Pumpkin Hummus

It’s such fun to flavor this hummus for fall by adding in pumpkin, knowing it also boosts the nutritional value. It’s always a hit as an appetizer at our autumn dinner parties, and it makes for a delicious sandwich spread, or wrap.

[su_expanding_quote_without_link alignment=”full” source=”SuperFoods: Fourteen Foods that Will Change Your Life, Steven Pratt M.D. and Kathy Mathews” full_quote=”Foods rich in carotenoids have been linked to a host of health promoting and disease-fighting activities.Pumpkin contains one of the richest supplies of bioavailable caortenoids known to man. Half a cup serving of pumpkin gives you more than two times my recommended daily intake of alpha-caronte and 100 percent of my recommended daily dietary goal of beta-carotene.” short_quote=”Foods rich in carotenoids have been linked to a host of health promoting and disease-fighting activities.”]

For a hummus as sandwich spread, I prefer a thicker consistency (similar to softened cream cheese). If using as a dip (with veggies, pita or crackers), I add a couple tablespoons of water.

I discovered it also freezes well, which is a great resource for an impromptu dinner party or for quick sandwich/wrap lunches during the week

 

Pumpkin Hummus
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Pumpkin Hummus
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Ingredients
Adjust servings:
Units:
Instructions
  1. Into blender (or food processor) put lemon juice, extra virgin olive oil, garlic, tahini and garbanzo. Puree until smooth, stopping occasionally and mixing with rubber spatula as needed.
  2. Add remaining ingredients and blend until smooth, adding water (1 tablespoon at a time) until it has the desired consistency.
  3. Adjust salt and pepper to taste.
  4. Sprinkle pumpkin seeds or sunflower seeds on top and serve.
Recipe Notes

A Color My Food Original Recipe

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Healthy Pumpkin Waffles

Pumpkins generally seem to be relegated to Thanksgiving pies. But pumpkins are nutrient-rich and add lovely flavor and texture to food. I’ve learned to keep a can or two of organic pumpkin puree (making sure to check label lists pumpkin as the only ingredient) in my pantry.

Pumpkin gives a nutritious start to the day in breakfast. I use pumpkin puree (homemade or canned) in oatmeal, breakfast breads (muffins and loafs) and pancakes/waffles.

Add some defrosted berries on top for extra yumminess and nutrition.

Or mash fresh fruit (berries, mango, peach) into a  couple of tablespoons of cream cheese, sweeten with some honey and make waffle “sammies” (one of my favorite concepts from Weelicious), a waffle sandwich cut into four for little hands to hold. Makes a wonderful breakfast-on-the-go (using frozen waffles popped quickly into the toaster), a fun school lunch or afternoon snack.

 

Pumpkin Waffles
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Servings
12 4-inch waffles
Servings
12 4-inch waffles
Pumpkin Waffles
Print Recipe
Servings
12 4-inch waffles
Servings
12 4-inch waffles
Ingredients
Adjust servings: 4-inch waffles
Units:
Instructions
  1. Preheat waffle iron.
  2. Sift first 7 ingredients into a bowl.
  3. In a separate bowl whisk the remaining ingredients.
  4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
  5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
Recipe Notes

Serve with maple syrup or make into sandwiches using cream cheese and whatever other fillings you desire.

Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Source:

Weelicious: Pumpkin Waffles

 

 

 

 

Source:

Weelicious: Pumpkin Weelicious: Pumpkin Waffles

http://weelicious.com/2010/01/14/pumpkin-waffles/

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Pumpkin Apple Muffins

Every bite of these muffins tastes like fall, evoking cooler weather and a kaleidoscope of orange, gold, rusts and red color in the trees.

The flavor and texture is so lovely and the nutrition of pumpkin, apple, nuts and seeds motivate me to make them at other times of the year as well.

[su_expanding_quote_book source_author=”Steven Pratt, M.D., and Kathy Matthews” source_title=”SuperFoods Rx: Fourteen Foods that Will Change Your Life” affiliate_link=”http://amzn.to/1TGUOyo” full_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E. The key nutrient that boosts pumpkin to the top of the Superfoods Rx list is the synergistic combination of cartenoids. Pumpkin contains one of the richest supplies of bioavailable cartenoid known to man. Cartenoids are deep orange, yellow or red colored compounds that help protect us from free radicals, modulate our immune response, enhance cell-to-cell communication, and decrease the risk of cataracts and macular degeneration. Cartenoid-rich foods have been shown to reduce the risk of various cancers, lower and rates of heart disease.” short_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E”]
pumpkin and apples
Pumpkin Apple Muffins
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Servings
18 muffins
Servings
18 muffins
pumpkin and apples
Pumpkin Apple Muffins
Print Recipe
Servings
18 muffins
Servings
18 muffins
Ingredients
Adjust servings: muffins
Units:
Instructions
  1. Preheat oven to 350°F. Grease muffin pan with a pastry brush (or paper towel dipped in) expeller-pressed canola or coconut oil.
  2. Mix first flour, cardamom and baking power into medium bowl.
  3. Stir pumpkin, oil, sugar and eggs in large bowl until well mixed. Mix in dry ingredients. Add apples, raisins and walnuts mixing just until blended.
  4. Place equal amounts of batter into prepared cups, fill almost to rim. Sprinkle pumpkin seeds on top.
  5. Bake 25 – 30 minutes.
Recipe Notes

Adapted from Epicurious: Pumpkin Apple Muffins

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Pumpkin Shrimp Curry

“Curry Powder has a number of valuable health benefits, including the prevention of cancer, protection against heart disease, reduces Alzheimer’s disease symptoms, eases pain and inflammation, boosts bone health, and increases the liver’s ability to remove toxins from the body.”

Facts about Curry Powder

Pumpkin Shrimp Curry
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Simply yum. Make it vegan by using red lentils or garbanzo beans instead of shrimp. Or replace shrimp with chicken or even grass-fed beef tips. Onion, garlic, broccoli (or cauliflower) and pumpkin are super foods, loaded with nutrients—making this an immunity boosting dish. Curry and turmeric also have health benefits.
Pumpkin Shrimp Curry
Print Recipe
Simply yum. Make it vegan by using red lentils or garbanzo beans instead of shrimp. Or replace shrimp with chicken or even grass-fed beef tips. Onion, garlic, broccoli (or cauliflower) and pumpkin are super foods, loaded with nutrients—making this an immunity boosting dish. Curry and turmeric also have health benefits.
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat canola oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Add curry, coriander, cumin and turmeric; cook, stirring 1 -2 minutes. Stir in plum tomato, pumpkin purée and vegetable broth; and cook about 5 minutes. 3. Add coconut milk, simmer, covered, for 15 minutes. 4. Add shrimp, broccoli, green beans and lime juice and cook over low heat until shrimp, broccoli, and green beans are cooked, about 10 minutes. 5. Add spinach and mix in, cooking an additional 3 – 5 minutes just until it is wilted.
  2. Serve over cooked rice. Top with chopped cilantro, and toasted pumpkin seeds (or chopped nuts) Serve chopped jalapeño or Serrano pepper on the side.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Shrimp-Curry-368281" target="_blank">Epicurious: Pumpkin Shrimp Curry

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