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Recipes
Curried Pumpkin Soup with Lentils
By npstahl@gmail.com
I used butternut squash instead of pumpkin
- Approx. 2 small or 1 large pumpkin – to yield about 4 cups cooked flesh. Can also use butternut squash.
- 2 cups chopped onion
- 2 cloves garlic, minced
- 1 cup raw lentils
- 1 can (14.5 oz) coconut milk OR 1 3/4 cups yogurt
- 5 cups chicken or vegetable broth
- 2 tablespoons butter or EVOO
- 4 teaspoons curry powder
- 1/4 teaspoon allspice
Roasted Peppers
By npstahl@gmail.com
Oven and grill directions
- Peppers, any variety from bell peppers to hot! Roaste red bell peppers are an awesome addition to spaghetti sauce.
Dijon Dressing
By npstahl@gmail.com
From Ann Romney's cookbook
- 2 T olive oil
- 1 heaping t Dijon mustard
- 1 T tarragon vinegar
- 1 egg yolk, whipped with mixer (optional, see note below)
- Salt and pepper to taste (be generous)
Very Veggie Chili
By npstahl@gmail.com
Film pot with ghee and turn heat to medium
- Ghee
- 1 cup chopped onion
- 1 large bay leaf
- 1 1/2 t cumin
- 1 T dried oregano or more to taste
- 1 T minced garlic or more to taste
- 2 ribs celery, with leaves, chopped
- 2 bell peppers, chopped
- Jalapeño peppers, chopped, to taste (start with 1 and go from there)
- 8 ounce can of chopped green chile peppers, drained
- 3 cans, 28 ounces each, whole peeled tomatoes, crushed
- 3-4 T chili powder
- Beans, 15 ounce can each of black, kidney, and chickpeas, drained
- 2 cups frozen yellow corn
- Salt and pepper to taste
- Extra sharp cheddar cheese for garnish
Roasted Sweet Potatoes with Garlic and Thyme
By npstahl@gmail.com
Healthy recipe from Rita Heikenfeld
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch rounds (I wouldn't peel them!)
- 3 tablespoons extra virgin olive oil (I would use coconut oil or butter)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dry
- 2 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
Pumpkin Spice Muffins - Grain Free
By npstahl@gmail.com
From Homemade Mommy. Try these!
- 6 pastured eggs
- 1/2 cup melted butter (or coconut oil for dairy free)
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree (Can use fresh by baking the whole sugar pie pumpkin at 400 for 45 min and then scooping out the inside and cooking it on the stove with a little water for another 30 min and then blending with a stick blender)
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp cardamom (can substitute equal parts cinnamon and nutmeg, or ginger)
- 1/4 tsp sea salt
Fruited Curry Chicken Salad
By npstahl@gmail.com
Originally from Allrecipes
- 4 skinless, boneless chicken breast halves, cooked and diced (Robbin sometimes uses a rotisserie chicken)
- 1 stalk celery, chopped
- 1/2 onion, chopped (go to taste here, so onion doesn't overpower)
- 1 small apple, peeled, cored and chopped (can leave peel on – good & adds color)
- 1/3 C golden raisins
- 1/3 C seedless grapes, halved (either red or green Robbin tends to use more grapes for added moisture, since she uses less of the mayo)
- 1/2 C chopped toasted pecans (Robbin usually doesn't add nuts, if so, she uses almonds)
- 1/2-1 tsp salt (my addition)
- 1/8 tsp ground black pepper
- 1/2 tsp curry powder (Robbin uses closer to 1 tsp curry)
- 3/4 C mayonnaise (Robbin uses much less mayo or subs plain Greek or plain reg yogurt)
Grain Free Pumpkin Pancakes
By npstahl@gmail.com
From Empowered Sustenance with lots of tweaks
- Modification 1:
- 2 eggs
- 1/4 cup pumpkin purée
- 1/8 t cinnamon
- Coconut oil for pan
- Raw butter, raw honey, maple syrup, or fruit for serving
- Add 1 t vanilla
- 1/8 cup almond flour
- 1/2 t baking soda
- 1/2 t baking powder
- Pinch of salt
- Modification 2:
- 1 T coconut flour
- Pinch of salt
- Bit of vanilla
- Touch of maple syrup
- Modification 3:
- Pinch of salt
- Bit of vanilla
Raw Apple Cider Vinaigrette
By npstahl@gmail.com
Made 10/14. It is a good recipe
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1/4 cup raw apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons raw honey, as needed for sweetness
- 1/3 cup extra-virgin olive oil
- salt and pepper, to taste
Smashed Chickpea & Avocado Salad Sandwich
By npstahl@gmail.com
This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The
- 1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's Garbanzo Beans)
- 1 large ripe avocado
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped green onion
- Juice from 1 lime
- Salt and pepper, to taste
- Bread of your choice (I use whole wheat bread)
- Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.