Spiced Pumpkin Smoothie

My little love calls this smoothie "pumpkin pie in a glass."  And it kind of is, minus the crust of course.  I look forward to making this smoothie every Fall when pumpkins are readily available.  It's one of my favorites.

I love the pumpkin and ginger flavors, they go so well together.  I go heavy on the ginger, which makes it pretty spicy.  Adjust the flavors to your liking, not everyone likes ginger as much as me (including my daughter who says "It's too spicy!", so when I make it for both of us, I only use 1 teaspoon ginger). 

Spiced Pumpkin Smoothie

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Creamy, spicy, sweet pumpkin goodness in a glass.  Enjoy it for breakfast, as an afternoon snack or for a yummy dessert.  

Equipment: BPA-Free Ice Cube Tray, Microplane/Rasp Zester/Standing Grater, Blender.

Advance Prep: Pumpkin puree needs to be frozen a day prior to making smoothie.

• 1 1/4 cups frozen pumpkin puree (10 cubes from ice cube tray)
• 1 1/4 cups raw milk* (See Resources) or full-fat coconut milk
• 2-3 teaspoons freshly grated/minced ginger
• 1/2 teaspoon ground cinnamon (buy ground cinnamon here)
• Pinch ground cloves (buy ground cloves here)
• 2-3 tablespoons raw honey or organic maple syrup grade B
• Handful ice cubes from filtered water (optional)

1.  The day before you want to make the smoothie, freeze pumpkin puree in a BPA-free ice cube tray.  1 cube = about 2 tablespoons.  Check out my post on How to Roast a Pumpkin & Make Homemade Pumpkin Puree. 

Frozen Homemade Pumpkin Puree

2.  Assemble blender.  

3.  Prep ginger - with a spoon, "peel" the ginger by scraping the skin.  With a Microplane or a standing grater, grate/mince the ginger.  

Use a tea spoon to "peel" the ginger.

3.  Add frozen pumpkin cubes to the blender.  Add milk or coconut milk, ginger, cinnamon, cloves, honey or maple syrup and optional handful of ice cubes.  Place lid on blender.  Blend/puree until everything is combined and becomes smooth.  

4.  Pour into glasses and serve immediately.    

Yield: Makes 2-3 servings.  

Note: Adjust the flavorings to your liking.  If you have a old or cheap blender like I do, you might have to use a little extra milk to help it blend.  My blender has a mind of it's own, sometimes I don't have to add any extra milk and sometimes I do.  


*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA. 

This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Turning the Table Thursday @ Around My Family Table, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Bites Friday @ Real Food Whole Health, Freaky Friday @ Real Food Freaks, Living Well Blog Hop @ Common Sense Homesteading, Real Food 101 @ Ruth's Real Food, Fight Back Friday @ Food Renegade, Monday Mania @ The Healthy Home Economist, Melt in You Mouth Monday @ Make Ahead Meals for Busy Moms, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, and Wellness Weekend @ Diet, Dessert and Dogs.

Frittata Muffins w/ Caramelized Onions, Kale & Golden Raisins

These are so delicious!  Perfect for any meal and great as a snack too.  They don't take much effort to prep and they make great leftovers.        

Frittata Muffins w/ Caramelized Onions, Kale & Golden Raisins

Make up a bunch of these, they are so great to have on hand for a quick meal or snack on the go.  They taste great cold too!

