A Perfect, Colorful Meal For Autumn


As Autumn leaves begin to disappear, I’m thankful for pumpkins and squash to comfort
us with the lingering colors of fall. Let’s bring bright colors into our recipes
to remind us that they still exist through our winter months. The Fiesta Salad can
be as colorful as you like. Imagination is always welcome in any of my recipes. No
risk, no gain.

Remember when everything was made from scratch, not out of a can? Well, then you
must have grandchildren! Want to experience the old-fashioned satisfaction of making
a pumpkin pie that actually wows people? And as an added bonus, it’s dairy free!
The pecan crust gives it a richness that is reminiscent of the rich food in days
of old, and it’s actually good for you. Sweetened naturally, there is no guilt and
all pleasure eating this yummy dessert. Happy Thanksgiving!

Fiesta Salad
This can be a main meal by adding the side dish of Black Beans below, and/or meat
or fish or your choice.
1. Arrange Organic Field Greens of your choice on each dinner or salad plate.
2. Top with sliced or chopped: Organic Red and Yellow Bell Peppers, Organic fresh,
ripe Organic Tomato, Organic Red Onion, Organic Kalamata or Black Olives Organic
Feta Cheese, Organic Black Beans (see recipe below). Optional: sliced Organic Avocado
(can also use in place of beans for protein)
3. Serve with Creamy Salsa Dressing (see below)

Black Bean Side Dish or Soup
1. Soak 1/2 cup Organic Black Beans (Turtle Beans), in tsp. baking soda (to it make
easier to digest). Soak for 24 hours, rinse after the first 12 hours.
2. Mix and simmer on low for 2 hours: Soaked beans, 2 tbsps. chopped Organic Onion,
1/2 tsp. Organic Cumin, 1 Tbsp. Braggs Liquid Aminos, I pinch Baking Soda

Black Bean Soup
Add 1 cup water, 1 tbsp. of additional organic onion, and 1/4 cup each: chopped organic
carrots, celery and any other vegetable of your choice.

Creamy Salsa Dressing
Blend 1/2 cup Organic Mayonnaise of choice, or make your own. 2 tablespoons of your
favorite Organic Salsa

Pumpkin Custard Pie
For Gluten-free crust: Chop I cup pecans or walnuts in blender, press into lined
pie pan
1. Blend in blender, 1 inch ginger root with 1 cup purified water, then bring to
boil just to heat. (see #3)
2. Mix together:
3 eggs
2 cups pumpkin (or, for natural sweetness, use squash or sweet potato)
1/2 cup maple syrup
1 tbsp. blackstrap molasses (or for sugar-free, 1/2 tsp. stevia and 1/2 cup raisin
paste). Use raisin paste in place of liquid in No. 2 above). Note: Raisin paste can
be kept in fridge for weeks. Place 1 cup raisins in jar with 1-1/2 cups water (or
less, for more concentrated sweet). Soak raisins overnight or longer in refrigerator.
Blend in blender to make paste.
1 tbsp. quinoa flour
1/2 tsp. Celtic or Power Organic Himalayan salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
Vanilla extract optional (for gluten-free diets, use vanilla flavor or bean)
3. Add boiling ginger water to mixture and pour into 9" pie shell:
400 degrees for 15 minutes (375 degrees for 30 minutes) check, best if not too firm.
Makes one 9" pie.

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Debbie Johnson
Debbie Johnson is the owner/founder of The Golden Chalice Natural Foods Restaurant and Gallery in Chanhassen, MN. Visit www.goidenchalice.org or call Debbie at (952) 941-4150. Copyright © 2006 Debbie Johnson. All rights reserved


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