By Barb Biagioli

Nothing brightens up a morning or afternoon snack like the fresh taste of a peach smoothie, especially with the added creaminess and protein to keep you full. With more than 20 grams of protein, this smoothie is satiating and satisfying! Enjoy this refreshing, vitamin-packed boost that keeps you energized and ready for whatever the day holds!

Peaches and Cream Smoothie Recipe

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 2

INGREDIENTS

• 1 cup almond milk

• 2 scoops vanilla protein powder

• 3 tbsp almond butter

• 2 tsp hemp seeds

• 2 medjool dates, pitted

• 1 frozen banana

• 2 cups frozen peach

• 1 tsp cinnamon

• Pinch salt

• 2 cups ice

INSTRUCTIONS

1.     In a blender, combine all ingredients and blend until smooth. Pour into a glass and enjoy!

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By: Barb Biagioli

This sweetened snack cake is perfect for celebrating autumn. Mixing flavors from carrots and apples, this snack cake is simple, moist, and delicious. Pair with a late summer iced chai or an early fall hot cider.

Vegan Apple Snack Cake

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 8 - 10

INGREDIENTS

Cake

• 2 flax eggs

• ¼ cup olive oil

• ½ cup applesauce

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ½ cup coconut sugar

• ½ tsp sea salt

• ½ tsp cinnamon

• ½ cup coconut milk

• 1 cup grated carrot

• ½ cup grated Honeycrisp apple

• 2/3 cup rolled oats

• 1 ½ tsp baking soda

• ½ cup almond flour

• 1 cup oat flour

Topping

• ¼ cup raw walnuts

• 1 jar Maple cream

INSTRUCTIONS

1.     Prepare flax eggs in a large mixing bowl.  Meanwhile, preheat the oven to 375 and oil an 8x8 baking dish or pie dish. 

2.     To the large mixing bowl, add olive oil, applesauce, maple syrup, vanilla extract and whisk to combine. Add the coconut sugar, salt, and cinnamon and combine. 

3.     Add coconut milk and stir in the carrots and apples. Add oats, baking soda, almond flour, and oat flour. The batter should be thick. Add more flour if needed. 

4.     Pour the batter into the baking dish and bake for 45 minutes. 

5.     Remove from the oven and let rest and cool for 30 minutes. Once cooled, add the maple cream for a frosting and walnuts over top. Set the cake in the fridge for 15 minutes so the cream can set.  

6.     Remove from the fridge and cut into squares or pie slices. Enjoy!

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By Barb Biagioli

Creamy, icy, and refreshing, this milkshake is like the real thing, but better. No bloating or breakouts. Perfectly sweetened with nutrient-rich, fiber-loaded dates, it’s the perfect afternoon sweet treat.

Vegan Peanut Butter Milkshake Recipe

Prep Time: 5 minutes | Total Time:  5 minutes | Servings: 2

INGREDIENTS

• 2 cups coconut water

• 3 frozen bananas

• 2 cups ice

• 3 tbsp peanut butter, freshly ground

• 2 tbsp cacao powder

• 5 medjool dates, pitted

• 1 scoop vanilla protein powder

• ½ tsp sea salt

• ½ tsp cinnamon

INSTRUCTIONS

1.     Combine all ingredients in a high-speed blender and emulsify until smoothie. Add extra ice or liquid if needed! Enjoy.  

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By Barb Biagioli

This bisque is the perfect soup to welcome the fall, and it includes all the best and most nutritious root vegetables. This sweet and savory Autumn bisque is ideal for lunches and heats up well on the stove top. Pair with a winter salad or a piece of homemade sourdough einkorn bread.

Vegan Autumn Bisque Recipe

Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 65 minutes | Servings: 1 bread loaf

INGREDIENTS

•  1 tbsp coconut oil

• 1 leek, chopped

• 1 shallot, chopped

• 1 onion, chopped

• 2 carrots, chopped

• 1 sweet potato, peeled and chopped

• 1 butternut squash, peeled and cubed

• 6 cups vegetable broth

• 1 can coconut milk

• 1 tsp curry powder

• 1 tsp paprika

• 1 tsp cinnamon

• ½ tsp ginger

• ½ tsp red pepper

• 1 tsp sea salt

 
INSTRUCTIONS

 1.     In a large Dutch Oven, heat the oil and add the leek, shallot, onion, and carrots. Sauté until translucent. Then add the sweet potato, butternut squash and all of the spices. Stir together to combine. 

