Tag: pumpkin recipes

  • Spiced Pumpkin Oatmeal

    Spiced Pumpkin Oatmeal

    SPICED PUMPKIN OATMEAL

    with fresh ‘Simply Green‘ juice

    Enjoy the delicious flavors of fall first thing in the morning with this hearty bowl of cooked oats. The spiced pumpkin butter is sweetened with dates and mixed into the oatmeal to add just the right amount of wholefood sweetness. Top with fresh raw almond milk, crushed walnuts, and chopped dates to finish this amazing breakfast bowl. Don’t forget your daily fresh pressed juice to enjoy before your cooked meal. Try the ‘Simply Green’ juice recipe below.

    Ingredients

    1.5 cups rolled oats
    3 cups water
    Pinch of sea salt
    1/2 cup spiced pumpkin butter (recipe below)
    1/3 cup fresh raw almond milk (recipe here)
    1/4 chopped dates
    1 tbs crushed walnuts

    Directions

    Place water, oats, and pinch of sea salt into covered saucepan on medium heat. Bring to boil, then lower heat to simmer for about 10 minutes. Turn off heat and let sit (covered) for 5 more minutes before removing lid. Place cooked oats into a serving bowl and add pumpkin butter, mix well. Drizzle almond milk over the top, add crushed walnuts and chopped dates/raisins. Enjoy.

    SPICED PUMPKIN BUTTER

    Makes 2.5 cups (5 servings)

    2 cups fresh or canned pumpkin purée
    1 cup dates, packed
    1 tsp lemon juice
    2 tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp nutmeg
    Pinch of sea salt

    Directions

    Place all ingredients into a high speed blender (Vitamix or Blend tec) and blend until silky smooth. You will need to use the tamper to press the ingredients down into the blades to get it started. Store leftovers in a sealed glass container for up to 10 days in the refrigerator. Tip: use 1/4 cup leftover purée and mix with 2 tbs balsamic vinegar, 2 tbs water, and a pinch of sea salt to make an amazing fall salad dressing. *Can also be used as a spread for cinnamon raisin toast.

    SIMPLY GREEN

    1 medium cucumber
    2 celery stalk
    1 green apple
    1 lemon
    2 cups chopped kale

    Place produce through a masticating juicer according to the manufacturer’s instructions.

    NUTRITIONAL INFORMATION
    Including green juice

    Calories: 875
    Carbs: 175 g
    Protein: 25 g
    Fat: 15 g
    Omega 3: 0.38 g
    Fiber: 28g

    Calcium: 272mg
    Iron: 10 mg
    Magnesium: 126 mg
    Potassium: 1656 mg
    Selenium: 4.2 mcg
    Zinc: 1.39 mg

    B1: 0.26 mg
    B2: 1.08 mg
    B3: 2.6 mg
    B5: 1.67 mg
    B6: 0.61 mg
    Choline: 37 mg
    Folate: 98 mg
    Vitamin C: 142 mg
    Vitamin E: 3.1 mg
    Vitamin K: 837 mcg

    BCAA’s
    Isoleucine: 0.33 g
    Leucine: 0.44 g
    Valine: 0.34 g

    Source: cronometer.com

  • No-Bake Pumpkin Pie Bars with Vanilla Cream

    No-Bake Pumpkin Pie Bars with Vanilla Cream

    NO-BAKE PUMPKIN PIE BARS

    with vanilla cream

    This is just the dessert to dig into once pumpkin season arrives. It’s silky smooth with an incredibly clean pumpkin flavor and so easy to prepare. Brimming with aromatic spices, like ginger and nutmeg, and made with only whole food ingredients. If that’s not enough to make you happy, consider that there is not an ounce of refined sugar in the whole shebang. You’ll also get a hefty dose of omega 3 with the inclusion of walnuts in the crust.

    Ingredients

    Makes 9 servings

    Crust:

    3/4 cup quick oats
    3/4 cup walnuts
    3/4 cup dates, packed
    Pinch salt

    Place all ingredients into a food processor and blend until mixture gets crumbly but also slightly sticky. Set aside two tablespoons to use for the topping. Use parchment paper to line an 8 x 8 pan and then evenly press the mixture down to form your crust, press down firmly. Place into the fridge while you prepare the filling.

    Filling:

    2 cups pumpkin purée
    1/3 cup dates, packed
    1/2 cup cashews
    2 tsp cinnamon
    1/2 tsp molasses
    1/2 tsp ground ginger
    1/4 tsp nutmeg
    1/4 tsp vanilla
    Pinch of sea salt

    Blend all ingredients in a high-speed blender (Vitamix or BlendTec) until smooth. Avoid adding any liquid, use the tamper instead, to push ingredients down into the blades. Pour filling evenly over the prepared crust. Let the bars firm up by placing them in the fridge overnight (or for at least 5 hours). When ready to serve, sprinkle the leftover crust mixture over the pumpkin bars as a topping and serve with a drizzle of vanilla cream.

    VANILLA CREAM

    3/4 cup water
    3/4 cup cashews
    1/3 cup dates
    1 tsp lemon juice
    1/2 tsp vanilla

    Blend all ingredients in a high-speed blender until creamy. Store in a sealed glass container in the fridge for up to 5 days. Leftovers can be used to drizzle over oatmeal, or just add a pinch of salt and use on wraps or salads.