Crown Recipes

Ingredients:

•  5 pounds of apples (different varieties work best but use what you have) washed, peeled, cored and diced)
• 1 and 1/2 cup coconut sugar
• 2 tablespoons vanilla extract
• 3 tablespoons cinnamon or pumpkin pie spice
• 2 tsp of nutmeg
• 1/3 cup apple cider vinegar 

Directions: 

• Place ingredients in a slow cooker and cook on low for 8 hours. Do not open. 
• On hour 8, use an immersion blender blend all apple chunks until smooth. You should have a dark, smooth texture.
• Return the lid and cook for another 4 hours.
• When finished you can cool and put in jars in the refrigerator for up to a month. 

My version is not as sweet as traditional apple butter. It is an amazing compliment to a grilled cheese sandwich, buttered toast, as a jam replacement or glaze, but my favorite way to eat it is as a dip for cheese crackers!

This is my version of everyone’s favorite Autum Squash soup merged with Curry!

Ingredients:

• 1 whole butternut squash (peeled, seeded and diced)
• 2 carrots (peeled and diced) 
• 3 or 4 cloves of garlic (minced)
• 2 tablespoons EVOO
• 1 32oz vegetable broth (I use low sodium) 
• 1 15oz can unsweetened coconut milk
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ¼ teaspoon salt (or to taste)
• 2 tablespoons curry spice paste
• Cilantro for garnish

Directions: 

• On medium heat, add olive oil and garlic to pan. Let garlic sauté for a couple of minutes then mix in the turmeric and black pepper continuing to stir for one minute
• Add the carrots and squash to the pan and cook for 5-7 minutes, stirring occasionally 
• Add the vegetable broth, bring to a boil then simmer until the carrots and squash are tender (about 20 minutes)
• Take off heat and puree with an emersion blender until smooth
• Put pan back on a low heat. Add in the coconut milk, curry spice paste, and salt
• Bring back to a low boil and let the curry paste melt into the soup and allow for all the flavors meld together.  If the soup is a bit thick, you can add a little bit of water to loosen
• And of course, you can make it spicy by adding red pepper flakes or cayenne pepper during the cooking process. 

I like to top the soup with cilantro. We had our soup with grilled cheese sandwiches and a salad. It’s the perfect Autumn Sunday meal. Enjoy!

This recipe is about treating yourself! How about a healthier version of everyone's favorite Hazelnut spread!

I am going to make mine with pistachios, but you can use Hazelnut or any nut you would like!

In a food processer add:

• 1 ½ cup of nuts
• 1 Tablespoon or coconut oil
• Blend for 2-5 minutes, scraping the sides periodically (should start to look like peanut butter) 

Then add:

• A dash of salt
• 1 cup of any type of milk- I use coconut (1 cup will make more of a sauce consistency, if you want more of a spread, please add less liquid) 
• 1 tsp of vanilla (or measure with your heart) 
• ½ cup sugar (I used coconut sugar but use what you like) 
• ½ cup unsweetened cocoa powder
• Blend until everything is combined, taste for desired sweetness. This is all about what you like!
• Store in a glass container in the fridge for a sweet treat during your hectic work week!

It's great mixed with peanut butter, with fruit, on a piece of sourdough toast or just with a spoon out of the container!  Enjoy!

 Now that Fall is here, it’s officially soup season!  Lentil Soup is one of my family’s favorites! This soup is warm, hearty and heart healthy.  

Ingredients:

• 1 diced onion
• 3 diced carrots
• 4-5 minced garlic cloves
• 2 tbsp. extra virgin olive oil 
• 2 cups rinsed dried lentils (I use brown lentils)
• 15 oz. can diced tomatoes
• 4 cups of vegetable broth (I use low sodium)
• 3 cups of water
• 4-5 oz fresh spinach (roughly chopped) 
• 1 ½ tsp. cumin
• 1 tsp smoked paprika
• ¼ tsp. salt (or more to taste)

Directions:

• Add olive oil to a large soup pot and sauté onions and carrots on medium heat for about 7 minutes
• Add garlic, cumin, paprika, and salt. Sauté 1 minute  
• Add broth, water, tomatoes and lentils. Increase heat and bring to a boil
• Reduce heat, cover and simmer for about 30 minutes or until the lentils are cooked
• Add spinach in the last couple of minutes of cooking.

Serve up and enjoy! We like grated Romano Cheese on our soup; I also make a salad and have fresh Italian bread.