I love the fall for all the cooking/food making inspiration!!! It’s my favorite season when it comes to kitchen time 🙂 My very first seasonal recipe was this Salted Caramel Chai tea infused concoction I made. The kids and I have been devouring that one with sliced apples, soooo tasty!!!
And now I am looking forward to all the pumpkin and squash recipes I will be coming up with and getting inspired by!! This was another semi-accident. It was late and I needed to get dinner ready fast. I had this leftover baked pumpkin and it only took a few moments for me to realize that the fastest way to eat that (other than straight out of the skin with a fork), was to throw it in the blender with a few other ingredients to create a soup. No wait! I’ll make it a sauce so we can have it over pasta 🙂 And there it was, minutes later, our tasty family dinner.
I topped my bowl off with some homemade spicy seeds.
1/4 cup fresh raw pumpkin seeds, not dried or cooked (I just keep the seeds after taking them out of the raw pumpkin)
3/4 cup almond milk or coconut milk
3/4 cup cooked pumpkin or squash
1/4 cup coconut cream (from a can, organic toxic free if possible)
1/4 tsp real salt
2 TBS fresh parsley minced
1/4 tsp dried sage
if you dont have left over squash, then bake it in the oven for about 45 minutes
put first 3 ingredients in blender and blend on high until nice and smooth
add other ingredients and blend until the herbs are nicely incorporated but not fully blended
serve how ever you like!
we did it over zucchini pasta for a light yet satisfying dinner
I was feeling like pasta today. Although I do eat pasta sometimes, I cannot do it too often or I feel sluggish and bloated. That’s the case with most flours in general. In moderation, most definitely. You will occasionally find me eating pizza, a cupcake, or a cookie. But rarely in my own home. When I make food for myself I use the alternatives that I find the healthiest and that will leave me feeling the best and most energized. So I find ways to curb my cravings with all sorts of other fun foods. Today, I made raw zucchini pasta. And it totally worked. What I like most about spaghetti is the long strands of food lathered in tomato sauce that I slurp up. (Sometimes pesto). And this recipe does just that without the heaviness of processed flours.
1/4 cup tomato sauce
5 olives chopped
2 tsp nutritional yeast
with a Spirilizer make the zucchini into pasta
top with all other ingredients
slurp it up and love it up!!
I’ve heard of people making the pasta with a vegetable peeler. I’ve never tried it so I cannot testify to how awesome it is.