1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Organic Recipes You Will Love


It is still pumpkin spice season and we wouldn’t be doing our duty if we didn’t provide you with a pumpkin spice related recipe! As always, we invite you to come by our organic grocery to pick up the freshest ingredients that are the best for you. 

Begin your morning the right way with a pumpkin breakfast shake brought to you by Inhabitat.

This recipe calls for:

-          1 cup of canned organic pumpkin

-          1 cup of coconut milk or regular milk (organic)

-          1 frozen banana

-          1 teaspoon vanilla extract

-          2 teaspoons of local honey

Blend all the ingredients and you are all set! This recipe is great because you can also add some vanilla protein powder if you would like for a little boost of protein and still get amazing flavor. This mix also goes well with an orange slice for a little boost of vitamin C! This shake is not only delicious but will give you the energy you need to get through the morning!


Another great fall food is squash. We have a recipe you can use to create healthy and delicious Roasted Butternut Squash and Black Bean Vegetarian Enchiladas. Head on down to New Leaf Market Co-op to grab the local produce you need for this next recipe brought to you by Yummy Mummy Kitchen! 


Roasted Butternut Squash and Black Bean Vegetarian Enchiladas


2 1/2 cups 1/2-inch cubed organic butternut squash (which is 12-ounces, or about 1 small-medium peeled, seeded squash) 

1 tablespoon extra virgin olive oil 

15 ounces of drained and rinsed black beans (can be cooked or canned)

1/4 cup of chopped yellow onion 

1 1/2 tablespoons of chopped cilantro, plus more cilantro for garnish 

12 ounces of jarred or fresh mild green salsa 

1/4 cup 2% plain Greek yogurt

1 1/2 cups shredded Mexican cheese blend 

8 corn tortillas 

1 large ripe organic avocado, peeled, pitted, and sliced

1 cup low fat sour cream 


To make this delicious dish, preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Coat evenly. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.


In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.  


Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with sour cream and avocado.


Again, come on down to New Leaf Market Co-op to grab all the organic ingredients you need to make these delicious recipes. While you are at it, check out our microbrews and pick up a 6 pack of your favorite seasonal beer or ask our store experts for advice if you are looking for something new! We look forward to seeing you!

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