Archive for October 2015

It’s Canadian Thanksgiving!

In honor of Canadian Thanksgiving weekend, I want to highlight my favorite Canadian blog, www.eathealthrive.ca!

I made these pumpkin squares this weekend and they are delicious! What I love about these bars is that they call for pumpkin, which is delicious and easy on our digestive systems. I have cans ready year round for my dogs to have as meals when they’re not feeling well. It ALSO uses gelatin, packing a double bunch of gut healing food. It had been so long since I had bone broth that I convinced myself I need some powdered gelatin in my life (any excuse for sweets, right?) I use maple syrup instead of honey and almond flour in place of the arrowroot powder in this recipe. Still turns out delicious, but I do suggest letting it set overnight.

This is a great addition to your Thanksgiving celebration this year! Stay tuned for more harvest  recipes this month!
Pumpkin-Pie-Square-Solo-Feature-650x450

Pumpkin Pie Squares (Paleo, AIP)
Author: Martine Partridge
Recipe type: Treats
Serves: 12

Ingredients

         For the crust:

  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of salt
  • ¼ c coconut oil, dry measure then melt
  • 1 tbsp. maple syrup or honey
  • 2 tbsp. water
  • 1 tsp. vanilla extractFor the pumpkin layer:
  • 2 c pumpkin purée
  • ¼ c maple syrup or honey
  • ¼ c coconut oil
  • 1½ tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp cloves
  • 2 tbsp. coconut flour
  • 1½ tsp gelatin + ¼ c water
Instructions
  1. In a mixing bowl, combine coconut flour, arrowroot flour, and a pinch of salt. Make a well in the centre.
  2. Add the melted coconut oil, maple syrup or honey, water, and vanilla into the well.
  3. Stir until thickened and a dough forms. Press into an 8×8 pan.
  4. Bake at 350 for 15-20 minutes until golden on the edges.
  5. Remove from the oven and cool.
  6. While the crust is cooling, prepare the pumpkin layer.
  7. In a small sauce pan, sprinkle the gelatin over the water and allow to soften for 5 minutes. Turn heat to low and stir to melt gelatin completely. Remove from heat.
  8. Add the gelatin mixture to the pumpkin puree, maple syrup (or honey), coconut oil, vanilla, pinch of salt, cinnamon, ginger, cloves, and coconut flour.
  9. Combine all ingredients and process until smooth.
  10. Pour the pumpkin mixture over the cooled crust and place in the refrigerator to chill for several hours or overnight.
  11. Cut into squares and serve with whipped coconut topping, if you fancy that!

Cheers to the Weekend: Autumn Cider Recipe

Autumn cider recipeMost of us are going to be locked up with our loved ones this weekend as Joaquin passes through the East Coast. I’ve recently given up wine because of how the sugar and alcohol make me feel, but I do love a cocktail on a Friday evening while cooking dinner and lounging to watch a movie while we listen to the rain on our roof. I’ve  found that ginger beer and cider (though sugary) is much better on my stomach  and has a much lower alcohol content. I have a few varieties that have no added sugar and finish with a clean, dry taste. I recommend:

– Crispin (artisinal reserve, stagger lee, and the saint) varieties
–  Woodchuck Private reserve Ginger Cider
–  ACE Pumpkin Hard Cider

Tonight, I will be mixing one of these chilled ciders in a glass with wild orange aromatic bitters, 1/2 oz. rye bourbon, and 1 sprig of rosemary or a few cloves to garnish.

Cheers to everyone trying to stay dry out there! And enjoy the FIRST weekend of October.

 

It’s Decorative (and edible) Gourd Season!

Decorative (and edible) gourd seasonOver here trying to contain my excitement!!! I definitely prefer the natural, muted, fall colors of real gourds, as opposed to the stark orange & black combo this time of year. the good news is, you can decorate with your gourds and eat them too. I’m coming at you today with a Paleo/SCD/Whole 30 recipe for each of my favorite seasonal centerpieces. I hope you enjoy!

  1. Acorn squash agrodulce. I hope you read and enjoyed my acorn squash chili bowl recipe on Mind Body Green. For the leftover acorn squash chili bowls, I slice them thinly up from bottom to top (where you put the chili in) and roast them. They’ve already been baked a bit to soften them for coring, so if you haven’t made your acorn squash chili bowl, then you will need to prebake for 30 minutes at 375 so that you can soften the squash up and remove seeds from the center. For the agrodulce, I used this recipe from The Kitchen, which is SCD/Paleo safe. Honey and Maple syrup are not always Whole 30 approved, but I do use them in very small amounts, as well as agave nectar. I agree that keeping the blood sugar’s stability is important, so I usually cut sweeteners in half, especially honey, so that would be just 1/8 cup in this recipe by Ms. Katie Lee! It is the perfect addition to your Thanksgiving spread, or just a lunch/dinner entree on its own! I especially like this addition to a pork loin meal.
  2. Butternut squash gnocchi with sage butter sauce. These are some of my absolute favorite flavors in the entire Universe and it creates such a warm and hearty, yet delicate meal. To make your gnocchi, you will need 1/2 cup of roasted butternut squash (seeds removed), combined with 1/4 a cup of mashed sweet potato. I combine in a food processor with 1/4 a cup of sifted coconut flower and 1/4 a cup of sifted almond flour, then add 2 eggs,  1 tsp. sea salt, and garlic salt. Next, you will bring a large pot of water to boil. Remove your dough mixture and sprinkle generously with more coconut flour. Finally, you can follow the simple directions of making gnocchi in this video from minute 3-4 by rolling your dough up into a long tube and cutting 1 inch squares (makes about 30-40 squares). Gently, add your gnocchi to your boiling water, a few at a time, being careful not to overcrowd the pot. They will rise to the top when done in 3-5 minutes. While you are doing that, in a pan, you can begin to brown 1/4 a cup of butter or ghee with 2 tbsp. fresh, chopped sage. To brown and not burn butter, you just want to heat it on medium/high and constantly stir until it is a golden, nutty color.
  3. Neck pumpkin Cinnamon mash. Preheat your oven to 350 degrees Fahrenheit. Place the neck pumpkin into a baking dish, with the rind pointing up. Add 1/4 inch of water to the dish. Set the baking dish in the hot oven. Bake the neck pumpkin until it is tender. The time will depend on the size of the pumpkin. Poke the rind with a fork. When the tines slide through easily, the pumpkin is done. Remove the rind and mash the pumpkin as it cools to the touch. I like to use my food processor to blend in 1 egg, 1/2 cup of almond or coconut milk, and plenty of Cinnamon and Nutmeg. This dish is reminiscent of my Thanksgiving Acorn Squash Puree from last year.

I also love using gourds as lanterns, rather than (or in addition to) pumpkins. There is some ethereal harvest feel I get from them that somehow surpasses the traditional jack-o-lantern. Good luck with your gourds and your paleo/whole 30  efforts to eat more simply, locally, and healthfully this season!

Decorative (and edible) Gourd Season

Martha Stewart Gourd Lantern