I hope you all had a nice "all hallows eve." We had fun with the costumes here in the clinic.
For the whole month October, pumpkins were everywhere. You probably still have some on your own. Don't throw them out. You can make many different dishes with the pumpkin meat and seeds. A pumpkin is a just a squash, so you can roast it, fry it, make soup, along with deserts. Let's look how many ways you can use your pumpkin.
PUMPKIN CASHEW SOUP
You'll love the creaminess of this soup. Cashews are a wonderful substitute for dairy cream. You'll love this soup.
1 tablespoon coconut oil 1 small onion, chopped 3 cloves garlic, minced ½ teaspoon turmeric ½ teaspoon paprika 1 can organic pumpkin 1 ½ cups chicken bone broth 1 jar roasted red peppers ⅓ cup sprouted cashew butter 1 teaspoon maple syrup ½ teaspoon black pepper 1 tablespoon lemon juice ½ cup coconut milk
Heat coconut oil over medium heat in a sauce pan
Brown onion then add garlic for two minutes
Add everything but salt, pepper, coconut milk, lemon juice, maple syrup
Bring to a boil, then allow to simmer for 5 minutes
Stir in remaining ingredients
Pour into blender and puree until smooth
Serve in a bowl with Parsley garnish
Pesto is so flavorful and easy to make. Try this pepita (pumpkin seed) version on your zoodles or spaghetti squash.
1 c. pumpkin seeds (pepitas), soaked for 2 hours then drained 1/2 c. olive oil 2 garlic cloves 1 tsp. apple cider vinegar 1 tsp. raw honey 1 c. fresh basil leaves 1 tsp. sea salt
Put all the ingredients into a food processor and process until very smooth. (I like my pesto a little chunky, so I kind of ignored the very smooth part.)
SLOW COOKER PUMPKIN BUTTER Your house will smell delightful while the pumpkin and spices are cooking. Pumpkin butter is like apple butter. Use it on toast, oatmeal, pancakes or fruit. You can also add it to a smoothie.
1 cup raw honey 12 15 oz. cans of pumpkin puree or homemade puree from a 3-4 pound pumpkin 1/2 cup apple cider 1 teaspoon vanilla extract 2 teaspoons fresh lemon juice 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger generous pinch of sea salt 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
Add all ingredients except the cloves and allspice to a slow cooker. Stir well to combine. Cook on low for 4 hours, stirring several times to keep the mixture from sticking.
Add the cloves and allspice. Cook for 1–2 more hours or until thick (this time may vary based on your slow cooker). Continue stirring to prevent sticking or burning. If at the end you want the pumpkin butter to be thicker, remove the lid and continue cooking until it reaches the desired consistency.
Transfer the pumpkin butter to jars and allow them to cool, then store them in the refrigerator. Pumpkin butter will keep for 2–3 weeks in the refrigerator or for up to a year in the freezer.
GLUTEN FREE TOASTER PASTRY
Homemade pop tarts!
1 sugar pumpkin 4 tablespoons grass-fed butter, sliced into 1/2 tablespoon pieces 3/4 cup coconut sugar 1 teaspoon vanilla extract 1/4 teaspoon allspice 1/4 teaspoon chili powder 2 cups gluten-free all-purpose flour, plus more for dusting 1 teaspoon Himalayan pink salt 2/3 cup Nutiva shortening 7–8 tablespoons ice water
Heat the oven to 375 F. Grease a 9 x 13-inch baking sheet with avocado oil.
Wash and remove the stem from the sugar pumpkin. Slice the pumpkin vertically and remove the seeds.
Place the pumpkin halves face down on the prepared baking sheet. Bake for 45 minutes, or until the pumpkin is easily pierced with a fork. Prepare the dough while the pumpkin is roasting.
In a medium bowl, whisk together the flour, coconut sugar and salt. Using a fork or pastry blender, cut in the shortening until the mixture becomes crumbly. Stir in ice water one tablespoon at a time until dough is formed.
