Autumn Fruit Salad with Fresh Cranberry Orange Dressing

This jeweled salad is sure to impress with its rainbow of color meaning it's rich in antioxidants, high in fiber and soaring in flavor. A great addition to any holiday dinner or brunch!

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Rarely do we ever associate Autumn and Fall produce with the words fresh. Normally we consume this seasonal produce roasted, steamed, blended into hot soups, or sautéed in oil. But this salad really is fresh and invigorating all thanks to the vibrant array of fresh fruit available in Autumn.

Because we so often want to warm our bodies with hot liquids, a cold or room-temperature salad may not seem appealing but once you catch a whiff of this majesty, you'll change your mind. Forget about cold fingers! The ginger and cinnamon in the dressing spice it up and aid your body's circulation. My tummy felt surprisingly warm after eating this and I couldn't wait to have a second serving with dinner.

The fresh Cranberry Orange Dressing can be doubled and half saved for a green salad. It's very yummy and I plan on making some in the future to have on a big plate of greens (maybe minus the vanilla bean). Feel free to double the spices if you want it spicier!

We keep cranberry extract in our health cabinet throughout the year but you can often find me taking it through these cold months. Cranberry is a natural antibiotic and it helps to prevent urinary tract infections, stomach ulcers, gum disease, heart disease, sinus infection, and hypertension. The berries are high in Vitamin C, antioxidants, and fiber. Also they lend to an incredible looking salad dressing as pictured below.

 

This salad also seems to be just as good the second day. I would not recommend leaving it longer as the fruit will brown and loose texture, flavor and antioxidants.

It was spectacular having this array of fresh fruit on my marble cutting board yesterday morning!

 

 

 

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If you have a mandolin slice like this one, you can slice all the persimmon, apple, and pear horizontally and make a very pretty layered salad.

The directions make the recipe look lengthy but I'm just be thorough in how to cut everything so less mess on your hands. This is actually one of the easiest fruit salads I've prepared.

Autumn Fruit Salad
2 Persimmons
1 Bartlett pear, ripe but not squishy
1 large granny smith apple
1 pomegranate
1/2 cup chopped and lightly toasted hazelnuts, optional
Juice of half lemon

Fresh Cranberry Orange Dressing
1 1/2 cup fresh cranberries
1 orange, peeled
1/4 tsp ground ginger or 1 inch chunk of fresh ginger, minced (I've used garlic press)
1/2 tsp cinnamon
seeds from 1/2 vanilla bean
2 glugs of maple syrup

1. Blend all ingredients in a high powered blender (I used my vitamix).
1. Rip the stem from persimmons by prying fingers under the leaves (if ripe they will pop off very nicely). Cut into quarters and slice those in half.
2. Combine 1 1/2 cup water and the lemon juice in a medium size bowl. Core, slice and then chop segments of the pear and apple and put in lemon water to prevent browning.
3. Slice pomegranate in half. Take a large bowl and hold your pomegranate cut-side-down in your hand over the bowl. Take a wooden spoon and whack the pomegranate so seeds will fall into the bowl. This is pretty mess-free and easy way of removing the seeds compared to other ways. You may need to peel back a little bit of the skin to remove all of them but not much.
4. Layer everything in a short bowl (or glass pie plate as I've used). Top with dressing and hazelnuts. Serve!

Find me and this recipe on pinterest.

I've really enjoyed this salad and I hope you do too, my sweet readers! Great with a cup of tea and a good conversation!

Spiced Caramel Pumpkin Butter (Paleo friendly, vegan, gluten-free, and refined sugar-free)

Happy Autumn, my fellow sweet readers!

Today we have a recipe that celebrates Fall wonderfully. Made in your slow cooker so you can delight in the spices all day long!

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This idea came to me last year when I thought it would be great to sweeten pumpkin butter solely with dates. And then my lovely neighbor Pattie (mentioned here and here) shared a caramel pumpkin butter recipe made in the slow cooker by the blog Inspired by Family found via Babble. From then on, I knew it was destiny, a spicy and sweet one at that. I knew I needed to make my own healthier version using the aforementioned dates.

Full of spices, yummy pumpkin, and caramel-y dates, this butter makes a great treat for any cold windy day and it's friendly for practically anyone - free of eggs, refined cane sugar (sweetened only with dates and spices), nuts, gluten, grain, and dairy. It's paleo and vegan friendly! It would look lovely in a nut crust as a tart, in a bowl with cut apples and carrots, piled on biscuits, or in jars to give away as friends (it will need refrigeration).

