From sweet treats to savoury dishes, we have compiled 3 of our favourite autumn-inspired recipes for you to enjoy this season, to bring some cozy comfort to your body and home!

Grounding Butter Chicken

There is just something so comforting about even the thought of coming home to a glorious Butter Chicken isn’t there. The combination of grounding spices and their aromatics ignites a warm, fuzzy feeling inside. This butter chicken delivers a rich source of antioxidants, healthy fats, and protein to support strong immune function going into winter.

Serves 4

Ingredients

4 free-range chicken thighs, cut into small chunks
1/2 cup organic coconut cream
1 tbsp coconut oil/organic ghee/butter
1/2 medium jap pumpkin, cut into cubes.
1 tin organic chopped tomatoes
1 cup pineapple, roughly chopped
1 tbsp ground turmeric
1 tsp ground coriander
1 tsp ground ginger
½ tsp ground cinnamon
½ tsp sea salt
Good pinch of cracked black pepper

To Serve
Steamed rice
Flat leafed parsley
Lime
Coconut yoghurt/Greek yoghurt

Method

1. Add coconut oil/organic ghee/butter to the pan over medium heat, add the spices, salt, and pepper.
2. Once the spices have released their aromas (roughly 2-3 mins) add chicken to the pan and cook 2-3 mins on either side until golden brown.
3. Add tinned tomatoes, pumpkin, pineapple, lime zest, and juice to the pan. Reduce the heat to a low and allow to simmer for 30 minutes.
4. Serve with steamed rice, a squeeze of fresh lime, a dollop of yoghurt, and a good handful of flat-leaf parsley.

Enjoy!

Gluten-Free Autumn Apple Crumble
Nothing beats an apple crumble this time of year. Not only does it feel like a big warm hug but it is also packed full of goodness to support digestion and immunity. When apples are cooked and cooled they transform into a source of resistant starch (prebiotic) to feed a healthy gut. Yes, this gives you even more reason to make extra and enjoy it for days to come.

Serves 8

Ingredients

Apple Filling
5 Granny Smith apples, cored and cut into wedges
⅓ cup raw honey or pure maple syrup
¼ cup water
1 lemon, juiced
2 tsp tapioca starch
1 tsp ground cinnamon
1 tsp ground ginger
¼ ground nutmeg

Oat & Walnut Topping

1 cup certified gluten-free rolled oats or rolled oats if not gluten-free
½ cup almond meal
½ cup shredded coconut
½ cup chopped walnuts
⅓ cup coconut sugar or brown sugar
Pinch of sea salt
4 tbsp extra-virgin olive oil or unsalted butter, melted

To Serve:
Coconut yoghurt, Greek yogurt, or ice cream of choice (we love vegan coconut ice cream).

Method

1. Preheat the oven to 180°C fan-forced and place the sliced apples in a square baking dish.
2. Combine honey/maple syrup, water and lemon juice, tapioca starch, cinnamon, and ground ginger with a whisk in a mixing jug. Once combined, pour the mixture over the apples and bake for 20 minutes.
3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, walnuts, coconut, coconut sugar, and salt. Mix in the olive oil/melted butter with a wooden spoon, stirring until the mixture is evenly coated.
4. Once the apples have been baked for 20 minutes, give them a stir. Now add the dry mixture on top of the apples with a large spoon, making sure the mixture is distributed evenly.
5. Place the crumble back into the oven for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden brown.
   

Serve with yoghurt, or ice cream of choice. Store in an airtight container for up to 5 days.

Pumpkin, Turmeric, and Ginger Soup
Whether you feel under the weather or you’re looking for an easy and nutritious mid-week meal, this soup ticks all of the boxes. Thanks to turmeric and ginger, this soup delivers a rich source of antioxidants and anti-inflammatory goodness for strong immune function and digestion.

Serves 4

Ingredients

½ jap pumpkin cut into small chunks
1 leek, washed and finely sliced
2 cloves garlic, skin removed
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tbsp extra-virgin olive oil
1 tbsp bone broth concentrate
2 cups of boiling water
Pinch of sea salt and black pepper

To Serve:
Warm bread of choice (we love sourdough or homemade gluten-free nut and seed loaf)
Olive oil
4 tbsp toasted pumpkin seeds
1 handful of fresh basil leaves

Method

1. Preheat oven to 180°C fan-forced and line a baking tray with baking paper
2. Place the cut pumpkin and whole garlic cloves onto the baking tray and drizzle with olive oil. Bake for 30 mins or until golden brown.
3. Saute’ leek with olive oil a medium heat for 5 minutes until softened. Add bone broth concentrate and hot water, using a spoon to combine. Add cooked pumpkin garlic, sea salt, pepper, turmeric, and ginger, and simmer for 5 minutes.
4. Blend with a stick blender or transfer into a high-speed blender and blend until smooth and creamy.
5. Pour carefully into 4 serving bowls, and garnish with a drizzle of olive oil, toasted pumpkin seeds, and fresh basil.

Enjoy!

Created by @alifeworthnourishing