Divide the dough evenly in half, forming each half into a ball. Wrap both halves in plastic wrap and refrigerate for 15 minutes.
Remove and unwrap one ball of dough. Smooth out any cracks along the sides of the dough. On a smooth surface dusted with flour, roll the dough into a 9 x 12-inch rectangle. The dough should be about 1/8 inch thick.
Use a paring knife to trim and create clean edges. Cut the rectangle vertically into 3 equal pieces, then cut those pieces horizontally into three equal pieces, creating 9 rectangles (you can use a ruler to help guide you).
Line a baking sheet with parchment paper. Place the rectangles on the baking sheet. Cover and refrigerate while you work with the rest of the dough.
Remove the other ball of dough and repeat the process above. One set of rectangles will be the bottoms of the pop-tarts; the other set will be the tops. Refrigerate both sets of rectangles while you prepare the pumpkin filling.
Remove the pumpkin from the oven and lower the heat to 350 F. Allow the pumpkin to cool before handling it. It will be hot!
Use a spoon to scoop the pumpkin meat out of the rind. Discard the rind.
In a food processor, combine the pumpkin meat, butter, coconut sugar, vanilla and spices and pulse on high until mixed.
Remove the pastry rectangles from the refrigerator. Using a tablespoon, spoon a heaping tablespoon of the pumpkin mixture onto each bottom rectangle, leaving a 1/4-inch border. Place the pop-tart tops on top and seal the edges with a fork. Poke 3 rows of 3 tiny holes in the tops to allow air to escape.
Bake for 45 minutes or until golden brown. Remove the tarts from the pan and allow them to cool for 20 minutes. Sprinkle with coconut sugar and serve.
FLOURLESS PUMPKIN BROWNIE
Anyone can make this recipe. It only has 3 ingredients.
1 cup pumpkin puree* 1/2 cup drippy almond butter (can sub for peanut, cashew or nut alternative spread) 1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste) Frosting of choice (optional)
Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
Add all your ingredients into a high-speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into bars.
Notes * For a sweeter brownie, sub half a cup of mashed banana These brownies taste amazing when refrigerated and enjoyed chilled- They can be kept for up to 5 days there, and are also freezer friendly.
PUMPKIN PIE ICE CREAM (VEGAN)
Pumpkin ice cream is a favorite this time a year. Try this vegan version.
1 medium butternut squash or pumpkin, peeled, seeded, and diced pinch of salt 1 1/2 cans full fat coconut milk, divided 3/4 cup coconut sugar 1 teaspoon vanilla extract 1 sweet-tart apple, cored and sliced thick 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1 teaspoon pumpkin pie spice 2 tablespoons whiskey or bourbon (optional)
Heat the oven to 425 F.
Line a cookie sheet with parchment paper. Spread the squash evenly on the parchment.
Sprinkle the squash with the salt and bake for 30 minutes. Make the coconut-caramel syrup while the squash is baking.
In a small pot, heat 1/2 can of coconut milk over medium-high heat. When hot, add the coconut sugar and simmer at medium heat for 6–8 minutes. Remove from the heat. Add the vanilla, stir and set aside.
Remove the squash from the oven. Add the apples to the pan and bake 20 minutes more
Remove the squash and apple from the oven and allow to cool for 10 minutes.
In a high-powered blender, combine the remaining can of coconut milk, coconut-caramel syrup, squash, apples, spices and whiskey/bourbon. Puree on high until thoroughly blended and thick.
Refrigerate in an airtight container at least 3 hours or overnight. When completely chilled, churn according to manufacturer’s instructions.
Here is a new version of pumpkin pie. One of my favorites.
