A Fall Menu That Will Make You Glow

Monday is the first day of fall, so it’s about time for a menu to celebrate the season (especially for your weekend). We asked our friends over at Spring Café in Aspen – a new spot we love, that is known for being 100% organic and cooking only with cold-pressed oils, sea salt and fresh herbs – for the perfect autumn menu and recipes for each item. Only wholesome, clean recipes were allowed; something that’s no doubt a cinch for these guys. Foods that make you glow? Here’s a fall menu that will make you glow…

MENU

winter spinach salad

Spinach, Autumn Apple and Goat Cheese Salad with Sesame Honey Vinaigrette

Serves 2

For the salad

4 ½ cups baby spinach

1 red apple, thinly sliced

½ cup pecans

3 tbsp soft goat cheese

For the dressing

1 ½ tbsp sesame oil

2 tbsp white balsamic

3 tbsp olive oil

2 tbsp honey

¼ tsp red pepper flakes

sea salt and pepper to taste

In a bowl, whisk together the sesame oil, white balsamic, olive oil, honey and red pepper flakes.

To Serve

In a bowl combine spinach, apples and pecans, toss with the dressing and top with goat cheese.

roasted sweet potato with black beans

Roasted Sweet Potato Stuffed with Vegetarian Black Bean Stew

Serves 2

For the black bean stew

½ small red onion chopped

1 small red bell pepper chopped

1 small green bell pepper chopped

1 tbsp garlic chopped

4 small tomatoes diced

2 tablespoons coconut oil

1 tbsp of cumin, chili powder and oregano

1 tsp red pepper flakes

½ butternut squash cut into ¼ inch cubes

2 cups cooked black beans

sea salt and pepper to taste

For the roasted sweet potato

2 sweet potatoes

Roast sweet potatoes at 400 degrees for 45 minutes or until soft.

You can prepare the chili while the sweet potatoes are roasting.

For the Chili

In a large cast iron pan heat the coconut oil and sauté garlic, add onions and sauté until translucent.  Add red and green bell peppers, tomatoes, butternut squash, black beans and seasonings. Cook until squash is tender.

To Serve

Slice the sweet potatoes lengthwise down the middle, ladle black bean chili on top of the sweet potato and garnish with chopped green onions.

roast veggies and quinoa salad

Roasted Veggie Quinoa Salad

Serves 2

For the roasted veggies

1 small carrot roughly chopped

1 small zucchini roughly chopped

½ red bell pepper roughly chopped

1 cup broccoli roughly chopped

½ small red onion roughly chopped

1 small parsnip roughly chopped

3 cloves garlic roughly chopped

1 tbsp olive or coconut oil

1 pinch sea salt

For the quinoa

1 ½ cup water

1 cup quinoa

2 tbs olive oil

1 tsp salt

In a roasting pan, coat the veggies with olive or coconut oil and sea salt. Roast in the oven at 400 degrees for 30-40 minutes stirring occasionally.  Cook quinoa per package directions.

To Serve

In a large bowl mix together roasted veggies and cooked quinoa. Toss with 2 tbsp. sesame oil and 4 tbsp. tamari.  Garnish with chopped cilantro and ½ cup pumpkin seeds.

pumpkin bread easy to make

Pumpkin Bread with Caramel Sauce 

For the pumpkin bread

3 cups pumpkin purée

2 cups all purpose gluten-free flour

2 cups coconut palm sugar

2 tsp nutmeg

2 tsp cinnamon

2 1/2 tsp aluminum free baking powder

4 eggs

1 1/2 cup melted coconut oil

Combine all ingredients and mix well until dough is creamy. Pour into an 8x10inch loaf pan and bake at 350 degrees for 35 – 45 min.

For the caramel sauce

1/2 cup water

4 tbsp coconut palm sugar

3 tbsp organic grass fed butter

1/2 tsp vanilla extract

In a shallow pan bring 1/2 cup water to a boil and add coconut sugar, butter and vanilla. Reduce to a low flame and whisk all ingredients until caramel sauce becomes a thick sticky consistency.

To Serve

Slice the pumpkin bread, drizzle with caramel sauce.

*Photos courtesy of Spring Café