Pumpkin Coconut Soup with Toasted Pears

Pumpkin Coconut Soup 1

Good morning, good and faithful readers!  And happy Thanksgiving!

We know cooking is underway at your house.  If hoards of loved ones haven’t arrived yet, they’re on their way.  Or maybe you’re getting ready to pack up your contributions to today’s feast and are looking forward to a day with friends or family.  Either way, Thanksgiving is a time to focus on what we’re grateful for, to enjoy the conversation and company of those around us.  Amidst the craziness and joy today, find time to pause and take in the moment.  In a way life is short, and times like these are worth cherishing.

Whether you’re cooking today or mom’s doing it again this year, we would like to offer a suggestion: Tina’s Pumpkin Coconut Soup with Toasted Pears.  It’s an unconventional choice, but undeniably festive with its myriad fall flavors.  The pumpkin is sweet, the coconut adds a light and surprising flavor, and the holiday season is represented by its hint of cinnamon, nutmeg and cloves.  You know us, though; it’s healthy to boot.  We wouldn’t recommend anything that wasn’t packed with nutrients, fiber and antioxidants, and this soup is no exception.

Try this sweet and rich soup throughout this holiday season.  It’s sure to keep you in a cozy mood and please your taste buds all the while.

Pumpkin Coconut Soup 2


Ingredients
:
1 medium pumpkin baked for 45 minutes or until soft (about 4 cups of pumpkin)
1 1/2 cups unsweetened coconut milk (I used so delicious)
1 tablespoon cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 cup coconut sugar
2 tablespoons maple syrup
1/2 cup toasted pumpkin seeds (I toasted the seeds in some coconut oil)
2 bosc pears sliced thin

Directions:
Put cooked pumpkin into a food processor or a blender.  Add the coconut milk and blend until smooth and creamy.  Add the maple syrup, coconut sugar, and spices and continue to blend.

Spread sliced pears on parchment paper and drizzle with 1 tablespoon of melted coconut oil.  Sprinkle pears with coconut sugar.  Bake at 350 degrees until soft and toasted.

Add soup to a bowl and top with pumpkin seeds and toasted sliced pears.

Enjoy!

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Fresh as the Farm Thanksgiving Meal

photo 3 edit

We don’t mean to jump on the “eat healthy during the holidays” bandwagon, but really, we should.  We’ve got nothing against mashed potatoes and stuffing, the treats we expect and desire when the weather turns cold; but allow us to offer a tasty suggestion.  Enjoy your conservative helpings of Thanksgiving favorites, and try something new with our amazing cornish hen dinner, complemented by a beet salad and sweet walnut acorn squash.  As usual, Tina has completed plenty of research and hours or experimenting to come up with a snack that will thrill the tastebuds and avoid that post-turkey stupor by fueling your body in a healthy way.

These items together contain all the macronutrients: protein, carbohydrates and fats.  For those of you who haven’t yet tried a recipe with cornish hen, let’s just say you’ve GOTTA do it.  It’s absolutely delicious.  The flavor is subtle, a little sweeter and more dense than chicken, and is simply delicious with the garlic and rosemary in this recipe.  The beet arugula salad packs a punch for your senses, a surprising contrast to the gentle cornish hen.  We absolutely loved the sharp flavor of the greens with goat feta cheese sprinkled on top (quite liberally, in Stephanie’s case).  The benefit here is a decent amount of vitamins C and K, along with iron and beta carotene, but let’s not focus on that stuff during Thanksgiving.  Along those lines, Tina includes an absolutely amazing sweet acorn squash that’s sure to please.  In addition, we’ve included a recipe at the end for a gluten-free pie that features coconut and pumpkin.

Enjoy these elements together in a well-rounded meal, or bring one thing with you to the family party. Either way, you can wow your loved ones with the idea that healthy can taste good!  Use this holiday season to begin a new era in your life involving wellness and healthy living- you’ll be sure to have some company in that once your friends give this recipe a try.

Cornish Hens:
(you’ll need a dutch oven.)

Ingredients:
2 cornish hens
buttery olive oil
rosemary – 2 sprigs
thyme – 1 sprig
1 onion chopped
4 garlic cloves
salt and pepper to taste

Directions:
Preheat oven to 350 degrees.

Wash the cornish hens.  Pat dry.  Pour 1 tablespoon of the buttery olive oil on each cornish hen, then salt and pepper.  Stuff each cornish hen with 1/2 of the onion and 2 garlic cloves.  Add 1 sprig of rosemary and thyme to each hen.  Place in a dutch oven and bake, covered, for 1 hour.


Coconut and Walnut Acorn Squash

Ingredients:
2 acorn squash
1/2 cup unsweetened coconut
1/2 cup walnuts
1/4 cup coconut sugar or truvia
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tablespoons light Kerrygold butter

Directions:
Preheat oven to 350 degrees.  Place acorn squash on a pan and bake until you can put a fork through it, about 30 minutes.

Split the acorn squash in half and scoop out the seeds.  Place 1/2 tablespoon of the butter in each half of the squash.  Sprinkle with cinnamon and nutmeg.

Place the coconut and walnuts in a food processor and pulse until the walnuts are minced.  Add coconut sugar or truvia and continue to pulse.  Add 1/4 cup of coconut mix to each squash.  Place squash in a baking pan that has about 1 inch of water.  Cover with aluminum  foil and bake until squash is soft, about 20 minutes.


Goat Cheese Arugula Beet Salad

Ingredients:
1 package of fresh arugula
2 beets cooked and sliced
1/2 cup goat feta
Salt and Pepper to taste

Dressing:
Olive oil – 1 tablespoon
Maple Balsamic Vinegar – I use Taproom…..

Directions:
Place arugula on a platter. Top with fresh beets. Add the feta/goat cheese. Season with salt and pepper. Pour the olive oil over the salad mix first followed by the Maple balsamic vinegar.


Coconut Pumpkin Pie

Ingredients:
Crust:
1/2 cup flax seed partially ground
1 cup teff flour
1 cup almond chopped
1/2 cup sorhgum flour
4 tablespoons (1/4 cup) coconut oil melted

Filling:
1 can organic pumpkin
2 eggs
1/2 cup coconut milk chilled for at least 2 hours (use only the firm part of the coconut milk, discard the water)
1 tsp. cinnamon
1/2 teaspoon nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/2 cup truvia for baking

Directions:
Put the pumpkin, truvia and spices into a food processor and blend well. Add the coconut cream and continue to blend. Add 2 eggs. Blend well. Pour into crust.

Bake at 350 degrees for 30 minutes.

Tina hen edit

Enjoy, and happy Thanksgiving!