A Happy Thanksgiving Recipe for You!

Happy Gratitude-giving! Our Gratitude-giving Day is off to a great start, hanging out with the in-laws and getting ready for kitchen duty. The best thing that’s happened today? Russ (my husband) came up with a super hero name for himself: Grati-dude; spreading gratitude throughout the land. Hilarious…and awesome.

Let’s get to it. I love pumpkin. I love cinnamon (an anti-microbial and natural sweetener and flavor agent). And I love sweets. But I always try to come up with scrumptious recipes that cut back as much sugar (in any form) as possible without compromising good taste. I tossed this together in a bowl the other morning and could have eaten it all day long.

Perfect Pumpkin Pudding (serves 1)

pumpkin pudding

  • Canned or freshly baked sugar pie pumpkin (about 1/2 cup)
  • 1/4 cup coconut milk
  • 1 spoonful of your favorite raw honey
  • 1-2 spoonfuls of almond or sunflower seed butter (I love the sunflower seed butter for this)
  • 2 tsp pumpkin pie spice (mix together cinnamon, nutmeg, cloves, ginger, cardamom if you like that flavor)
  • pinch of sea salt
  • OPTIONAL: sprinkle with hemp seeds or ground flax seeds for an extra nutritional punch)

Mix together well in a bowl, eat with some warming herbal tea, and thank me for giving this recipe to you cause it rocks.

Happy Gratitude-giving to you and yours. What are you thankful for?

Makeover Mondays: Paleo Marmalade Fail

I encourage my clients to accomplish something major when learning how to cook; they need to learn how to fail effectively.

I bought a Buddha’s hand at the farmer’s market last weekend – those super cool, extra-terrestrial-looking lemons. They are actually citrons, not citrus’; all peel and pith, no pulp. I wanted to experiment. I had three satsuma cuties, so I tossed those and a Meyer lemon into the mix to attempt a marmalade. I have never loved marmalade, but I found some recipes and the photos looked so darn delicious.

buddha hand

I should preface this with the fact that I am starting down a no dairy, no refined sugar or food, no grains, no beans, no gluten, no egg whites, no corn, no soy and no nightshade regiment. Crazy? I got some blood work done, including results of genetic testing…scared the pants off me and gave me some very specific information I could not ignore – more on that in another post.

I Googled “paleo marmalade” and this is what showed up. The results? I used one entire Buddha’s hand, three satsuma’s and one Meyer lemon, which left me with more pith and peel than pulp. It seemed that with so much pith involved, the marmalade isn’t as reminiscent of jelly or preserves as I would have hoped. But I love the original recipe and how simple it is. I learned that when using Buddha’s hand for a marmalade, only use the outside peel layer, not as much of the white pith. The peel will cook down into the jelly-like substance you want. I also lightly burned some of the batch while letting it cook down, which actually tastes better than the rest of the marmalade – it almost caramelized the fruit. I should have kept stirring over the heat, though.

buddha hand 2

I call this a fail, but I will try the finished product out on some un-suspecting in-laws over the holiday weekend and ask for their candid input. Potential for another use? Over grilled salmon as a lemony relish. We will see!

 

 

Makeover Mondays: Pear Raspberry Crisp

I love fruit crisps, especially a la mode. But…the sugar. When you cook fruit without any or with very little sugar, you can bring out and highlight the natural sugars – so why not showcase the real fruit in all of it’s splendor? Here is a fresh take on a seasonal fruit crisp (or crumble – I don’t really understand the difference). I had the help of some of my younger neighbors on this one. Thanks to Lucy and Ava – we had so much fun in the kitchen creating a yummy, kid-tested dessert.

Lucy and Ava’s Pear Raspberry Crumble

fruit crisp ingredients

Topping (pictured above, all raw)

  • 1 handful rolled, whole oats
  • 1 handful chia seeds
  • 1 handful of unsweetened coconut flakes
  • 1 handful of pepitas (pumpkin seeds)
  • 1 handful of walnuts
  • 2 spoonfuls ground flax seeds
  • a few shakes of cinnamon and nutmeg
  • 1 small handful of coconut palm sugar (or maple syrup)
  • A few shakes of almond meal
  • 1-2 pinches of sea salt, to taste
  • A dash of vanilla extract
  • 1 stick melted butter

Filling

  • 3 pears, ripe, sliced and cored
  • 1 container of raspberries
  • cinnamon, vanilla extract and coconut palm sugar or maple syrup, to taste

Put all topping materials into food processor, and pulse until ground into a meal.

Cut and place pears into large baking or casserole dish, mix with raspberries and coat with cinnamon, vanilla, sugar. Stir filling.

Pour topping into filling, bake at 375 degrees for 30 minutes covered and sealed with aluminum foil.

For a raw look at this kind of dish, please visit the Foods for Long Life blog.