Sweet Potato Pear Soup
2 tbl coconut oil
1 large shallot, minced
1 d'anjou pear, peeled, small dice (about 1 cup)
1 large sweet potato, peeled, small dice (about 2 cups)
1 garlic clove, minced
salt and white pepper
1 tbl maple syrup or organic light brown sugar
1/2 tsp smoked paprika
1/4 tsp cayenne
2 cups vegetable broth
1-15oz can coconut milk
Saute the shallots and pears in coconut oil over medium-high heat for 7 minutes until the onions have started to caramelize. Add the sweet potato and garlic, 1/2 tsp salt, 1/4 tsp white pepper, maple syrup paprika and cayenne. Stir and continue to saute 10 minutes more until the sweet potatoes have caramelized as well.
Add the broth and bring to a simmer, cook until the sweet potatoes and pears are very tender, 10 more minutes.
Transfer to a blender and blend until completely smooth.
Bring back to the heat and add the coconut milk. Warm up season with salt to taste.
1/2 cup water
1/2 cup turbinado sugar
1 garlic clove, smashed
1/4" piece fresh ginger
1 tbl soy sauce
Once the sugar starts to brown, it will be done in a matter of seconds so don't walk away and have your soy sauce ready to pour in!
Combine the water, sugar, garlic and ginger in a small pot and bring to a boil. Continue to cook, without stirring until the sugar caramelizes and is a light amber color. Remove from the heat and quickly remove the garlic and ginger pieces and add the soy sauce. Stir to combine with a wooden spoon.
Pear Crisp Crostini
1 firm bosc pear
1 tsp cinnamon
1/2 tsp cayenne
1/2 tsp organic cane sugar
1 tbl finely chopped chives
Preheat the oven to 275.
Thinly slice the pear paper thin using a mandolin or a knife. Combine the cinnamon, cayenne and sugar. Coat both sides of the pear slices and place on a greased baking sheet lined with parchment or a silpat.
Bake for 30 minutes, flipping once after 15. This may take longer if your slices are a bit thicker! While still hot, gently peel each chip off the baking sheet and let cool on a baking rack. They will harden and crisp up more while they cool.
Top each pear chip with walnut butter and a sprinkle of parsley.
1 cup raw walnuts (using raw nuts will result in an incredibly smooth consistency. Toasted walnuts will result in a grainier texture)
1/4 tsp salt
1 tbl melted coconut oil
2 tsp water
1 tsp maple syrup or organic light brown sugar
1/2 tsp cinnamon
Blend the walnuts and salt in a food processor until the nuts have broken down. Add the oil, water, maple syrup and cinnamon. Continue to blend until smooth and fluffy.