2.     Add the broth and coconut milk and bring to a simmer. The liquid should cover all the vegetables by a few inches. If not, add more broth and salt to taste. Cover the pot and cook for 20-30 minutes, until all vegetables, particularly the sweet potato and butternut squash, are soft. Stir occasionally so it doesn’t stick to the bottom of the pot. 

3.     Once cooked, use an immersion blender to blend all of the broth, coconut milk, and vegetables together until you’ve reached a bisque consistency. Serve hot in bowls, topped with pumpkin seeds and a drizzle of olive oil if desired!

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By Barb Biagioli

Perfectly refreshing any time of year, this smoothie is tropical and creamy and helps you feel like you’re on vacation. It’s also a great post-workout treat, add an extra scoop of vanilla protein powder.

Pineapple Peach  Recipe

Prep Time: 5 minutes | Total Time:  5 minutes | Servings: 2

INGREDIENTS

•  1 cup frozen pineapple

• 2 cups frozen peaches

• 1 frozen banana

• 1 cup ice

• 1 – 2 scoops vanilla protein powder

• 1 cup coconut water

• Water to thin

INSTRUCTIONS

 1.       Combine all ingredients into a high-speed blender and emulsify until smoothie. Add extra ice or liquid if needed! Enjoy.

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The perfect dish for summer soirees, dinner parties and barbecues, this lentil summer salad is packed with flavorful herbs, crunchy, savory and salty; a lovely side dish or easy weekday lunch.

Lentil Summer Salad Recipe

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time:  40 minutes | Servings: 4-6

INGREDIENTS

• 2.5 cups French green lentils

• 2 cucumbers, diced

• 1 zucchini, diced

• 1 yellow squash, diced

• 4 radishes, thinly sliced

• 1 red onion, thinly sliced half moons

• 1/4 cup fresh dill, chopped

• ¼ cup fresh parsley, chopped

• ¼ cup fresh chives, chopped

Dressing

• ¼ cup extra virgin olive oil

• ¼ cup lemon juice

• ¼ cup apple cider vinegar

• 3 tbsp tahini

• 3 tbsp Dijon mustard

• 1 garlic clove

• 1 shallot

• 2 tsp sea salt

• 1 tbsp maple syrup

INSTRUCTIONS 

1.     Begin by making the dressing. Add all ingredients to a blender and combine until smooth. Set aside.  

2.     Prep your salad. In a large bowl combine the lentils, cucumber, zucchini, squash, radishes, red onion, and fresh herbs. Toss and add a bit of sea salt.  

3.     Pour the dressing over the top and toss gently to combine. Enjoy!

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By Barb Biagioli

Skip the stuffed peppers and throw all your favorite stuffed pepper ingredients into a skillet. An easy weeknight dish that can easily be made into leftovers. Add guac, fresh lime or scallions to top it off!

Unstuffed Black Bean Peppers Skillet Recipe

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time:  30 minutes | Servings: 4 - 6

INGREDIENTS

• 4 red, orange or green peppers

• 1 yellow onion

• 1 red onion

• 6 garlic cloves

• 1 tbsp olive oil

• 5 cups black beans

• 2 tbsp chili powder

• 2 tbsp cumin

• 1 tbsp oregano

• 3 tsp sea salt

• 4 tbsp tomato paste

• 1 can diced tomato

• 1  jar salsa

• ½ cup water

• 2 cups white basmati rice, cooked

• 2 cups cheddar cheese, grated

INSTRUCTIONS

1.       Preheat the oven to 425 degrees. 

2.       Prepare your veggies by chopping them all and set aside. Measure your spices and set aside, as the dish comes together fast. 

3.       Heat your cast iron skillet (13-inch skillet used) to a medium, low heat. Add the olive oil. Sauté your veggies on low for 5 minutes.  

4.       Add your spices and stir, add the tomato paste combining until aromatic. Add the black beans, diced tomatoes and salsa. Stir together and cook for another 2-3 minutes. 

