Fall flavors: four recipes to LEAF you smiling RECIPES & IMAGES By Sabine Lloyd


1 cup milk (I recommend coconut almond milk)

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon maple syrup

Directions: Add the milk, spices and maple syrup into a small saucepan. Simmer at medium heat and stir often until bubbles appear on the surface. Pour into your favorite mug and enjoy!


½ cup coconut oil, fully liquified

2 eggs, separated

½ cup white sugar

¼ cup brown sugar

1 can (15 oz.) pumpkin purée

½ cup buttermilk

½ teaspoon cinnamon

½ teaspoon nutmeg

1 ½ cups all purpose flour or whole wheat flour

1 tablespoon baking powder

½ teaspoon salt

Directions: Preheat the waffle maker. Add the sugar, coconut oil, egg yolks, buttermilk and pumpkin purée into a large bowl. Whisk until combined. Mix the dry ingredients (flour, baking powder, cinnamon, nutmeg and salt) in another bowl. Add the dry ingredients to the wet ingredients and stir. Whisk the egg whites until they form soft peaks and then fold them into the batter. Ladle ¾ cup of batter into the waffle maker. Cook for about 3 minutes and serve with the toppings of your choice.


2 cups tri-colored quinoa

3 bunches of kale

1 gala apple

1/2 cup pomegranate seeds

1 cup candied pecans

½ cup dry cranberries


Juice of 1 lemon

½ cup olive oil

Sea salt and pepper to taste

Directions: Cook the quinoa according to the package. Chop the kale and slice the apple into thin wedges. Deseed a pomegranate. Add components into a large bowl, along with the candied pecans and dry cranberries. Mix together the lemon juice, olive oil, salt and pepper in a Mason jar. Shake the jar and pour the dressing over the salad. Serve.


16 ounces ricotta cheese

1 cup grated parmesan cheese

2 cups flour

1 medium or large sweet potato

¼ teaspoon nutmeg


Melted butter & sage (or sauce of choice)

Parmesan (optional)

Directions: In a large bowl, stir the ricotta, parmesan, nutmeg and flour together. Mash the cooked sweet potato (oven: 45 minutes, microwave: pierced and cooked for 6-8 minutes) in a separate bowl with a ricer or fork. Add the sweet potato into the cheese, nutmeg and flour mixture. Mix until fully combined, however do not overwork the dough. Transfer the dough onto a floured surface and divide into 3-4 sections. Roll each section into a long rope and cut into ¾ inch pieces. Cook the gnocchi in boiling water for 1-2 minutes or until they reach the surface. Remove and drain. Lightly brown the butter or heat the sauce of choice in a pan and coat the freshly cooked gnocchi. Garnish with sage.


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