Delicious Fall Recipes – Dr Wendy Davis ND

Delicious Fall Recipes

Bison Stew and Chocolate Chunk Pumpkin Bread

  • Modified version originally found in the Epoch Times Oct 21-27 2021

  • Fall is the best time to hunker down and enjoy a calmer time of year. And for those of you that had luck growing your root veggies, this stew is a perfect partner for a root veggie mash.

    For a lot of us pumpkins are for carving, and when all of the treats are eaten, most of this delicious veggie hits the compost.  However, if you can save some of the flesh and make puree, this amazing bread will not disappoint.

    Bison Stew


    1 lb bison stew meat

    ¼ c all purpose flour OR Gluten-free all purpose flour

    1 tsp black pepper

    2 tsp salt

    1 tbsp olive oil

    4 oz bacon

    2 medium onions diced

    4 cloves of garlic - chopped

    1 lb button mushrooms, quartered

    1 c dry red wine OR beef broth

    4c beef broth

    2 tbsp tomato paste

    1 bunch of fresh thyme OR 2 tsp dried thyme

    1 sprig rosemary OR 1 tsp rosemary

    2 by leaves

    ½ c chopped parsley OR 3 tsp dried parsley

    ¼ c chopped marjoram OR 1-2 tsp dried marjoram


    Place meat in a medium mixing bowl, add flour, salt and pepper

    Toss the meat until well coated

    Set aside

    Warm the olive oil in a Dutch oven over medium heat, toss in the chopped bacon

    Fry the bacon until crisp then add in the onions and garlic 

    Saute them for 5-7 minutes

    Pour in the red wine or 1c of broth, and the rest of the broth and scrap any of the browned bits and combine all.

    Add the tomato paste, thyme, rosemary and bay leaves and simmer on medium-low for 45 minutes.

    Remove the stew from the heat and sprinkle with parsley and marjoram.  MIx well.

    Serve with a side of mashed root veggies and enjoy!

    Chocolate Chunk Pumpkin Bread


    Avocado or vegetable spray

    1 ¼ all purpose flour OR Gluten-free all purpose flour

    1 tsp baking powder

    1 tsp baking soda

    2 large eggs

    2 Tbsp milk OR almond or oat milk

    3/4c Pumpkin puree (unsweetened)

    ¾ tsp ground cinnamon

    ½ tsp salt

    ⅛ tsp ground nutmeg

    1 c sugar OR raw honey

    ½ c vegetable oil OR coconut oil

    ¾ c dark chocolate chips/chunks


    Preheat oven to 350F, set oven rack in the middle

    Spray the bottom of a 8.5 x 4.5 inch pan

    In a medium bowl, whisk together four, baking powder, and baking soda.

    In a small bowl, whisk together eggs and milk

    In a large saucepan combine pumpkin puree, cinnamon, salt, and nutmeg

    Cover over medium heat, stirring constantly until mixture starts to bubble (4-5 min)

    Remove from heat, add honey and oil and combine

    Let mixture cool, then mix again

    Add egg mixture to pumpkin mixture and combine

    Add flour mixture and stir until just combined

    Stir chocolate chips/chunks into batter, do not over mix

    Scrap batter into pan and soothe the top

    Bake for 50-60 min or until toothpick comes out clean

    Set on a cooling rack for 15 min

    Remove from the pan and let cool for 30 min before devouring this delicious snack/dessert/breakfast….