5.       Add the water and rice and cook for 2-3 minutes.  

6.       Once all ingredients are combined, remove the skillet from the heat and top with shredded cheese. Using oven mitts, take your hot cast iron skillet and place it in the oven for 20 – 30 minutes until cheese is bubbly.  

7.       Remove from the oven and let cool for 10 minutes. Top with fresh guacamole, scallions, cilantro or chives!

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By Barb Biagioli

Such a fun way to prep healthy and delicious salads for the week ahead!  They fit perfectly in your to-go bag, small cooler, or lined up in your fridge. You can eat these detox salads directly from the mason jar or simply pour them into a bowl, add your dressing, some extra toppings, and enjoy!

Detox Mason Jar  Salad Recipe

Prep Time: 15 minutes | Total Time:  15 minutes | Servings:  4 mason jars

INGREDIENTS

•  ¼ cup arugula and lettuce

• ½ cup chickpeas

• 1 cup carrots, grated

• 3 radishes, thinly sliced

• ¼ cup red cabbage, diced

• ¼ cup parsley, chopped

• 2 tbsp pumpkin seeds

• 1 tbsp hemp seeds

• Handful of cilantro, chopped

 Dressing

• ½ cup olive oil

• ½ cup tahini

• 2 tbsp lemon juice

• ½ cup parsley

• ½ cup water

• 1 garlic clove

• 2 tsp maple syrup

• Sea salt 

INSTRUCTIONS 

1.     Begin by making your dressing. Add all ingredients to a high-speed blender and blend until smooth. Add additional water to thin as you go if needed. 

2.     Next, prepare all of your veggies and begin to assemble your salads. Your greens will go in last so that they don’t get squished into the bottom of the jar.  

3.     Begin by putting a layer of chickpeas, followed by carrots, radishes, red cabbage, parsley, cilantro, pumpkin seeds, hemp seeds, and then arugula and lettuce. 

4.     Prep as many jars as you’d like and don’t be afraid to play around with the ratios of ingredients. If you have room in your jars, add a bit more chickpeas or lettuce or your favorite raw veggie. Otherwise, you can leave room in your jars at the top so that you can add dressing when you are ready to eat.  

5.     When ready to eat, you can dump the contents of the salad into a bowl and drizzle with dressing or pour your dressing directly into the jar and shake! 

Note: You are using 24-32oz mason jars here for your salad.

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By Barb Biagioli

With tangy and tropical flavors, this smoothie is the perfect creamy blend of sour and sweet flavors. It’s a quick and easy snack or energizing breakfast that will put a bit of extra spring in your step!

Mango Smoothie Recipe

Prep Time: 5 minutes | Total Time:  5 minutes | Servings: 2

INGREDIENTS

• 1 cup coconut water

• 1 cup almond milk

• 3 cups frozen mango

• 2 frozen bananas

• 1 cup pineapple

• 3 tbsp hemp seeds

INSTRUCTIONS

 1.        Combine all ingredients in a high-speed blender and blend until smooth. Pour into glasses and serve!

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By Barb Biagioli

Are you planting radishes in your garden this year? We are! And they are always our first veggie to sprout. We end up with an abundance of radishes – we roast them, add them to salads, use them as a dipping tool. But when we end up with just a touch too much, we pickle them! Perfectly sweet and tart, these pickled radishes are super easy to make and make a great addition to salads, burrito bowls, or your favorite sandwich.  

Homemade Pickled Radishes Recipe

Prep Time: 10 minutes | Soak Time: 4 hours | Total Time: 4 hours | Servings: 2-4

INGREDIENTS

•  4 cups radishes

• 1 cup apple cider vinegar

• 1 cup water

• 2 tbsp maple syrup

• 1 tbsp sea salt

INSTRUCTIONS

 1.     Thinly slice the radishes and place them into mason jars. Place your radishes in the jars until they are ¾ height full. Set aside.

 2.     In a small saucepan, combine the apple cider vinegar, water, salt and maple syrup. Simmer and whisk for a few minutes and remove from heat.

 3.     Pour the brine over the radish jars, making sure that they are fully submerged. Seal and shake to combine. Refrigerate for 4 hours or longer. They longer they marinate, the better the flavor. 

