Delicious pumpkin, 7 pumpkin recipes

Pumpkin is a very nutritious fruit (oddly enough, pumpkin is not a vegetable), rich in antioxidants, fiber and vitamins. In addition, low-calorie foods contain a lot of beta-carotene and potassium.

Previously, pumpkins were used to remove freckles and treat snake bites, as well as to celebrate Halloween, cooking pumpkin pie and pumpkin soup. But now the range of pumpkin dishes has expanded significantly: pumpkin soup, smoothies, a spicy cocktail, cheesecake-type cake, pumpkin jam, pasta and pumpkin sauces, and even pumpkin bread.

1. Pumpkin Spiced Smoothie

Ingredients:

juice of one small pumpkin

1/3 cup of pure water

1/4 teaspoon ginger

1/4 tsp cinnamon

1 tsp raw honey or raw syrup

Cooking:

  1. Squeeze pumpkin juice (only pulp, without seeds and peel) in a juicer or immediately make in a blender, you get a thicker drink. Pour the fresh juice into a blender.
  2. Add water, spices and honey.
  3. Stir until smooth, cool and serve immediately.

2. Pumpkin Banana Smoothie

Ingredients:

1 banana, frozen

1 cup almond milk

1 cup grated pumpkin

1/2 teaspoon cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

Agave nectar, stevia or raw honey to taste

Cooking:

  1. Mix all ingredients in a powerful blender until creamy smooth.
  2. Drink this cocktail only freshly prepared.

3. Savoy Pumpkin Soup

Ingredients:

2 cups diced pumpkin

2 green apples

¾ cup of coconut or just filtered water, can be replaced with coconut milk

1 clove garlic, minced

1/2 onion, sliced

1/2 tsp thyme

1/2 tsp sea ​​salt

1/2 tsp paprika

a pinch of sesame for decoration

Cooking:

  1. Mix all ingredients in a food processor until smooth and creamy.
  2. Decorate with sesame seeds on top.

4. Not Grandma’s Pumpkin Pie

Ingredients:

The foundation:

2 cups almond

1/2 cup dates or dried apricots

1/4 tsp cinnamon, optional

Filling:

2 glass of diced pumpkin

half a cup of coconut water or coconut milk can be replaced with filtered water

1/2 cup walnut, soaked overnight

1/2 cup almonds, soaked overnight

½ cup dates soaked overnight

1 teaspoon cinnamon

1/4 tsp nutmeg

1/2 tsp ginger

½ tsp cloves, optional

Cooking:

  1. Preparing the base. Blend almonds in a food processor to a uniform state. Do not overdo it, otherwise you will get almond oil. Add dates and spices. Put on a ceramic or plastic form and place in the freezer.
  2. At this time, we will deal with the filling. Start mixing pumpkin and coconut water in a food processor until you get a smooth paste. Add walnuts and almonds, again mixing until smooth. Add dates and spices and process a few more minutes.
  3. Pour the mixture onto the almond base and spread evenly. Allow to cool for several hours in the refrigerator.

5. Raw food pumpkin biscuits

Ingredients:

1 1/2 cups pumpkin fresh pumpkin puree

1 cup dried unsweetened coconut

1/3 cup uncooked oatmeal

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/3 cup of coconut oil, softened

1/3 cup maple syrup

1/2 cup dried cranberries

1/2 cup pecan nuts

Cooking:

  1. Take a quarter of a small pumpkin, remove the seeds and peel.
  2. Place the pulp in a food processor and pulse until smooth. Combine all the ingredients, with the exception of dried cranberries and pecans.
  3. When everything is well mixed, add pecan to the dried cranberries and nuts.
  4. Put the balls in a dehydrator and dehydrate at 45 ° C for 12 hours.

6. Raw food pumpkin bread

Ingredients:

2 cups almond

1/4 cup flax flour

1 cup pumpkin puree

1/2 cup date paste

1/4 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp carnation

pinch of sea salt

Cooking:

  1. To cook the almond pulp, rinse 2 cups of almond overnight in clean water. In the morning, rinse the almonds and mix them with 4 cups of water. Then strain the mixture through a bag, gauze or net into a large bowl.
  2. Store almond milk in the refrigerator for future use. Use almond cake.
  3. To make flax flour, place flax seeds in a dry blender and mix into a powder.
  4. To make a pumpkin puree, peel a small pumpkin, roughly chop the pumpkin into pieces and throw it in a food processor. Blend until smooth.
  5. To make a date paste, pulsate half a glass, soaked for the night, dates in a blender or food processor, you can add 1-3 tbsp.of water to achieve uniformity.
  6. Mix all the ingredients and form a loaf about 5 cm thick.
  7. Place the loaf in a dehydrator for 24-26 hours and enjoy.
  8. To make raw, dry bread, slice the bread into slices and dehydrate them in the dehydrator for an additional 8 hours

7. Pumpkin Cheese

Ingredients:

2 cups sunflower seeds soaked overnight

1 cup pumpkin seeds soaked overnight

2 cloves of garlic

1 teaspoon ginger

1 tsp oregano

1/4 cup fresh basil

Cooking:

  1. Combine all the ingredients in a blender with enough water to make a smooth paste.
  2. Pour into a pouch or strainer and squeeze all the liquid.
  3. Serve with breads or as a filling of celery and mushrooms or spread on your favorite cracker!

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