Fall Recipes with WHOLE ingredients!

1. Pumpkin Pie Fudge

By Purely Twins

Yield: One 6-inch pie

  • 1 cup pumpkin puree
  • 1/2 cup coconut butter that has been soften
  • 3-4 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves

1. Place all ingredients into a high speed blender. Soften the coconut butter first before measuring out 1/2 cup. Blend until smooth and creamy. This works best of all ingredients are at room temperature.

2. Pour into a 6-inch cake pan.

3. Set in freezer or fridge for 3-5 hours, or until firm to the touch.

4. Remove and slice into your desired slices.

5. Enjoy!

2. The Oh She Glows Cookbook: Eat Your Greens Detox Soup

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 3 servings

1½ teaspoons (7 mL) coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups (750 mL) sliced cremini or white button mushrooms (about 8 ounces)
1 cup (250 mL) chopped carrots
2 cups (500 mL) chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
1½ to 3 teaspoons (7 to 15 mL) grated peeled fresh ginger
½ teaspoon (2 mL) ground turmeric 
2 teaspoons (10 mL) ground cumin 
⅛ teaspoon (0.5 mL) ground cinnamon 
5 cups (1.25 L) vegetable broth 
2 large nori seaweed sheets , cut into 1-inch (2.5-cm) strips (optional)
2 cups (500 mL) torn kale leaves
Fresh lemon juice, for serving (optional)


In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

Add the mushrooms, carrots and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.

Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

3. Yummy Cozy Cashew Mylk
Author: Leanne Vogel
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time:  5 mins
Total time:  5 mins
Serves: 8
Perfectly creamy, velvety milk made from cashews. Perfect end-of-day drink when you’re on a juice cleanse.
  • 1 cup cashews, soaked for 4 hours
  • 3 cups filtered water
  • 1 tablespoon honey or maple syrup or coconut nectar
  • 1 teaspoon pure vanilla extract
  1. To soak cashews: add to a glass container and cover with water. Cover the container and place in the fridge for 4 hours. Once complete, pour into a strainer and rinse well.
  2. Add all ingredients to the jug of your high-powered blender and blend for 2 minutes.
  3. Transfer to a glass container. Cover and chill for 4 hours.

4. Running on Veggies: Twice Baked Mexican Style loaded Sweet Potato

Recipe: preheat oven 375

  • 4-5 large sweet potatoes
  • 1 cup chopped spinach or baby kale
  • 1/2-3/4 cup unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon garlic powder
  • salt to taste
  • 4-5 heaping tablespoons of Better Bean Black Beans
  1. Line a tray with parchment, wrap each sweet potato in foil separately. Place each wrapped sweet potato on your tray lined with parchment. Cook until soft around 1 hour and 45 minutes. Keep in mind every sweet potato is different depending on the size you buy is how long it will cook. You just want to make sure that its soft thats when you know its ready. The ones I used were large potatoes.
  2. Take out of the oven and let the sweet potatoes cool completely. Unwrap the sweet potatoes and cut them in half. Scoop out the center very carefully, leaving the skin in tact. It is a good idea to leave some sweet potato inside so you avoid ripping the skin. Place sweet potato filling in a large mixing bowl.
  3. Into the mixing bowl add chopped spinach, almond milk (start with 1/2 cup see if it needs more), nutritional yeast, hot sauce, garlic powder and salt. Mix and mash together until smooth.
  4. Now place your emptied sweet potatoes  skins on a the tray lined with parchment. Fill each sweet potato with the filling, remembering to leave some room for the beans.
  5. Once each sweet potato is filled, add around 1 heaping tablespoon of Better Beans black beans to the center of the potato.
  6. When ready to serve, warm in the oven for 15-20 minutes at 350
  7. Right before serving add the topping


  • 1/2 avocado diced
  • 1/2 cup tomatoes diced
  • 1 tablespoon of lemon
  • salt to tast
  1. In a small mixing bowl add diced avocado, tomatoes, lemon and salt. Mix together.
  2. Once sweet potatoes are warmed up and ready to serve, top with avocado mixture. Around 1 tablespoon per potato.
  1. Makes approximately 3 cups, or 6 servings (1/2 cup per serving)
  2. Will keep for 3-4 days in an airtight container in the fridge.

5. Roasted Acorn Squash

  1. Using a big hefty knife, cut the squash in half
  2. Scoop out the seeds and discard or save for later use
  3. Rub inside and out of squash with coconut oil
  4. Place face down on a metal baking sheet
  5. Bake at 350° for 40 to 60 minutes
  6. Serve


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