Hey Pumpkin! ;) We're spicing things up over here at RISE and we wanted to share some of that spice with you! Below you'll find one of Chef Jenny's favorite fall pumpkin spice recipes. It's healthy, it's hearty, and it's definitely perfect for a fall harvest dinner! 

Pumpkin Bisque

2 cups raw pumpkin or butternut squash

1 cup coconut milk

1 clove garlic

2 Tbsp chives

2 Tbsp raw agave nectar

1 tsp chili powder

1/2 tsp sea salt

Blend on high in a high powered blender for 30 seconds. Garnish with more chives and enjoy!

Pumpkin Pie Seasonal Smoothie

Today we wanted to share a delicious, healthy pumpkin spice latte recipe! 

Did you know that a 16oz pumpkin spice latte from Starbucks has 50 grams of sugar? A lot of coffee drinks tend to have hidden sugar in them that you wouldn't even realize!

Because of this, we wanted to create a recipe that you will love, but that will still satisfy your sweet tooth! Blend all the above ingredients and enjoy!

Avocado and chocolate? Yes! This is a nut-free preparation that yields a delicious pudding every time. This recipe is rich and creamy, with a nice soft chocolate flavor, and may be adapted by adding more cacao or nut milk to suit your own needs.

Ingredients

4 Haas avocados

1 cup coconut water

1/2 cup raw honey

1 cup raw cacao

1 teaspoon cinnamon

1 teaspoon sea salt

Directions

1. Begin by slicing the avocados length-wise and removing pit. Then scoop out flesh from skins.

2. Combine all ingredients in a blender, loading the liquids first, and blend on high for 30-45 seconds. Scrape out pudding and refrigerate. This recipe keeps for up to 4 days in the refrigerator and is best served chilled.

Makes 3-4 cups, depending on avocado size.