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Repurpose a halloween pumpkin + five delicious recipes

Written by Lee on . Posted in Blog, Flavour of the month, Golden Gut Blend, Halloween, Seasonal, Summer, Thanksgiving, Vegetarian

Halloween is here, and with it comes jack 'o' lantern making and trick or treating. Once the hullabaloo of halloween is over, the question is, what to do with the leftover pumpkins?

I'm taking the horror out of your carved to perfection creations with some not so scary repurposed pumpkin recipes.

At midnight your cinderella coach can be transformed into the crunchiest crisps, spiced up porridge, raspberry studded pie, golden loaf or a hearty salad for the whole family.  

And if you're keen for more recipes and ways to understand your pumpkins better, read my spotlight on pumpkin here.

Here are five delicious tricks for pumpkin treats!  Let me know how you chose to repurpose yours?

 

 

Pumpkin Porridge Recipe here.

Pumpkin Pie recipe here.

Golden Gut Pumpkin and Nut Loaf recipe here.

Lamb and Spiced Pumpkin Salad

Serves 2

Warm salads are colourful, packed with nutrients and wonderful for digestion. The slow-roasted baby tomatoes and spiced pumpkin can be prepared in advance and warmed prior to serving to allow for quick assembly. For a dairy-free option, omit the goat’s cheese.

  • 150 g (5½ oz/1 cup) cherry tomatoes
  • 1 butternut pumpkin (squash), skin on and cut into small wedges
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon coconut oil, melted, plus extra for pan-frying
  • Celtic sea salt and freshly ground
  • black pepper
  • 3 large handfuls of mixed baby mesclun
  • 250 g (9 oz) lamb backstrap
  • 1 handful of basil leaves
  • 60 g (2¼ oz/½ cup) goat’s cheese

DRESSING

  • 2 tablespoons tahini
  • juice of ½ lemon
  • good pinch of Celtic sea salt and freshly
  • ground black pepper

Preheat the oven to 150°C (300°F/Gas 2).
To make the dressing, combine all the ingredients in a jug. Whisk thoroughly, gradually adding a little warm water until the dressing is smooth, thick and creamy.

Place the tomatoes on a baking tray and cook for 2–3 hours, turning every hour or so, until they are shrivelled and bursting with sweetness. This step is best done ahead of time to allow for a very quick assembly. Reheat the tomatoes slightly before serving.

Increase the oven temperature to 200°C (400°F/Gas 6). Place the pumpkin, cumin, coriander, cinnamon and ginger in a bowl and use your hands to mix well. Place the pumpkin on a baking tray, drizzle with the melted coconut oil, and season with salt and pepper. Cook in the oven for 30 minutes, or until golden and crispy.

Season the lamb. Add the coconut oil to a frying pan over medium heat and pan-fry the lamb for 3 minutes on each side (it should still be pink in the centre). Let it rest for
a few minutes before slicing into 5 mm (¼ inch) pieces.

To assemble the salad, make a bed of salad leaves and top with the warm pumpkin, lamb and tomatoes. Drizzle the tahini dressing generously over the top, scatter with the basil leaves and goat’s cheese and serve warm.

A Supercharged Tip
Lamb backstrap is a tender, grade-A cut of lamb that can be prepared simply and easily. Try pan-frying, searing, grilling (broiling), or oven roasting.

Oven-roasted pumpkin crisps

The best way to achieve evenly thin pumpkin slices is by using a mandoline, or the slicing blade on your food processor.

1/2 small pumpkin (winter squash) extra virgin olive oil, for brushing

Preheat the oven to 150oC (300oF/Gas 2). Cut the pumpkin into two or three chunks, then peel, if desired, and seed each chunk. Using a mandoline or the slicing blade on your food processor, cut the chunks into very thin slices, about 2 mm (1/16 inch) thick. Dry the slices on paper towels. The tail ends and odd sizes can be used for other recipes, such as mashed pumpkin.

