Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake Filling

• 1 cup pumpkin puree                                                                   SCD Recipe
• 8 oz cream cheese
• ½ cup sugar
• 3 eggs
• 2 tablespoons Maple Syrup
• ½ teaspoon cinnamon or Pumpkin Pie Spice

1. Preheat oven to 350.
1. Blend all ingredients until smooth. Pour into prepared crust.
2. Bake for 45 minutes. Cool 4 hours in fridge before serving.
3. Top with whipped cream and a pinch of nutmeg before serving if desired.

Choose a Crust!

·       Walnuts Almond Crust

• 1 cup walnuts
• 6 tablespoons almond meal
• 2 tablespoons coconut oil
• 1 egg white
• 2-3 drops vanilla extract

1. Pour all ingredients into a food processor and mix until it forms a ball.
2. Roll between layers of plastic wrap.
3. Transfer the dough into a greased pie pan.

Gluten-Free Gingerbread Crust

• ½ cup chopped dates
• 1/4 cup coconut oil
• 2/3 cup black-strap molasses
• 2 drops ginger essential oil
• 3 cups gluten-free flour
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon, sprinkled
• 1 drop clove bud essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

1. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
2. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
3. Chill dough for at least 20 minutes.
4. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
5. Shape into you pie pan or spring foam pan.

Switchel

Switchel

• 1 cup ginger, chopped
• 3/4 cup maple syrup or raw honey   
• 1/2 cup apple cider vinegar
• 2/3 cup lemon juice

1. In a small saucepan bring ginger and 2 cups water (or enough to cover ginger) to a boil and allow ginger to boil for about 2 minutes.
2. Remove from heat and let ginger steep for 20 minutes.
3. Combine maple syrup, apple cider vinegar and lemon juice.
4. Strain ginger into mixture and stir until well blended..
5. Stir and mix all ingredients well. Chill.
6. To serve, dilute with water and pour switchel into ice-filled glasses, dilute with water or club soda; garnish with mint.
   * Can be served warm or on ice.
   * Do Ahead: Base can be made 1 day ahead. Keep chilled.

Switchel dates back to the 1700s, when farmers enjoyed the drink on the fields as a way to cool down during hot days. Today, switchel is making a comeback. And there’s a good reason for it: with inflammation-reducing ginger and apple cider vinegar it’s an easy-to-make drink brimming with healing ingredients.

Loaded Cauliflower

Loaded Cauliflower

·         1 large head cauliflower, cut into bite size pieces (approx. 6 cups)

·         6-8 strips of bacon, cooked and crumbled

·         6 T. chives

·         1/2 cup mayonnaise

·         1/2 cup sour cream

·         2 cups shredded Colby Jack cheese

·         8 oz container sliced mushrooms

Preheat oven to 425 degrees.
In a large pot oil water and cook cauliflower
for 8 to 10 minutes, drain and let cool.
In a large bowl combine all ingredients.
(Reserving ½ of the cheese, bacon and chives.)
Place in baking dish and cover with reserved cheese and bacon.
Bake for 15 to 20 minutes.
Top with reserved chives and serve.

Reuben Snackers

Reuben Snackers

•  8 Glutino Crackers (I used Sea Salt)
•  Corn Beef
• 2 T. Thousand Island Dressing
• Sauerkraut
•  2 Slices Swiss Cheese

Assemble and bake at 375 degrees for 10-15 minutes.

Salsa Verde

Salsa Verde

Place in a 500 degree oven for about 20 minutes total. I checked and rearranged about every 7 minutes.

Remove the skin from the large peppers.
Blend all ingredients. 

YIPPEE Tomatilloes

YIPPEE!! Tomatilloes are ready!!
Now for the perfect Salsa Verde Recipe......