FALL APPETIZERS + A ROSEMARY GIN DELIGHT

When a day of cooking turns into creating some amazing ass plant based foods and drinking 7 gin cocktails...you document it right?

Maybe not 7, maybe like 4. MAYBE...

I honestly don't even really care to cook until fall rolls around. I'm obsessed with all squash, all spices and obviously pomegranate seeds. 

For this table of appetizers, my amazing friend Val (a photographer, creative director and owner of The Eternal Child - stalk her site here) brainstormed some simple recipes with me that we could share with you guys.

Take your pick or create a full table of amazing appetizers for your friends and family like we did. 

App 1.

A simply cooked acorn squash covered in coconut oil, cinnamon, and nutmeg.                      

App. 3

Sliced carrots seasoned with curry powder and cooked in coconut oil.

App 2.

Blended sweet potatoes, garlic olive oil, garbanzo beans and thyme topped with pomegranate seeds for added flavor and texture.

App. 4

Super simple and refreshing gin cocktail with lemon, rosemary and muddled ginger.