PUMPKIN SOUP WITH GINGER AND CURRY

                       Isn't it wonderful when the fall holidays are over and just between Thanks Giving and Christmas there is so many pumpkins left over from decoration. Every year I cannot let myself throw out these beautiful fruits (or vegetables) and cut them and chop them,bake,roast and boil, to make a number of delicious things, one of which is the pumpkin soup.

Golden Hubbard Squash 

Here is a very minimalist             
pumpkin soup recipe made 
out of a Golden Hubbard Squash.
(this is squash, but it is sweet and meaty which makes for a hearty pumpkin soup;
you can use any variety of pumpkin    
you have on hand)    




INGREDIENTS:

.1 medium Golden Hubbard Squash or other pumpkin variety.
.1 white union
.1 tablespoon of freshly grated ginger root
.2 tablespoons of olive oil.
.1 cup coconut milk.
.1 teaspoonful salt
.1 lemon
.curry powder 

Directions:

1.Cut the squash or pumpkin, pill the slices and boil in water with a pinch of salt-20 minutes.

2.Take out of water and drain.

3.Saute the unions in the olive oil,add the grated ginger at the end.

4.Mix together the squash and the sauteed mixture, wait to cool  dawn and put in a food processor.

5. Mix until smooth.

6. Return back to the boiling pot, heat up gently, add the salt, curry, and coconut milk at the end.Do not overheat, it is not necessary to bring to a boil.

7. Squeeze half a lemon on top-gives it a nice kick and brings out the flavor.

8.Serve hot, sprinkle with curry and add a leave of parsley,mint,or other fresh herb of your choice.

ENJOY!

Great to share on a cold winter day! 

NOTES:
-I like things spicy, so I put more freshly grated ginger in my bowl of pumpkin soup- it warms you up even more and it is good immune support in the winter.For an extra hot kick add cayenne pepper to taste.  
-you can make this soup with milk or heavy cream.But I love how coconut milk combines with it, and also I decided to try lent untill Christmas, so I substitute the milk products when I can. 

5- MINUTE CHOCOLATE PUMPKIN MACAROONS

Yes, it is true, I tried it! A great holiday treat done in just 5 min.   The PUMPKIN BUTTER TRUFFLES  were fast, but these are a real breeze to make. I found this recipe in the Civilized Caveman blog on raw Paleo cooking, and I gave it a try right away, to see if it really takes 5 minutes. Ok, may be it took 10... But they really are a perfect delight and ready to bring to any party and be the health treat quin of the night- gluten free, sugar free and totally delicious! 

I changed the recipe a bit, but if you are interested in the original, here is the link: Civilized Caveman

Here it goes:  Ingredients:
              .1 cup unsweetened shredded coconut
              .1/4 cup crushed pecans or almond flower 
              .1/4 cup cocoa powder
              .1/4 cup pumpkin puree
              .1-2 tablespoons xilitol(or your sweetener)
              .2 tablespoons coconut oil-melted 
              .1 teaspoon vanilla
              .pinch of salt
              .squirt of lemon


Instructions: 

1. Combine coconut, pecans (almond flower), cocoa powder, and salt in a mixing bowl, mix well  
2.Add pumpkin puree, xylitol, coconut oil,vanilla and lemon juice, and stir until well incorporated.
3.With 2 spoons or scoops create the rounded balls and put on a plate or cookie sheet. 
4.Place in the freezer for about 20 minutes to solidify.
5. Store in the freezer or refrigerator till it's time to serve or take with you. 

Great to take to any party!...

I took it a bit further and made
 some melted chocolate to top 
them with after taking them from 
the freezer -just melted 2 squares
of unsweetened chocolate and a 
spoon of CACAO BUTTER in a 
double boiler and dripped on top 
(you can use any chocolate chips 
or chocolate of your choice). 
They can also be sprinkled
with coconut flakes.

Cacao butter 

       

NOTES:

-I recently discovered CACAO BUTTER and it has become my 

absolute favorite. You can add it to any recipe that calls for 

coconut oil or regular butter. And if you love chocolate

the cacao butter gives a chocolaty taste to anything, without 

the chocolate. When you do use make sure it is melted in a 

double boiler and careful not to burn in-- it is hard even at room 

temperature but it melts at 93 F.

-if you add 1.5 times the doze from the recipe it makes for 12 large macaroons. 

ENJOY!

P.S. Just attaching one more image of the new batch of macaroons I made, this time sprinkled with gluten free, sugar free and diary free white chocolate. The idea came when I offered my friend a macaroon and she refused it because of the trace of milk in the chocolate frosting of my first batch. She had started a Christmas lent and was o a vegan diet. I wondered how to resemble a real white chocolate and I was so surprised when this came out and it was so good! I am going to post another post on how to make it-it consists of only 2 ingredients- cacao butter and xylitol-that is all! It really makes up for a wonderful frosting of any desert or cake, which I am going to try soon! 

