I’m sure this time of year you have an abundance of pumpkin on hand, and whether its fresh or from a can, this recipe is a crowd pleaser.  It is what I call a ‘one-dish wonder’ and can be made in advance, or right alongside the other dishes you’re cooking up this week.

Pumpkin is super high in vitamin A as beta carotene – good for the eyes and preventing free radicals from invading our system. Pumpkins also contain iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.

Pumpkin Chili – Serves 6

I adapted this recipe from Whole Foods Market and it has become my absolute favorite chili.  Canned pumpkin is a shortcut but do take the time to cook dried beans, like these from Rancho Gordo. You can add tempeh in place of the ground turkey, or omit altogether for a vegetarian dish.  I served it with a green salad and home baked gluten free cornbread.

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced roasted tomatoes, with their liquid (I use Muir Glen)
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
2 cups cooked Cranberry beans (kidney beans work, too)
1 cup organic corn
Sour cream
Cilantro

Heat oil in a large pot over medium high heat. Add onion, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans and corn. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve. Top with a dollop of sour cream and chopped cilantro if desired.

*To make fresh pumpkin puree, cut a sugar pumpkin in half and scoop out seeds (save  for later.)  Lightly brush inside with butter or olive oil and place face down on baking sheet lined with parchment paper.  Roast for 45 minutes until flesh is soft.  Most pumpkins yield at least 2 cups, but you can freeze whatever you don’t use.

Today the color green reaches beyond the hills into our clothes and onto our plates.  I thought I’d dig into the archives to support the celebration whether on St. Patrick’s Day or into spring which is just around the corner…

If you’re making Corned Beef tonite, try this mustard sauce on top.

Amy offers a great recipe for Irish soda bread, no yeast required.

Get in the spirit with these easy sauteed greens and orange-ginger sauce.

Have greens leftover?  Cook them up with eggs in the morning.

Or send them to your blender for a kick-start to your smoothie.

Do you have a favorite green recipe of your own?  Please share…and enjoy the celebration!

There are times when you just NAIL it in the kitchen.  This is one of those times!  I dare say this dessert is by far one of my favorites to date, and if you like egg nog, you will LOVE this creamy creation.  Plus, it’s super simple to make!  So be sure to plan just one more trip to the market and get the goods for Egg Nog Panna Cotta.

One of the additional benefits of this dessert is that it contains plain yogurt, which is loaded with probiotics…or good bacteria.  Excellent this time of year as a preventative measure against any of those viruses floating around.  The yogurt also adds a slight tang which I enjoy, since we know that our beloved egg nog can be a tad rich.  And I told you about the benefits of nutmeg – lowers blood sugar and enhances the sex life – woo hoo!  Let’s get cooking…

Egg Nog Panna Cotta – Serves 6

1 1/4 tsp. unflavored gelatin
2 TB water
1 1/4 cups organic egg nog
1 cup plain organic yogurt
1 tsp. pure vanilla extract
Small pinch of sea salt or kosher salt
3 TB raw agave nectar
2 tsp. nutmeg

2 TB pomegranate seeds

1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.

2. Whisk together 1/2 cup of the egg nog, the yogurt, the vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup egg nog with the agave in a small saucepan over medium-low heat, stirring until well blended and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can’t touch it.

3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then whisk for a full minute to dissolve the gelatin completely. (Don’t rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture and add the nutmeg.

4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. (I prefer it the next day to let the nutmeg sink in.) To avoid condensation, cover tightly with plastic film only after completely cold.

5. To serve, take a bread knife around edge of each custard and with a dessert plate on top, turn ramekin over and shake it slightly to release.  Sprinkle with pomegranate seeds, or cranberry compote.

This is part of Nourishing Gourmet’s Pennywise Platter

As most of you know I tend to be a ‘theme’ cook, meaning I like to center a meal around a series of spices or international flavors. And during the holidays, you can throw in color…especially red and green.  This seasonal green bean recipe comes from a favorite restaurant in Sonoma County called Rosso Pizzeria which features an ingredient that is an exciting discovery: smoked olive oil.

