It’s fall, so that obviously means pumpkin in everything! I love fall and I find fall foods deeply comforting and grounding. I can eat pumpkin and squash soups for days, but sometimes I crave a sweet treat and since I can’t do ice cream I have to get a little creative. Chia pudding is ridiculously easy to make and it’s pretty healthy too (although I suppose that is determined by what goodies you add). Here is my fall take on chia pudding: Spiced Pumpkin Chia Pudding
Why should you eat pumpkin chia pudding? Pumpkin is an excellent source of vitamins, including Vitamin A, C, E, and K. It is also high in iron, magnesium, potassium, copper, manganese and dietary fiber. Boom! That’s a lot of goodness packed into one veg. Chia seeds are an excellent source of healthy fat and dietary fiber and provide calcium, phosphorus and manganese. Coconut milk, if you’re buying the pre-packaged beverage kind, like Silk Brand, it is fortified with other vitamins and minerals. If you’re going with the natural stuff, perhaps you’re hardcore and make it yourself or are blessed enough to have fresh coconuts at your disposal, your coconut milk won’t be fortified with vitamins and minerals, but it still remains a healthy source of fat. Remember that not all fats are bad for you. Our brains need fat to function.
Ingredients for Spiced Pumpkin Chia Pudding
2 1/2 Tablespoons chia seeds
3/4 cup coconut milk beverage (not the canned stuff… it’s way too high in fat)
1/2 cup organic canned pumpkin
1 1/2 teaspoons maple syrup (or 1 teaspoon maple syrup and one Medjool date pitted and minced)
1/2 teaspoon vanilla
1/2 teaspoon Pumpkin Pie Spice blend or make your own (ground cinnamon, ground ginger, nutmeg and cloves)
In a medium bowl, combine your chia seeds and coconut milk. Allow the chia seeds to soak 5-10 minutes.
With an immersion blender, give them a quick spin.
Add your pumpkin, maple syrup (and date if you’re using one), vanilla and spices. Spin again.
If your impatient, you can eat it now, but it’s best after it has had a chance to set in the fridge for 30+ minutes.
**If you’re kapha, cut your coconut milk with water or extra pumpkin.
Hello yogis and fellow veggie lovers! Here is one of my new favorite weeknight vegetarian recipes. It’s super easy and takes less than thirty minutes to make… maybe even less than 20 if you don’t dilly dally and goof off while you’re making dinner. Hope you love this super easy vegetarian cauliflower fried rice as much as I do!
Did you know that one cup of cauliflower provides over 70% of your daily vitamin C requirement? Yep, it’s true. Cauliflower is also a good source of Vitamin K, Vitamin B6, Folate and Potassium. It even has a little bit of protein (2 grams in one cup). Who knew?
Quick and Easy Cauliflower Fried Rice
1/2 head of cauliflower
1 large carrot, chopped up into smallish pieces
1 big handful of snow peas, chopped into 1/2 inch pieces
1 shallot, diced
1 garlic clove, minced
2 eggs, whisked
1- 1 1/2 tablespoons of sesame oil
1 tablespoon tamari (or regular soy sauce)
white pepper, to taste
sea salt, to taste
chili pepper flakes, to taste
toasted sesame seeds to garnish
diced green onions to garnish
Prep your cauliflower. Cut the heads of the cauliflower off and feed the heads and top of the stem through the grater on your food processor. You might also be able to use a blender on pulse or hand grate using a cheese grater (but who has time for that). (1-2 minutes)
In a 10-12 inch saute pan, add about 2 teaspoons of your oil (not two tablespoons!) and heat the oil over medium heat. Add the garlic, shallot and carrots to your pan. Saute until the shallots are transparent and the carrots have softened just a bit. (~ 5 minutes)
Add the remaining sesame oil, cauliflower rice, and snow peas to the pan. Turn the heat up to medium-high and saute another 7-9 minutes until the cauliflower is cooked, but not mushy. (7-9 minutes)
Create a well in the center of your pan by pushing all of the cauliflower rice to the side and add your whisk eggs to the well. Allow your eggs to cook a bit and then fold them into the rice. (2 minutes)
Add your tamari and adjust to taste. You may also like to add sea salt, white pepper, or chili pepper flakes at this point too.
Plate your fried rice and garnish with toasted sesame seeds and green onions.
Enjoy your cauliflower fried rice!
Love cauliflower? Craving something to warm you up on a cool fall or winter evening? Check out my Hazelnut and Cauliflower Soup. It’s also delicious and surprisingly healthy.
A few years ago I came across this AMAZING recipe for Morrocan Spiced Carrot Hummus on The Kitchn. The Kitchn is one of my go to websites for healthy recipe inspiration. This healthy Moroccan spiced carrot hummus recipe is a crowd pleaser with it’s interesting mix of flavors, bright color, and healthy ingredients. This recipe is so good that I haven’t really explored making changes to it. I do typically use fresh ginger (the original recipe uses ground ginger) and I peel the skins off of the chickpeas, which is time consuming, but also kind of therapeutic and it makes the hummus creamier and easier to digest. I also tend to add a little extra of all of the spices. I’ve been a bit obsessed with Moroccan spices lately. 🙂 They’re just so good!
Moroccan-Spiced Carrot Hummus
Makes a ton! (And will last about a week in a sealed container in the fridge)
1 pound carrots, chopped into 1-inch chunks
3-4 whole cloves of garlic, peels left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can. Note: I like to peel the outer skin off to make a creamier hummus
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water + more to thin if necessary
1/2 teaspoon ground cumin
thumbnail piece of fresh ginger peeled and minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Fresh cilantro or parsley to garnish
Preheat the oven to 425°F.
