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Thursday, October 27, 2011

Give us Something Good to Eat!

Hello There Pumpkins :)

I will have to warn you, I am OBSESSED with the autumn harvest, and as a result, I have been eating as many apple and pumpkins as I can. With the temperatures dropping, it is only instinctual to eat plenty of these harvest items in order to warm our bodies for that dreadful season that follows.... winter. Like Mr. Squirrel, we must take advantage of what is here now, and save some for the winter.  Make soups, chili, pies, and try to freeze them for a later time.

What I love about pumpkin, it is just divine as a tea, in a pie, in pancakes, muffins, soup, smoothies...oh and just about anything.  But best of all, it is darn good for you! With super low calories (26 per 100g), no cholesterol, no saturated fat, but with an abundance of fiber, antioxidant, minerals, and vitamins, everyone should be eating their share of pumpkin.  That decoration you have sitting on your porch can supply the highest amounts of Vitamin A (246% of RDA). Hello good eye sight and good skin!  It is rich in B-complex vitamins, and minerals such as calcium (no cow necessary), copper, potassium, and phosphorus. Eat on!

So now that  you know you should be taking full advantage of this harvest, and you have no reason NOT to eat pumpkin in fall... here is some food porn and recipes to make your mouth water :)

Pumpkin-Banana Pancakes (Gluten free and vegan), with baked apples:

1 1/2 c. of Bob Red Mill Gluten Free Pancake Mix
1 tbs. ground flax seed + 2 tbs. water (or an egg if you are not vegan)
3/4 c. Non-sweetened Vanilla Almond Milk
1 tbs. Safflower oil (or another vegetable oil)
1/2 c. pumpkin puree (Organic canned in perfect and easy :)
1 banana
cinnamon (about 2 tsp)
To taste: ground clove, all spice, nutmeg or pumpkin pie spice
Optional: walnuts!

Blend together and cook on a skillet (don't ruin these health bomb pancakes by cooking them on non-stick pans that will release chemicals into the food and the air... rather use a stainless steal pan or even better, cast iron pan to bump up your natural animal free iron consumption :)

Baked apples:
Cinnamon, allspice, nutmeg, and ground clove with agave, baked at about 300 degrees until softened 

Now you can't just carve your pumpkin, save the pulp, and chuck the seeds-- these babies may be the best part!  Pumpkin seeds are a good source of the lovely fiber so many are trying to obtain, protein (again, no cows, pigs, or chickies are harmed :), iron, niacin, selenium, zinc, the heart healthy mono-unsaturated fatty acids, AND the brain fuel, tryptophan. I even made these again this week with my students-- add some agave or Stevia, and the kids will LOVE them, especially when they helped make them.

Cinnamon-Agave seeds and Salty seeds
Preheat oven to about 300 degrees
bake with seasonings on cookie sheet until golden brown
Enjoy as a perfect, healthy, nutrient packed snack :)

And lastly, my "You Wouldn't Believe it's not Meat-Chili" with, you guessed it: Pumpkin!

I pretty much throw things into my chili, and taste it ever few hours to see what it is missing, but here is the gist:

about 3 cups of beans (I use kidney, black, and pinto)
A lot of peppers (about 4-5) chopped
1-2 jalapeƱo peppers (depends on your desired spice)
About 1 whole onion
Approx.. 1 cup of sweet Jersey corn
1- 1/2 cans of crushed tomatoes
about 2-3 tbs chili powder
1-2 tbs. ground cumin
1 cup of pureed pumpkin 
* If using cans (which I often do) spend the extra money and buy organic.  Preferably Eden Organic beans which make you less musical... ;)

Pumpkin carving by Julianne :)

Pumpkin can and certainly should become your new favorite food-- you can slip it into SO many meals, without your pain in the neck "picky" eaters even knowing it (not that I do that... ever ;)  Their hearts, brain, skin, eyes, etc. will thank you for it!

If you have a pumpkin recipe you that you love, please share below!

Happy Almost-Halloween!


  1. Yummy! I need those pancakes! And woza, give me some chili! :) good job, sis!

  2. Oh wow, those pancakes look amazing, Amanda. Thank you so much for posting your recipe. I've been thinking about trying to come up with a pumpkin pancake with hazelnut butter saved me so much time! I love your blog and what you are doing here.
    Do you think it would work/taste good with quinoa flour? I don't know what is in Bob's flour mix.
    I'd love to feature your recipe on http://mykitchenapothecary with full links to this post and your website if that is ok with you? Let me know.
    You and Lauren are the best!!!!!

  3. Treesa,
    Thank you SO much for the nice post :) Bob Red Mill's GF Pancake Mix comes in a bag, It has a few different flours in it (Potato Starch, whole Grain Sorghum Flour, Tapioca Flour, Whole Corn Flour). I am sure Quinoa flour would work just fine.

    It is absolutely okay with me for you to feature my recipe and links on your site-- that would be fantastic, thank you so much! :)

    EMail me and we can talk more:

    Thank you much!

  4. This was so good! Dh will be so happy to have breakfast for dinner tonight!
    Going to try quinoa flour this weekend.