In honor of tomorrow being October 1st, we have an all fall themed lunch!
Salad with orange/yellow and red fall leaves, a rice pumpkin, and cinnamon raisin poached pears!
For the leaves, I used wheat tortilla dough. I cut out leaf shapes with cookie cutters, and colored with watered down beet and butternut squash purees. (I freeze the purees in ice cube trays, then transfer to a freezer bag. When I need just a little I just pull out one cube.) After coloring, I cooked the dough on a hot skillet.
The pumpkin is made from brown rice with a little grated carrot and some of the butternut squash puree added. The stem is a slice from a cucumber.