Cacao Creme

2 Tbsp raw cacao powder 1-2 tsp cacao nibs (optional) 1 cup water 1/3 - 1/2 cup raw cashews (soaking is optional) 3 Tbsp raw walnuts 2 tsp maple or agave syrup (or to taste) pinch of salt optional: dash of cayenne Put all ingredients in food processor or blender and...GO!

Fall Smoothie

1 cup of pecan milk (click here for Summer’s nut milk process)

1/2 cup of carrot or yam juice (juice yam just like you would carrot)

2 frozen bananas

nutmeg, cinnamon, cloves and ginger powder to taste

1/2 teaspoon of vanilla extract

1 date, pitted

1/8 to 1/2 teaspoon sea salt

First, make your nut milk. Then, juice your carrot, yam or both! Add remaining ingredients and blend! Serves 2. Enjoy!

Yummy Lentil Soup

The monkeys have been homeschooling. We found this recipe at Figgy and Sprout. I think it's going to become one of our go-to- recipes this fall!  

Ingredients:

• 1 Tbsp. coconut oil
• 1 medium yellow onion, diced
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cinnamon
• 2 garlic cloves, minced
• 2 Tbsp. fresh ginger, minced
• 4 carrots, diced
• 4 cups vegetable broth
• 1 cup red lentils (I used red split lentils)
• dash of cayenne pepper
• salt and pepper to taste

Directions:

1. Add the coconut oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent.
2. Add the cumin, curry powder, cinnamon, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, lentils, and cayenne pepper and bring to a boil.
3. Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water).
4. Use an immersion blender or high speed blender to achieve smooth consistency, if so desired. It also makes for a nice chunky soup. Add salt and pepper to taste and serve hot.

- See more at: http://figgyandsprout.com/winter-lentil-soup/#sthash.91FiuU5W.dpuf