Warming Autumn Squash Recipe

Autumn is here and with it the cold weather! Living in Michigan the transition going in was definitely whacky. 90s one day and 60s the next. What the heck? I can’t keep up with this state and neither can my body. For the past few days I’ve been feeling a very tense energy and possibilities of a cold coming on, so take care of yourself during this time as we adapt to the changing of the seasons! This means grounding exercises, releasing what’s holding you back, hot tea and warming, nourishing dishes!

This Squash recipe is by far one of my new favorite meals. Acorn squash is full of vitamins and minerals, but most importantly- Vitamin C! Extremely vital for keeping your immune system running while the B vitamins help convert the food to energy. This dish also features pumpkin seeds to add some additional immune boosting power with their zinc content, cranberries for a little sweetness, and warming spices also for healing and comfort 💜

Autumn Squash

Serves: 1-2

  • 1 Acorn Squash
  • 1 Cup Quinoa
  • 3 Lacianto Kale Leaves
  • 1/4 Cup Dried Cranberries
  • 1/4 Cup Pumpkin Seeds
  • 1-2 Tbsp Maple Syrup
  • Cinnamon, Clove, and Fennel to taste

Preheat the oven to 350°. Cut the Acorn Squash in half and scoop out the insides. In a glass baking dish you may use oil to grease the bottom if desired. If avoiding oil, fill the dish 1/4 of an inch high with water. Place the acorn squash in the baking dish, inside facing down (if using water, cover), and bake for 45-60 minutes.

When the squash is halfway down cooking, prepare the quinoa according to the direction on the package. Typically it’s a 1/4 Cup dry per serving with a 1/2 Cup of water. Boil on low-medium heat until water is absorbed.

Rinse the kale leaves and chop then into 1/2 inch strips. I like to throw then into the pot with the quinoa once it’s halfway done absorbing the water.

When the quinoa is done, take it off the heat and stir in the rest of the ingredients. Get creative here and adjust it all to your taste. I personally use generous amount of cinnamon, a few shakes of clove, and a sprinkle of fennel seeds (to be exact 😜).

Once the squash is done, take it out of the oven and “stuff” it with the quinoa mixture. I recommend mashing up the squash a bit before adding the mixture to allow it to release some of the heat first. You could also scoop it out of the skin if desired.

Plate it up, serve, and enjoy!!

I used a small squash so this served a very hungry me for lunch, but depending on the squash size and if you wanted to adjust some of the other ingredients (half cup for pumpkin seeds and cranberries) it could easily serve two.

Leave a comment below on what you think! If you try it send me a picture at spoonfulofgratitude@gmail.com ! I would love to see your creations and hear your thoughts. Happy Autumn!

Love & Light

Decadent Raw Orange Cardamom Avocado Cake

Recently I finally made the decision to cut out flours, grains, and sugar (except whole fruit sugar). With my birthday only a few days from this decision and 8 guests coming, I had a very important question to face: what the heck am I going to make for dessert?!

After a few hours of brainstorming and pinterest browsing, I finally had written the perfect recipe!

This moroccan-inspired cake was filling, sweet, decadent, and a huge hit among the guests!

This recipe makes a small cake, about 7-8″ across. If you want a bigger cake, I recommend doubling the ingredients.

Raw Orange Cardamom Avocado Cake

Serves: 8

Ingredients Crust:

½ cup Raw Pistachios

6 Medjool Dates, pitted

3 tbsp Coconut Oil, melted over low heat

1 tsp Cinnamon

Optional, to taste:

⅛ tsp Salt

1 tbsp Maple Syrup

Filling:

2 Avocados, peeled and pit removed

3 Dates

Juice of 1 Orange

1 tbsp Lemon Juice

1 tbsp Orange Zest

¼ cup Raw Pistachios

Seeds of 6 Cardamom Pods

1 tsp Vanilla

Optional Toppings: Chopped pistachios for sprinkling, rose petals, orange peels rolled into flowers, orange zest

Directions:

Add pistachios and dates to a food processor and pulse until incorporated. Add the rest of the ingredients and blend until well mixed.

In a springform pan, push the crust evenly across the bottom. Place pan in freezer while preparing the filling.

In a blender, add the all of the ingredients and blend until well mixed. Pour filling onto the crust and gently flatten.

Add any desired toppings and place in fridge to stiffen for 5 hours, or overnight.

I recommend taking the cake out of the fridge to thaw for 45 minutes to an hour before serving.

That’s it! Super easy and simple. I will definitely be making this cake again in the future! If you try it, let me know what you think! I would love to hear from you!

 

Vegan Mint Cacao Coconut Bliss Balls 

Better late than never, right?! These melt-in-your-mouth yummy bliss balls, inspired by St. Patrick’s Day, are the perfect healthy snack for any time and make a great pre- and post-workout! Packed with healthy fats, fiber, and 5 grams of protein per serving (and let’s face it, you can’t eat just one!) 

St. Patty’s Day Mint Cacao Coconut Balls

Ingredients

    1 Cup Shredded Coconut

    1 Cup Almond Meal

    ¼ Cup Pascha Cacao Chips (I used 100%)

    2 TBSP Coconut Oil

    2 TBSP Sweetner of Choice

    1-2 TBSP Chlorella or Spirulina (I like Spirulina for the protein, if you can handle the taste!)

    ½ TSP Peppermint Extract

    ¼ Cups Hemp Seeds

Add all ingredients except the Cacao Chips in a bowl. Mix well, then stir in Cacao Chips. Shape into balls and store in fridge in an airtight container.

Serves: 11