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.
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
Makes 2 1/2 cups From Nourishing Meals by Alissa Segersten and Tom Malterre
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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
Makes 4 servings From Nourishing Meals by Alissa Segersten and Tom Malterre |
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