4.     Serve over salads, taco salad, atop avocado toast, or layered on your favorite sandwich with spring sprouts!

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By Barb Biagioli

The best sunny morning breakfast that transports you to a tropical island. Loaded with vitamin C, this smoothie bowl is nutrient-dense, energizing, vibrant, and super satisfying. Personalize the toppings or try my favorites below!

Dragon Fruit Bowl Recipe

 Prep Time: 5 minutes | Servings: 2

INGREDIENTS

 Bowls:

• 2 frozen dragon fruit packets

• 1 cup frozen mango

• 1 cup frozen raspberries

• 2 frozen bananas

• 1 scoop vanilla protein powder

• ½ cup coconut water

Toppings:

• almond or peanut butter

• coconut flakes

• bee pollen

• hemp seeds

• sliced banana

INSTRUCTIONS

 1.     Combine all ingredients in a high-speed blender. Blend until creamy and smooth. Blend slowly and use blender wand as necessary.

 2.     Pour into serving bowls and top with almond or peanut butter, coconut flakes, bee pollen, hemp seeds and sliced banana.

 Note: You want the smoothie bowl to be thick and creamy. Avoid adding liquid unless necessary.

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By Barb Biagioli

The perfect spring snacking dip! This green pea hummus is a bright, beautiful green and loaded with savory flavors. Enjoy it with your favorite veggies, like radishes and carrots, on a sandwich or top your favorite salad with a dollop of green protein.  

Green Pea Hummus Recipe

Prep Time: 10 minutes| Total Time: 10 minutes |Servings: 2-4

INGREDIENTS

• 1 cup frozen green peas, thawed

• 1 cup chickpeas

• ¼ cup tahini

• ¼ cup olive oil

• 1 garlic clove

• 2 tbsp lemon juice

• 2 tbsp parsley

• 1 tbsp chives

• 2 tsp sea salt

• Water to thin 

INSTRUCTIONS

 1.     Combine all ingredients in a food processor. Pulse until the chickpeas and peas are completely smooth. Add water to thin if necessary to create a smoother consistency. 

2.     Remove hummus from food processor into a serving dish, with excess set aside in a glass container for storage. Top with olive oil and serve with your favorite spring veggies!

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By Barb Biagioli

The perfect sauce for sandwiches, bowls, salads, tacos, and burgers of all kinds.  Vegan and coincidentally detoxifying for spring, this green goddess cleanse is packed with powerful nutrients from all those green goodies! 

Green Goddess Sauce Recipe 

Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 6

INGREDIENTS

• 6 garlic cloves

• 1 jalapeno

• 1 cup parsley

• 1 cup arugula

• ½ cup cilantro

• 1 avocado

• ½ cup olive oil

• ¼ tsp salt

• 3 tbsp lime juice

INSTRUCTIONS 

1.     Combine all ingredients in a food processor and pulse until smooth. 

2.     Pour into a serving dish or a glass container to store in the fridge. 

3.     Serve as a dip, spread or sauce for sandwiches, bowls, salads, tacos, and burgers of all kinds!

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By Barb Biagioli

Creamy and refreshing, these vegan lemon bars are an unusual, sweet treat that’s naturally gluten-free and naturally sweetened. Rich and zesty and sweet, with a bit of crunch in the crust, they are surprisingly delicious!

Vegan Lemon Dates Bars Recipe 

Prep Time: 25 minutes | Freezing Time: 8 hours | Total Time: 8 hours 25 minutes | Servings: 16

INGREDIENTS

Crust

• 9 medjool dates, pitted

• 1 cup walnuts

• 1 cup organic rolled oats

• ½ tsp vanilla extract

• ¼ cup sea salt

• 2 tbsp filtered water

 Filling

• 1 can coconut cream (14 oz)

• 1 ½ cups raw cashews

• 2 tbsp lemon zest

• 1/3 cup lemon juice

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/8 tsp sea salt

INSTRUCTIONS

Crust

 1.     In a food processor, combine the dates, walnuts, oats, vanilla and salt. Process until a mixture forms into a sticky dough. If needed, add 2 tbsp of water to help combine.