Equipment: Muffin pan (I use a stoneware muffin pan), Medium-Size Saucepan, Large Mixing Bowl, Whisk

• 2 tablespoons pasture butter or coconut oil, plus extra for muffin pan (See Resources)
• 1 onion, sliced or diced
• 1 teaspoon dried thyme (if you have fresh, use it)
• 1/2 bunch kale, about 12 leaves, de-stem, chiffonade
• 3 tablespoons organic Golden raisins (I use raw organic Hunza raisins) 
• 1/2 teaspoon kelp granules (See Resources)
• 1/2 teaspoon Celtic sea salt (See Resources)
• 9 pastured eggs or organic eggs (See Resources)
• 3 tablespoons cultured organic sour cream
• 1/2 cup organic cheddar cheese, grated

1. Preheat oven to 350 degrees F.  Grease muffin pan, set aside.

2. Melt butter in saucepan over medium-heat.  Prep onion, cut into thin slices or dice. Add onion and thyme to the saucepan, stir occasionally.  Cook for about 15 minutes or until light golden brown/caramelized. 

3. While onions are cooking, prep kale, de-stem and chiffonade or cut into small chunks. 

   

4. When onions are caramelized, add kale, raisins, kelp granules and salt to the saucepan. Stir to combine, cook about 5 minutes.

5. Crack all eggs into a large mixing bowl.  Break yolks with a whisk and stir to combine until egg mixture is yellow.  Add sour cream and grated cheese, whisk to combine.  Set aside.

6. Add about 1 1/2 teaspoons of onion-kale filling to each muffin hole.  

7. Top onion-kale filling with about 3-4 tablespoons egg mixture (about 3/4 full).  Do NOT overfill or the mixture will overflow when baking.* 

  

8. Place muffin pan in oven and bake for about 25-30 minutes or until puffed and slightly golden brown on top.

  

9. Let cool in muffin pan for about 2-3 minutes before removing from pan to a cooling rack.

  

10. Enjoy hot or store in the refrigerator for later.  

Yield: Makes 12 frittata muffins.

Storage: Store in an airtight container in the refrigerator, keeps well for about 3 days.  

Note: I use Dino kale in this recipe, but any type of kale will work fine.  

*Optional: If you have extra grated cheese, top each frittata with a little extra cheese before putting into the oven. 

This post is part of Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Traditional Tuesdays @ Cooking Traditional Foods, Healthy 2day Wednesdays @ day2day joys, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine, and Turning the Table Thursday @ Around My Family Table.

Cauliflower & Celery Root Soup

This is a delicious, mild and simple soup.  It’s very soothing and nourishing.  This is my go-to soup when I’m missing a potato-based soup.   

Cauliflower & Celery Root Soup

Creamy, comforting and oh so yummy!  My favorite way to eat this is topped with some grated raw cheddar cheese and a dollop of organic cultured sour cream (my version of a loaded baked potato soup).

Equipment: Large Stockpot, Blender or Food Processor, Large Bowl or Large Measuring Cup (8 cup)

• 1 large cauliflower, about 5 cups cauliflower florets
• 2 medium-size celery root, peeled and cubed
• 4-5 cups bone broth or homemade stock
• 2-3 fresh garlic cloves, grated or minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely minced
• 1 strip kombu, optional (See Resources)
• ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1.     Prep cauliflower and celery root - wash and dry.  Remove core from cauliflower and cut into florets.  Remove outer layer of celery root and cut into 1-2 inch cubes. 

  

2.    Place cauliflower florets and celery root chunks into large stockpot.  Pour broth over vegetables, just below vegetables (broth should not cover vegetables). Add garlic, thyme, rosemary, kombu and kelp granules.  Stir.

3.    Bring to a boil, cover, and reduce heat to simmer for about 30 minutes or until vegetables are fork tender.

4.    Add small portions of soup to the blender, filling only halfway.  Cover with lid and puree until smooth and combined.  Pour into large bowl or large measuring cup.  Repeat until all soup is pureed.  Pour soup back into stockpot.

5.     Serve hot or refrigerate for later. 

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled. 

Optional Toppings:  This soup is delicious topped with grated organic cheddar cheese, organic sour cream and/or fresh herbs.  If you are a bacon lover, I bet this would be wonderful topped with some crispy bacon pieces. 

Tip: This soup is great with oven-roasted cauliflower too.  It adds a different level of flavor.  I love to make it this way when I have leftover roasted cauliflower.   