When I first encountered smoked olive oil at the farmers’ market, the purist in me kept me walking.  I couldn’t quite wrap my head around olive oil and barbecue.  But then curiosity took hold and persuaded me to at least try the product to make an educated assessment first hand.  I am now a complete convert and find that I’m using a variety of flavors year round and not just for grilling.

Two years ago Al Hartman and Brenda Chatelain created The Smoked Olive Company, producer of a unique blend of olive oils with a range of smoky flavors.  Al has food in his veins.  As the grandson of two chefs, he spent the last 40-plus years around butcher shops and smoked meats.  Al’s natural curiously about food inspired him to pursue a career in oils, searching for the ultimate smoke flavor.  

Al and Brenda don’t use just any ingredients for their product line.  They start with premium local extra virgin olive oil and cold smoke it with different types of wood.  They smoke the oil absent of heat, air and light which can destroy flavor and quality. There are no preservatives or chemicals used in the process and their proprietary blend has a patent pending.  They currently have three flavors which can be purchased online or in many gourmet food and kitchen stores.  Trust me…they make great stocking stuffers, too – or so says Santa:)

Roasted Green Beans with Smoked Olive Oil – Serves 6
You can use any flavor of the smoked olive oils…the Sonoma is my favorite and the Santa Fe gives it a little kick. It’s seasonal and colorful and the perfect side dish for Christmas.

1-1/2 pounds Romano or green beans, trimmed and lightly steamed
4 pounds heirloom tomatoes, cut & cored – or 1 can Muir Glen organic roasted diced tomatoes, drained
1 T chopped garlic
1/4 cup red wine vinegar
2 T agave syrup
1/2 tsp chopped rosemary
4 tsp sea salt
2 tsp grated lemon zest
4 tsp Sonoma Smoked Olive Oil
6 T extra virgin olive oil

For the vinaigrette – roast tomatoes & garlic over medium heat until reduced by 3/4; or use canned and saute with garlic for about 5 minutes.  Add agave, rosemary and sea salt.  Whisk in vinegar, lemon zest and both oils.

Roast the Romano beans over medium-high heat with sea salt until toasty and tender.  Garnish with the tomato vinaigrette and finish with a generous drizzle of Sonoma Smoked Olive Oil.

I had fully intended to post this earlier but a few ‘details’ last week diverted my attention.  My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.

But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert!  Seasonal and healthful, of course…fresh from the farmers’ market.  Sure to make everyone feel better.

Raspberry “Cream” Pie

Feel free to use any type of berry here, or a mixture of all. (I made it with strawberries which was delightful!)  The ‘cream’ comes from the blended cashews, which are even better if you can soak them overnight.  It makes this dessert super smooth yet dairy free.

Crust:
1/3 cup raw cashews – grind to ‘coarse meal’
Add -
1/3 cup Sucanat or brown sugar
1/3 cup organic coconut oil
1/2 tsp. vanilla
1/4 tsp. salt
Mix with -
1/2 cup flour (any type, sorghum is good here for gluten-free)

Filling:
2 cups organic raspberries (save a few for garnish)
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted

Directions:

Blend all crust ingredients in food processor and press into bottom of a well-oiled 9-inch pie plate or tart pan, building up the sides slightly. Bake 12-15 minutes at 350 until crust is golden brown.  Allow to cool.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Top with extra berries and whipped cream (this one is my favorite, using coconut milk.)

>Best to bring it out of the freezer and thaw for ten minutes before serving.

Enjoy the bounty of summer!

I  received pears in my CSA box yesterday which was a bit of a surprise, as I tend to focus on them more in the fall.  But I’m always game to put produce to new uses, and I love the combination of pears and almonds.  This recipe was adapted from a friend who was in my chef program.  Its flour-less and therefore gluten free.  The result was light and decadent (if that makes sense) – and just in time for Valentine’s Day…

Almonds are amazing!  They’re a great source of vitamin E, with just 1/4 cup providing 60 percent of the recommended daily allowance. They also have good amounts of magnesium, potassium, zinc, iron, fiber and considered a healthy fat. In Traditional Chinese Medicine, almonds are considered anti-inflammatory, anti-spasmodic, emollient and are also used as a tonic. They are also known as brain and bone food, probably due to their high calcium content. They help with alkalizing the blood and relieve chi stagnation in the liver.  Eating a handful as a snack is optimal and good for curbing hunger pangs.

