The same sangria… But made with festive fall fruits.
Try this fall-flavored sangria recipes on Thanksgiving - or anytime throughout the season!

Ingredients:

• 1 bottle white wine

• 1 (12 ounce) ginger beer plus more for topping if desired

• 1 1/2 cups apple cider

• 1/2 cup brandy

• 3 apples and/or pears sliced

• 3 oranges sliced

• Arils from 1 pomegranate

• 3 cinnamon sticks

Note: Pomegranate seeds are enclosed in small, red, jewel-like drops called arils. The material inside the arils is tart and juicy, and surrounds the white seeds of the pomegranate fruit.

Instructions:

1. In a large pitcher, combine all the ingredient. Stir and then place in the fridge until chilled. Don't chill for longer than an hour or the ginger beer will lose its fizz.

2. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer. Garnish with sliced apples pears, oranges and pomegranate arils. Enjoy!

*To make this more than a few hours in advance, just add all the ingredients minus the ginger beer. Then before serving, stir in the ginger beer!

Now that Fall is officially here, We're excited to be enjoying all the delicious foods this season provides. One of our favorite fall vegetables is butternut squash — they are wonderful roasted, stuffed, sautéed, and pureed in a soup.

This recipe is simple, but the flavors of the squash and coconut milk compliment each other so well that it doesn’t take much work to create this healthy and delicious soup!

INGREDIENTS:

• 1 Tbsp coconut oil

• 2 medium shallots (thinly diced)

• 2 cloves garlic, minced

• 1 small butternut squash (peeled and cubed, about 6 cups cubed)

• 1 pinch each sea salt + black pepper (plus more to taste)

• 1 1/2 Tbsp curry powder

• 1/4 tsp ground cinnamon

• 1 14-ounce can full-fat coconut milk

• 2 cups vegetable broth

• 1 Tbsp maple syrup
  

FOR SERVING:

• Toasted pumpkin seeds

• Chili garlic paste

• Full-fat coconut milk

INSTRUCTIONS:

1. Heat a large pot over medium heat. Add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

2. Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

3. Add coconut milk, vegetable broth, maple syrup, and chili garlic paste (optional - for heat).

4. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

5. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

6. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

7. Serve as is or with garnishes of choice (options above).

With Fall in full swing and Halloween just around the corner, we are getting in the baking groove, and loving every morsel!

These delicious and healthy, Chocolate No Bake Cookies are a hit!

Super easy to make. Loaded with super food ingredients. AND….They combine the best two flavors in the history of all desserts: peanut butter and chocolate.

Recipe inspiration from one of our favorite food blogs: loveandlemons.com

Ingredients:

• 1/4 cup coconut oil

• 1/4 cup maple syrup

• 1/4 cup almond milk (+ a touch more if PB is super thick)

• 2 tablespoons cacao powder

• 1 tsp maca powder

• 1/2 cup creamy peanut butter

• 1 teaspoon vanilla

• 1 1/2 cups whole rolled oats

• 1 tsp malden sea salt
  

Line a large baking sheet with parchment paper.

In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cacao, maca, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.

Remove from the heat and stir in the oats. Scoop about 2 tablespoons of the batter onto the baking sheet.

Chill for 30 minutes or until firm.

Photo credit: choosingchia.com

Our healthy Pumpkin Spice Chia Pudding takes the flavors of your favorite holiday dessert and turns it into a gluten free, dairy free, vegan, and Good Clean Food approved healthy snack!

(“How do you make your chia so fluffy?”: our video tutorial below!!)

Here’s how we do it…….

To an 8 oz mason jar add:

• 1 tablespoon chia seeds.

To your high speed blender add:

• 1 can coconut milk

• 1/3 can pumpkin puree

• 1/2 tablespoon maple syrup

• 1.5 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp clove

• 1/4 tsp allspice

• 1 tsp vanilla

• * 1 tablespoon whipped coconut cream (directions below)
  
  

Blend for 8 to 10 seconds working from low to high (do not over blend!). Pour this mixture over chia seeds and thorough stir to combine. Refrigerate for 10 minutes and stir again. Refrigerate for 30 minutes or until set.

To make the whipped coconut cream:

Refrigerate 1 can of coconut milk. When cold blend the cream on high speed for 10 seconds (do not include the water).

Top with a tablespoon of whipped coconut cream* and a sprinkle of cinnamon and enjoy!

HOW WE MAKE OUR CHIA: