One-pot pumpkin yellow curry

(Source: Minimalist Baker)

This hearty, comforting curry recipe makes for a satisfying plant-based, gluten-free fall dinner.

Prep time: 15 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients

1½ Tbsp coconut oil (or avocado or grape seed oil)

1 medium shallot (minced)

2 Tbsp minced fresh ginger

2 Tbsp minced garlic

1 small red chili or serrano pepper (stem and seeds removed, thinly sliced)

1 large red bell pepper (thinly sliced lengthwise)

3 Tbsp yellow (or red) Thai curry paste

3½ cups peeled and cubed pumpkin (or butternut squash)

2 (14-ounce) cans light coconut milk (substitute full-fat for extra creamy texture or ½ of the coconut milk for vegetable broth for thinner curry)

2 Tbsp maple syrup or coconut sugar (plus more to taste or sub stevia to taste)

1 tsp ground turmeric

1 healthy pinch sea salt (about ¼ tsp)

1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)

1 cup chopped broccoli

2 Tbsp lemon juice

2/3 cup roasted cashews or chickpea (lightly salted or unsalted are best)

Directions

1 Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

2 Add bell pepper and curry paste and stir. Cook for 2 minutes more. Then add pumpkin and stir. Cook for 2 minutes more.

3 Add coconut milk, maple syrup or coconut sugar, turmeric, sea salt, and coconut aminos and stir. Bring to a simmer over medium heat.

4 Once simmering, slightly reduce heat to low and cover. You want a simmer, not a boil, which should be around low to medium-low heat.

5 Cook for 10-15 minutes, stirring occasionally, to soften the pumpkin and infuse it with curry flavor.

6 At this time, also taste and adjust the flavor of the sauce/broth as needed. I added more maple syrup for sweetness, sea salt for saltiness, and a bit more curry paste for a more intense curry flavor. Don’t be shy with seasonings – this curry should be very flavorful.

7 Once the broth is well seasoned and the pumpkin is tender, add broccoli, lemon juice, and cashews and cover. Simmer for 3-4 minutes more over low to medium-low heat.

8 Optional: Scoop out half of the broth/sauce and half of the pumpkin (try to exclude the broccoli) and blend until creamy and smooth in a blender for a thicker, creamier curry. Return to pot and warm for a few minutes before serving.

9 Serve as is or over rice, quinoa, or cauliflower rice. This dish gets elevated with the addition of fresh lemon juice and Thai or regular basil or cilantro for serving.

10 Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days or in the freezer for 1 month. Reheat on the stovetop or in the microwave until hot.

Nutritional Facts (1 of 4 servings)

Calories: 423; Carbohydrates: 39.9 g; Protein: 9.1 g; Fat: 29.1 g; Saturated Fat: 13.5 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 459 mg; Fiber: 7 g; Sugar: 13.7 g

Easy roasted pumpkin seeds

(Source: Inspired Taste)

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

1½ cups pumpkin seeds

2 tsp fine sea salt, plus more for serving

2 tsp olive oil

2 tsp your favorite spice blend such as curry powder, harissa, and chili powder (optional)

Directions

1. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.

3. Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.

4. Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.

5. Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least twice, until fragrant and golden around the edges, 10 to 25 minutes, depending on size of the seeds. Test a seed or 2 to ensure the seeds are dry roasted on the inside.

Nutritional Facts (serving size 2 TBS)

Calories: 105; Protein: 5 g; Carbohydrate: 2 g; Dietary Fiber: 1 g; Total Sugars: 0 g; Total Fat: 9 g; Saturated Fat: 2 g; Cholesterol: 0 mg

Avocado and Cucumber Gazpacho

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 1/2 tablespoon (or to taste) apple cider vinegar

  • 1 tablespoon, fresh lemon juice

  • 1/4 cup water (add more or less for desired thickness)

  • 1 medium size cucumber, peeled and roughly chopped (remove seeds if desired)

  • 1 medium size avocado, roughly chopped

  • 1/4 teaspoon (or to taste) of cumin powder

  • 1/8 teaspoon (or to taste) black pepper powder

  • 1 teaspoon fine sea salt to taste

Steps:

  1. Put cucumber into high-speed blender.

  2. Add water, apple cider vinegar, lemon juice, avocado, cumin, pepper, sea salt.

  3. Blend well.   

  4. Then slowly drizzle in the olive oil last to emulsify the mix.

  5. Test to see if more salt or spice is needed or feel free to add different herbs of choice like basil, dill parsley, or fennel.  Mix again if needed.

  6. Lastly, garnish with edible flowers, seasonal vegetables, nuts, or seeds of your choice.

  7. Enjoy!

This recipe can be made as a dip too, just reduce the amount of liquid.


Golden Milk

1 bpa free can of full fat coconut milk

2 teaspoons curry paste

1 or more teaspoons of tumeric powder depending on taste

1/2 teaspoon black pepper
1/2 teaspoon diced raw ginger root
1/2 tablespoon collagen powder
1/3 cup water
Combine ingredients in small sauce pan and simmer on low for about 15 minutes.

Make sure to stir often.
Remove from heat and pour into your favorite heat safe cup.
Cool to taste and enjoy
slowly so you reap its full benefits.


Disclaimer: As a Nutritional Therapist, I am trained to evaluate your nutritional needs and make suggestions of dietary changes and nutritional supplements. A Nutritional Therapist is not trained to provide medical diagnoses, and no comment or suggestion should be construed as being a medical diagnosis. Therefore, the information provided by me or on my website is not intended to be a substitute for professional medical advice, diagnosis, or treatment. There are no guarantees or promises regarding the results you will achieve by participating in my programs or services. By participating, you assume all risks and liabilities, so please consult your doctor prior to engaging in my services or my programs.