PC: @azurefarm
  • 1 small head romaine lettuce chopped
  • 8 oz spinach
  • 2 Autumn Glory® apples tiny sliced
  • Seeds from 1 pomegranate
  • 1 cup coconut bacon ( See recipe below)
  • 1/2 small red onion thinly sliced
  • 1/2 cup roasted salted pepitas
  • 3/4 cup caramelized pecans.
  • 3/4 cup extra virgin olive oil
  • 2 Tbs…
PC: @azurefarm

1 can garbanzo ( drained)

1 can plain pumpkin ( not pumpkin pie)

3 cloves of garlic, minced

Juice of 1/2 a large lemon

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp cinnamon

1/4 tsp chili powder ( optional )

1/4 cup olive oil

salt to taste


Mix all ingredients in a high powered blender. If too thick add a few Tbs of water .

Serve inside a small pumpkin or acorn squash! Add pepitas and dried cranberries to garnish and serve with fall seasonal items and bread.

Recipe Credit: @azurefarm


1 Onion, chopped

1 T. Olive oil

2 Celery stalks, chopped

2 Bell peppers, chopped

4–6 garlic cloves, minced

3 cans of beans (black, pinto, kidney)

2 cans diced tomatoes

1 T. Maple syrup

1 T. Southwest blend

1 t. Cumin

1 t. Mustard

1 t. Salt

Soy chorizo / vegan crumbles (optional at very end)

In large pot, saute onion and olive oil for 5 minutes.

Add in celery, bell peppers, garlic, saute for 5 minutes.

Drain and rinse 3 cans of beans of choice and add to pot

Add in remaining ingredients, plus 2 cups of water


Blend about 3 cups of the soup, pour back into pot to make the soup creamy!

Add in soy chorizo/vegan crumbles if desired.

Suggested toppings: cilantro, avocados, tortilla chips

We all know this person. Here’s how the conversation goes:

“In order to complete this project, we’ll need Wally’s input and expertise.”

Everyone gets quiet.

Someone carefully asks, “Is there another way? Wally is so stressed and tends to be a bit emotional.”

This is curious as, are we not…

* 6 c. pear slices

* ½ c. coconut sugar

* 7 Tbsp arrowroot (or corn starch)

* ¾ c. vegan butter, cold

* 1 c. brown sugar

* 1 ½ c. oats

* 1 c. gluten-free flour

* 2 tsp cinnamon

* ½ tsp salt

1. Preheat oven to 350. Spray a 13x9-inch glass baking dish.

2. In a large bowl, add pears, coconut sugar, and arrowroot. Gently toss to combine. Pour fruit into the prepared baking dish.

3. In a separate bowl, add the butter, brown sugar, oats, flour, cinnamon, and salt. Using your hands or two folks, cut the butter into the dry ingredients until small clumps and some sandy bits form.

4. Sprinkle the crumble mixture over the fruit and bake for 45–50 minutes. Serve warm as is or with vegan ice cream. Enjoy!


It looks weird, it sounds weird. We know, we know. It’s weird!

But weird can be so good sometimes. Trust us.

Texturized vegetable protein (TVP), also known as soy protein, has quickly become one of the most versatile meat substitutes with which to cook. A complete protein and rendering 15%…

Country Life Natural Foods

Inspiring a global shift toward living a healthy, sustainable lifestyle, providing resources for our community to nourish the mind, body, and soul.

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