Sweet Potato Green Bean Pearl Couscous Salad

2/3 cups pearl couscous

1 large sweet potato, remove skin, cut into small cubes

1 cut chopped fresh green beans

2 tablespoons dried cranberries

1/4 cup roasted walnuts

1 small white onion, chopped

Sea salt and black pepper

5 tablespoons Extra virgin olive oil

3 cups vegetable broth

Saute sweet potato, onions, and green beans in two tablespoons of olive oil to cook. Season with sea salt and black pepper. Boil couscous in vegetable broth for 10 to 12 minutes until al dente. Drain excess liquid.  Combine all the ingredients. Drizzle olive oil over the top to serve.

Crustless Pumpkin Tart with Mixed Berry Coulis (gluten-free)

Tart:

1 cup brown rice flour

15 oz cooked pumpkin puree

6 oz cream cheese, room temperature

1 cup plain Greek yogurt

4 large eggs, room temperature

1/2 cup sucanat or sweetener of your choice

1 teaspoon xanthan gum

1 teaspoon baking powder

2 teaspoons pumpkin spice

1 teaspoon ground cloves

2 teaspoons vanilla

Preheat oven to 350 F

Combine all the dry ingredients. Set aside. Cream sugar and cream cheese until creamy and smooth. Add eggs one at a time, beating well in between followed by Greek yogurt and vanilla. Add dry ingredients, continue mixing to combine.

Pour into a 12" by 12" tart pan. Place in the middle of a large roasting pan with at least 2" around the sides of the tart pan. Fill the roasting pan with hot water to cover the bottom half of the tart pan. 

Bake for 1 1/2 hours or until custard is set. Remove the tart carefully out of the water bath to cool completely.  

Refrigerate for at 24 hours for best results before serving.

Mixed Berry Coulis:

2 cups frozen mixed berries (blueberries, raspberries, black berries)

1/2 cup sucanat or sweetener of your choice

1 meyer lemon, juice

Combine all the ingredients and simmer on medium heat until it thickens (about 30 minutes). Set aside to cool completely.

Spiced Roasted Pumpkin

2 lbs pumpkin, any kind (chop into bite size chunks)

1/4 cup extra virgin olive oil

1 tablespoon raw brown sugar

1 teaspoon cinnamon

1 teaspoon paprika

1 teaspoon coriander

1 teaspoon cumin

2 tablespoons fresh parsley, chopped

sea salt and black pepper

Preheat oven to 400 F

Line a large baking sheet with parchment paper. In a large mixing bowl, combine all the ingredients and mix well to fully combine. Season with sea salt and black pepper. Bake for 30 minutes or until pumpkin is cooked, crispy, and a golden color.

Serve warm as a side dish with your favorite meal.

Spiced Apple Cranberry Pancakes

1 1/4 cup all purpose unbleached flour
1 cup apple (remove skin, cored, and chopped finely)

1/2 cup dried cranberries

1 cup full cream milk
1/4 cup sour cream

1 tablespoon pumpkin spice

1/2 cup butter, melted
2 eggs, room temperature
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder

In a mixing bowl, combine apples, pumpkin spice, and sugar. Blend the rest of the ingredients together until smooth. Fold in apples and cranberries.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle. Cook until bubbles appear on the surface (about 1 to 1 1/2 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.

Serve with maple syrup (warm).