Homemade salad dressings are just the best! This vinaigrette, in particular, is vibrant in flavor and lightyears beyond any store bought variety. It is simple to make and provides a sweet and tangy flavor. You can use it in both sweet and savory applications. For example, you may pour it over a bowl of mixed greens and assorted veggies or a fresh bowl of fruit. It’s so flavorful, that you may just want to take a swig of it!

Poppy seeds do not typically make an appearance in our recipes. Some people only ever see these little seeds in lemon poppy muffins or almond poppy muffins. What purpose do they serve, though? First of all, they offer a subtle, crunchy texture and tiny pop in every bite. That makes for a pleasant contrast in every bite. Poppy seeds don’t have a strong flavor, but they do impart a subtle nuttiness, which complements the acidity of the orange and apple cider vinegar. Consuming poppy seeds, even in small amounts, can help increase your intake of iron, fiber, healthy fats, magnesium, and calcium.

Besides being visually stunning, this poppy seed vinaigrette is full of flavor. The brightness pairs beautifully with spinach, arugula, or mixed greens. You can also add mandarin oranges, strawberries, avocado, or peaches to the salad, as the dressing complements them. You can also use this dressing as a marinade, or you can drizzle it over roasted vegetables, just as long as you aren’t cleansing. We hope you like it!

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Get into some easy baking with these 4-ingredient vegan muffins. They are tasty, gluten-free, and great for breakfast or mid-morning snacks. You can make them for you kids and see if they like them!

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With a lot of nutrients and delicious flavors, it’s hard to say “no” to these raw bars. They are very easy to make and are even easier to eat. Try them out and let us know what you think.

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Have you been on the hunt for healthy pumpkin recipes this fall? Most are too rich or contain too much sugar, but this recipe is the perfect healthy snack you need. At only 115 calories per muffin, this may just become your favorite seasonal treat. This recipe makes up to 10muffins, which you can share, or hoard for yourself.

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Even though it isn’t Halloween and we are about a month away from Thanksgiving, the pumpkin obsession has spread across the nation; and we can’t get enough. The time for getting in the pumpkin patch is nigh! Did we get too old timey for you? Regardless of your views on historical phrasing, we can all agree that the pumpkin is the most signature produce item of fall.

Pumpkins grab your attention, whether they are making faces or in roasted vegetable medleys. And don’t even get us started on pumpkin seeds. They are one of the best healthy snacks out there. Make sure you roast them when you gut your pumpkins.

Pumpkin Tip: Baby pumpkins are the best pumpkins to cook with. The large carving pumpkins aren’t really meant for consumption, but you can roast their seeds.

Pumpkins are grown on every single continent, except in the Arctic or Antarctica. The United States alone produces about 1.5 billion pounds of pumpkins each year. To record, a farmer in Wisconsin grew the largest pumpkin. It weighed 1,810 pounds and was the size of a dumpster. It had to cleanse because it was obese. Joking aside, National Pumpkin Day should be celebrated by making some delicious pumpkin recipes. Find some inspiration below.

Raw Pumpkin Puree Recipe

Making raw pumpkin puree seems like you have to break out your baking pan and all the other baking accouterment. Nope, not with this recipe. All you need is a blender!

Click here to make the recipe.

Pumpkin Pie Smoothie Bowl

Maybe you’ve been looking for a healthy dessert for fall. Perhaps you’re searching for a filling breakfast that has some of fall’s classic flavors. Whichever one you’re looking for, this smoothie bowl is it.

Click here to make the recipe.

Pumpkin Hummus

A lot of people don’t use fresh pumpkin to cook with. Instead of using processed canned pumpkin, use baby pumpkins because they are incredibly sweet. Plus, you can save the seeds and roast them in the oven for a snack.

Click here to make the recipe.

Flourless Pumpkin Muffins

Have you been on the hunt for healthy pumpkin recipes this fall? Most are too rich or contain too much sugar, but this recipe is the perfect healthy snack you need. At only 115 calories per muffin, this may just become your favorite seasonal treat.

Click here to make the recipe.

The Only Vegan Pumpkin Dessert You’ll Need

No butter? No refined sugar? No flour? How is it that this dessert tastes so good? Without all that nasty junk, you can finally enjoy a pumpkin dessert guilt-free. This is definitely a recipe to keep on hand this fall season.

Click here to make the recipe.

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It’s that time of the year again. Depending on where you are in the world, you may see the rich oranges and yellows of fall, experience brisker weather, or maybe you just see that Starbucks has pumpkin spice things again. Regardless of where you are, pumpkin is the staple flavor of fall.

You may be thinking, “I should get a pumpkin this year and do something else besides carve it…but what would I do with it?” Know this: pumpkin is an extremely versatile squash that can be used in a ton of recipes. The best thing to do with a pumpkin is to make it into a puree, so you don’t have to buy canned pumpkin from the store. That canned stuff is usually loaded with sugar and can have chemicals from the can itself.

How do you make pumpkin puree? What pumpkins should you buy? Well, save those gargantuan pumpkins for the kids and let them carve them into two-toothed faces with triangle eyes. Those are not sweet, so they do not lend themselves to cooking. But please, do not throw away the seeds. You can season them with a little sea salt and black pepper and roast them for a healthy snack. If you’re feeling saucy, toss the pumpkin seeds in some liquid aminos, wasabi, ginger powder, garlic powder, and a little black pepper.

The pumpkins you need for this puree are small. Stores will usually indicate that they are sugar or pie pumpkins. Baby Bear or Baby Pam varieties are great. Before you get going on the pumpkin prep, preheat your oven to 350 degrees. Once you have two of these small pumpkins, cut off the tops, and then cut them in half. Scoop out the insides and save those seeds. Cut each scooped-out half in half again so you have 8 pumpkin quarters. Place them on the baking sheet, drizzle a little olive oil over them, and bake for 45 minutes.

Once the pumpkins are done baking, take them out of the oven, and let them cool until you can handle them. Remove the skin with a knife and put the meat in a food processor or blender (you may need to do this in a few separate batches). When you puree the pumpkin, season it with a little allspice, cinnamon, black pepper, ground cloves, and a few dashes of sea salt. You can add spices to taste. Just keep blending and tasting until you have the flavor you want.

The best way to store the puree is to put it in quart-size Ziploc bags. You can also use glassware to store it if you prefer that method. If you place the puree in the fridge it will keep for a few days, but you can freeze it and it will be good for several months.

So whether you are making a soup, pie, oatmeal, smoothies, or even a pumpkin sorbet, this homemade puree is there for you this season. Go fresh and avoid the can!

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