 2.     Line a baking pan with parchment paper and press the crust into the edges of the pan. The crust will be very sticky from the dates so you can use a spatula or another piece of parchment paper to smooth the crust from the top. Place the pan in the freezer and begin the filling.

 Filling

 1.     In a high-speed blender, combine the coconut cream, cashews, lemon zest, lemon juice, maple syrup, and salt until pureed and smooth. Remove the crust from the freezer. Pour the filling over the crust and place back into the freezer to sit overnight or 8 hours until solidified.

2.     For serving, let thaw at room temp for 20 minutes to slice.

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Recipe By: Barb Biagioli

The perfect afternoon snack or road trip treat! You can use pecans, pumpkin seeds, walnuts as well as cashews! This combination is sweet spicy and deliciously crunchy – making it the perfect appetizer or snack. 

Spicy Maple Roasted Cashews Recipe

 Prep Time: 25 minutes | Freezing Time: 8 hours | Total Time: 8 hours 25 minutes | Servings: 4 - 6

INGREDIENTS

• 3 cups cashews

• ¼ cup maple syrup

• 4 tsp maple sriracha

• 1 tsp sea salt

• ½ tsp cinnamon

• ½ tsp turmeric

INSTRUCTIONS

 1.     Preheat the oven to 300 F. Line a baking sheet with parchment paper.

 2.     In a medium bowl combine all of the ingredients. Stir until all the nuts are evenly coated with sriracha and maple syrup.

 3.     Spread the cashews on the baking pan. Bake for 20 minutes until the nuts are slightly browned.

 4.     Let the nuts cool completely on the pan before serving. They will get crunchier as they sit. After 30 minutes, serve and enjoy!

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Recipe By: Barb Biagioli

Combine your favorite root vegetables for a savory and creamy dish that is perfect for those cold winter nights. Salty, savory, and sweet, this risotto is perfectly flavorful and festive for a weekend winter dinner.

Roasted Winter Veggie Risotto Recipe

Prep Time: 10 minutes | Cook Time:  40 minutes | Total Time: 50 minutes | Servings: 4 - 6

INGREDIENTS

•  2 carrots, cubed

• 2 parsnips, cubed

• 1 butternut squash, peeled and cubed

• 1 tsp rosemary

• 1 tsp thyme

• 6 cups vegetable broth

• ½ cup white wine

• 3 garlic cloves, minced

• 1 red onion, diced

• 1 shallot, diced

• 1 cup Arborio rice

• ¼ cup nutritional yeast

• 1 tbsp lemon juice

• Sea salt 

INSTRUCTIONS

1.     Preheat the oven to 350 F. Place the prepared carrot, parsnip, and butternut squash in a large bowl with olive oil, rosemary, thyme, and salt. Arrange on a baking sheet and roast for 25-30 minutes, until cooked, but not mushy.

2.     While your veggies are roasting, cook your risotto. In a large pot, sauté the garlic, onion, and shallot until translucent. Add the rice and cook until you can hear it pop. Add the broth a ½ cup at a time until the rice absorbs the liquid, stirring constantly. Continue to add the broth until the rice is tender and creamy, about 20 minutes. Add in the wine and cook down.

3.     Add the nutritional yeast and lemon juice, sea salt to taste. Plate the risotto and add the roasted veggies on top. You can also mix them in with the rice. Garnish with a bit of fresh pepper. Enjoy!

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Recipe By: Barb Biagioli

Creamy, savory, and smokey, this eggplant dip is delicious with your favorite veggies or homemade pita! Perfect for snacking, sandwiches, salads, and Mediterranean bowls.  

Baba Ganoush Recipe

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 4 - 6

INGREDIENTS

• 2 small/medium eggplant

• 1/3 cup olive oil

• 1 tsp sea salt

• 3 tbsp lemon juice

• 2 garlic clove

• ¼ cup tahini

INSTRUCTIONS 

1.     Begin by preheating your oven to 450 F and place your rack at the top of the oven. Line a baking sheet with parchment paper and set aside.

 2.     While the oven is heating, slice your eggplant lengthwise and brush with olive oil. Place them on the baking sheet, cut sides facing down.

 3.     Roast until they are tender and the skin is melting. Once cooked, remove the eggplant from the oven and set aside to cool. Once cool, flip them over to scoop out the eggplant with a spoon, removing the skin.

