Add a bed of arugula Place sliced Tomatoes Add Pine Nuts, then drizzle with VF Wild Mango star. VF Salt and pepper to taste

• 1 cup all purpose flour • 1 teaspoon baking powder • ½ teaspoon baking soda • ½ teaspoon cinnamon • 1 ¼ teaspoon pumpkin pie spice • ½ teaspoon salt • ½ cup granulated sugar • ¼ cup brown sugar, light or dark packed • 1 cup canned pumpkin puree • ½ cup vomFASS Extra Virgin Olive Oil • 2 large eggs room temperature Cinnamon Cream Cheese Frosting • 4 ounces cream cheese full fat, room temperature • 2 cups powdered sugar sifted • ¾ teaspoon cinnamon Instructions • Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.
 • In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
 • In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.
 • Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.
 • Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.
 • Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.
 Cinnamon Cream Cheese Frosting • Sift together the powdered sugar and cinnamon. Set aside.
 • In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat cream cheese until completely combined, creamy and fluffy. 
 • Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.
 • Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.

Apple Spritz • 3 oz. apple juice, • 1 oz. vomFASS Apple Balsamic Star • Large pinch of ground cinnamon, • Ice, • 3 oz. Prosecco, • Apple slices and a cinnamon stick, for garnish

Ingredients 400g Fresh mango, diced 2 50 g Cream 100 ml milk Blossom honey 2-3 tablespoons vomFASS Wild Mango Balsamic Star Styrian Pumpkin Seed Oil from vomFASS Pumpkin Seeds Instructions Place all ingredients in a blender and blend until smooth. Then put in an ice cream maker and freeze for about 1 hour. Pour into a Tupperware tub and place in the freezer overnight. Let it thaw a little before serving, then it's easier to scoop into balls. Serve and garnish with some pumpkin seed oil and pumpkin seeds

Ingredients for 1 jar 350 ml/11.8 oz. • vomFASS Chili Oil • ½ onion • 1 clove of garlic • 250 ml tomato sauce • 50 g tomato paste • 80 g sugar • ½ tsp. chili powder • ½ tsp. Paprika • 30 ml vomFASS Whisky of your choice • 50 ml vomFASS Fig Balsamic Star • Salt & Pepper Directions: Peel and dice the onion and garlic and fry briefly with chili oil. Add tomato sauce, tomato paste, sugar and stir. Add the remaining ingredients, bring to a boil, and then pour into a jar.

Great for breakfast, or add ice cream and enjoy for dessert. For the Crumble: 2/3 cup cold butter 2/3 cup sugar 1 cup All Purpose Flour 1/3 cup Almond Flour 1 teaspoon lemon zest For the Berry Mix: 1 cup frozen or fresh strawberries 1 cup frozen or fresh raspberries 1/2 cup frozen or fresh blackberries 1/2 cup frozen or fresh blueberries 1 teaspoon cornstarch *optional, add more if you like a thicker berry mix 1/4 cup tablespoons vomFASS Raspberry Balsamic Vinegar Bake at 375F for 40-45 Mins, till the crumble is golden brown, and the berry mix is bubbly. Let it cool for 30 Mins before serving. Serve with ice-cream and an extra drizzle of vomFASS Raspberry Balsamic Vinegar.

Ingredients: (Serves 6): • 130 g/1 cup cookies of your choice or graham crackers • 1 pinch vomFASS salt • 40 ml /2Tbsp. vomFASS Nut oil or Sun Meadow Rapeseed Oil • 150 g/ 2/3 cup cream cheese • 100 g / ½ cup Greek Yogurt • 100 g / ½ cup whipped cream • 2/3 cup fresh raspberries and extra for garnish • 2 tsp. / ¼ cup sugar • 2 tbsp/1/4 cup vomFASS Raspberry Balsamic Star Directions: Cheesecake mix: Make sure all ingredients are room temperature. Mix well till combined with a spatula. Do not over mix. For the crumbs: Crush your cookies or crackers to make fine crumbs then add your oil. Raspberry puree: Add all ingredients to a blender or a bowl and blend/use immersion blender. Layer your no bake cheesecake in single serve jars or bowls. First press down the crumbs with a spoon for a bottom layer then add your cheesecake mixture, raspberry puree and alternate till filled to the top. Garnish and refrigerate for 2 hours before serving.

Raspberry Balsamic Vinegar Protein Smoothie Bowl: 1 cup frozen berries, 1 banana sliced and frozen, 3 TBS VF raspberry balsamic vinegar, 1 scoop vanilla / unflavoured protein powder of choice. Add Toppings chia seeds, berries, pumpkin seeds, mint leaf, and a light drizzle of the raspberry balsamic vinegar.

Ingredients: • 1/2 Cup Frozen / Fresh Mango • Handful of Ice • Juice of Half a Lime • 1/4 Cup vomFASS Wild Mango Balsamic Star • 1oz Triple Sec / Cointreau / Orange Liqueur • 1-2 oz vomFASS Tequila • Simple Syrup, add according to your taste Directions: Add Lime Juice to rim of glass and dip into a blend of salt, sugar, and chili powder. Serve cold. Ideas: • Great for summer/Cinco de Mayo or any party! • Easy + Fun recipe • Refreshing Cocktail • Bursting with fruity flavors! • My favorite way to celebrate Cinco de Mayo/Summer • A Easy to Make Mango Margarita • Cinco De Mayo/Summer and Margaritas go hand-in-hand. • Get inspired for your next get-together with friends and family with our easy recipe