This post is part of Fat Tuesday @ Real Food Forager, Pennywise Platter Thursday @ The Nourishing Gourmet, and Sunday Night Soup Night! @ Easy Natural Food. 

Garlic-Herb Raw Kale Chips (vegan)

Kale chips are my all-time favorite snack.  They are so delicious and a perfect alternative for potato chips.  Most kids love them too, even adults who don’t normally like kale love these kale chips. 

Hope you enjoy these as much as I do!

Garlic-Herb Raw Kale Chips (vegan)

These make a wonderful snack or side dish.  They are packed with flavor and are always a crowd pleaser. Make sure to make a bunch because they’ll be gone before your know it. 

 

[Note: If you don’t have a food dehydrator, try these Baked Kale Chips instead.  You can also dehydrate them in your oven if you have a very low setting, it will take approximately the same time, about 8-10 hours.]

Equipment: Food Dehydrator

·   1 very large bunch of kale or 2 regular bunches

·   ¼-½ cup Creamy Herb Dressing

1.   Prep kale, wash and shake dry in kitchen towels or in a salad spinner.  Make sure to look for bugs since it’s organic.

2.  Remove inner stems and tear kale into large chunks, about 2” chunks.

3.  Add kale chunks into a large bowl and pour ¼ cup Creamy Herb Dressing over the kale.  Mix to coat, use your clean hands, they work better than a spoon.  Add more dressing if needed.  

4.  Place kale chunks on dehydrator trays, making sure they are in an even layer and not stacked on top of each other. 

5.  Dehydrate at 115 degrees F for about 8-10 hours or until crispy. 

6.  Remove and gobble them up!

I apologize for not having an end result picture of the kale chips.  I brought this batch to share at my local Holistic Moms Network chapter meeting and I forgot to take a picture first.  Oops!  What I can share is that there were no more kale chips left at the end of the meeting. :)

Yield: Makes about 3-4 cups dehydrated kale chips.

Note: I use Dino (Lacinato Dinosaur) kale, but really and kind of kale would work.  If you can’t find Dino kale, give the Curly kale a try. 

Storage: Store in airtight container.  They won’t last long though, you’ll eat them fast!


This post is part of Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine and Wellness Weekend @ Diet, Dessert and Dogs.

Master Tonic

This post is inspired by Pat @ Heal Thyself! who shares such fabulous information.  Her Master Tonic 101 post is loaded with great info, make sure to head over and check out her site.   

Master Tonic is known as being the CURE ALL.  It’s known for curing all kinds of ailments, viruses and illnesses.  It is also a wonderful preventative since it has amazing immune system boosting properties.

The stars of this Master Tonic tincture:

• Garlic – Naturally antibacterial, antiviral, antifungal, antimicrobial, great for upper respiratory issues.
• Ginger – Naturally antimicrobial, boosts the immune system, great for upset tummy, chills, colds and fevers (use w/ caution if pregnant, consult w/ your health care practitioner, omit if you are concerned). 
• Horseradish – Naturally antibacterial, natural antibiotic, has warming properties, stimulates the immune system, antiparasitic, expectorant. 
• Hot Peppers – Warming properties, helps boost the immune system, natural decongestant, natural pain-reliever.
• Lemon Grass – Naturally antibacterial, antifungal, helps reduce fever, helps boost the immune system, helps detoxify many parts of the body including the kidneys.
• Organic Unfiltered Raw Apple Cider Vinegar – Natural antiseptic and antifungal, very healing. 

Make this Master Tonic on the New Moon and strain on the Full Moon.  It’s not absolutely necessary, however the moon is a very powerful thing.  The moon controls ocean tides, the way our plants grow and even affects mood and behavior in animals and people.  So why not add some extra power and intention to the Master Tonic by making it on the New Moon?  Any kind of extra positive intention is fabulous in my opinion.  To learn more about the moon and for moon updates, check out The Power Path Moon Updates. 

