Nothing says October like pumpkins! If you've carved your jack o'lanterns and have more pumpkin seeds than you know what to do with, this recipe is for you. This pumpkin pie granola is tasty and easy to make, and the house smells great while it's baking. The recipe below is delicious and nutritious, and one of the great things about granola is that you can add in whatever you what - nuts, seeds, or dried fruit. We eat it with homemade cashew milk (recipe included), but of course you can eat it with whatever you like with your granola.

Dry ingredients:
3 cups rolled oats
2 cups raw pumpkin seeds
1 tablespoon pumpkin pie spice
1/2 teaspoon sea salt

Wet ingredients:
1/2 cup melted coconut oil
1/2 cup maple syrup
1/2 cup pureed pumpkin (either canned or fresh)
1 teaspoon vanilla

Additions
1/2 to 1 cup raisins, currants, dried apples, etc.

• Preheat oven to 300º F. 
• Combine all dry ingredients in a large bowl and mix together. Combine all wet ingredients in a small bowl and whisk together. Pour wet ingredients into dry ingredients bowl and mix well.
• Spread granola out on a rimmed cookie sheet and bake for 45 to 60 minutes, stirring 2 or 3 times as it's baking. Then, remove granola from oven and cool - it crisps up as it cools.
• Once granola is cool, mix in any dried fruit that you want to add. Store in a glass jar for up to 2 weeks.

Makes 5 to 6 cups
From Nourishing Meals by Alissa Segersten and Tom Malterre
 

Cashew Milk
1/2 cup raw cashews
2 cups water
2 tablespoons maple syrup
pinch sea salt

• Place all ingredients into a high-powered blender. Blend on high until very smooth. Taste and adjust sweetness if necessary. (If you don't have a high-powered blender, soak the cashews for 3 hours. Drain them and follow the recipe using a regular blender.)
• Store in a covered glass jar or pitcher in the refrigerator for up to 4 days.

Makes 2 1/2 cups
From Nourishing Meals by Alissa Segersten and Tom Malterre 

Fall brings chilly weather and, for many of us, a busy schedule. This recipe is perfect for both. With only a few minutes of work in the morning, all the ingredients for this hearty, satisfying stew can be put in a crock pot and left to cook for the day. When everyone returns from work and school, they will be greeted by the rich, delicious smell of a hot dinner. Enjoy!  

1 medium onion, diced
4 large carrots, cut into 1/4 inch rounds
1/2 pound mushrooms, sliced or quartered
1 pound organic, grass-fed beef stew meat
1/2 cup water
1/4 cup dry red wine
1/4 cup tomato sauce
2 tablespoons arrowroot powder or sweet rice flour
1 1/4 teaspoons sea salt
1/2 teaspoon ground black pepper

• Place the onion, carrots, mushrooms, and stew meat into a 3-quart slow cooker. In a small bowl whisk together the water, wine, tomato sauce, and arrowroot. Pour into the slow cooker. Add salt and pepper. Mix all ingredients together. There won't be enough liquid to cover the ingredients. This is how it should be, so don't be tempted to add more liquid.
• Cook on high for 4 hours or on low for 8 hours. If you like, crack the lid for the last 45 minutes to cook off some liquid to create a thicker stew.

Makes 4 servings
From Nourishing Meals by Alissa Segersten and Tom Malterre