Monday, October 29, 2012

How the BLEEP do you eat a pumpkin?

My CSA box came on Friday and inside was a sugar pumpkin. Thinking about my love for roasted pumpkin seeds, I was excited. The more I thought about it, the more that I realized that the rest of the pumpkin was either going to end up in the trash or as a jack-o-lantern, and that did not sit well with me. Off to the internet I went and  2 min into my research had a DUH moment. 

Basically equate the pumpkin with a butternut squash. A trick I learned a long time ago about the butternut squash is to cut off the top and bottom and then PEEL it with a potato peeler. That is exactly what I did. I decided to make pumpkin soup with it. 

Boil the pumpkin first and then puree it when soft to add to the other ingredients ...
2 tbspn of olive oil, 2 carrots, 1 granny smith apple, the pumpkin, sage leaves, 1 box of veggie broth, and some pepper. 


Monday, October 15, 2012

Old Recipe New Twist

So a friend recently introduced me to Nutritional Yeast. It is a complete protein and also a great source of various vitamin B! It is low in fat and gluten free. It has a cheesy flavor, which makes it perfect to add to veggies - especially the kale chips that I discussed in an earlier post.

You can find nutritional yeast at Whole Foods. They sale a HUGE container of it, but they also sale it in the bulk section where you purchase it by the weight so you can get just a cup or two at a time.

Give it a try - I am sure you will love it!

Thursday, October 4, 2012

Brussel Sprout Chips

Say What?.. Yes Brussel Sprout Chips!
Cut those little things into slim litle pieces, pull of as many loose leaves as possible, put just a little olive oil and salt on them and cook at 375 for about 10-15 min. Then enjoy the crunch!