Happy Halloween! Have fun at your Halloween parties tonight! What are you going as? I’d tell you what I’m going to be, but I want it to be a surprise for some people who receive this e-mail who I’m going to see tonight! Have fun everyone! And here are two awesome (with some awe) recipes to make with your pumpkins this weekend—one sweet and one savory. Enjoy!
Simple Pumpkin Pie
• 4 eggs
• 1 pumpkin (any kind), chopped
• 1 banana (very ripe is best)
• 8 dried dates
• 1 cup of nuts (any kind)
• ¼ tsp. salt
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. ground nutmeg
• Contents of 1 vanilla bean
• 1 Tbsp. olive oil
1. Pre-heat an oven to 400 degrees.
2. Place the winter squash in a steamer basket.
3. Boil water and steam the winter squash until it’s soft.
4. Combined the cooked squash with all of the other ingredients except the nuts in a mixing bowl.
5. Layer the mixture in a roasting pan and top it with the nuts.
6. Roast the mixture for 30 minutes.
Fall-Sunday Pumpkin Soup
• 2 medium pumpkins, chopped
• 2 cans (15 ounces) white beans
• 1 head cauliflower (purple cauliflower if you prefer more color), chopped
• 2 Tbsp. olive oil
• 2 white onions, chopped
• 2 Tbsp. ground coriander
• 2 Tbsp. ground cumin
• Black pepper to taste
• Salt to taste
1. Place the pumpkin in a steamer basket. Boil water and steam the pumpkin until it’s soft.
2. Place the steamed pumpkin in a blender and blend it thoroughly.
3. Heat the oil in a stockpot.
4. Add the onions and begin cooking them over low heat. When the onions are about halfway cooked, add the cauliflower and cover the stockpot.
5. When the onions and cauliflower are tender add the blended pumpkin and the remaining ingredients.
6. Cook the mixture over medium heat until the soup is hot throughout.
Remember your mantra for today: NOURISHING MOVEMENT, NOURISHING FOOD, NOURISHING LIFE.