My 3 Favorite Fall-Inspired Sakara Life Recipes

Now that Fall is here and cooler weather has moved in, all I want to do is feel cozy and eat nourishing food. I’ve always loved the Sakara Life meal delivery program for its abundance of leafy greens and wholesome ingredients, but these 3 fall-inspired Sakara Life recipes set the greens aside and put the focus on grounding root vegetables, fiber rich whole grains and in-season produce.  EXCLUSIVE SAKARA LIFE DISCOUNT: USE CODE XOMARISSAV FOR 20% OFF YOUR FIRST ORDER! True to Sakara’s mission, everything is gluten-free, plant-based, organic and crafted to keep you energized and satiated. My advicce: make these must-try Sakara Life recipes and then try a Sakara Life meal delivery program or the 10-Day Reset for yourself. Check out my Sakara review and then save 20% on your first order using my Sakara Life discount code, XOMARISSAV.  Carrot Ginger Spiced Soup  Recipe and photo credit: Sakara Life

INGREDIENTS (Serves 3-4):

• 1 yellow onion (chopped)
• 8-10 medium sized carrots (peeled)
• 1.5 inch knob of fresh ginger (chopped)
• 1 garlic clove (chopped)
• 1 apple (chopped)
• 4 cups vegetable broth
• 1.5 tsp turmeric powder
• salt + pepper

FOR THE TOPPING: 

• Toasted sesame seeds
• microgreens
• toasted sesame oil
• coconut milk

DIRECTIONS:

Preheat oven to 400 degrees.

Chop onion, garlic, apple and ginger and peel carrots. Place whole carrots on a baking sheet and drizzle with olive oil, salt and pepper. Toss and roast in oven for 20-25 minutes, or until they are fork tender.

While carrots are roasting, place garlic and onion in a soup pot with olive oil, salt and pepper and sauté until they become slightly translucent. Add apple, ginger and turmeric and keep sautéing, adding in a splash of vegetable broth if any starts to stick to bottom of pan.

When carrots are finished roasting, set aside about 2 whole carrots, and chop the rest into big pieces. Add them into pot with other vegetables as well as the rest of the broth. Simmer over low heat until broth comes to a boil, then turn off heat.

Using a hand blender or regular blender, blend until soup is smooth or to your desired consistency. If soup is too thick slowly add in a little more broth, being careful not to add too much at once.

Divide soup into bowls, top with the side of whole roasted carrots, toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy).

Enjoy with: Chia Tortillas 

 

Savory Black Quinoa Muffins with Spicy Goji Butter Recipe and photo credit: Sakara Life Ingredients: (Makes 12 muffins) For the muffins: ¼ cup (40 g) chia seeds 1 cup (170 g) uncooked black quinoa (white or red is [JB3]okay too), or 1¼ cup (230 g) cooked

1½ cups (190 g) cornmeal

½ cup (60 g) corn flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon Himalayan sea salt

1½ cups (360 ml) unsweetened nut milk

½ cup (120 ml) sunflower oil

2 tablespoons wildflower honey

⅔ cup (10 g) chopped cilantro leaves

½ teaspoon chili powder

For the goji butter:

2 tablespoons goji berries

1 very ripe banana

¼ cup (60 ml) plus 1 tablespoon coconut oil

2 teaspoons maple syrup

2 dashes of cayenne pepper

Process:

Muffins: In a small bowl, mix the chia seeds with ¾ cup (180 ml) plus 1 tablespoon of water and set aside for 15 minutes, or until thick and gloppy.

Rinse the quinoa in a fine-mesh sieve for 1 minute. Transfer to a medium pot, add 2 cups (480 ml) of water, and bring to a boil. Reduce the heat to medium-low and cover, simmering, until the water is absorbed, 15 to 20 minutes. Remove the pot from the heat, waiting 5 minutes before uncovering the quinoa and fluffing it with a fork. Reserve 1¼ cups (230 g) of quinoa; store the rest in the fridge to enjoy with other meals.

Preheat the oven to 400°F (205°C). Line 2 muffin pans with 16 muffin liners (or grease them with coconut oil) and set aside.

In a large bowl, stir together the cornmeal, corn flour, baking powder, baking soda, and salt. Add the cooked quinoa and mix well.

In a medium bowl, whisk together the milk, sunflower oil, honey, and chia gel. Add the wet ingredients to the dry and gently stir together without overmixing. Fold in the cilantro and chili powder.

Spoon the batter into the muffin cups, filling them completely, and bake until the edges are golden brown and a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

Butter: Soak the goji berries in warm water for 20 minutes, then drain.

In a food processor, combine the banana, coconut oil, maple syrup, and cayenne with the soaked goji berries. Pulse until combined and smooth.

Enjoy a piping hot muffin slathered in butter.

Enjoy with: Detox Tea 

Decadent Apple Crisp
Recipe and photo credit: Sakara Life

Ingredients:

FOR THE APPLES

• 2 apples (we love Roma apples but pick whatever is in season at your farmers market)
• 1/4 cup coconut sugar
• 1/4 cup gluten-free rolled oats
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• small handful chopped walnuts + almonds
• 1 tbsp coconut oil

FOR THE CARDAMOM MAPLE SYRUP

• 1/4 cup maple syrup
• 1/2 tsp ground cardamom

FOR SERVING

• coconut yogurt
• walnuts/almonds

Process:

Preheat oven to 375 degrees.

Using a melon baller (or a paring knife), cut a hole at the top of each apple and scoop out the core, leaving about a ½ inch of apple at the bottom. There should be about a ¾ inch opening in each apple.

In a separate bowl mix together coconut sugar, rolled oats, cinnamon, cardamom and chopped nuts. Divide evenly between the two apples and fill until each one is filled to the brim with oat mixture. Then, place ½ tablespoon of coconut oil on top of each apple.

Place apples in a pie dish and pour about 1 cup of hot water on the bottom, so the apples are sitting in a shallow bath of water. Loosely place a piece of tin foil over the top and bake for 20 minutes. After that, take tin foil off and bake for another 25 minutes (or until apples are bubbling, oat crumble is toasted, and a knife can easily be slid into apple).

Take out of oven and let cool a bit.  While apples are slightly cooling, heat maple syrup and ground cardamom in a pan over the stove. Keep stirring for a few minutes until syrup is warmed through.

When apples are still warm but cool enough to handle, cut each one in half and place in a dish. Top with a dollop of coconut yogurt, any extra nuts, and drizzle with maple syrup. Enjoy!

Enjoy with: Skip the oats and nuts and top with Classic Superfood Granola

Don’t forget to claim your Sakara Life discount code, MARISSAVSAKARA – Order Sakara meal delivery here!