Pumpkin

If you don’t think pumpkin is a powerful nutrient – read on!

Pumpkin’s benefits include:

• It’s high in fiber (helping you to feel fuller longer)
• It promotes healthy digestion
• It is a good source of vitamin A, which supports healthy vision, bone growth and immune system health
• Its vitamin A is a natural source of carotenoids, which help our skin and mucous membranes repel bacteria and viruses more effectively. (Very important during the upcoming flu season.)
• Its seeds contain the amino acid “tryptophan,” which helps the body produce serotonin, which boosts your mood and supports a good night’s sleep!
• The seeds are also high in beta-carotene, which can reduce inflammation and protect against free radicals, lowering your risk of heart disease and cancer.
• The best way to eat pumpkin is roasted or pureed into a soup. Or try my recipe below for an unusual and delicious pumpkin hummus!

Pummus (Pumpkin Hummus!)

Ingredients:
* 2 TBSP tahini (sesame seed paste)
* Juice of one-half lemon
* 1 TBSP olive oil
* 1 tsp ground cumin
* ½ tsp sea salt
* ¼ tsp red pepper or chipotle powder
* 1 15-ounce can pumpkin puree (NOT pumpkin PIE puree)
* 2 garlic cloves, chopped or minced
* 1 – 2 TBSP toasted pumpkin seeds (optional)

Directions:
Put first 8 ingredients into a food processor and process until smooth. Spoon hummus into a serving bowl, sprinkle with toasted pumpkin seeds (optional). Refrigerate or serve at room temperature. For dipping, pair with carrots, celery, sliced bell peppers, cucumber slices, or any of your favorite fresh vegetables.

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I tell you what’s the truth, my mother in law could whip up some tasty pimento cheese spread! I’d never had it until I met her. Wow. Was I missing out. It was so yummy, we could eat it by the spoonful. Until, that is, I realized dairy doesn’t make my body very happy once it’s passed the taste buds. Alas, the same can be said about ice cream for me. I’m sure I’m not the only one who’s experienced that bloating, congested feeling after eating copious amounts of dairy.

Well, I got it my head that I could make pimento cheese without the cheese and the experimenting began. I’m a big believer in cook once, eat twice or thrice! That’s another reason this version is perfect for me. I cook a big pot of garbanzo beans and am able to make a couple of versions of hummus and have enough leftover for a soup or some other concoction. Score!

Even if you’ve never had the pleasure of experiencing the rich, creamy flavor of pimento cheese, or shy away because of the dairy aspect; you are going to love this. Use it as a sandwich/wrap spread, on veggie sticks or crackers and let me know what you think!

Pimento ‘Cheese’ Hummus

Ingredients

2/3 cup organic raw cashews ( I get mine here.)
2 cups cooked, drained garbanzo beans (chickpeas), divided
6 T chopped pimento (about 4 oz), drained, divided
4 T nutritional yeast
3 T fresh lemon juice
2 cloves garlic
1 1/2 tsp whole grain mustard
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (or to taste)
1 tsp salt (I don’t salt my garbanzos while cooking – alter if you do!)

Instructions

Place cashews in a small bowl and cover with water. Allow them to soak at least 2 hours and up to overnight.
Drain the cashews. Put a little more than half of them in the food processor along with 1 1/2 cups of the garbanzos, 4 T of pimento, and all the remaining ingredients.
Process until it’s as smooth as you can get it. Then add the remaining cashews and garbanzos and pulse about 10 times until garbanzos and cashews are broken but not completely smooth. Think texture here!
Check seasonings and adjust to your taste preferences. I’ve used a whole teaspoon of smoked paprika and really like it! Or maybe you like more heat and want to add extra cayenne. Get creative…
Transfer to a serving bowl and stir in the remaining 2 tablespoons of pimento. Refrigerate at least an hour to allow all the flavors to blend.