Kitchen SCORE

This month we're focused on a few simple yet delicious meals and some tasty desserts to top it all off! So, we've prepared a flavor-packed segment of recipes to help make those long days at home a little more bearable!

- Izelle Hoffman

Oven

ROAST PUMPKIN

Prep time: 10min | Cooking time: 45-60min | Servings: 4-6

Ingredients

• 1 whole medium pumpkin cut into wedges (leave the seeds and skin)

• 3 tbsp olive oil

• 3 tbsp raw honey

• 2 tsp salt

• 2-3 heaped tbsp almond flour

• 2 tsp dried basil

• 2 tsp red chili flakes

Instructions

1. Preheat oven to 390F (200C).

2. Prepare a baking tray with nonstick spray. 3. Arrange the pumpkin wedges on the tray.

4. Spray with olive oil and drizzle with honey.

5. Season with salt and sprinkle with almond flour, basil and chili flakes.

6. Place in the oven for 45 to 60 minutes or until the pumpkin is cooked and crisp to your preference.

Quick & Easy

CREAMY AVO SOUP

Prep time: 5min | Cooking time: ±15min | Servings: 2

Ingredients

• 2 cups unsweetened almond milk

• 1 avo - mashed

• 1 can of butterbeans rinsed, drained and mashed

• 1 tsp salt

• 1 tsp ground black pepper

• 2 tsp crushed garlic

• 2 handful of baby spinach

• 2 tbsp raw honey

• 2 tsp oregano

• 1/2 tsp chili flakes

• Hot water as needed

Instructions

1. Make use of a medium pot and prepare with a nonstick spray.