Crust: 1 cup grass-fed butter, room temperature (can alternatively use coconut oil for dairy free version) ½ cup date or coconut sugar 1 egg 1½ cups cassava flour Preheat oven to 350 F. In a large mixing bowl, add in butter and date sugar. Using a hand mixer, beat butter and sugar until creamy. Add in the egg and continue mixing. Slowly add in cassava flour a little bit at a time, until it is well combined. Pour crust mixture into pie pan or 9x13 baking dish. Par-bake crust for 15 minutes. Remove from oven and fill with desired pie or bar filling. Filling:
16 ounces grass-fed cream cheese 8 ounces grass-fed mascarpone cheese ¾ cup pumpkin puree ½ cup maple syrup 3 eggs 1 tablespoon vanilla extract ½ teaspoon nutmeg ½ teaspoon ginger ¼ teaspoon cloves Topping:
Whipped coconut cream (optional)
Preheat oven to 350 F. Prepare crust and bake in a 9x13 or 8x8 baking dish for 15 minutes. (Note: crust will be thicker in an 8x8 dish) In a food processor, add in cream cheese, mascarpone, pumpkin puree, maple syrup, eggs, vanilla, nutmeg, ginger and cloves. Process ingredients until completely smooth. Remove crust from oven and fill with cream cheese mixture. Place the bars back in the oven and bake for 50 minutes or until a toothpick inserted comes out clean. Top with whipped coconut cream, if desired
You had me at cheesecake! This is a nice alternative to traditional pumpkin pie.
1 cup almond flour ½ cup almonds, crushed ¼ cup coconut sugar ¼ teaspoon baking soda ¼ teaspoon cinnamon 4 tablespoons butter, melted 10 inch springform pan 1 teaspoon ginger ½ teaspoon nutmeg 8 ounces chèvre goat cheese 1½ cups coconut sugar 16 ounces organic cream cheese 1¼ cup pumpkin 3/4 cup organic goat's milk yogurt 3 eggs 1½ teaspoons vanilla extract ¼ teaspoon sea salt
Preheat oven to 350 degrees F
Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl
Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
Bake until crust is set, about 10 minutes.
In a separate bowl, beat together goat cheese and 1 1/2 cups coconut sugar.
Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 20 more minutes.
Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.
This would make a great new addition to the Thanksgiving feast.
1/2 cup coconut butter 1/4 cup plus 2 tablespoons canned pumpkin puree 3 tablespoons pure maple syrup 2 tablespoons creamy almond butter 2 teaspoons pumpkin pie spice tiny pinch fine grain sea salt
Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
Drop the container on your counter a few times to smooth out the surface of the fudge.
Freeze for 1 hour to set.
Remove the block of fudge from the container by turning it over and tapping the container until it releases.
Slice into 12-16 pieces.
Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.
HOMEMADE PUMPKIN SPICE
Mix up a batch to have on hand throughout the season. This combination is much better than store bought.
3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg (fresh-grated is especially good) 1½ teaspoons ground allspice 1½ teaspoons ground cloves ½ teaspoon ground cardamom (optional)
HOMEMADE PUMPKIN LIP SCRUB
Use this recipe to keep away winter dry lips.
1/8 cup organic brown sugar 1/8 cup used or wet organic coffee grounds 2 tablespoons organic canned pumpkin (or homemade pumpkin puree) 1 teaspoon local honey 1 tablespoon coconut oil 1/4 teaspoon shea butter nutmeg (just a sprinkle; optional)
Place the brown sugar, coffee grounds and pumpkin in a small bowl.
Blend well using either a fork or a spoon.
Add the remaining ingredients: honey, coconut oil, shea butter and nutmeg.
Stir, pressing down as needed, to make sure all ingredients are well-blended.
Transfer the finished product to a small glass jar with a lid. Keep it in the fridge to help preserve it.
Don't throw out those pumpkins. Turn your pumpkin into all kinds of tasty dishes. Get your vitamin A (good for your eyes), fiber (good for your gut), beta-carotene (a powerful antioxidant), and potassium (great post-workout) by adding pumpkin to your diet.
Here's to your health! Happy Cooking!