Afghan Pumpkin

I have a friend who live is a large city where ethic foods are more commonly found. Often she stops by an Afghan place that makes the most delicious pumpkin. When I think of pumpkin, I think of halloween carving and pies at Thanksgiving. It’s been an eye-opening experience to try pumpkin in any form. I will admit, I cheated in this recipe and used butternut squash as it was what I had on hand. The next time I make it, I’ll turn up the heat just a bit by adding a few more jalapeños.

Afghan Pumpkin

Ingredients

• 2 tablespoons neutral oil, like grapeseed or avocado

• 1 medium onion, chopped

• 1 teaspoon ground turmeric

• 1 tablespoon minced fresh ginger

• 1 minced fresh chili, like jalapeño

• 8 cups 1-inch cubes pumpkin flesh or butternut squash

• 1 ½ cups vegetable stock, plus more as needed

• Salt and freshly ground black pepper

• 2-14 1/2-ounce can crushed tomatoes, non-GMO

• ¼ teaspoon coriander

• 1 cup yogurt, preferably whole-milk

• ¼ cup chopped fresh mint, plus more for garnish

Directions

1. In a large skillet warm oil on medium heat. Add onion and sauté for about 5 minutes or until soft and fragrant.

2. Add turmeric, ginger, and chili pepper. Stir to combine.

3. Add pumpkin, vegetable stock, and ground pepper. Continue to cook until pumpkin is soft.

4. Add tomatoes, coriander stirring to combine. Cook for 3-5 minutes.

5. Add yogurt and chopped mint.

6. Serve as a side or over rice.

Pumpkin Energy Bites

Sugar is sugar is sugar. However, there are some sugars that are a bit more nutritive that others. Those from a natural source or from plants that have not been highly processed. Maple syrup, honey, and coconut sugar are some that have nutritive values. Xylitol is a wonder substitute in baking/cooking, with a glycemic index of 7. In the Paleo diet, both honey and maple sugar are allowed, while white sugar is a definite no, no. In these energy bites, maple sugar is used for the sweetener, but honey could be substituted. What I like about these energy bites, is they hold together well without being super sticky. I used a flax/chia seed mixture, since that’s what I had on hand. Double the batch and freeze a portion to enjoy on those occasions when you want a little something extra. Remember it’s important to have three elements in each snack: a good protein, a good fat, and a good carbohydrate. These energy bites provide all three. Enjoy.

Pumpkin Energy Bites

Ingredients:

• 2 1/4 cups old fashioned or rolled quick oats

• 1/2 teaspoon fine sea salt

• 1 teaspoon pumpkin spice

• 1/4 cup chia seeds

• 1/2 cup pumpkin puree

• 1/4 cup organic peanut butter

• 1/4 cup maple syrup

Directions:

1. Add all the ingredients in a food processor and pulse until well combined.

2. Scoop out 1 tablespoon at a time and roll into a ball.

3. Place on parchment paper to dry, then in a sealed container.

4. Keep in the refrigerator or freezer for freshness.

Pumpkin Muffins (Paleo)

Temperatures are cooling, while the kitchen warms up. Pumpkins are in season along with anything pumpkin spice. I found this recipe on a paleo website, and I must say, I was surprised how moist and delicious these are. Warning…they will go fast!

Pumpkin Muffins (Paleo)

Ingredients:

• 2 cups almond flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/4 cup avocado oil or coconut oil (melted and cooled)

• 1/4 cup pure maple syrup

• 2 large eggs, room temperature

• 1/3 cup pumpkin puree

• 1 teaspoon gluten-free vanilla extract

• 1 teaspoon pumpkin spice (optional)

Directions:

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.

2. In a large mixing bowl, whisk almond flour, salt, and baking soda.

3. Add in oil, maple syrup, eggs, pumpkin, and vanilla extract and mix until well combined.

4. Add in pumpkin spice.

5. Spoon batter evenly into your paper liners.

6. Bake for 22-24 minutes or until the center is set.

7. Remove from the oven and let cool for 5-10 minutes before serving.

8. Store in an airtight container at room temperature.

adapted from www.paleokitchen.com

Vegan Pumpkin Tarts

We are so privileged to live in a land of plenty, yet we can find ourselves griping and complaining about things. It’s easy to get caught up in negative thinking and negative talk. This attitude and disposition serves no good purpose and can steal the joy that is in our soul. As we get closer to Thanksgiving, many people begin to focus on things they are thankful for. Personally, I’m thankful that I’ve had two additional members to my family, a new business I want to grow, a warm house, and friends and family who truly care about me. Likely many people are very wealthy in many ways, yet during this season of busyness and demands, the grateful feeling can easily be pushed aside and buried under the stress.

Here are some tips to stay grounded and roll happily through this season:

• Get plenty of sleep—our bodies need adequate sleep to heal and rejuvenate. Sleep helps to keep the immune system running smoothly.
• Spend some quiet time with the Lord—spending only 15-20 minutes a day to praise, reflect and worship will help with decisions and stresses of the day.
• Eat whole foods—our bodies are not machines, but gardens that need tending, especially during difficult times. Eating a rainbow of foods (not Fruit Loops) will equip the body to fight off sickness.
• Love—express your love and appreciation to those around you. What you give away will be given back ten-fold.

This is a recipe I made several years ago for my niece, who is gluten sensitive. Perhaps someone at your Thanksgiving table has a dietary restriction. Here’s a great substitute for the usual pumpkin pie that is not loaded with added sugar.

No-Bake Pumpkin Tarts

Ingredients:

            For the crust:

•                         1 cup walnuts
•                         ¼ cup shredded coconut
•                         2 TBSP maple syrup
•                         1 TBSP coconut oil, melted
•                         ¼ tsp salt

            For the filling:

•                         1 cup pumpkin puree
•                         ¼ cup almond milk
•                         ¼ cup coconut oil, melted
•                         ¾ cup Medjool dates, pitted
•                         1 tsp vanilla
•                         1 tsp cinnamon
•                         ¼ tsp ground ginger
•                         ¼ tsp ground cloves

Instructions:

1. Line a standard muffin tin with 8 parchment cups, and set aside.
2. To prepare the crust, pulse the walnuts and shredded coconut in a small food process until ground into a fine meal. (Do not over process or it will turn to nut butter instead.)
3. Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers.
4. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup.
5. Place the pan in the fridge to set while you prepare the filling.

To prepare the filling,

1. Simply combine all of the ingredients in a blender, and blend until completely smooth and creamy.
2. Remove the pan of crusts from the fridge and pour the batter evenly in the 8 cups.
3. Smooth the top, and then return to the fridge to set completely, about 4-6 hours.
4. When the center of the filling is firm to the touch, the tarts are ready to serve.