Whitney Tingle and Danielle DuBoise, the women behind the popular organic meal delivery service Sakara Life, share three clean and delicious recipes with us for the fall and holiday season…
Mama Mishmash
Curry + Coconut + Pumpkin
Do it: Pair with cardamom and whiskey cocktail
Ingredients:
1 medium-sized pumpkin
1 tablespoon olive oil
¼ cup coconut milk (organic canned is okay – I use Native Forrest)
3 cups veggie broth (a little less if you want a thicker soup)
2 tablespoons curry powder
Dash of salt
Optional Toppings
Pumpkin seeds (store bought or you can roast the seeds from the pumpkin!)
Swirl of coconut milk
Coconut flakes
Scallions
Hemp seeds
Preheat oven to 400˚.
Cut off the top of the pumpkin and cut into 4 pieces. Remove seeds and set aside if you want to roast them.
Place each quarter of the pumpkin face down on a baking dish and roast for 35-40 minutes or until pumpkin is soft.
In a medium-sized pan heat 1 tablespoon olive oil and curry powder for 20 seconds then scoop out pumpkin meat from skins and add to pan.
Add 2 cups veggie broth to pumpkin and curry mixture. Bring to a boil then reduce to a simmer, and let cook for 2 minutes.
Remove from heat and pour into blender. Feel free to add more veggie broth here if you want a thinner consistency. Blend until smooth then return to sauce pan and add in ¼ cup coconut milk, and let simmer until ready to eat!
Root Risotto
Beet + Arborio Rice +Herb
Do it: Pair with a crisp Sancerre or a jammy pinot noir
2 beets
1 tbsp olive oil
Himalayan (mineral) salt + pepper (to taste)
2 cups vegetable stock
2 cups water
1 tbsp coconut oil
1 cup Arborio rice (or any grain you like!)
1 handful microgreens
1 tsp hemp seeds
1 tsp fresh herbs (we love thyme, mint and/or sage)
Preheat oven to 375 degrees. Scrub the beets and trim off their stems and greens, then season with olive oil, salt, and pepper and put on a baking dish or cooking sheet. Once the oven is preheated roast them for 30-40 minutes until you can stick a sharp knife in the center. Let cool for five minutes peel, and finely chop.
Heat up the vegetable stock and water in a pot and bring to a boil. Once boiling, slowly pour in the Arborio rice. While water is still boiling, stir for one minute. Reduce heat to a simmer and cover the lid tightly.
After 20 minutes when risotto is almost done cooking, put in the chopped beets and coconut oil. Slowly stir ingredients together until the beets are completely mixed through.
Plate beet risotto along with a healthy serving of microgreens and top with hemp seeds and herbs. Enjoy!
Le Parfait Parfait
Banana Crème + Caramel + Hemp
Do it: pair with a Brut Champagne or sparkling wine
For banana crème
2 bananas
1 ¼ cup coconut creme
1 tblsp maple syrup
For caramel
¼ cup maple syrup
¼ cup creamy unsalted almond butter
¼ cup coconut oil
dash of sea salt
Optional toppings
Walnuts
Hemp seeds
Coconut shreds
Goji berries
Salt flakes (sweet AND salty)
Instructions
Chop bananas into slices. Blend bananas, coconut cream, and maple syrup together with a hand blender. Make sure to only use coconut cream. You may have to separate the cream from the milk when you open the can.
To make the caramel, heat all ingredients in a saucepan over low heat, stirring until all ingredients are melted together.
Layer banana cream and caramel in a parfait glass and top with superfoods!
*Images courtesy of Sakara Life
