Creamy Pumpkin Coconut Sauce

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.

Ingredients:

• 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

Steps:

• 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

Check out my other zucchini pasta recipes here:

With tomato sauce

With sesame peanut sauce

With rawlfredo sauce

Advertisement

Fall Salad

After having a high raw diet for the past several months, I am slowly transitioning to more cooked foods. A really nice way to do that is to mix some sweet fall vegetables into my salads. I had leftover acorn squash so I went off of that. This salad was beautiful, nutritious, and delicious. I loved the combination of the tangy cranberries, with the sweet tangerine and earthy kale. The addition of the dip came as I was plating it and am very happy to have added the protein to this salad. It made it a complete meal.

Ingredients:

• 3 cups chopped lacinato kale
• 1/4 of a cooked acorn squash cut into slices
• 1 tangerine, sliced
• 2 TBS dried cranberries
• 2 TBS toasted pumkin seeds (raw seeds are great too, I just happened to have just made some that worked perfect for this salad)
• a dollop of protein, anything you have on hand. Here I used white bean dip. But hummus could work great too.

Steps:

• gently massage your kale with olive oil and salt to wilt it a little bit
• put it on a plate and add all the other ingredients on top
• drizzle a little bit of lemon juice and more oil if you like
• enjoy!