PUMPKIN BUTTER TRUFFLES

     It is pumpkin time and this is so good!!
I love this time of year and all the delicious things that you can make out of pumpkin. Here I am starting a little pumpkin series. I love pumpkin, but this year I have to adjust my recipes to be gluten free, sugar free and still totally delicious. 

     I started with this one just on a whim.It was included in one of the web-sites where I get my COCONUT OIL  and other gluten-free products.Above is a link to the basic recipe, and below fallows my interpretation of it-the recipe is really suitable to use what you have and adjust it to your own taste. 
Here is what I used:

Ingredients:

.1 cup pumpkin puree 
.1/4 cup Coconut oil
.1 tablespoon Tahini-sesame butter (this can be substituted for any seed or nut butter of your choice-almond, sunflower, walnut etc.)
.1 tablespoon coconut cream concentrate-this is dried coconut flesh; can be substituted with more of your seed or nut butters. 
.1/4 cup Mesquite powder (you know I love this powder by now, because of it's great caramel taste and natural sweetness; can be substituted for coconut flower,Almond flower/meal, or some other protein powder that you have on hand) 
.1/2 cup crushed walnuts 
.1/4 teaspoon cinnamon
.1/4 teaspoon nutmeg,clove or pumpkin spice (pick your favorite) 
.juice of 1/2 lemon
.pinch of see salt
.sweetener of your choice - I used xylitol,but Maple syrup would be great, if you do consume sugar. 
.1 teaspoon of ghee, or regular butter- (optional;I just love things buttery)

For the chocolate:

. 1/2 cup cacaa butter (love this but coconut oil can be used)
. 1/2 cup cacao nibs or dark chocolate chips
Notes: Leave some crushed walnuts and chocolate chips or nibs for garnish after dipping into the chocolate. This makes for a great assorted truffles. 

Love the cacao butter for the chocolate 

Directions: 

Combine all ingredients (except the ones for the chocolate) in a large mixing ball.Melt the coconut oil in a double boiler before combining it. Mixture should be firm, so you can make it into balls.If runny, add some more of your flower or protein powder.

The way I rolled the balls was by dipping my hands in water between each one-they became smooth and non-sticky. 
Another way to do it is by placing the mixture in the freezer for 15-20 minutes to get firm and then make the balls. Another way is to just spoon them out- that makes for some rough texture, if you prefer. 

Before going in the freezer

Place the pumpkin butter balls in the freezer for at least 20 minutes or longer. 
In a mean time add the cacao butter/coconut oil and chocolate chips/nibs in a small mixing ball, placed in another  small pan of boiling water-double boiler-to get the chocolate chips and butter to melt without burning.Once melted, turn down the simmer. Get your butter balls out of the freezer and with a spoon start dipping and rolling each one in the chocolate mixture. Then place them back on the non-stick baking pan or cookie sheet.Put the truffles back in the freezer for 30 minutes then move to the refrigerator till they are ready to serve. 

               

NOTES:

-To make assorted truffles I simply dipped some of the butter balls only in cacao butter first; then I rolled some in the dark chocolate chips and others into crushed walnuts.At the end I dripped the left over melted chocolate over the balls and rolled some of them into the cacao nibs.Glossier or nuttier, they can satisfy any taste.
-Another way to add texture is to use some rice, quinoa or other  puffs in the mixture or on top. You can make them as plain or as sophisticated as you like.
-If you are missing ingredients you can easily skip or substitute them-the nut butters can be skipped, the walnuts substituted with other nuts,the mesquite powder can be skipped, too. 

ENJOY!!

RAW CHOCOBERRY MOUSE

With the gluten free diet it is hard to get that decadent, rich, melt-in-your-mouth taste, but here is something that comes close to it. 

      The Chocoberry Mouse is shamefully easy to make for the looks and taste that you get out of so few products and such a short preparation time.Just wing it on the spot for a surprise guest or small gathering.I got this recipe from a free magazine I picked up at a health food store. Who knew it could turn that good! Here is my interpretation of it:

Products:

.2 cups fresh or frozen  raspberries 

.3 Tbs.organic raw mesquite powder  .

.2 Tbs.raw cacao powder or cocoa powder (3 Tbs. if you like more  chocolaty taste) 

.2 Tbs coconut oil-soft

.2 Tbs.cocoa butter

.1/4 unsweetened coconut milk

.1 Tbs. vanilla extract or flavor

.1 Tbs.shredded coconut flakes 

Directions:

1.Place raspberry, mesquite powder, cacao powder and coconut oil in a food processor or blender (a very basic one works great for this recipe}.Pulse on medium, add a spoon of coconut milk and pulse on high until smooth.  

