Each year, I have really enjoyed making my own apple cider with fresh organic apples. There is always the added benefit when you are able to make something from scratch. Controlling the sugar level and what ingredients you are using are key elements in reducing a lot of unwanted processed additives. This recipe will be a fan favorite during the fall and winter months.
Yields 4-5 servings
3-4 cinnamon sticks
4 Tbsp. All Spice kernels
3/4 cup sugar
To prepare apples, decor and cut into slices.
Place into a large stock pot and cover with water. Add sachet of cinnamon and all spice. Place on high heat and bring to a rolling boil for an hour-uncovered. Reduce to low heat and simmer for 2 hours covered.
Remove from stove and pour mixture into blender or use a potato masher. After you blend for a minute or mash it, use a fine mesh strainer to remove all of the pulp.
Serve with vegan whipped cream on top and cinnamon.
Chef’s tip: For a smoother cider, you can use a cheese cloth to strain to remove any further pulp or spices.
Being creative with your smoothie making can be hard, so I have created this fall-inspired sweet potato drink. With only using organic and wholesome ingredients, this nutrient packed fall smoothie will be your new favorite morning snack.
One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!
Yields 2 servings
2 medium acorn squash, cut in half and seeds removed
Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.
Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.