On a lined baking sheet toss the chopped carrots and whole garlic cloves with half of the olive oil. Roast the carrots in the oven until tender and lightly browned. After about 10 minutes of roasting stir the carrots and garlic and then place back in the oven for another ten minutes.
Remove carrots and garlic from the oven and allow to cool. Once cooled enough to handle peel the skins off of the garlic.
In your food processor combine carrots, garlic, chickpeas, tahini, lemon juice, water and all of the spices. Begin to process your hummus and with the motor running slowly add the remaining 2 tablespoons of olive oil. Process until smooth. You may want to scrape down the sides at some point. If the hummus is too thick and you still have large chunks of carrot add a little more water or oil and process until the right consistency.
Garnish with a cilantro or parsley sprig or two and serve with fresh veggies or crackers.
Guys it’s already fall! Summer flew by, but I’m not upset about it because fall means cozy sweaters, cute boots, hot yoga, and delicious fall recipes. Speaking of recipes, let’s talk soup. I LOVE soup, but I have never been a great soup creator to be completely honest. That’s why I start simple when it comes to soup 😉
Today for lunch I made a straight up 5 star italian tomato soup. Sounds pretty basic, but there was a flavor explosion going on in my mouth! My kids loved it and slurped up the very last drop. Also the mouth watering tomato herb aroma flowing through the house wasn’t too bad either!
This particular tomato soup is so easy and takes about an hour to make from scratch! Not to mention it’s vegan as well:) Vegan tomato soup… yes please!!!
Vegan Tomato Soup Ingredients:
2 lbs of fresh organic tomatoes (different varieties ensures maximum flavor! I used heirloom and your typical on the vine tomatoes.)
1-2 organic shallots peeled and cut into chunks
2 orgainc garlic cloves peeled and cut into chunks
3 springs of organic thyme, leaves picked from stem
1-2 tablespoons of organic extra virgin olive oil
Salt + pepper
½ heaping cup of raw cashews (soaked for at least 2-3 hours and drained)
1 tablespoon organic tomato paste
¼ cup organic basil (fresh)
2- 2 ½ cups of vegetable stock
1 tablespoon balsamic vinegar
Steps to Make Your Super Delicious Vegan Tomato Soup:
Preheat oven to 350 degrees F.
Line a baking sheet with aluminum foil. Slice your tomatoes. For larger tomatoes slice into quarters and for smaller slice into halves, if cherry tomatoes leave as is. Place your sliced tomatoes on baking sheet.
Cozy up the garlic and shallots to the sliced tomatoes on the baking sheet.
Sprinkle thyme leaves over the tomatoes, garlic, and shallots.
Then drizzle the 1-2 tbsps olive oil over the tomatoes, garlic, and shallots. Add salt and pepper to season the tomatoes. Then place baking sheet in oven for about 30-35 minutes.
While tomatoes are in the oven blend cashews, tomato paste, basil, vegetable stock together. Set aside.
When tomatoes are starting to look wrinkled/roasted and your mouth is watering from the very fragrant tomatoes then go ahead and pull those babies out. Add the tomatoes, garlic, and shallots to the blended cashew mixture and blend on high until your have a smooth puree soup texture. (If you have to blend a few tomatoes at a time due to space in your blender that is perfectly okay!)
Once all blended and smooth go ahead and add the soup to a pot and bring to a simmer. Add in the balsamic vinegar and salt and pepper to taste!
I’m always trying to find ways to incorporate more veggies into my diet and Steve and I have been on a cauliflower kick lately or maybe I should say still! We make this AMAZING creamy cauliflower soup every fall and winter, so it’s not a surprise that it would show up here. The hazelnuts really give this soup a rich, creamy texture. It’s perfect for the cooler fall weather we’ve been having in Bend.
Toasted Hazelnut and Cauliflower Soup Ingredients
1 head of cauliflower, florets only
3-4 large shallots, sliced into 1/4 inch ribbons
2/3 cup toasted hazelnuts
4 roasted garlic cloves, minced
7-8 cups of veggie broth
2 T. olive oil
salt and pepper to taste
Easy Instructions for Your Hazelnut and Cauliflower Soup
1. Toast the hazelnuts in the toaster oven or regular oven. Our toaster oven gets nice and hot and it took less than 8 minutes to get them a nice golden color. Be careful not to burn the hazelnuts. Once the hazelnuts are toasted remove the skins by rolling them between your hands. Discard the skins.
2. Heat oil on medium in a large soup pot. Add shallots and saute until soft and then add garlic being careful not to burn the garlic.
3. Add the cauliflower florets to the pot and saute for a few minutes. Season with salt and pepper.
4. Now it’s time to add the veggie broth. Start with 5-6 cups. Bring it to a boil, then let it simmer uncovered for about 20 minutes. Depending on how much liquid cooks off you may want to add another cup or two of broth, so your soup won’t turn out like baby food.
5. Once the cauliflower is tender and the broth has simmered down let it cool slightly, then add it to your blender or food processor with the toasted hazelnuts. Blend until the soup reaches your desired consistency. I was able to put the entire batch into our blender, but it might be necessary to blend in batches. (Note: sometimes I like to pre-blend/process the toasted hazelnuts, it seems to give the soup a creamier texture)