Sweet and Savoury Pumpkin Soup

posted on November 3, 2015

Still have pumpkin up to your ears?  Don’t throw them out.  Eat them!

Here is another idea for consuming your Halloween pumpkin.

If you are feeling pumpkined out…substitute the pumpkin for a butternut squash.

Ingredients:

  • 6 cups pumpkin (or about a 4lb pumpkin) – baked
  • 4 cups water OR Vegetable stalk
  • 1 onion - coarsely chopped
  • 3-4 garlic cloves
  • 2 by 1 inch ginger root - coarsely chopped
  • 1 can coconut milk
  • 1 cup apple unsweetened sauce
  • 1.5 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch of cloves
  • 1 tsp salt for cooking and add to taste along with black pepper

 

  1. Cook pumpkin. [Preheat oven 400F. Cut pumpkin into quarters and gut the insides. Bake for 45 mins to 1 hour or until meat is quite soft.  Scoop out meat, puree in blender and store in fridge until you are ready to make your soup]
  2. Place 4 cups of water or soup stalk into a large pot. Add salt, onion, garlic and ginger and bring to boil. Simmer for 15 mins or until ginger is soft.
  3. Add pumpkin to pot and cook for additional 5 minutes.
  4. Blend, in 2 batches, soup, coconut milk, applesauce and spices.
  5. Serve & enjoy.

Recipe: Vegan Chocolate Chip Pumpkin Muffins

posted on November 1, 2015

Wondering how you are going to get through November without a Halloween candy sugar high?  Whether it is for the good of your kids’ health or yours, I suggest you ditch the candy for this delicious post-Halloween treat!

These pumpkin muffins are not just tasty but are packed with healthy ingredients.  First, and foremost is the pumpkin itself.

Pumpkin is an excellent source of Vitamin A and Carotenoids (which are precursors to Vitamin A).  Vitamin A is a powerful antioxidant for the whole body but particularly for the eyes and skin.  Pumpkin is also a great source of potassium, fibre and is low in calories.

If you are looking for a well-rounded snack, these muffins have you covered!  With the addition of some vegan protein powder, hemp seeds and nut butters, they contain a good source of vegan proteins along with the carbs of gluten free oats and the vegetable content from the pumpkin.

So, rescue your pumpkin from the front porch and make use of this wonderfully healthy and delicious squash.  Your family will thank you for it!

Ingredients: (Makes 12 muffins)

  • 1 cup pre-cooked pumpkin puree
  • 1/2 cup + 2 tbsp pure maple syrup
  • 2 chia eggs (1 tbsp Chia to 3 tbsp water sit for 5-10 mins) or use 2 regular eggs for non-vegans
  • 1 tbsp vanilla extract
  • 1/4c hemp seeds
  • 4 tbsp nut butter (sunflower seed is what I used but almond and cashew work nicely too)
  • 2 tbsp unsweetened almond milk
  • 1 cup rolled oats
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/4 cup vegan protein powder (if you do not wish to use – add ¼ cup more oat flour)
  • 1/2 cup vegan chocolate chips

Directions:

  1. Cook pumpkin.  I did this the night before to save time.
    1. [Preheat oven 400F. Cut pumpkin into quarters and gut the insides. Bake for 45 mins to 1 hour or until meat is quite soft.  Scoop out meat, puree in blender and store in fridge until you are ready to make your muffins]
  2. Preheat Oven to 350F.
  3. Add wet ingredients to a blender – pumpkin, milk, chia eggs, vanilla, nut butter, maple syrup plus hemp seeds.  Blend for 30 seconds or until smooth.
  4. Combine remaining dry ingredients (except chocolate chips) in a large mixing bowl until even texture.
  5. Add wet to dry ingredients and stir until all ingredients are evenly combined.
  6. Stir in chocolate chips.
  7. Oil the muffin tins with coconut oil.
  8. Distribute batter evenly in 12 muffin tins.
  9. Bake for 22 minutes.
  10. Let cool for approximately 10 minutes - if you can wait!

10. Enjoy!

Warm Roasted Cauliflower and Barley Salad

posted on November 1, 2015

Check out yet another one of my yummy recipes for fall on thenatpath.com.

Warm Roasted Cauliflower and Barley Fall Salad

Give it a try tonight!