Pear Almond Torte

3 cups blanched almonds
1 cup maple syrup
6 whole  eggs
2 tsp almond extract
¼ tsp salt
4 whole pears
2 TB lemon juice, freshly squeezed
1 pinch sea salt
½ tsp cinnamon
¼ tsp nutmeg

CAKE
Grind almonds in the food processor until fine like flour.  Add the maple syrup, eggs, almond extract and salt, process for a few minutes.  Be careful not to over process.  Pour into a parchment lined 8-inch spring form pan.  Place on a cookie sheet.  Bake at 375 F for 20-25 minutes, (or until the cake no longer jiggles).  Let cool.

CARAMELIZED PEARS
Peal, core and slice pears. Add pears, lemon juice and salt to skillet.  Cook the pears on medium until soft.  Add water if needed while you cook the pears.  When they are caramelized, add them to the top of the cake in circular fashion.  Sprinkle the top with the cinnamon and nutmeg.

>>If chocolate is your fancy for Valentines’ Day – here are some other favorite dessert recipes:

Chocolate Beet Cake (with its lovely red hue)

Chocolate Zucchini Cake (make a pink frosting)

I wanted to get this in before you are completely sick of baking.  I hope I’m not too late ‘cuz these cookies are SO worth it.  I adapted the recipe from Tori Ritchie, a local cookbook author and TV chef, who writes a wonderful blog called “Tuesday’s Recipe.”  After further review, Tori gives the original credit to the San Francisco Chronicle, which is often what happens when something is THAT good.  It gets passed on umpteen times.

Blackstrap molasses is a sweetener that is actually good for you. Unlike refined white sugar and corn syrup, which are stripped of virtually all nutrients, or artificial sweeteners like aspartame, which  have been shown to cause health problems in sensitive individuals, blackstrap molasses is a sweetener that contains high amounts of a variety of minerals that promote your health.
Two teaspoons of blackstrap molasses will provide you with 18.0% of the day’s needs for manganese. This trace mineral helps produce energy from protein and carbohydrates, and is involved in the synthesis of fatty acids that are important for a healthy nervous system.
Molasses is also high in iron and calcium. Calcium binds to and removes toxins from the colon, thus reducing the risk of colon cancer; and also may help prevent migraine attacks. Same amount of blackstrap molasses will meet 11.8% of your daily needs for calcium (Source: World’s Healthiest Foods.)  Enjoy with milk and you have almost met your daily quota.  See, the holidays don’t have to be all that bad for you:)

Molasses Pepper Cookies – Makes 4 dozen

The key to this recipe is using freshly ground pepper.  It takes a bit of ‘arm twisting’ but makes all the difference in giving the cookies their zing!

1/2 pound (2 sticks) unsalted organic butter, at room temperature
1 cup date or brown sugar
1/4 cup organic blackstrap molasses
1 large egg, at room temperature
2-1/2 cups whole wheat pastry flour
1/2 teaspoon salt
2-1/2 teaspoons freshly ground black pepper
5 TB maple or unrefined cane sugar

Preheat an oven to 350°. Line 3 or 4 baking sheets with parchment paper or silpat mats.

In a stand mixer with the paddle attachment or in a bowl with a hand-held mixer, beat the butter, sugar and molasses until fluffy, about 2 minutes. Beat in the egg. Add the flour, salt and 1 teaspoon pepper, and beat on low until the dough comes together.

In a shallow bowl, mix the remaining pepper with the 5 tablespoons sugar. Scoop up a rounded tablespoon of the dough, roll it into a ball, then roll in the pepper-sugar mixture until coated. Repeat with remaining dough, placing balls about 2 inches apart on baking sheets. With a fork, gently flatten each ball. Bake until cookies are golden and fragrant, 12 to 15 minutes. Cool on racks, then store airtight up to 3 days.

Perfect for Santa – or his helpers.  Ho! Ho! Ho!  And Merry Christmas to all…

It’s that time of year when we get to make and eat everything we want, right?  Well, almost.  And if you follow this site, you can pretty much enjoy the most tantalizing goodies without breaking the weight bank, so to speak.  It’s day three of another “Gluten Free Progressive Dinner Party” and this month we are focusing on desserts.  Wahoo!  Today’s theme is chocolate, and I am sharing a simple recipe which can be served as dessert or under the tree.  It comes from that delicious experience at Esalen by Leslie Cerier.