If you're looking to make more of a pumpkin butter instead of caramel-flavored pumpkin butter, use 1 1/2 to 2 cups depending on the sweetness desired.

I'll be updating this recipe in the next week or two using canned pumpkin if anyone is interested. It's a bit of work to peel the pumpkin yourself and I know the holidays don't always permit extra time. Let me know if you would like to know instructions for that!

This is great served with apple slices, carrots, or even banana. In fact, for dessert I dipped a banana in it tonight!

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Spiced Caramel Pumpkin Butter
3 cup dates, pits and stems removed
1 small or medium pumpkin - seeds removed, peeled, and cut into chunks
1 1/2 cup apple juice (for a creamier butter use unsweetened coconut or almond milk)
1 TB cinnamon powder
1/2 tsp allspice
1/4 tsp ginger
1/2 tsp clove spice
Pinch of salt (brings out sweetness)

Directions:
Put all ingredients in slow cooker on high for 4-6 hours or low 7-8 until pumpkin is soft. Using an immersion blender (I used my Cuisinart hand blender) or high speed blender such as a Vitamix (this will make it even smoother). Once cool, refridgerate. Enjoy!

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Question of the Day: What do you love about Autumn?

I love wearing a scarf and boots, running outside in the wind with my Big Blue Eyes, having a great breakfast with Witty Husband, and snuggling up with a good book and a cup of tea. I'm currently enjoying re-reading On Fallen Wings by Jamie McHenry because the third book Wings of my Enemy came out and drinking Dandy Blend brew which is ultra delicious. Although I've put this book The Artful Parent by Jean Van't Hul on my Christmas wish list. There is one other thing I love about Autumn and that's having excuses to stay inside and make one more craft with my daughter. That book looks really inspiring. Any books that you've enjoyed this year? I would love to hear recommendations!

Canned Cinnamon Hibiscus Pears

To start off September, I wanted to share this recipe - canned cinnamon hibiscus pears.

I bought a box of pears planning to can them with an herbal twist. I was skimming through a canning book when I saw "red cinnamon pears" where they used red food coloring to dye the pears. Immediately I thought of hibiscus and how that would lend a beautiful natural dye to cinnamon pears. And this recipe was born.

The end result has a lovely rosy hue. If you'd like them darker, you can double the hibiscus and cinnamon. This recipe produces both a subtle taste and look.

Beautiful Pears...

I am not a canning expert - I referred to Ball Blue Book (I think this is their current issue) and Mavis's blog One Hundred Dollars a Month Canning 101 - How to Can Pears and Prudent Baby's post How to Can without a Canner. I used the raw packing method (described on Mavis's blog), which basically means you pack the jars with raw fruit, add boiling liquid then process. For processing, I used a large stockpot and put a towel underneath the jars so they don't rattle as per Prudent Baby's advice. But if you are interested in canning big time, you can buy a canner from amazon instead of using a stockpot.

Before beginning, make sure you have sanitized the jars - either in boiling water for ten minutes or on a hot wash cycle in your dishwasher. Have a large stockpot, medium saucepot, and small saucepot (to boil the jar lids) ready. Also have all your ingredients set out and measured. This will make the process much smoother.

Cinnamon and Hibiscus are available from Mountain Rose Herbs.

Canned Cinnamon Hibiscus Pears   
9 1/2 pounds bartlett pears
1 Lemon
7 cups water
1 1/2  cup evaporated cane juice sugar (or 1 cup honey)
1/4 cup hisbiscus petals*
3 cinnamon sticks, snapped in half

4 quart-size mason jars
appropriate-sized lids

1. Juice the lemon and add to a large mixing bowl with a couple cups of water. Put the small saucepot on the oven and boil the jar lids.
2. Add seven cups water, sugar, cinnamon, and hibiscus petals to a medium saucepot and boil then simmer. Meanwhile peel the pears, core them, and cut to preference (I sliced ours in quarters). Douse pears in lemon water.
3. Put pears in four (clean) quart-size mason jars and fill with the boiling hibiscus liquid (leaving 1/2 inch space from the top). Add a cinnamon stick half to each jar. Wipe the jar mouths clean with a wet cloth then put lid on the jars and screw the tops.
4. Put into a canner (or a large stockpot with a towel in the bottom so cans don't knock around) and process for 30 minutes (or according to your elevation). Make sure the water level is at least two-three inches over the jars.
5. Pull out jars and let sit overnight, undisturbed. Make sure the seals do not pop by pushing on top of the lid. If the lid pops in then it means the jars didn't seal. Store in fridge and use within two weeks. If the jars did seal, store for winter, hand out to family and friends, or enjoy now!

