Fall is my favorite time of year, and I love Thanksgiving because it celebrates FOOD and reminds us to be thankful for food, friends & family. One "super food" I'm very thankful for is the PUMPKIN! It's usually part of every Thanksgiving in the form of a processed store-bought surgery pie. I have a recipe you will love that transforms this classic holiday dessert into a very nutritious treat!
What's so good about pumpkin?
Pumpkins are a great source of natural fiber, one of the richest sources of a variety of carotenoids, and contain many powerful antioxidants like zeaxanthin. Pumpkins are also packed with lots of minerals such as copper, phosphorus, potassium and calcium. They are easy to cook and the flesh is easy to prepare.
How to make fresh pumpkin
To make fresh pumpkin puree, simply bake small whole pumpkins (organic "Sugar Pie" variety is best) in a 375-degree oven until the outer skin begins to color. Let pumpkins cool, then cut in half. Scoop out the flesh into a bowl, and reserve the seeds for roasting if you wish. To create a puree, use a stick blender or food processor to blend the flesh to a smooth consistency.
You now have fresh pumpkin puree for pie or other pumpkin desserts. You can store the cooked puree for a few days in the refrigerator if you aren't ready to make your dessert. You may also use canned pumpkin, just be sure it is ORGANIC, in a BPA-free can, and contains nothing else but pumpkin.
Make a healthy pie
For the healthiest pumpkin pie possible, I created a recipe that uses honey for sweetener, coconut milk for creaminess, and almond flour for the crust. Packed with healthy nutrients, this pie is rich, flavorful, and has a wonderful warm spiciness you will love! Click on the link below for the recipe: http://www.sfnutritionaltherapy.com/recipes.html
San Francisco Nutritional Therapy
Ashley Hathaway, NTP, CGP
NOTE: Due to time constraints, I no longer produce regular blog posts. See archives below for all past blogs. Enjoy!