Serves 7

Ingredients:

• 1.5 cups of winter squash of choice
• 1 medium red onion
• 2 tbsp avocado oil or olive oil
• 6 garlic cloves
• 6 cups hot water
• 1 tablespoon of our Naked Creamy Sprouted Almond Butter
• 1.5 TBSP ginger powder
• 1.5 TBSP curry powder
• 1.5 TBS cinnamon powder
• ¾ tsp Himalayan pink salt
• ½ tsp black pepper
• 1 medium sized apple

Directions:

• Chop and peel butternut squash, set aside
• Chop medium onion, set aside
• Add 2 TBSP olive or avocado oil to a large pot
• Sauté 1 diced medium onion in the pot for 4 minutes or until translucent
• Add 6 minced garlic cloves to the pot
• Add butternut squash to the pot
• Stir to combine and let it all cook for 3 minutes
• Add 6 cups of hot water to the pot
• Let the soup come to a boil and then reduce the heat and let it simmer for 20 minutes.
• While the soup is simmering, chop the apple. Add the apple and the Naked Creamy to a BPA-free blender.
• When the soup is done, transfer the soup from the pot in batches to a BPA-free blender to blend the soup until it is silky smooth.

Recipe from: Lale Yasemin Kaya

Serves 4

Ingredients:

• Baked winter squash: 1 small butternut squash, or any winter squash, or carrots, or parsnips, or beets, or a combination
• 1 tablespoon coconut oil or ghee
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/8 teaspoon Himalayan salt or sea salt
• 1/2 teaspoon black pepper
• 1 head broccoli
• 1/4 cup chopped green onion
• 2 teaspoons white sesame seeds
• Sprouted almond sauce:
• 2 heaping tbsp The Philosopher’s Stoneground sprouted almond butter (Naked Creamy and/or Naked Crunchy)
• 1 tablespoon nutritional yeast or cashew butter, tahini, or sprouted watermelon seed butter
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon chipotle chili powder
• 1 garlic clove, crushed
• 1 tbsp hemp seeds
• 3-4 tablespoons water, or more, as needed
• 1 teaspoon coconut aminos
• 1 tablespoon miso paste (recommend Miso Master: chickpea miso or South River Miso: azuki bean miso)

Directions:

• To prepare the squash: peel, deseed and cut into 1/2-inch cubes; toss with melted coconut oil or ghee, salt, pepper and herbs. Bake for 25-30 minutes at 375°F (190°C), or until each piece is tender all the way through (test one with a fork).
• Cut the broccoli into bite size pieces and steam for 7-8 minutes or until vibrantly green and slightly tender.
• To make the sprouted almond butter sauce: blend everything together until smooth, adding as much or as little water as you like.
• Place squash and broccoli on a plate or in a bowl, drizzle with your sauce, then sprinkle on green onion and sesame seeds.

Photo credit: Emily von Euw, www.thisrawsomeveganlife.com

Recipe from: Lale Yasemin Kaya

Yields about 440g total of raw dough
8 cookies totaling 55 g each

Ingredients:

• 1 cup sprouted almonds or any other sprouted nut or sprouted seed
• 1/2 cup The Philosopher’s Stoneground sprouted almond butter (any flavor works!)
• 1 cup pitted Medjool dates or dried figs
• 2 teaspoons vanilla powder, vanilla paste scrape fresh from the bean, or vanilla extract
• 1 teaspoon fresh lemon juice

Directions:

• In a food processor, grind the sprouted almonds into a rough flour.
• Add the rest of the ingredients and process until you have a thick dough that clumps together.
• Roll your dough into balls, then flatten into cookies.
• Sprinkle with some sea salt if you like.
• Keep in the fridge for up to 10 days. But trust me: they’ll disappear much faster than that 😊

Photo credit: Emily von Euw, www.thisrawsomeveganlife.com

Recipe from: Lale Yasemin Kaya

Serves 1 or 2

Ingredients:

Nice Cream Ingredients:

• 2 chopped, frozen bananas, or steamed and frozen cauliflower/ zucchini (if IBS sensitive)
• 3 tablespoons pea protein or any other protein powder
• 3 heaping tbsps of Ostara Foods Coconut Butter
• ¼ cup to ½ cup water
• ¼ teaspoon vanilla powder, vanilla paste scrape fresh from the bean, or vanilla extract

Jam Ingredients:

• 1/4 cup berries
• 1 teaspoon chia seeds
• Toppings:
• 1-2 tablespoons The Philosopher’s Stoneground sprouted almond butter (any flavor works!)
• Berries
• Coconut flakes

Directions:

To Make the Nice Cream:

• Blend all ingredients together. If it’s too thick, add more coconut milk. The consistency should be just like creamy, delicious soft serve.

To Make the Jam:

• Mash the berries into a chunky puree with a fork, then stir in the chia seeds and let it sit for 10-15 minutes so it can get jammy!

Assembly:

• Scoop half the ice cream into a bowl, then add half the jam and sprouted almond butter. Repeat. Enjoy! Top with berries and coconut flakes.

Photo credit: Emily von Euw, www.thisrawsomeveganlife.com

Recipe from: Lale Yasemin Kaya