁄2 cup rolled oats
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice

Peel the pumpkin, remove the seeds, and then cut the flesh into 1 inch cubes.
 
Heat oil in a 4-quart pot. Add onion, cinnamon, and nutmeg and sauté until onion is soft. Add pumpkin and sauté a few more minutes. Add stock, water, oats, and salt. Bring to a boil. Simmer 15 minutes.
 
Let cool. Add lemon juice. Transfer to a blender and puree in small batches or use an immersion blender to puree.