Warm Autumn Fruit Compote

A simple but nourishing dessert on its own, as well as a great topping for oatmeals or other hot cereals.

Prep time: 5m | Cook time: 15m | Total time: 20m | Serves 6

Ingredients:

2 large green apples, peeled and diced into 3/4” pieces
2 pears, peeled and diced into 3/4” pieces
1/3 c. dried prunes
1/8 c. golden raisins
Half a vanilla bean pod

Place all ingredients in a saucepan, and add 1/2 c. of water. Bring water to a boil over medium-high heat, then reduce heat to a gentle simmer, cover the pot, and let fruit cook 15-20 minutes, until soft but not mushy. Serve as a dessert, or use as a topping for oatmeal or other warm breakfast cereals.

Savory Curried Oats

A delicious warm savory cereal to get your agni - digestive fire - powered up for the day ahead. Make a batch ahead of time and re-heat individual portions for a quick breakfast.

Prep time: 5m | Cook time: 45m | Total time: 50m | Serves 6

Ingredients:

1 c. steel-cut oats
4 c. water
2 t. ghee (or coconut oil - vegan option)
1 medium red onion, thinly sliced into half-rounds
1 T. mild curry powder
1/4 t. salt

Place oats and water in a medium saucepan, and bring to a boil over a high flame. Reduce heat to a very gentle simmer, cover pot and let oats cook for 35 minutes, stirring occasionally.

While oats cook, heat ghee or oil in a medium sized skillet over a medium flame, then add onion. Cook for five minutes or until onion begins to soften and turn translucent, then reduce heat to low and continue cooking for 20-25 minutes over low heat, allowing onion to gently caramelize. Stir occasionally to prevent sticking.

After oats have cooked for 35 minutes, uncover and stir in curry powder, salt and caramelized onions. Allow to cook an additional 10-15 minutes uncovered, adding a bit more water if a thinner consistency is desired. Before serving, add any additional curry powder or salt to taste.

Smoky Potato Leek Soup

A luscious velvety soup with a hint of smoked paprika.

Prep time: 20m | Cook time: 30m | Total time: 50m | Serves 6

Ingredients:

1.5 T. olive oil
1 medium onion, diced
3 leeks, cleaned and chopped (whites only)
2 stalks of celery, chopped
1 t. fresh or dried thyme
2 lbs russet potatoes, peeled and chopped
Water or vegetable broth
1.5 T. smoked paprika
Salt

In a soup pot, heat olive oil over medium heat, then add onion and leeks and cook 12-15 minutes, until vegetables begin to brown and carmelize. Add celery and thyme, and cook 3 more minutes.
Add potatoes, and enough water or vegetable broth to cover the potatoes by about 1/4” (use more liquid for a thinner soup). Turn heat to high and bring contents of the pot to a boil, then reduce heat, cover pot and simmer for 20-25 minutes. Stir in smoked paprika, then turn off heat.

Using an immersion blender (or carefully blending batches in a conventional blender), puree soup.

Return the pot to the stove over a low flame, add salt to taste, and let the soup cook an additional 10-15 minutes before serving.

Notes:

For a traditional potato leek soup, simply omit the smoked paprika.

Pumpkin Spice Smoothie

A tasty and delicious seasonal treat!

Prep time: 5m | Total time: 5m | Serves 1

Ingredients:

1 c. almond milk, or non-dairy milk of your choice
1 c. pumpkin puree (canned or fresh, see note below)
1/2 banana, frozen
1 t. cinnamon
1/4 t. vanilla bean powder or vanilla extract
1/4 t. ground clove
1/8 t. ground ginger
Freshly ground nutmeg (optional)

Add all ingredients except nutmeg to a blender. Blend on high until smooth and creamy. Pour into a glass and grate nutmeg on top, if you wish.

If you'd like to make your own pumpkin puree, check out my tips here.