Pumpkin Soup Recipe

Served with organic salad greens, this soup is a perfect meal for the season.

1/4 cup butter
1 cup chopped onion
2 large cloves of garlic, crushed
2 teaspoons curry powder
1 teaspoon sea salt
2 teaspoons grounded coriander
2 teaspoons crushed red pepper
3 cups of chicken broth
1 3/4 cups (16 ounces) pumpkin pie filling or a medium baked pumpkin
1 cup soy milk or( for extra rich) whipping cream
1 tablespoon plain yogurt
1/2 cup chopped fresh chives

In a large soup pot, melt butter and saute onion and garlic. Add curry powder, sea salt, coriander and red pepper to the pot and cook for 2 minutes. Add broth, bring to a boil, reduce heat and simmer uncovered for 15 minutes. Stir in pumpkin and cream or soy milk and cook for 5 minutes on low heat. If you are using a freshly baked pumpkin, spoon out the meat of the pumpkin and place the soup into a blender. Blend on low speed until creamy. For a little extra sweetness, I add a tablespoon of maple syrup. Yum.

Garnish with yogurt and chives.

Serves 4-6 people.

Lemon Teacake

¾ cup of butter
¾ cup of maple syrup
3 eggs–beaten
1 tablespoon lemon juice
1-½ cups of spelt four
¾ teaspoon of baking powder
¼ teaspoon of salt

Bake at 350 degrees or 175c. Butter loaf pan. Mix butter, maple syrup add eggs, lemon juice. Gradually add dry ingredients. Pour into pan and bake until done– 25 minutes.

Lemon glaze for the top of teacake

1 cup of water
Juice of 2 lemons
¼ cup of honey

Simmer for 10 minutes the ingredients above and pour warm glaze over top of cake.

Acai Smoothie

Makes 2 large smoothies

1 1/2 cups pomegranate, blueberry or apple juice
1 package frozen acai pulp by Sambazon or ½ cup acai juice (or powdered acai)
Frozen blueberries and bananas (to thicken smoothie)
1 cup of kefir, yogurt or soy yogurt (optional -- my favorite is coconut yogurt)

Place all ingredients in a blender, and blend until smooth.

Top the smoothie with roasted almond, chunks of dark chocolate, sunflower and pumpkin seeds. I sometimes like to add bee pollen, chocolate-covered goji berries and coconut flakes.

Try to use as many organic ingredients as possible.

Super food: Acai has become a very trendy super food. It supplies the body with a rich supply of anti-oxidant. amino-acid and essential fatty acids. I have been eating the acai berry for many years since visiting Brazil. The Brazilians call it pudding. I've tried to find the same pudding flavor in the States or in Europe. Forget it. It just is not the same. If you truly want to know acai, you might just have to visit God of John in Brazil and have some real acai pudding.

Benefits of acai:

• Promotes weight lost
• Boosts energy & stamina
• Supports the immune system
• Promotes more restful sleep
• Fights aging and inflammation
• Protect against heart disease
• Increase libido

Pumpkin Almond Bread

1 cup spelt flour
½ teaspoon baking powder
1teaspoon baking soda
½ teaspoon sea salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground clove
¼ cup melted butter
¾ cup almond buter
¾ cup maple syrup
2 free-range eggs
1-15 oz pumpkin filling (freshly baked or can)
1/3 cup soy milk

Preheat oven to 350 degrees F or 175 degrees C. Butter loaf pan.

In a large bowl, combine dry ingredients: flour, salt, soda, baking powder, cinnamon, cloves, and ginger. Set aside. In another bowl, mix together butter, almond, maple syrup, eggs, pumpkin and soy milk. Add the dry ingredients into the mixture and pour batter into pan.

Bake bread for 40-50 or until done. This bread is moist so make sure to test the middle with a knife. The knife will come out dry when cook all the way through.

Thai Coconut Curried Salmon with Greens

This is an all-time favorite.

1 pound wild salmon fillet, skinned
1 tablespoons butter or coconut oil
1 cup thinly sliced onion
1/2 teaspoon red curry paste
1–14 oz can of coconut milk
2 tablespoons of curry powder
1 tablespoon maple syrup
2 tablespoons lime juice
1 tablespoon minced fresh ginger
1 tablespoon fish sauce
2 teaspoons minced garlic
1–8 oz bottle clam juice
6 cups watercress or spinach

Cook the salmon separately in a medium fry pan . Place enough purified water to cover fish and bring to a boil. Poach the salmon on low heat. The cooking time will vary based on the thickness of the salmon. When the fish starts to have cooked edges flip and cook the other side, Turn off heat. Let the salmon remind in pan while you prepare curry.

In a separate saucepan, heat the butter or medium heat and add onions and curry powder. Cook until onions are tender. Add coconut milk, curry paste, maple syrup, lime juice, ginger, fish sauce, garlic and clam juice and continue to cook on very low heat.

Add your poached salmon into your sauce and right before serving add your greens. Serve warm with brown rice or quinoa.

Serves 4-6 people.

Vegan Valentines "Ice Cream"

This almond milk rose "ice cream" is truly romantic.

Vegan "ice cream":
1 ½ cups almond milk
2-drops of essential rose oil
2-tablespoons strawberry jam
1-tablespoon of vanilla
Blend the milk and place in an ice cream machine for 20 minutes.

Warm Apples:
3-4 peeled and finely sliced apples
1 TBSP cinnamon
½ tsp. red wine
1 TBSP strawberry jam
½ cup of maple syrup
Place the apples along with the other ingredients in a saucepan. Cook slowly on a low heat for 3-4 hours.

Place the apples along with the other ingredients in a saucepan. Cook slowly on a low heat for 3-4 hours.

Place the warm apple reduction in beautiful bowls then pile on the ice cream. Garnish with cinnamon sprinkles and roses designed from the leftover apple peels (or real food grade roses) and a thin wafer cookie. One classy dessert and so easy!

Serves 2, with more for later.