Showing posts with label delicious. Show all posts
Showing posts with label delicious. Show all posts
Tuesday, March 10, 2015
5 Simple Delicious Pumpkin Recipes
Most of us think of jack-o-lanterns and pie when we see pumpkins. And, they are everywhere you look at this time of year! I happen to live in Ohio, one of the top pumpkin-producing states. How bout that?
While our ancestors used pumpkins for removing freckles and curing snake bites, I prefer eating them. Pumpkins are a highly nutritious fruit (raise your hand if you thought it was a vegetable) rich in antioxidants, fiber and vitamins. Its flesh is low in calories and high in beta carotene and potassium. I love the small "pie" pumpkins. They weigh between two and five pounds, and have a firm, sweet flesh.
Pumpkin is only in season for a couple of months, so make the most of it this autumn and enjoy these raw pumpkin recipes.
While our ancestors used pumpkins for removing freckles and curing snake bites, I prefer eating them. Pumpkins are a highly nutritious fruit (raise your hand if you thought it was a vegetable) rich in antioxidants, fiber and vitamins. Its flesh is low in calories and high in beta carotene and potassium. I love the small "pie" pumpkins. They weigh between two and five pounds, and have a firm, sweet flesh.
Pumpkin is only in season for a couple of months, so make the most of it this autumn and enjoy these raw pumpkin recipes.
Pumpkin Nog
juice of one small "pie" pumpkin
1/3 C filtered water
1/4 tsp ginger
1/4 tsp cinnamon
1 tsp local raw honey
Juice the pumpkin in your juicer (save the pulp and seeds to use in some of the other recipes). Pour fresh juice into a blender. Add spices, honey, and blend. Dilute to taste with water. Chill or serve immediately.
Pumpkin Seed Cheese
2 C sunflower seeds, soaked
1 C pumpkin seeds, soaked
2 cloves garlic, minced
1 tsp ginger
1 tsp oregano
1/4 C fresh basil, rough chopped
Braggs Liquid Aminos to taste
Combine all ingredients in a blender with enough water to completely cover. Blend until creamy, adding more water if necessary. Pour into a nut milk bag and squeeze out all the liquid.
Great for stuffing celery and mushrooms, or spreading on your favorite cracker!
Savory Pumpkin Harvest Soup2 C pumpkin, cubed
2 green apples, cored & quartered
3/4 C coconut water
1 clove garlic, crushed
1/2 C onion, chopped
2 Tbsp raw tahini
1/2 tsp thyme
1/2 tsp sea salt
1/2 tsp paprika
Combine ingredients in a food processor and process until smooth.
Pumpkin Smoothie
1 banana, frozen
1 C almond milk
1 C pumpkin, grated
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
agave nectar, stevia or raw honey to taste
Combine ingredients in a high-powered blender until creamy.
Not Your Grandmas Pumpkin Pie
Crust:
2 C almonds
1/2 C dates, pitted and soaked
1/4 tsp cinnamon
Pulse the almonds in a food processor until evenly ground. Do not over-process or youll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.
Filling:
2 C pumpkin, cubed
meat of 1 young coconut (reserve water)
1/2 C walnuts, soaked
1/2 C almonds, soaked
1/2 C dates, soaked
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.
Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving.
Saturday, March 7, 2015
Eggless Egg Salad Sandwich A Delicious Low Calorie Vegan Lunch
Extra firm sprouted tofu crumbled with a dough blender.
Follow your heart flaxseed and olive oil, reduced fat vegenaise.
Reduced fat vegenaise mixed with turmeric and relish juice.
Crumbled tofu with celery, dill, sweet relish and vegenaise.
Vegan egg salad sandwich on toasted multigrain bread.
Whats for Lunch?
Sandwiches can be a challenge for new vegans. Once you take common sandwich ingredients like tuna fish, turkey and cheese off the table, you may feel inclined to head for the fake, overly processed vegan meats and cheeses. Ive never been a big fan of these and many of them dont taste very good. Some also are packed with way too much salt.
Nut butters with low sugar jam or hummus with roasted red peppers and other veggies are two good options for lunch. Heres another: egg salad without the eggs!
Takes Minutes to Make
Just crumble the tofu (I like to use a dough blender but you can use a fork or knife or just crumble it with your hands). Mix is a few ingredients like minced celery, dill and sweet pickle relish and stir in a low fat vegenaise mixed with turmeric. Season to taste and youre eggless egg salad is done!
Get creative and add chopped olives, chives or red onion or minced red bell pepper. The combinations are endless. Without the bread, each serving is just a bit over 100 calories!
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Vegan Egg Salad Sandwich
[makes 3 sandwiches]
1/2 package of extra firm tofu * (about 8 ounces)
1 stalk celery, minced (1/2 cup)
2 tablespoons sweet pickle relish
2 tablespoons reduced fat vegenaise **
1/2 teaspoon turmeric
1 teaspoon pickle relish juice
1 teaspoon dried dill
sea salt to taste
ground black pepper to taste
6 slices multigrain bread, lightly toasted
1 large tomato, thinly sliced
Dijon mustard for the bread (optional)
* I prefer Wildwood Sproutofu made from sprouted soybeans
** I like Follow your heart flaxseed and olive oil reduced fat vegenaise
Dry the extra firm tofu and crumble into a medium bowl using a dough blender, fork or just crumble with your hands.
Add celery and sweet pickle relish and set aside.
In a small bowl or cup, mix together the vegenaise, turmeric and sweet pickle juice.
Add the vegenaise mixture to the crumbled tofu and gently mix until combined.
Mix in dill and salt and pepper to taste.
Lightly toast the bread.
Spread some dijon mustard on three slices of toast, if desired.
Divide the egg salad and spread evenly over the 3 slices and add tomatoes.
Cover with the remaining 3 pieces of toast and serve immediately or cover with plastic wrap and put in your lunchbox.
Per sandwich: 263.9 calories, 9.6 g fat, 0.9 g saturated fat, 0 mg cholesterol, 16.6 g protein, 31.7 g carbohydrates and 5.9 g dietary fiber.
Without the bread, 3 servings: 114.9 calories, 7.6 g fat, 0.9 g saturated fat, 0 mg cholesterol, 7.9 g protein, 5.4 g carbohydrates and 1.2 g dietary fiber.
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