Creamy Cauliflower Soup

What you need
• Cauliflower
• Coconut oil
• Homemade broth
• Raw cashews
• Onion, chopped
• Garlic, chopped
• Himalayan salt, to taste
• Freshly ground pepper
• Seasonings of choice (I sprinkled a little but of cumin, coriander, and cinnamon in mine)

What you do
Sautée cauliflower in coconut oil on medium heat in a pot. After about 2 minutes, throw in the garlic and onion. Sautée for another minute. Add broth and bring to a rolling boil. Transfer ingredients to your blender and add your seasonings, cashews, and more coconut oil. Blend until you get your desired consistency. Serve hot. (I garnish with a sprinkling of paprika and a sprig of parsley.)

How do you make cauliflower soup? Which seasonings did you use?


Pumpkin Face Mask: A Fall Favorite

What you need
• Leftover pumpkin purée (not from a can)
• Raw honey
• Organic heavy cream or milk

What you do
Mix all ingredients together using your preferred measurements. Go into your bathroom. Get naked! Comb or brush any tangles out of your hair. Apply pumpkin mixture all over your body, including your head. Let pumpkin mask sit for about 20 minutes before rinsing off.

What do you do with leftover pumpkin?


Pumpkin Pecan Granola: A Fall Favorite

What you need
• Puréed pumpkin
• Raw oats
• Grade B maple syrup
• Grapeseed oil
• Raw pecans
• Raw pepitas (shelled)
• Himalayan or sea salt

What you do
Preheat oven at 350 degrees F. Combine all ingredients and mix well. *Use as much or as little of each ingredient depending on your preferences.* Spread oat mixture onto a cookie sheet. Bake for 10 minutes. Mix well then bake another 5 minutes. If you like granola a bit “toastier”, keep baking while checking/mixing periodically. Once done, transfer granola into glass jar and allow to cool before sealing shut and storing.

Note: If you want to give this granola more “holiday flare”, add cinnamon, cloves, ground ginger, and nutmeg before baking!

How do you make granola?

Creamy Pumpkin Soup: A Fall Favorite


  • 1 medium-sized pumpkin
  • shallots, roughly chopped
  • garlic, crushed
  • homemade chicken broth
  • himalayan salt
  • nutmeg
  • thyme
  • fresh parsley, roughly chopped
  • chives, finely chopped
  • fresh black pepper
  • turmeric
  • olive oil
  • cornstarch (to thicken)
  • creme fraiche (optional)


Turn oven on to 350 degrees F. Cut the pumpkin horizontally down the middle, remove seeds, and scrape out the stringy stuff. Save the seeds to roast later. Place both pieces of the cut side of the pumpkin on a pan and bake for about 45 minutes. Remove pumpkin from oven, allow to cool, cut skin off, and cut flesh into chunks. Heat enough oil to saute in a large pot. When oil is hot enough, add shallots and garlic and saute until translucent. Add chicken broth and stir. Next add salt, nutmeg, thyme, parsley, pepper, pumpkin, and turmeric and stir well. Bring to a rolling boil, cover pot, and reduce heat to low. Allow to simmer for 10-20 minutes. Turn off heat and transfer contents to a blender. Blend until soup is smooth in consistency. If you’d like a thicker soup (which I do), return soup to pot, turn on the heat, wait for a rolling boil then add cornstarch and mix well. Once you get the consistency you desire, your soup is ready to serve. If you can handle dairy, put a dollop of creme fraiche on top of each serving. Garnish with chives.

How do you make pumpkin soup?

Cinnamon Spice Tooth Powder

What you need
• 4 tbsp bentonite clay
• 2 tbsp baking soda
• 1 1/2 tsp finely ground sea salt
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
• 5-10 drops peppermint essential oil
• 3/4 tsp activated charcoal
• 1 1/2 tsp stevia (optional)

What you do
Mix all ingredients together and store in an airtight container.

This tooth powder tastes like Fall!

How do you make tooth powder?

Caramel Apple Cider: A Fall Favorite

What you need
• 1 cup packed brown sugar
• 1/2 cup heavy or whipping cream
• 4 tbsp butter
• 1/2 tsp salt
• scrapings of 3 vanilla beans
• lots of Macintosh apples!
• cloves
• ginger, peeled and grated
• nutmeg
• cinnamon sticks
• cheesecloth
• a good blender
• a big pot
• a saucepan
• an airtight jar

What you do
Mix brown sugar, cream, butter, salt, and vanilla in a saucepan over medium-low heat. Whisk constantly but gently until your caramel sauce gets thicker, 5-8 minutes. Turn off heat, cool slightly and pour sauce into an airtight jar. Refrigerate until cold. Wash apples thoroughly then core them. Purée your apples until you get a fine pulp. Strain and squeeze pulp over a pot using cheesecloth until your pot is filled with apple juice. Heat your juice over medium-low heat. Add cloves, ginger, nutmeg, and cinnamon sticks then stir well. Once you get a rolling boil, lower heat, cover, and allow juice to cook and marinate in the spices for as long as you’d like. Your house will smell amazing now. When you’re almost ready to turn off heat, add caramel sauce and mix well. Once caramel is dissolved into the cider, you’re ready to serve. Enjoy!

How do you make apple cider?

Pumpkin Bread: A Fall Favorite

What you need
• 1 medium-sized pumpkin
• 2 tsp molasses
• 2 eggs, beaten
• 1/4 cup water
• 1 stick unsalted butter, melted
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp baking soda
• 1 cup sugar
• 1/2 tsp sea salt
• 1 1/2 cups flour

What you do
Turn oven on to 350 degrees. Cut the pumpkin horizontally down the middle, remove seeds, and scrape the stringy stuff out. Do not trash the seeds, roast them later! Place both pieces of the cut side of the pumpkin on a pan and bake for about 45 minutes. Remove pumpkin from oven, allow to cool, peel skin off, and purée flesh in a blender or food processor. Transfer pumpkin purée to a freezer safe container, scoop out 1 cup for recipe, and freeze the rest. Sift together dry ingredients. In a separate bowl, combine all wet ingredients. Add wet mixture to dry mixture and stir well without over-mixing. Pour bread mixture into a greased bread pan and bake for 45-60 minutes. Remove from oven, allow to cool, and slice into desirable pieces.

I’m serving this with warm caramel apple cider.

How do you make pumpkin bread?