Pumpkin pie filling

Mix together the following ingredients:

• 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
• 1/3 cup unsweetened plain or vanilla almond milk
• 1 Tbsp melted coconut oil
• 2 1/2 Tbsp arrowroot powder
• 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
• Pumpkin spice sweet leaf sweet drops

Top with the coconut whipped cream and Enjoy!

Pumpkin Pie Oatmeal

(Serves 1)

• 1/2 c. milk of choice (such as almond milk)
• 1/2 c. water or more milk of choice
• 1/4 tsp salt
• 1/2 c. rolled oats
• 1/4 c. canned pumpkin
• 1/2 tsp. pumpkin pie spice
• Sweet Leaf Sweet Drops Pumpkin Spice Drops
• 1/4 tsp pure vanilla extract
• cinnamon! Mix some in, and sprinkle more on top
• Combine all ingredients on the stovetop and bring to a boil. Stir over medium heat until desired thickness is reached. Alternatively, you can make this in the microwave.

Lentils to make a hearty soup

Vegan, gluten-free
Serves about 6-8

Ingredients:
1 onion
3-4 carrots
1 large sweet potato
3-4 cloves garlic
15 oz. can diced tomatoes
1 1/2 heaping cups dry red lentils
4 cups vegetable broth
2 cups water
2 tsp. cumin
1 1/2 tsp. smoked paprika
Salt to taste
Optional: spinach

Directions:
Dice onion and carrot.
In a stockpot over medium heat, saute onion and carrot for about 7 minutes.
Meanwhile, mince garlic and peel and dice sweet potato.
Add cumin, paprika, garlic, and sweet potato to stockpot. Cook 1 minute.
Add diced tomatoes, vegetable broth, water, and lentils. Increase heat to med-high.
When it begins to boil, cover, and reduce heat to low.
Simmer for about 20 minutes or until lentils are cooked. If adding spinach, stir in at the end.

Roasted Root Veggies

Ingredients:

• 7 large carrots sliced at a diagonal
• 2 large sweet potatoes peeled and cut into 1 inch cubes
• 3 medium sized beets cut into 1 inch cubes
• 3 cloves of garlic thinly sliced
• 1½ tablespoons fresh rosemary chopped
• ½ tablespoon fresh thyme chopped
• 1/8 cup olive oil
• salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees and line a rimmed baking sheet with foil.
2. In a large bowl add the carrots, sweet potatoes, and beets. Add the garlic, rosemary, and thyme, then pour over the olive oil.
3. Season with salt and pepper and toss well to coat.
4. Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking.
5. Optionally, you can broil them for about 3-4 minutes after their done to get some extra caramelization on the outside of them.

Enjoy!