Brace yourselves – everything pumpkin is coming! So better get in to see us before you turn into a pumpkin, Bibbidi Bobbidi Boo! Ok, so maybe we’re kidding about turning into a pumpkin unless you get your acupuncture and massage dose, but this is indeed the time of pumpkins and pumpkin flavored…everything.
Nutrition is one of the most fundamental factors in your health and well being, but that doesn’t mean that nutrition can’t include delicious treats! So as we snuggle up into our fuzzy socks and eat pumpkin pie, consider these recipes:
Pumpkin Treats: The Healthy (AND TASTEY) Alternatives:
1. Raw Pumpkin Cheesecake
For The Crust:
- 2 Cups Pecans + 1/2cup large dates (pitted) + 1tsp vanilla + 1/2tsp cinnamon +1/4tsp Salt (you may add in a tsp of water at a time to meet your consistency preference)
- Combine all ingredients in a food processor or blender until a thick crumbly paste is formed. Press crust into a pan and place into the freezer
For The Filling:
- 1 1/2cup Cashews + 1/2 cup Maple Syrup + 1 cup Pumpkin Puree + 1/3cup unrefined coconut oil + 1tsp cinnamon + 1/2tsp nutmeg + 1/4tsp ginger + 1/4tsp salt + 1tsp vanilla
- Combine all ingredients in a food processor or blender until creamed. Pour mixture over crust and freeze for at least 1hr before serving
2. Gluten Free Pumpkin Bread
Ingredients
- ¾ cup gluten free flour (almond, coconut etc)
- 1 Tbsp arrowroot powder (can be found at most health food stores)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup palm sugar
- 1 tsp cinnamon + 1/2tsp nutmeg + 1/4tsp cloves
- 7 eggs (separated)
- 3/4cup pumpkin puree
- 1/4cup unrefined coconut oil
- 1/2Tbsp Vanilla extract
Directions
- Step 1: Pre-heat oven to 325 degrees. Combine all dry ingredients and set aside
- Step 2: In a separate bowl, beat egg whites & sea salt together until stiff peaks form. Set aside
- Step 3: Mix egg yolks, pumpkin puree, palm oil and vanilla together
- Step 4: Mix dry ingredients with pumpkin mixture until well combined. Fold in egg whites
- Step 5: Pour bread batter into a well greased bread loaf pan. Cover with foil and bake for 30 minutes. Take foil off and continue to bake until cooked through, another 15-30 minutes. Turn off oven and leave bread in the oven for 30 minutes (this will allow the middle to finish cooking)
- Step 6: Remove bread from pan and let cool on wire rack.
4. Pumpkin Pie Smoothie
- 1 Banana
- 1/2cup greek yogurt (non fat or 2%)
- 1/4tsp cinnamon
- 1/4tsp nutmeg
- 1/2cup coconut milk (or almond)
- 2Tbsp maple syrup
- 2/3cup pumpkin puree
- 1 cup ice (no ice if using frozen banana)
5. Pumpkin soup
Ingredients
- 2 teaspoons unrefined coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups pumpkin, peeled and small dice (or 1 can pumpkin puree)
- *I like to have additional pumpkin bits (1cup) diced that never become fully blended to make the soup more meaty*
- 2 cups vegetable broth
- 2 cups of coconut milk
- 1 bay leaf
- ¼ teaspoon dried thyme
- ½ teaspoon nutmeg
- sea salt and pepper, to taste
- 4 tablespoons pumpkin seeds
Directions
- In a pot, heat coconut oil over medium heat. Add the onions, garlic and pumpkin and cook 4-5 minutes.
- Add the stock, coconut milk, bay leaf, thyme and cook for 15-20 minutes.
- Take off the heat, remove the bay leaf and puree with a blender (leaving some of the pumpkin chunks unblended)
- Place back on the stove and add the nutmeg and season with salt and pepper as desired. Heat until warmed through.
- To serve, place the soup in a bowl and top with the pumpkin seeds.
Now go get your pumpkin on!
