Earth Fare shares must-try fall recipes with a healthy twist.
Fall’s promise of crisp weather, cozy blankets and hot cocoa can easily put us in the mood to make all things delicious, sweet and inevitably not so healthy. Families gather, kids play outdoors and kitchens seem to be fully stocked with freshly baked treats. For a healthier twist this season, we’re looking to Ocala’s newest clean food advocate and grocery store, Earth Fare, for cleaner food options. You can enjoy the tastes you crave without compromising your health with processed foods. Take some inspiration from these healthy recipe creations to get in the mood for a festive fall season. Find all of these recipes and more at earthfare.com.
Paleo Pumpkin Pudding*
- 1 15-oz can Organic Earth Fare Pumpkin
- 3/4 cup Organic Earth Fare full fat coconut milk
- 1/4 cup room temperature water
- 1 tablespoon gelatin
- 2 1/2 tablespoons unsweetened Earth Fare almond butter
- 2-3 tablespoons maple syrup*
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Pour 1/4 cup of water into a bowl, and sprinkle the gelatin over top. Allow to sit for about 1 minute. › Add coconut milk to a pot, and warm over low heat. Once warm, whisk in the gelatin, allowing to dissolve completely. Then, mix in the remaining ingredients, and stir to combine. › Transfer the pudding mix to a blender, and blend until smooth (30 seconds to 1 minute). › Pour pudding into small cups or ramekins, and place in the refrigerator for at least one hour to set. Once set, top with whipped cream/whipped coconut cream**, and pecans, if desired.
Notes: *For a subtly sweet result use 2 tablespoons of maple syrup. If you prefer a sweeter pudding, add an additional tablespoon. **To make fresh whipped cream, beat 8 ounces heavy whipping cream and 1/2 tablespoon maple syrup with an electric mixer until cream reaches the soft peak stage. For whipped coconut cream, empty a 5.4 ounce can of coconut cream into a metal bowl, and place in the refrigerator to chill for at least 20 minutes. Beat with an electric mixer until cream reaches the soft peak stage, adding maple syrup to taste.
Cranberry Pomegranate Detox Fizz*
Makes four 8-ounce drinks
- 1 cup pomegranate arils (plus extra for serving)
- 1 cup peeled orange segments (1-2 oranges)
- 1 inch fresh ginger, peeled and grated
- 1 cup cold pressed cranberry juice (no sugar added)
- 1/2 tbsp honey
- Club soda
- Fresh cranberries and rosemary sprigs for garnishing (optional)
Add pomegranate arils, peeled orange segments, cranberry juice and grated ginger to a blender. Blend for 20-30 seconds. › Pour contents of the blender through a mesh strainer into a clean bowl, scraping the pulp with the back of a spoon to get all of the liquid through. To the strained liquid, add the honey, whisking to incorporate. › Add ice to 4 tumblers, and pour 1/2 cup of the juice mixture over the ice, and top with club soda. › Garnish with additional pomegranate arils, fresh cranberries and a sprig of rosemary.
Note: Depending on the sweetness of your pomegranate and orange, you may need additional honey. Adjust to your taste.
Butternut Squash Hummus*
Serves four to five as an appetizer
- 1 can Earth Fare Garbanzo beans, rinsed and drained
- 1 1/4 cup roasted butternut squash
- 1/2 tbsp organic white miso paste
- 2 tbsp tahini
- 3 tbsp olive oil
- 1/2 tbsp roasted garlic
- 1 tsp cayenne pepper
- 1/2 tsp ground turmeric (optional)
- Juice of ½ a lemon
- 3 tbsp water
- Salt and pepper
- Pomegranate arils and chopped pistachios to garnish (optional)
Preheat the oven to 425°F. › Peel and chop the butternut squash, and spread it onto a baking sheet. Toss with olive or coconut oil and salt and pepper. › Slice off the bottom of one small head of garlic. Drizzle oil over the cut end, and wrap the head of garlic in a piece of foil, adding it to the baking sheet with the cut end facing up. Roast the garlic and butternut squash for 30-40 minutes, flipping the squash once or twice in between. › While the squash roasts, add the garbanzo beans, tahini, miso paste, lemon juice, cayenne pepper and turmeric (if using) to a food processor. Once the squash and garlic have finished roasting, add 1 and 1/4 cup of the squash, and about 1/2 tablespoon of the roasted garlic to the food processor. (Reserve the remaining squash and garlic for another use) › Process the mixture on high, and then drizzle in the olive oil and water, adding a little bit of water at a time if needed to thin the mixture. Process for about 5 minutes until the hummus is smooth, scraping down the sides of the bowl if necessary. Taste, and adjust the seasoning by adding more salt, lemon or cayenne. › Transfer the hummus to a dish, and garnish with additional olive oil, pomegranate arils and chopped pistachios if desired. Serve with your favorite veggies, chips or pita.
