Today’s dish was inspired by the last little bit of autumn.
Creamy pumpkin gluten free parmesan pasta dish.
Made with raw cream, white wine, garlic, onion, parmesan and thyme.
Pumpkin increases collagen, has loads of fiber, helps digestion, contains biotin, vitamin A, C, and E, and antioxidants, and helps rid you of parasites.
Find ways to encorporate vine crops🙌
Bake a whole pumpkin in the oven at 375 for 60 minutes. Stab it several times before baking. When it’s done and you puncture it with a knife it will feel soft.
Use the extra to freeze.
Cook pasta according to directions and toss with butter- meanwhile-
Sauté the onions, garlic and thyme in butter, next add in pumpkin purée and white wine, cook 5 more minutes.
Add in cream, and drained pasta, and toss with the Parmesan cheese, Celtic sea salt and lemon pepper.
Ingredients for Artisan Protein Seed Bread:
3 cups warm water (100˚F)
4 Tbsp honey
1 Tbsp salt
2 Tbsp active dry yeast
5 1/2 cups Spelt flour plus extra flour for dusting*
5 Tbsp sunflower seeds toasted plus more for top of bread
3 Tbsp chia seeds- more for top of bread
2 Tbsp pumpkin seeds toasted
1 cup of cooked sorghum grain
1 cup cooked thick rolled oats
1 cup cooked quinoa
Line your Dutch oven or bread pans with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle with rice flour or corn meal.
In a large bowl or mixer, combine warm water, honey and yeast. Let sit at room temp 5 min. Stir in 1/2 the flour, cooked quinoa, oats and sorghum- cooled and all the seeds. Stir with spatula until it comes together or mixer. Dough is sticky. Cover bowl with lid and rest at room temp (70˚F) for 45 min to 1 hour or until tripled in volume.
Add remaining flour and salt.
Mix and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds. Let rise uncovered at room temp for 30 min.
Place the empty dutch oven, second bread pan and lid inside the oven and preheat the oven to 450˚F. Once preheated, carefully add breads with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack.
Next time I will just let my bread rise in the pans I will be baking in and not let them rise in a parchment paper lined bread basket because the transferring made my loaves fall slightly.
Cool until it's nearly room temperature before slicing.***
This makes two loaves, so be sure to have two pans ready.
Lightly butter a 9x13 or larger baking dish
Heat the butter in a medium saucepan over medium-high heat. When it starts to brown and smell nutty, remove it from the heat and stir in the chocolate and cocoa. Let slightly cool.
In a mixer beat eggs, sugar and add in chocolate mix. The batter will be shiny. Stir in salt and vanilla. Mix in the spelt flour just until combined.
Sprinkle with chunky sea salt.
Pour the batter into the prepared pan and bake until a toothpick inserted in the centre comes out with just a few crumbs clinging to it, 25–30 minutes.
Meanwhile, heat 1/4 cup butter, 1/4 cup milk, 1/4 cup sugar and stir over heat until it thickens slightly.
Let the brownies cool- poke with a butter knife and gently put the butter, milk, sugar mixture into the knife slats.
Cut and enjoy!
4 cups broccoli cut into bite sized pieces
3 cups of cooked gluten free noodles of choice
1/3 cup red onion diced
1/2 cup dried cranberries
1/4 cup sunflower seeds or sliced almonds
1/2 cup frozen peas
3 tablespoons cider vinegar
2 tablespoons maple syrup
1/2 cup mayonnaise
1 fresh squeezed lemon- juice
salt & pepper
1/4 cup raspberry dressing
1/4 cup Greek yogurt
Mixing it all up, and let it sit and marinate for a few hours in the fridge and then dive in and enjoy!
Put milk, coconut oil and spinach in a blender and purée.
Min a separate bowl mix, smashed bananas with spinach purée, add in cocoa powder, salt maple syrup, vanilla, and chia seeds.
Set oven to 400°F and then add in baking powder, and salt.
I make up my recipes so here goes: I don’t measure so feel free to adjust 😊
1 cup Fresh or frozen peas
2 cups Fresh cut up raw broccoli
A few handfuls of Fresh chopped kale
1/2 cup of Fresh chopped green onions
2 Fresh chopped green peppers
1/2 cup Dried cranberries
2 cups of gluten free noodles cooked
1 fresh squeezed lime
Salt and pepper
1/4 cup avocado mayo
1/4 cup sour cream
1/4 cup of raspberry dressing
Dash of olive oil or any other dressing you prefer
toss/ chill/ enjoy
4 potatoes cubed
2 medium carrots, peeled and sliced thin
Cup of chopped celery
1 large onion, peeled and chopped
2 cloves garlic, chopped
1 hot pepper chopped
Salt and black pepper
Dash of Salsa seasoning
Dash of curry
Dash if nutmeg
1 can of chicken in broth smoked.
1cup of water
We smoke chickens on the smoker and then canned it so if you do not have this- use chopped cooked chicken breast and a dash of liquid smoke and then 2 cans of broth in below recipe.
1 bay leaf
1 cup dry white wine
2 cups chicken stock
3/4 to 1 pound chicken breast, cut into bite size pieces
Place it all in a crock and turn on low for 5 hours
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for topping
1 can black-eyed peas, drained and rinsed
1 can black beans, drained and rinsed
2 chopped tomatoes
1 medium orange bell pepper, seeded and diced small
1/2 medium jalapeño pepper, seeded and minced
1 onion diced
1 cup frozen sweet corn
1 lime squeezed fresh
1 dash of salsa seasoning
Salt and pepper
Dash of maple syrup
Chopped fresh cilantro
Mix ingredients in a large bowl.
Refrigerate for at least 1 hour, then toss again and top with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.