 4.     If there is excess moisture, place the eggplant in a mesh strainer and let the discard drop out. You can shake or stir the eggplant to release more moisture.

 5.     Place the eggplant into a food processor. Add the lemon, garlic, tahini, and sea salt and mix until creamy. If you are adding herbs like parsley, you can add and pulse. Taste and adjust seasonings as necessary, adding more oil, tahini, or salt.

 6.     Scoop into a serving bowl and enjoy with peppers, carrots, pita, or homemade tortillas.

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By Barb Biagioli

This winter salad has all the right flavors, textures, and health benefits. It’s crunchy, flavorful, and packed with fiber and plant protein. Making homemade dressing will really elevate your salad experience. This salad is also great for holiday gatherings – full of color and flavor, it’s super satisfying.

Winter Radicchio Salad Recipe

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

INGREDIENTS

 Salad

• 5 cups radicchio, shredded

• 2 cups arugula

• 1 cup winter lettuce

• ½ cup chickpeas

• ½ red onion, sliced thinly

• ¼ cup walnuts, chopped

• 2 tbsp hemp seeds

 Dressing

• ½ cup olive oil

• ¼ cup apple cider vinegar

• 1 tbsp orange juice

• 1 tbsp Dijon mustard

• 1 medjool date

• ½ tsp sea salt

 INSTRUCTIONS

 1.     Prepare your salad by prepping the radicchio and arugula. Add to a large serving bowl with the remaining ingredients.

 2.     In a blender, combine all dressing ingredients. Blend until emulsified. Pour into a mason jar for serving. Any remaining dressing can be stored in the fridge for 5 days.

 3.     When ready to serve, pour the dressing over the greens and combine. Enjoy!

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Recipe By: Barb Biagioli

Turmeric is used in Ayurvedic medicine as a digesting healing agent.

When incorporated into your healthy home cooking, turmeric can improve digestion, and reduce gas and bloating by stimulating bile production in the liver and encouraging excretion of bile via the gall bladder, which improves the body’s ability to digest fats. It improves the intestinal flora and is now being explored and utilized as a treatment for IBS-related diseases. Wahoo!

Turmeric is more bioavailable when consumed with fats, eaten with quercetin-rich foods (plant foods), and sprinkled with black pepper. Try yours in a homemade salad dressing like mine, to spice things up. Pour over grain bowls, salad, bean bowls, you name it. Also great as a sandwich dressing or dipping sauce with a wrap.

Creamy Cashew Turmeric Dressing Recipe

Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 4

INGREDIENTS

•  1 cup raw cashews (soaked 4-6 hours)

• 1 cup filtered water

• 1 clove garlic

• 1/2 lemon squeezed

• 1/2 tsp maple syrup

• 1 tsp turmeric

• 1/4 tsp Himalayan pink salt

• fresh black pepper

INSTRUCTIONS

1. Combine all of the ingredients in a high-speed blender like a Vitamix to ensure that it becomes nice and creamy and the cashews are completely emulsified.

2. Add water to thin if needed, add more lemon for additional tartness, and/or more turmeric for punch. Enjoy.

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Recipe By: Barb Biagioli

This dip is such an unsuspecting party-pleaser! Dairy-free and nut-free, it’s a great dish for the upcoming holidays. Creamy and savory, with the perfect hint of sweetness, it can be enjoyed with homemade pita chips, seasonal chopped veggies, or as a spread for fresh sourdough toast. 

Black Bean + Roasted Squash Dip Recipe 

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 4 

INGREDIENTS

•  1 honeynut squash, roasted

• 1 head of garlic, roasted

• ¼ cup extra virgin olive oil

• 1 cup black beans

• 2 adobo chipotles

• 2 tsp coconut aminos

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp apple cider vinegar

• ½ cup raw pumpkin seeds, toasted  

INSTRUCTIONS

1.     In a food processor, grind the pumpkin seeds. Then add the honey squash, black beans, chipotles, coconut aminos, paprika, cumin, apple cider vinegar, salt and pepper, and olive oil.  

2.     Pulse the food processor a few times until you have a chunky paste. Scrape down the sides and run on low until creamy and smooth. Adjust flavors as necessary and serve!

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