Master Tonic

THE Cure All, make sure to have a batch of this always on hand. 

Equipment: Disposable Gloves, Food Processor (optional), Grater, Cutting Board, Good Quality Knife, Large Bowl, Large Glass Jars with Lids, Cheesecloth or Fine Mesh Strainer

• 1 part fresh garlic cloves, chopped
• 1 part fresh ginger root, peeled and grated
• 1 part fresh horseradish, peeled and grated
• 1 part fresh HOT peppers, chopped (use a variety of the hottest peppers you can find like Habeneros, Jalepenos, Serranos, etc.)
• ¼ part fresh lemon grass, chopped
• Raw organic unfiltered apple cider vinegar (I use this)

1.     Wash and prep garlic, ginger, horseradish, peppers and lemon grass.

 

2.    If using a food processor, use the grater blade to grate the horseradish and ginger.  Remove contents and set aside in large bowl.  Remove grater blade in food processor and replace with “S-shape” blade.   Place peppers and garlic in the food processor and pulse until contents are coarsely chopped, add to large bowl.  If you are hand chopping the peppers, make sure to wear gloves (make sure NOT to rub your eyes as the oils are very potent and will burn).  Chop lemon grass into ½ in chunks and add to large bowl.  Stir all of the contents to evenly combine mixture.

 

3.    Fill glass jar ¾ of the way full with the garlic, ginger, horseradish, peppers and lemon grass mixture. 

4.    Pour apple cider vinegar over the above ingredients until it is filled almost to the top.  Leave about ½-1 inch space at the top of the jar.

5.     Place lid on the jar and shake.  The contents will settle, if more apple cider vinegar is needed, add more.

6.    Shake the Master Tonic/glass jar at least one time everyday.  If you think about it, shake it every time you pass by the jar.  Make sure to put some good intentions into it when you shake it.  Leave out on your counter for about 14 days (New Moon until Full Moon), preferably out of direct sunlight.

7.     Strain Master Tonic on the Full Moon.  Use cheesecloth or a fine mesh strainer to strain contents.  Store in glass bottles, make sure to label and date bottles.       

Note: ALL ingredients should be organic or at least grown with organic practices.  Other Master Tonic recipes use onion, but I omit it from my recipe.  Feel free to include it if onion is not a problem for you.

Storage: Store Master Tonic tincture in dark place like a cabinet or pantry.  It’s fine to store in a refrigerator too.  Tinctures do not spoil or deteriorate when stored properly and kept out of direct sunlight.  

Dosage: Take 1-2 tablespoons per day as a preventative.  Gargle and swish tincture in your mouth, then swallow.  If you need to, chase it with a sip of a drink.  Make sure to break up the dosages, so your body is getting a boost at different times during the day.  Try taking 1 tablespoon in the morning and 1 tablespoon in the evening.  During illness, increase dosage.  Try taking at least 4 tablespoons per day, making sure to spread out the dosages throughout the day. Tinctures are wonderful because they absorb into your body immediately.   

Serving Suggestions: Add a couple of tablespoons into bone broth, stock or soup for an extra kick and added nutrition.  Add 1-2 tablespoons into your favorite salad dressing mixture to add some heat and spice.  Use in marinades for meats and vegetables.  Add to sauces or gravies for extra heat, spice and nutrition. 

Tip: Save the solids and store in the freezer.  Use the solids for spicy marinades.  Eat it fresh as a condiment on burgers or with some cheese as a snack.

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Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, 
natural remedies or holistic health, please do your own research and consult with your health care practitioner.  
 
This post is part of Living Well Blog Hop @ Jo's Health Corner and Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Real Food Wednesday @ Kelly the Kitchen Kop, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fresh Bites Friday @ Real Food Whole Health, and Alimentary Tuesdays Blog Carnival @ Organically Thought.