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4 Healthy and Delicious Fall Pumpkin Recipes

4 Healthy and Delicious Fall Pumpkin
Recipes
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Fall Pumpkin Recipes”. Hopefully the belongings in postings
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Autumn is in the air and we all can’t seem to get
enough of Pumpkin. Today I have for you 4 Delicious and
healthy Pumpkin Recipes. ENJOY !



Pumpkin Muffins:


1 Tsp Chia seeds


9 tsp lukewarm water


1 1/2 pounds raw pumpkin or Organic Canned
Pumpkin



3 tbsp pure maple syrup


4 tbsp Dairy free butter or unsalted organic
grass-fed butter



1/2 cup brown sugar


1 tsp vanilla


2 tbsp. orange juice


1 cup Buckwheat flour


1/2 cup almond flour


1 tsp cinnamon


1 1/2 tsp baking soda


Topping:


12 raw pecans


2 tbsp powdered sugar


1 tsp ground cinnamon


1 tsp ground ginger


Method:


Combine chia seeds and water in a small bowl to make
Chia Gel. Let sit for 15 minutes.



If using raw pumpkin peel and de-seed. Steam until
soft, about 5 or 10 minutes. Once tender mash and stir in the
maple syrup.



Preheat oven to 350 degrees F. Line a muffin tin
with 12 liners



Cream the sugar and butter, while stirring add
vanilla and chia gel; beat until well combined. Fold in
pumpkin and juice, then sift in flours. Blend the flour in
being careful not to over work the mixture.



Divide the batter evenly place a raw pecan on top of
each and  bake for 15-20 minutes.



Dust each with cinnamon, ginger , and powdered
sugar.



Autumn Pumpkin soup




pumpkin-soup1


2 small pumpkins, halved and seeded


1 onion of choice, peeled and
quartered



2 shiitake mushrooms


1 clove garlic


1/2 cup olive oil


sea salt and fresh pepper


5 cups Organic Vegetable stock, low
sodium



Method:


Preheat oven to 450 degrees F. 


Cut Pumpkin into cubes, and place on a large baking
sheet with mushrooms, garlic, and onion. Toss the veggies
with oil and salt and bake in a single layer for 15 minutes.
Toss to make sure even cooking and bake for 15 more minutes.
Allow all the veggies to cool before attempting to remove the
skins.



Heat a medium saucepan on medium heat, add the
veggies. Stir in 2 cups of stock. Once warmed blend in a
blender and purée until smooth. Add the remaining stock while
the blender is going.



Place back in the sauce pan and bring to simmer,
season with salt and fresh pepper. Serve warm.



Succulent Pumpkin Oatmeal




pumpkin-spice-oatmeal1


1/3 cup regular Organic Oats


1 cup Almond or Coconut milk


1/2 tsp vanilla paste or extract


1/3 cup Pumpkin


Pinch of salt


1/2 tsp cinnamon


1/4 tsp Ginger


1/8 tsp nutmeg


Topping:


1 tbsp. Pecans, toasted and chopped


1 tbsp. almond or coconut milk


1 tbsp. pure maple syrup


1/2 tsp. Vegan butter


Pinch of cinnamon


Method:


Combine the oats with milk in a pot over medium heat
and Bring to low boil. Add the Pumpkin, reducing the heat to
low/medium. Stir for 5-7 minutes. Then stir in the spices and
vanilla, cooking for another 5-7 minutes



Serve with the toppings and enjoy


Healthy Pumpkin Spice Latte




1 shot of organic espresso or coffee


3/4 cup non dairy milk of choice


3 tbsp organic pumpkin purée


1 tbsp honey or maple syrup


Stevia if desired


1/8 tsp pumpkin pie spice


1/8 tsp vanilla


Pinch of organic coconut sugar for
topping



cinnamon for topping


Coconut cream for those days when you are feeling a
bit naughty !



Method:


Blend coffee with the pumpkin and pumpkin pie
spice



Heat milk just until warm with Honey and stevia, add
to blender and blend for one minute



Add the milk slowly to coffee pumpkin mixture, stir
in vanilla.



Add Coconut cream if desired


Sprinkle on coconut sugar and
cinnamon


YUM !

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