2.Melt the cacao butter in a double dish with water-put a small dish with water to a boil,place the small mixing ball with cacao butter in it,so it doesn't burn while melting. Slowly pour cacao butter in the mixture  while pulsing on medium and then on high till mixture gets almost frothy. Add the vanilla and mix once more.

3.Pour into custard cups-(makes 4 cups).Chill in the freezer for 15-20 min. 

4.Take cups out, top with remaining raspberries,sprinkle with coconut flakes. 

  

Mixture should be slightly frozen on the outside and soft in the center of cups 

   To spice things up,I mixed some of my vanilla extract with a bit of rum and coconut milk, and poured couple of spoons over.This mouse takes the liquor surprisingly well and makes for an elegant desert that will definitely enhance your mood.

Spice things up with a liquor mixture topping 

NOTES:

MESQUITE POWDER  is considered super food and is great for gluten- free baking and raw dishes,because it is naturally sweet and has a caramel flavor to it.If you noticed there is no sugar or sweetener in the recipe, because the mesquite powder makes for it. But if you like your sweets sweeter than you can add your favorite sweetener. Mesquite is traditional native American food used for centuries in the desert southwest. It is fragrant,almost sensuous,rich in fiber,calcium, magnesium,potassium,iron,zinc and lysine. Now these are great bonuses to such a luscious desert! 

ENJOY!

SPICED GINGER CHAI TEA

Rich golden-red color, so fall and warming...

OK, I waited long enough to make this zesty drink, and now that the November cold is upon us I cannot wait to share it.This drink is so versatile and can stand to any taste buds.I started by combining a basic ginger tea recipe and a Ginger chai recipe from a raw cook book, but what came up is different and you will know it after you try it.This invigorating power shot,has more zing than an espresso,it will keep you going for a whole day,warm you up instantly,enhance your metabolism,and give you a rosy complexion.

Ginger root contains a whole pharmacy of ingredients with multiple health benefits.It helps digestion, upset stomach, and gingerol, the ingredient responsible for the pungent and delicious taste- is listed in the USDA data of phytochemicals as an antiemetic-meaning it has the property of preventing nausea.


Ingredients:

.1 quart of purified water.
.2 teaspoonfuls of ginger root, finely grated or minced (with skin)
.1 or 2 bags of licorice root tea or 1 teaspoonful of loose licorice root (depending on how spiced and strong of a flavor you prefer;licorice is naturally sweet, so you can skip the sweetener) 
.1 teaspoonful of rooibos loose tea, or a bag of rooibos tea (you can choose to use only one of the teas - licorice or rooibos or both for a richer flavor)
.5-6 whole peppercorns.
.pinch of cayenne pepper 
.sweetener-goes great with honey,if you are not on a sugar free diet. 
.vanilla bean or natural vanilla extract.
.juice of 1 lemon.
.1/2 spoon of bee pollen-(optional-this is great for enhancing immunity)

Heat the water to a boil.In a mean time grind the ginger and juice the lemon. Put the ginger and the herbs  in a tea pot and poor the boiling water over. Quickly add  peppercorn, cayenne pepper, and the vanilla. Let it steep for 5-10 min. The longer you let it steep the stronger it will be.At the end you can add the lemon juice, bee pollen and the sweetener after pouring it in the cups.You can strain the ginger spice tea or pour with the ginger bits and herbs.I don’t mind a few bits in my cup.
 

NOTES: This recipe could serve as a base and you can substitute other teas or herbs. Rooibos has the rich flavor of the black tea, without the caffeine. But really, if you like even more stimulating shot you can use any black tea. Green tea does not go well with the spice, so I don’t recommend it. From the herbs the Slippery elm balm could be another option, especially if you have a chest cold or soar throat.

Leave the brew overnight and ice it the next day 

Also you can add other spices—cardamon, cloves, fennel,or cinnamon according to your taste. I have tried it with Nut meg and All spice and it all works out well. Make it lighter and soothing for evening, or strong and stimulating for the day.  The left over makes a great spiced iced tea--another powerfully refreshing option. 

ENJOY!

NOTE OF CAUTION: -there is such thing as ginger overdose-ginger is a strong medicinal plant and should be used with caution, especially when fresh. From what I've found out the recommended daily doze is no more than 4 grams of fresh ginger a day. People with gall bladder disease and certain other conditions should consult their healthcare provider before consuming fresh ginger root.