Since it is squash season, I thought I would begin to share the plethora of winter squash recipes I have floating around my kitchen on scraps of paper. Today's recipe is a cookie, a gluten-free, high fiber oatmeal pumpkin cookie. Paired with a mug of hot mulled cider, it creates a lovely fall snack.

I have had dozens of requests over the last few weeks for either a post on the products I use or specific questions on where to find a certain product. So here it is, all organized and in one place. I have added a link on the sidebar of this blog under "Essential Posts" to make finding this post a snap!

When the weather cools, having recipes for warming, nourishing, gluten-free soups and stews is essential. This chicken and rice stew can also be made vegan by replacing the chicken with kidney beans or pinto beans.

Today I wanted to share with you one of our family's most treasured fall projects: making homemade applesauce and canning it. I use applesauce quite a bit in my vegan, gluten-free baking recipes so I thought it would be fitting to demonstrate how to make it with step-by-step photos. You will save a LOT of money by making your own applesauce, especially if you pick all of the apples yourself like we do. Just the other day the kids and I walked around the neighborhood and picked about 70 pounds of apples, Asian pears, and pears!

Figs blended with extra virgin olive oil, balsamic vinegar, and maple syrup....well, what's not to love? This lovely salad dressing is delicious atop a salad of fresh organic greens, maple roasted walnuts, heirloom apples, and fresh figs. Sounds gourmet-ish doesn't it?

This black bean stew is warming and comforting, just perfect for a blustery fall day. I like to serve it over cooked quinoa topped with a cilantro and cabbage slaw (recipe to follow). It just feels better to eat something raw with a cooked meal.

We really are not just about sweets here. Really, we're not! But this week it seems we are, huh. Hope some of you enjoyed the White Nectarine Ice Cream I posted last weekend.

As promised, here it is, finally, the White Nectarine Ice Cream. Naturally sweetened and of course gluten-free, dairy-free, and soy-free. The photo doesn't do this recipe justice. The consistency and flavors are simply amazing. Even after 24 hours of freezing, it is still soft and easy to scoop just like traditional ice cream made with cream and sugar. When I make this, my kids practically eat the whole container in one sitting. I have to cut them off and hide the container in the back of the freezer! So let's celebrate the end of summer with one last hoorah and eat ice cream!

Kitcheree is a highly nourishing, hypoallergenic stew made from mung beans and brown rice. It assists in the detoxification process as it is very easy to digest. The spices and summer vegetables create a luscious stew that can be made in just minutes using a pressure cooker, though you don't need one to make this.

We've been drinking a lot of these yummy, dark purple smoothies lately. Since fresh fruit is in abundance right now, why not?