Note: For a very smooth hummus, peel the thin skin off of each garbanzo bean before adding them to the food processor. This step can absolutely be skipped and will result in a slightly more rustic hummus texture.
Gluten-Free Apple Pie Pancakes*
Gluten-Free Pancake Mix
- 2 Honey Crisp or Granny Smith apples
- 1/2 tbsp butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 tsp maple syrup
- Pinch of salt
- Squeeze of lemon
- 1/2 tsp arrowroot starch (or cornstarch)
For the whipped cream:
- 8 oz organic heavy whipping cream
- 1/2 tbsp maple syrup
Prepare pancake mix per instructions for two people and set aside. › Pour the heavy whipping cream and maple syrup into a large bowl, and beat with an electric hand mixer (or stand mixer, or whisk) until cream reaches the soft peak stage. Reserve. › Peel apples, core and dice into small pieces. Heat 1/2 tbsp of butter in a pan, and add apples, squeeze of lemon, spices, 1 tsp maple syrup and pinch of salt, stirring to combine and cooking for 3-4 minutes. Whisk arrowroot starch (or cornstarch) with a small amount of water to create a slurry, and add to apple mixture, cooking for an additional 3-4 minutes on low heat. › As apples cook, heat a cast iron pan or griddle and grease with butter or coconut oil. Pour pancakes, waiting for batter to bubble, and flip. › Divide pancakes between two plates, and serve with apple mixture, whipped cream and additional maple syrup if desired.
Apple Cider Bundt Cake
- 2 cups unbleached all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- 1 cup organic cane sugar
- 1 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1 1/2 tsp Earth Fare Baking Powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup Earth Fare Spiced Organic Apple Cider
- 3/4 cup Earth Fare Unsweetened Applesauce
- 3/4 cup Earth Fare Organic Virgin Coconut Oil (in liquid form or melted/cooled to room temperature)
- 3 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 2 tbsp of butter
- 1/2 cup organic cane sugar
- 1 tbsp of cinnamon
Preheat oven to 350°F. › In a large bowl whisk all of the dry ingredients, flours, sugar, cinnamon, nutmeg, baking powder, baking soda and salt until combined. Set aside. › In a separate medium-sized bowl, whisk all of the wet ingredients—cider, applesauce, coconut oil, eggs and vanilla—until fully combined. › Gradually add the wet ingredients to the dry ingredient bowl, whisking only until fully combined with no lumps. Do not over mix. › Grease a standard Bundt pan with shortening, coconut oil or vegetable oil. Cover the center tube and all of the nooks of the pan. Coat with sugar by sprinkling cane sugar into the pan, move the pan around to coat the sides and center tube with sugar. › Pour batter into pan, and bake for 40 minutes. Top will be golden brown. Check with a toothpick until it comes out clean. › Remove pan from oven, and cool for 5 minutes. Scrape sides of pan with a rubber, heat-proof spatula to loosen the cake from the sides and center tube. Turn cake over onto a cooling rack. Let cool to room temperature. › For the topping: In a small bowl, combine sugar and cinnamon. When cake is cooled, brush with melted butter and generously sprinkle with sugar and cinnamon mixture.