For this recipe you can roll the balls in almost anything, from nibs to nuts.  Cacao nibs are 100% chocolate, or cacao.  Cacao beans are protected by a paper-thin shell, which you remove before eating. When the shell is removed, the bean often breaks into small pieces, called nibs. Nibs are a popular cacao product because they share all the nutritional benefits of the whole bean with the added convenience of having the shell removed for you.

Goji berries are also one of the highest antioxidant foods on the market.  Do you know how to identify an antioxidant food?  They are the same color inside and out.  Chocolate (cacao) is also on that list, so together, they are a nutritional powerhouse.  Cacao has more antioxidant flavonoids than any food tested so far, including blueberries, red wine, and black and green teas. In fact, it has up to four times the quantity of antioxidants found in green tea. Health benefits of these antioxidants include:

* Promote cardiovascular health – Help dilate bloods vessels, reduce blood clotting, improve circulation, help regulate heartbeat and blood pressure, lower LDL cholesterol, and reduce the risk of stroke and heart attacks.
* Protect from environmental and metabolic toxins – Help repair and resist damage caused by free radicals, and may reduce risk of certain cancers. That’s my justification, and I’m sticking to it.

Raw Tri-Color Truffles – Makes about 2 dozen

1 cup raw cacao butter*
1 cup cacao powder
6 TB maple syrup
1 TB vanilla extract
Cacao nibs, goji berries, coconut, chopped hazelnuts, etc.
Kitchen gloves

Melt butter on medium high heat.
Mix with next three ingredients until creamy.
Let it cool somewhat until it is pliable but not too runny.
Put gloves on to work with chocolate.
Using a teaspoon, scoop out a ball and roll into desired topping.
Place on cookie sheet lined with parchment to solidify.
Stack like a Christmas tree to serve or put into decorative gift bags.
Indulge.

*Cacao butter can be hard to find but many Whole Foods Markets carry it.  The brand I use for butter, powder and nibs is Navitas Naturals.

Here is the schedule for this week’s dessert extravaganza!  Thanks for coming…

Monday December 7th Baked Desserts with Alison-  Sure Foods Living and Ali-  The Whole Life Nutrition Kitchen.

Tuesday December 8th Frozen or Chilled Desserts with Shirley- gfe gluten free easily and Diane- The W.H.O.L.E. Gang.

Wednesday December 9th Chocolate Desserts with Karen- Cook4Seasons and Ali- The Whole Life Nutrition Kitchen

Thursday December 10th No-Bake Desserts and Diane-  The W.H.O.L.E. Gang.

Friday December 11th Favorite Desserts with Melissa- Gluten Free For Good and Jean- Gluten Free Organics.

If you can complete the rest of this jingle, you are in my age bracket (or beyond;-)  Of course I’m referring to the Alka Seltzer commercial,  and relief of indigestion.  Just a guess, but there may be some of that going on these next few days, so I thought I’d give you a break from Thanksgiving overload (so to speak) and offer some helpful tips on how to prevent stomach upset or how to help calm it down.

Digestive troubles don’t begin or end on Turkey Day but they certainly aren’t given a pass then, either.  Enzymes help break down nutrients in food to promote absorption and assimilation.  As adults, the body progressively loses its ability to produce enzymes with major drops occurring roughly every ten years of life. At the beginning it may not be that noticeable, however, later on you will discover that you cannot tolerate or enjoy certain foods like you did before. This may also be accompanied by a feeling of reduced stamina. Yes, you’re running low of enzymes.

Digestive enzymes assist with the assimilation of nutrients into our system. Try a ‘multi’ enzyme  that contains amylase for the starch, lipase for the fat, and protease for the protein in food. A good enzyme may also contain lactase for dairy products and cellulase for fiber. Enzymes add potency to the natural enzymes in your saliva, stomach, pancreas, and liver that are secreted into the gastrointestinal (GI) tract during digestion.