Makes four quarts.

*I wrapped the hibiscus petals in two layers of cheesecloth and tied with kitchen twine. You can leave it loose and just drain before you pour the boiling liquid into jars.

I served my canned pears with a little cashew ice cream. But they are delicious plain! Great accompaniment to any fall meal.

Question of the Day: Have you ever canned anything? If so, how did it go?
Originally, I prepared everything and found out my stockpot barely fit the jars! I still processed and they all sealed but I put them in the fridge to be safe.

Maple Almond Shortbread Cookies

These cookies are great with a cup of tea and a good book or conversation and guests - that's precisely why I made these. We were having guests over and the majority of our friends or family do not eat specifically gluten or dairy free (Witty Husband doesn't either). What's great about these cookies, is that one can't tell it's gluten free. Oats are a great introductory grain for those eating gluten free (just make sure they are certified if truly sensitive). They have a hearty, familar taste that everyone can enjoy. Pleasing to a diverse crowd! Plus they are dairy, gluten, soy and egg free along with being vegan. Proves you can have your cookies and share them too!

Also, they remind me a little of cinnamon graham crackers. These would be perfect for campfire smores with our marshmallow root marshmallows! I was wishing I had some marshmallows made so I could toast it in the oven then make a smore sandwich with these cookies and some chocolate. Goodness gracious!!!

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Maple Almond Shortbread Cookies
1 1/2 cup oats (gluten-free certified if sensitive)
2 Tb flaxseeds
1/2 cup sorghum flour *see notes below for replacement
1/2 tsp fine sea salt (don't add if there is salt added to nut butter)
1 tsp cinnamon powder

1/2 c maple syrup
3/4 cup almond butter
1/4 cup coconut oil, melted
1 tsp vanilla

1-2 TB evaporated cane sugar or coconut sugar to sprinkle on top *optional*

1. Grind flaxseeds and oats in a coffee grinder, blender, or food processor.
2. Combine dry ingredients. Combine wet ingredients in seperate bowl. Combine the wet into the dry, smooth with spatula until completely incorporated.
3. Roll into parchment paper to make a tube and refridgerate for 1 hour or overnight.
4. Preheat oven to 350. Remove tube of dough from fridge and parchment paper. Using sharp knife cut 1/3 inch slices and place on stoneware or parchment lined tray. Sprinkle with pinch of sugar.
5. Bake 15-18 minutes. Remove from oven and let completely cool before eating (they will be super crumbly if not cool).

Enjoy!

*Sorghum flour replacers - millet or rice flour will work just fine here.

Week of Love: Cinnamon Butternut Hearts

On the second day of Week of Love... my true love gave to me - one cinnamony butternut heart.

These Hearts, tender on the inside with crispy cinnamon goodness on the outside, make a great dessert or addition to breakfast.

Our two year old is learning her shapes; hearts and stars happen to be her favorite so I thought she would love this. Of course, she did! She even helped cut the stars with the cookie cutters as seen below.

This can be enjoyed two ways - savory or sweet. But today, I'm posting on the sweet version. For a savory version, roll in almond flour and italian herbs, and serve with marinara. Or you can opt to roll in curry and serve with hummus.

If you don't have butternut squash, try using potatoes, celeriac root (for the savory option), or even sweet potatoes.

When cutting the hearts, there will be remaining leftovers. Steam and use in baking or toss them in soup.

Cinnamon Butternut Hearts
1 Butternut Squash (with bottom bulbish area with seeds cut off)
1 TB cinnamon powder
3 TB evaporated cane juice*
3 TB melted coconut oil

*You may use a little more honey instead but skip the coconut oil.

1. Preheat oven to 400
2. Slice squash into 1/3 to 1/2 inch thick rounds. Put on plate and microwave for 1-2 minutes (this will help the shape-cutting go much easier).
3. Using cookie cutters (and paring knife to help), cut out hearts from butternut rounds. Let kids use the cookie cutters to create shapes then the adult can finish cutting with a paring knife if need be. Remember to keep knives away from little curious hands!
4. Toss in coconut oil, then cane juice and cinnamon powder.
5. Bake for 35 minutes or until tender.

Serve with vanilla soy yogurt to dip (or yogurt of your choice).