Fall is such a beautiful time of year with the changing of seasons and bountiful harvest from the garden. Eating fresh produce from the garden or a farmer's market is one of the greatest gifts you can give yourself. This week we'd like to share some of our favorite garden produce recipes to help you enjoy your fall harvest.

Blended Tortilla Soup

from Jo Francks, Student Advisor

2 cups warm water

2 Roma tomatoes

½ large carrot

1 inch slice of red pepper

2 Tbs raw cashews

1 ½ Tbs nutritional yeast

1 tbs chopped onion

2 sprigs fresh cilantro

1 tsp no-salt herb seasoning

¾ tsp sea salt

¾ tsp garlic powder

Add all ingredients to a high powered blender. Blend 2-3 minutes to warm the soup. Add black beans and tortilla chips and pulse for texture. 

Salsa Fresca
from Hallelujah Diet

2 ripe tomatoes, finely diced
¼ cup onion, finely chopped
½ jalapeño pepper, seeds removed, and finely chopped
3 T. cilantro leaves, chopped
Juice of ½ a lime, or to taste
½ tsp. sea salt, or to taste

1. Add all ingredients to a small mixing bowl and stir.
2. Let sit for 10-15 minutes to allow the flavors to develop.

Pad Thai Zoodles 

from Laura Hampton, SNH Student

For the dressing:

2 Tbsp. minced ginger

4 small cloves garlic

1/4 cup lime juice

1/4 cup olive oil

3/4 cup coconut aminos

1 Tbsp honey

1 cup raw cashews

Place all dressing ingredients in blender and blend until smooth. This can be kept in the refrigerator for up to four days. 

Veggies and Zoodles:

4 small zucchini, spiralized

1 cup grated carrot

2 cups shredded purple cabbage

3/4 cup green onion, thinly sliced

1 1/2 cups bell pepper, thinly sliced

Toppings (use as many or a sfew as you like)

2 ripe avocados, sliced

chopped cashews or sesame seeds

fresh cilantro

Toss veggies and zoodles together in a bowl. Top with dressing, sliced avocado, chopped cashews (or sesame seeds) and fresh cilantro.

Easy Vegan Pesto

from Minimalist Baker

2 cups packed fresh basil (large steps removed)

2 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)

3 large cloves garlic (peeled)

2 Tbsp lemon juice

3 - 4 Tbsp nutritional yeast

1/4 tsp sea salt (plus mor to taste)

2 - 3 Tbsp extra virgin olive oil

3 - 6 Tbsp water (plus more as needed)

1. To a food processor or small blender, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms. 
2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp water at a time until the desired consistency is reached - a thick but pourable sauce
3. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite/zing, or lemon juice for acidity 
4. Perfect for adding to sauces, dressings, zucchini noodles, breads and more! 
5. Store leftovers in the refrigerator for up to 1 week. Freeze in ice cube molds and store in the freezer for a month or more. 

Healthy Homemade Popsicles

from Laura Hampton, SNH Student

1 cup fresh strawberries, washed and cored

1 ripe peach, peeled and cut into large chunks

1. Puree strawberries in the blender until smooth. Add a little water, if needed, to blend. Fill popsicle mold halfway with strawberry puree.
2. Puree peaches in the blender until smooth. Add a little water, if needed, to blend. Pour peach puree over the strawberry puree in the popsicle mold.
3. Cover and insert a popsicle stick into the mold. Don't push it all the way down. Freeze the pop until solid.

Fresh Apple Crisp

from Faves by Melissa Chappell (adjusted how Tara's family likes it)

2 Granny Smith apples, diced

1/2 cup walnuts, broken into pieces

1 cup rolled oats (use hulled buckwheat or oat groats if you need a gluten free option. Both should be processed into a coarse powder before adding to the rest of the ingredients). 

1/2 cup golden raisins

1/2 cup coconut oil

1/4 cup sucanut or coconut sugar

1/4 cup pure maple syrup or honey

2 tsp cinnamon

1/4 tsp salt

2 drops clove essential oil (optional)

1. Toss apples with a little lemon juice to keep them from browning. Place in a small pretty bowl
2. Mix the rest of the ingredients together. 
3. Put on top of the apples and eat right away