Pumpkin Butter {made from fresh pumpkin}

Breakfast has really been something to look forward to ever since I made this delicious and not-too-sweet pumpkin butter! It is a beautiful way to bring in and celebrate fall, and is absolutely divine spread thickly on a slice of warm, buttered sourdough. Though a slightly labor-intensive recipe, spending the afternoon in the kitchen was sort of an initiation into Autumn... not to mention the deliciously healing aromatherapy that happened.

I hope you enjoy the process as much as the product! Happy cooking...

ingredients:

  • 1 sugar pumpkin

  • 1.5 C apple cider

  • 1.5 t ground cinnamon

  • 1 t freshly ground ginger (or dried)

  • pinch of ground nutmeg, clove + allspice (to taste)

  • opt. maple syrup, honey, raw sugar, or other sweetener to taste

  • opt. 1 - 3 T ghee

yield: about 4 pint size mason jars (depending on how much you cook down)

directions -

  1. Somehow, you need to remove the skin from the pumpkin. I sliced the stem off, cut it in half, scooped out the innards, cubed it, then removed the skin from each cube. You could also roast the pumpkin in the oven until it's soft enough to scoop out the flesh (about 30 minutes). If you choose to do that, I'd coat it very lightly in a fat of your choice (coconut oil, olive oil, ghee, butter, etc.) and set the oven to 450. If you're roasting rather than cubing, skip to step 3!

  2. Put the peeled cubes into a pot and cover about halfway with cider. Bring to a boil, then lower heat to a steady simmer, stirring occasionally until the pumpkin is quite soft.

  3. Puree the pumpkin to the consistency of your choice (rustic, chunky pumpkin butter could be fantastic too!) either by using an immersion/hand blender directly in the pot, or pouring into a regular blender or food processor. Once blended, transfer back into pot.

  4. Add in spices (and ghee if you want) and simmer on low until the puree boils down, darkens in color, and reaches a consistency that is appealing to you. I left mine on low for about 40 minutes. You might want to slightly cover the pot because the butter should be "boiling" in thick bubbles that will spatter and make a mess! I propped the lid open with a wooden spoon to release some moisture, which speeds up the thickening process. I like to add in my sweetener at the end to taste, especially if I'm using raw honey.

  5. Transfer to jars and let cool before covering. Store in the refrigerator, or freeze for the cold Winter months to come! The "expiration date" will depend on how much sugar you add. Definitely store in the fridge or freezer! Note: if the final product is more of a liquid consistency, it could separate in the refrigerator. This is fine, you'll just have to stir before consuming.

ideas -

  • spread on toast in the morning

  • add to oatmeal, smoothies, yogurt parfaits and desserts

  • add to coffee?? 

Please share ideas + uses below. Enjoy!

Shoyu Pickled Garlic

I love this recipe because many of the nutrients in garlic are held in the skin! This is a great recipe to start in the Fall to prepare your Winter immunity "medicine chest." 

ingredients -

  • 4-6 whole heads of organic garlic

  • 2 bottles of rice vinegar

  • 2 bottles of shoyu or tamari (soy sauce)

  • large glass jar with lid

  • optional: small scoop of "live" miso paste

directions -

  1. Cut off top stalks/stems of garlic.

  2. Leaving whole heads intact, peel the outer skin off until about one layer remains.

  3. Position into large, glass jar so all heads will be completely emerged in liquid.

  4. Cover completely with rice vinegar. Screw on lid + let sit for approx. 3 weeks. I like to write the date on a piece of masking tape and attach it to the jar in case I forget.

  5. Pour out (and save!) 2/3 of the garlic-infused vinegar so approx. 1/3 liquid remains in the jar. Then add enough shoyu or tamari to completely cover the heads of garlic (and optional small spoonful of miso paste), and let sit for another 2-3 weeks. For the first week, I checked frequently on the jar, unsealing + sealing the lid to let out any pressure.

  6. After 2-3 weeks, test a clove and if you're satisfied, move to the fridge and consume at your leisure

ideas -

Parsley Salad

ingredients -

  • 1 bunch parsley

  • handful of walnuts (or pine nuts, pecans, sunflower seeds, etc)

  • fresh lemon/lemon juice or splash of apple cider/ume plum vinegar

  • olive oil

  • cheese (I've tried & loved: parmesan, pecorino, or creamy chevre)

directions -

  1. Coarsely chop parsley & nuts.

  2. Squeeze lemon juice, drizzle with olive oil and top with cheese of your choice. 

Lately, I can't get enough of this tangy-delicious salad. It's kind of like a pesto but without the garlic. I eat it plain, but I imagine that it'd be delicious on pasta, salad, soup, bread... 

Parsley is a wonderful source of Vitamins C & K (as well as many other vitamins and minerals)

Roasted Garlic

ingredients:

  • 1 head of garlic

  • extra virgin olive oil

  • pinch of sea salt

  • aluminum foil

  • grill or oven

directions - 

  1. Slice the top off the head of garlic so each individual clove is exposed.

  2. Drizzle with olive oil & sprinkle with a pinch of sea salt.

  3. Wrap in a double layer of aluminum foil, and place in indirect heat on grill for approx. 30 minutes, or until soft.

  4. Once cooked, cloves should be creamy & spreadable. Use for dressings, hummus, dips or just spread plain on toast. Check out the Roasted Garlic Vinaigrette recipe for inspiration!