- November 1st, 2012
Pumpkins, part of the Cucurbitaceae family, are a gourd-like squash with thick orange or yellow shells. They are planted in early July and are ripe in September or later. Pumpkins are loaded with beta-carotene, an antioxidant that helps with overall health in the body. Avoid pumpkins that have blemishes, soft spots, or a short stem.
- November 1st, 2012UnfeaturedWeekly Recipe:NonWeekly
1 cup gluten-free dry oats
1/4 cup brown sugar
1 cup gluten-free all purpose flour
1/2 cup butter, melted
10 large Granny Smith apples, thinly sliced
1 (15-ounce) can of pumpkin
1/4 cup freshly squeezed orange juice
1/4 teaspoon fresh orange zest
1/2 cup stevia sweetener
1 1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons chia seeds
Preheat oven to 375 degrees. Prepare 9x9 baking dish with nonstick baking spray. In large bowl, combine all ingredients: mix well to combine. Transfer mixture to prepared baking dish. Bake for 25 minutes or until golden brown. Remove from oven: Set aside to cool for ten minutes before serving. Serve warm. Recipe courtesy of Amie Valpone at thehealthyapple.com
- October 26th, 2011
Halloween’s here and we’re seeing all kinds of orange. But beyond their tasty seeds and jack-o’-lantern potential, pumpkins provide some serious health perks.
By Audrey Goodson
- October 26th, 2011
Pumpkins pop up everywhere this time of year, especially as carved jack-o’-lanterns and in festive fall pies. But this popular October staple has another great use: skincare. Pumpkins pack the powerful antioxidant vitamin A, which helps counterbalance pesky free radicals and prevent wrinkles, as well as zinc to aid in cell regeneration.By Gabrielle Boerkircher and Lindsey Galloway
- October 26th, 2011UnfeaturedSweet autumn treats!
2 cups millet flour
1/2 cup organic Amaranth flour
3 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup pecan halves, chopped
1/2 cup vegetable oil
1-1/4 cups honey
3/4 cup date sugar
2 large eggs, beaten
1 tablespoon molasses
1/2 teaspoon vanilla
1-1/2 cups pumpkin puree, canned
1 cup raisins (usulfured)
1. Preheat oven to 400-425ºF. Set aside ungreased cookie sheet.
2. In large mixing bowl combine all the dry ingredients, blend well.
3. In another large bowl combine all the wet ingredients, blend well. Stir the dry ingredients into the wet ingredients, mix well. This makes a thick batter which can be poured.
4. Spoon cookie batter onto cookie sheet and bake approximately 12-14 minutes. Makes 3-dozen cookies.
Courtesy of Bob's Red Mill.
Calories 140, Calories from Fat 50, Total Fat 6g, Saturated Fat 0g, Cholesterol 10mg, Sodium 75mg, Total Carbohydrates 23g, Dietary Fiber 1g, Sugars 15g, Protein 2g.
- February 1st, 2011Unfeatured
1 cup raw pumpkin seeds
1 to 2 teaspoons Ohsawa Organic Gluten- Free Tamari
Dry roast seeds in a cast iron skillet on medium heat, stirring slowly. When they start to pop and become fragrant, quickly transfer to a bowl, sprinkle with tamari and stir. Allow to cool before serving.
Variations: You can use almonds or walnuts in place of pumpkin seeds for a nuttier version; substitute ume vinegar in place of tamari.
- January 1st, 2011Unfeatured
1 cup celery, chopped
1 cup carrots, chopped
1 cup onions, chopped
1 tablespoon fresh garlic, chopped
8 cups vegetable broth or vegetarian chicken-flavored broth
Dash nutmeg, optional
3 cups fresh pumpkin, cubed
¼ cup Earth Balance trans fat-free margarine
½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand)
Salt and pepper to taste
Sauté celery, carrots, and onions until slightly caramelized. Reduce heat to medium and add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until pumpkin is tender.
Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour Cream substitute and chives; serve warm.
Contributed by Art Eggertsen, vegan chef and founder of ProBar
- November 1st, 2008Unfeatured
1/2 cup flour, 1/2 cup whole-wheat flour
1/4 cup hazelnut meal or ground nuts
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons butter, softened
6 tablespoons cold orange juice or water
Optional: 1 tablespoon date sugar
1 15-ounce can pumpkin
1/4 cup molasses
1/2 cup pure maple syrup
1 teaspoon each cinnamon and ground ginger
1/2 teaspoon ground allspice
2 eggs, lightly beaten
1 cup evaporated fat-free milk
2 tablespoons flour
1 teaspoon finely grated, peeled gingerroot
1. In a food processor, pulse together flour, nut meal, spices, and butter to form crumbs. Pour mixture into a bowl, and gradually add orange juice or water to form dough. Press into a 9-inch pie plate coated with cooking spray. If desired, sprinkle with date sugar. Bake at 325 degrees for 8 to10 minutes. Remove from oven, and allow to cool.
2. In a mixing bowl, combine filling ingredients through evaporated milk, blending well. Stir in flour and gingerroot pieces.
3. Bake at 375 degrees for 55 to 60 minutes. Cool or chill before serving.
Nutrition info per serving (10): 174 calories; 8 g fat; 4 g saturated fat; 52 mg cholesterol; 6 g protein; 46 g carbohydrates; 3 g fiber; 57 mg sodium