Top 10 Fall Favorites! Fall can be such a creative season; pumpkin carving, baking, fall decorating, hayrides, corn mazes, apple picking… the list goes on and on. Here is a list of 10 of my favorite things that have to do with Fall!
1.) Butternut Squash Soup with Pumpkin Seed Pesto
Ingredients for Butternut Squash Soup:
Cut butternut squash in half, scoop out seeds, sprinkle with salt and pepper. Place inside facing up on a baking sheet. Roast squash in the oven on 425 for 1 hour! Remove skin from squash after it is done cooking and place in a vitamix or blender with sauted onion and apple, coconut milk, and water. Blend together and reheat on stove top before serving. Garnish your butternut squash soup with pumpkin seeds or the Pumpkin Seed Pesto recipe below!
Pumpkin Seed Pesto:
2.) Homemade Apple Sauce with Clove, Cinnamon & Lemon Essential Oils (water bath)
Apples & Cinnamon is all you need!
- Cut the apples into quarters, remove the cores and any leaves. I leave the skin on because we blend the applesauce later in the process and no pieces of skin are even noticeable, but feel free to peel if you prefer.
- Put all the apples in a crock pot or large pot on the stove with a little bit of water (less than a cup) and cinnamon to taste. I usually add a few tablespoons of cinnamon for each pot full of apples
- Cook the apples on medium heat until soft. Time varies, but expect at least a few hours. The house will smell great all day as they cook!
- When the apples are soft and skins are starting to fall off, turn off the heat and let the apples cool to closer to room temperature. Use either a blender or hand blender (not hand mixer) to puree the apples until smooth
- Reheat the now smooth applesauce to boiling and then turn off heat. Put into jars and can according to your canner instructions.
3.) Pumpkin Muffins made with Clove Cinnamon & Ginger Essential Oils
1 1/2 Cup Whole Wheat Flour
1 Cup Honey
3/4 tsp baking powder
1/2 tsp baking soda
2 large eggs (from our happy chickens)
3/4 Cup Pumpkin Puree
1/2 Cup Coconut Oil
2 Drops doTERRA Cinnamon Bark
2 Drops doTERRA Clove Bud
4 Drops doTERRA Ginger
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour, baking powder, baking soda, and ground cinnamon and set aside (if you are not using cinnamon essential oil)
- In a large bowl using your stand mixer, combine pumpkin puree, honey, eggs, coconut oil and essential oils of your choice!
- Add in dry ingredients and mix until just combined.
- Fill your muffin tin almost to the top with the pumpkin mixture.
- Sprinkle with walnuts and rolled oats, if desired.
- Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool & ENJOY
4.) On Guard Pumpkin Smoothie Recipe
- 1 cup Homemade Almond Milk!
- 1/2 cup pumpkin puree
- 1/2 plain yogurt
- 2 frozen (or fresh) bananas
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie seasoning
- 2-3 drops of OnGuard Protective Blend
- 1 cup of ice
- Combine all ingredients in a blender and blend until smooth
- ENJOY a little taste of Fall
- Make about 4 servings
5.) Fall Diffuser Blend!
Combine; 2 drops Clove, 2 drops Cinnamon & 4 drops wild orange in your diffuser for a warm woody fall aroma!
6.) Pumpkin Spice Granola Recipe
Here’s what you’ll need; 5 cups of nuts, which ever combination you are craving! I used 1 cup almonds, 1 cup sunflower seeds, 1 cup cashews, 1 cup pumpkin seeds, 1 cup of walnuts! Soak raw nuts so they are more easily digested, but be careful cashews and walnuts don’t need to soak for more than an hour or two, max! In a big mixing bowl combine nuts with coconut oil, honey, pumpkin pie spice, and chopped up sweet coconut shavings! Bake in the oven on 350 until brown and crispy (approx 30-40min) Keep a close eye on your granola because some ovens cook at different rates and you don’t want burnt granola. Once its done, let it cool completely, store in mason jars in the fridge! Enjoy as a topping on anyone of your favorite snacks!
7.) Quinoa and Sweet Potato Chili
Vegan Quinoa & Sweet Potato Chili
makes 6 hearty bowls of chili
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!
8.) Pumpkin Cookies
- Preheat the oven to 375°F and line a cookie sheet with parchment paper.
- Combine the dry ingredients (oat flour to salt) in a large bowl and sift together. Then combine the wet ingredients (pumpkin puree to applesauce) in a separate large bowl and whisk until smooth.
- Add the dry ingredients to the wet along with the raisins and the pecans. Stir everything together until a dough forms and then grab a heaping tablespoon at a time and roll into separate balls.
- Place on the the balls on the cookie sheet and gently press down on the top of each one. Bake in the oven for 10 –12 minutes.
- While the cookies are baking, make the icing by combining the Earth Balance (or butter) in a saucepan along with the brown sugar and milk. Bring to a boil for 2 minutes and then remove from the heat.
- Allow the icing to cool for about ten minutes and then add the powdered sugar to the saucepan along with the vanilla extract. Stir until a thick icing forms. If it isn’t thick enough, add more powdered sugar. (I prefer my icing not to be overly sweet so I stopped at 1 cup and it was slightly runny but it still hardened after cooling.)
- Drizzle about 2 teaspoons of icing on top of each cookie and allow to dry for at least 15 minutes (or sooner if you’re like me and you can’t help yourself any longer) and then dig in! (Refrigerating them will speed up the drying of the icing)
9.) Fall Flu Bomb
If you start to feel that pre-cold/pre-flu ache and other symptoms of a cold or the flu, take these Cold & Flu Bombs!
10.) On Guard Popcorn Recipe
- Air-pop popcorn and place in large mixing bowl
- Melt coconut oil in saucepan
- Remove from heat; stir in maple syrup and essential oils
- Pour maple syrup mixture over popcorn and mix well
- Sprinkle with ground cinnamon and salt
- Mix thoroughly and enjoy!
- This recipe for OnGuard Popcorn serves 4 peoples5