Place the pumpkin slices in a single layer on two
lined baking trays. Brush with olive oil and sprinkle with a good pinch of sea salt. The salt helps draw moisture from the vegetables, so let them sit for 5 minutes before placing in the oven.

Bake the pumpkin slices for 25 minutes, or until crisp and golden.

Remove from the oven to cool completely — the slices will crisp up as they cool. The crisps will stay fresh in an airtight container for up to 2 weeks.

Makes lots!

*Supercharged tip If you’re ever buying commercially prepared vegie crisps, check the packet for added flours such as corn and potato, along with artificial colourings and flavourings.

Happy Halloween!

Turmeric Tummy Gummies

Written by Lee on . Posted in Blog Dinner, Candida Friendly, Dairy Free, Dessert, Gluten Free, Heal Your Gut, Heal Your Gut Powder, Nutrient Rich, Organic, Seasonal, Thanksgiving, Wheat Free

turmeric-tummy-gummies

Happy Thanksgiving  😀 

This recipe is for especially for my American friends. It’s time to throw away those elasticated pants that are synonymous with post thanksgiving feasting, and turn your attention towards my tummy gummies to help target any lingering after-feast bloat.

Thankfully, my gut healing turmeric gummies have arrived just in time, to offer relief from festive over eating and have you and your digestive system back on track quickly.

By the way, if you're still on the hunt for a good healthy pumpkin pie recipe, you'll love this one below which is studded with raspberries with hints of vanilla and a cashew and flaxseed base.

pumpkin-pie

These delicious gummy treats can help to reduce inflammation and settle down your digestive system. They’re loaded with the queen of spices; turmeric, providing a lot more than just boosting colour and flavour; it can also aid in weight maintenance and is a powerful anti-oxidant.

Ginger and turmeric are quite closely related and, like turmeric, ginger also helps to decrease inflammation in the body and serve as a wonderful immunity booster and de-bloater. A dazzling duo, think of this combination as an inflammation-squashing addition that can be sprinkled into your many of your favourite meals and made into soothing hot drinks. Ginger can also reduce nausea, and is an appetite suppressant.

You’ll be surprised at how super quick and easy these gummies are to prepare. Black pepper is included in these gorgeous gummies since it helps to improve the amount of curcumin from the turmeric absorbed by your body (the more the merrier!), and the rice malt syrup helps to counteract the bitterness of the turmeric and the heat of the ginger. Feel free to add another sweetener of your choice like raw honey if you prefer.

Want to improve your gut health?

A gut cleanser is an excellent tool to fight bloating symptoms and feel cleansed, especially after one too many serves of thanksgiving potatoes! My Supercharged Food Love Your Gut Powder ensures you’ll go from a full-on turkey belly to a leaned and toned tum. The mineral-rich, natural, plant-based and vegan food can be consumed in the morning with a smoothie or is great on its own with a glass of water.

If you want to recharge your gut the healthy way, why not consider my Gut programs.

Enjoy gobbling up these healthy snacks…

turmeric-tummy-gummies
Turmeric Tummy Gummies

Makes about a dozen

Supercharged Tip: Pour the mixture into moulds for some quirky shapes!

Ingredients:

  • 1/4 cup water
  • 2 tbsp gelatin powder
  • 1 cup coconut milk
  • 1 tbsp turmeric
  • 1 tsp Love Your Gut powder (optional)
  • 1 tsp ginger powder
  • Few cracks of black pepper
  • 3 tbsp rice malt syrup

Method: 

  1. Place water in a large bowl and sprinkle over gelatin until it starts to bloom, set aside while prepping the other ingredients
  2. Add coconut milk, turmeric, LYG powder, ginger, pepper and rice malt syrup to a pot and heat on a low heat for 5 minutes, and whisk to combine 
  3. Slowly add the coconut milk mixture to the gelatin and whisk to combine, this may take a few minutes to remove any lumps
  4. Pour through a sieve into a plastic or glass container mould and leave in the fridge for 3 hours, or until firm enough to turn out and slice into cubes
  5. Store in an air tight container in the fridge for up to a week

Lee x

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