24 October 2008

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.

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 Soup

2 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 Grandma's 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 you'll 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.


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