So how do you know if you’re lacking enzymes?  Here are some indicators:

Heartburn, gas, constipation, bloating, allergies, ulcers, lack of energy and reduced functioning of the immune system may occur when there are not enough enzymes.  In addition, conditions can become more severe and show signs through:
Candidiasis, Crohn’s disease, food allergies, low back pain, arthritis.

Optimal digestion starts in the mouth. Eat slowly, chewing your food 30 to 50 times per bite (I know it seems excessive), or enough to render it “mushy” before swallowing (am I stimulating your appetite?) To aid digestion, sit down, don’t multitask while eating, and turn off the TV—even if you are eating alone. Limit the amount of fluid you drink with meals to just a few ounces of water or other liquid; drinking too much liquid during a meal dilutes digestive enzymes. Try drinking beverages up to 30 minutes before meals and then wait two hours after a meal. Some people benefit from drinking bitter teas before meals, such as heavily steeped chamomile, which stimulates the secretion of stomach acid and digestive enzymes. Drink 15 minutes before meals.

Carminative herbs can also be helpful. A small cup of strong peppermint tea after meals, especially if you have a warm or hot metabolism, can be effective—unless you have heartburn, in which case an enteric-coated peppermint capsule is preferable (the volatile oils get past the lower esophagus without causing reflux). If you are treating a hiatal hernia or other reflux condition, strong peppermint, coffee, tomatoes, citrus, and chocolate should be avoided until the condition is resolved. If you tend to run on the cooler side, try ginger tea. (Source: Better Nutrition)

Natural remedies and quality digestive enzymes are the best panaceas in times of overindulgence. Best to avoid over-the-counter antacids which could do more harm than good. And don’t forget to keep moving, beyond the kitchen to the dining room;-)

Happy Thanksgiving, everyone!

Here we are at the final destination of our “Progressive Thanksgiving Dinner Party,” and as most of you know, it’s my favorite course: dessert!  I am a freak for pumpkin – in the form of pie, cookies, muffins or cheesecake.  I try to extend the ’season’ as long as I can just to savor its creamy goodness.  But being the wholesome baker that I am, I am always finding new ways to adjust the sweetness (and the type,) as well as the crust.  In keeping with our gluten free focus, I have mastered (!) a decadent pecan crust which pairs beautifully with the filling.  Which, by the way, does not contain any cheese, but uses yogurt adding a refreshing tang with every bite…

Pumpkin Pecan “Cheese”cake – Serves 8-10

The filling for this recipe was inspired by Elana’s Pantry, a wonderful gluten-free blog with fantastic recipes.  I have taken out the step of draining the yogurt by adding an egg, which helps to bind the filling.  I also added a pecan crust, which uses teff flour.  Teff is a gluten-free ancient grain (available at Whole Foods) loaded with iron and calcium.  It has a nutty characteristic and is a lovely complement to the pumpkin and pecans.

Filling:

1 cup pureed pumpkin, fresh* or canned
1/2 quart organic whole milk yogurt
1/4 cup pure maple syrup
1 free-range egg
1 TB vanilla extract
1 TB lemon juice
2 tsp pumpkin pie spice
¼ tsp. sea salt

Crust:
1/2 cup pecans
1/3 cup Sucanat or brown sugar
1/3 cup coconut oil, unrefined
1 tsp. vanilla
1/4 tsp. sea salt
1 cup teff flour

Directions

Preheat oven to 350°.

Crust:
Mix ingredients in food processor and use ‘pulse’ mode until consistency resembles course meal.
Press mixture into bottom of lightly oiled 9-inch tart pan.
Bake 12-15 minutes, or until crust becomes a smidge darker.  Allow to cool.

Filling:
In food processor or blender, combine pumpkin, yogurt, maple syrup, egg, vanilla and lemon juice and process until smooth, about 1-2 minutes.
Blend in pumpkin pie spice and salt.

Pour batter into pre-baked crust.
Bake at 350° for 45-50 minutes, until firm.
Remove from oven, cool and serve.

*To make fresh pumpkin puree, cut a sugar pumpkin in half and scoop out seeds.  (Save and bake.)  Lightly brush inside with butter or olive oil and place face down on baking sheet lined with parchment paper.  Roast for 45 minutes until flesh is soft.  Most pumpkins yield at least 2 cups, but you can freeze whatever you don’t use.