janice

Ode to the Pumpkin + Pumpkin Pecan Muffins (Gluten-Free)

If you've been following me for a while, you know I love me some pumpkin and winter squash. Every Autumn as the leaves begin to turn, I harvest some from my garden and buy many varieties of these babies to make all sorts of tasty treats. Why? First because anything made with real pumpkin is just fabulous in my book. It can go savory or sweet, and it's really good for you. (More on the health benefits below). Read More

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janice

Triple Ginger Pumpkin Spelt Muffins (with Fresh Pumpkin)

This time of year, I love to cook fresh pumpkin and make many savory and sweet dishes, including soups, stews, chili, stuffed pumpkin, pumpkin and lentils, muffins, smoothies, and so much more. One roasted pumpkin yields so many different dishes. Pumpkin muffins are a favorite fall treat, but most that you find to buy are filled with white sugar and white flour. This easy-to-make muffin is a healthier version of your typical variety. It is made with whole grain spelt flour and uses honey as the sweetener. Topped with crunchy walnuts and a few pieces of candied ginger, they are simply delicious. At my Pumpkin Cooking Class last night, I made them with freshly baked pumpkin, one of the Blue Jaradales that we grew in our garden this summer. Read More

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janice

Butternut Squash, White Bean, and Swiss Chard Soup

Fall has arrived and that means soup's on! As the weather begins to turn colder, adding seasonal, warming foods helps keeps your body balanced. This soup is easy to prepare and is full of warming fall veggies. The squash, sweet potatoes, and carrots give it a satisfying sweetness, and the Swiss chard or kale adds contrasting flavor and extra nutrition. Adding leafy greens to soups is a great way to increase your greens. Butternut squash makes a beautiful-looking colorful soup, and is filling and delicious! Try making a big pot and dividing the leftovers into small containers to take to work, or pop them in the freezer so you have dinner ready in a few weeks. Read More

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janice

Crazy for Pumpkin! -- Holiday Recipes

My friends call me the Pumpkin Lady. I love cooking with all kinds of pumpkin and squash, especially in the fall. Lots of people eat pumpkin in the form of pie at Thanksgiving, but this vegetable is so good for you and delicious and versatile that it’s worth including as a regular part of your diet. Read More

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janice

Butternut Squash with Black Rice and Mushroom Stuffing

Butternut squash is one of the easiest squashes to prepare and it is so versatile. From fall through winter, I love making Butternut Squash Soup, roasted squash, butternut and black bean burritos, and stuffed butternuts or acorn squash. Including naturally sweet foods in your diet is a great way to satisfy your body's sweet tooth without sugar and added sweeteners. I use all kinds of squash and pumpkins, onions, root vegetables like beets and rutabagas, plus sweet and pungent spices like cinnamon and clove to add some natural sweetness to my meals. Read More

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janice

Pumpkin Stuffed with Chestnuts, Apples, and Leeks (Vegetarian Thanksgiving Centerpiece)

This is a festive main dish for Thanksgiving that will satisfy vegans and carnivores alike, but would also be a great accompaniment to a turkey. Read More

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