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Posts Tagged ‘pumpkin seeds’

I’m still loving my weekly organic box deliveries. Summer provided plenty of zucchini and tomatoes, but as we ease into autumn, the box has also changed to reflect the new season.

Last week, that meant carrots and pumpkin amongst other autumn fruits and vegetables.

Yesterday was cold and damp, the perfect day for a smooth, warm, comforting soup.

PA091669

Carrot and Pumpkin Soup

Adapted from Eatliverun

Ingredients:
1 lb carrots, peeled and chopped

1 cup pumpkin puree (mashed roasted pumpkin)

2 Tablespoons minced fresh ginger

1 shallot, minced

2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon coriander

1/2 teaspoon garam masala

1 Tablespoons olive oil

Croutons, pumpkin seeds and flax oil to garnish

Directions:

Heat the olive oil over medium high heat. Add the minced shallot and sauté until tender, about five minutes.

  • Add the ginger and sauté for another three-four minutes.
  • Add the chopped carrots, pumpkin puree, broth, coriander, garam masala and salt, and bring to a boil.
  • Reduce heat to simmer and cook for 10-15 minutes until carrots are tender.
  • Carefully transfer to a blender and puree. Serve with croutons, pumpkin seeds and a drizzle of flax oil.
  • PA091668

    Simple and scrumptious!

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    P3294627

    Several weeks ago I made Angela’s Favorite Granola.

    I’ve been eating this left and right since then. It’s topped fruit and yogurt, been eaten by the handful and sprinkled over oatmeal.

    For some strange reason, I never shared her recipe and my photos. Better late than never. Here’s a simple how-to to make Angela’s awesome granola.

    P3294624 This recipe has 4 stages: mix the dry ingredients, simmer together the wet ingredients, toss then bake.

    P3194341

    Wet ingredients include: brown rice syrup, agave nectar, coconut oil, unsweetened applesauce, peanut butter and brown sugar

    P3194347 Dry ingredients include: rolled oats, raw almonds, raw walnuts, raw sunflower seeds, sesame seeds, ground flax, coconut flakes, ground cinnamon, ground nutmeg, salt, raw pumpkin seeds, golden raisins and dried cranberries.

    P3194351

    Stir together the wet and dry ingredients.

    P3194352 Spread the mixture out evenly onto a lined cookie tray and bake.

    P3194354 Pretty, isn’t it?

    P3294622 Store the granola in the refrigerator and eat to your heart’s content.

    For the recipe, please visit Angela’s blog.

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    PC242533 Who needs bacon when broccoli salad looks and tastes this good?

    Vegetarian Broccoli Salad

    2 servings

    Ingredients

    • 1-2 cups broccoli florets
    • 1/4 cup raw pumpkin seeds
    • 1/4 cup dried blueberries, cranberries and/ or cherries
    • 2 tbsp mayonnaise
    • 1/4 tsp. sugar

    Method

    1. Toss together the broccoli, pumpkin seeds and dried berries in a bowl.
    2. Stir together the sugar and mayonnaise until the sugar is dissolved. Pour the mayonnaise mixture over the broccoli mixture and… well, mix until evenly coated.

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    Pumpkin, pumpkin and more pumpkin!

    Over the weekend, I cooked my first pumpkin of the season.

    Slowly but surely, my pumpkin pile is dwindling.

    Just look at the last 3 days’ breakfast for evidence.

    P9069111 Pumpkin oats with brown sugar and pecans.

    P9079132Pumpkin oats with maple syrup and pecans.

    P9089147  Pumpkin oats with ground flax, peanut butter and maple syrup.

    Clearly, my morning pumpkin needs are being met.

    But what about lunch and dinner?

    If I had only thought about it earlier, I would have put pumpkin in my celeriac soup.

    P9079141

    It was pretty amazing, even without pumpkin!

    What about my lunch-time salad from yesterday?

    P9069120I could have subbed pumpkin in place of the blueberries. Pumpkin would have gone well with the plum cobbler the Year 1 students made for the teachers.

    I guess my pumpkin addiction will have to manifest in muffin form.

    P9089236 My attempt to create a Pumpkin Morning Glory Muffin was quite successful.

    As an added bonus, my apartment now smells like autumn!

    P9089231

    These muffins were tossed together using ingredients I had on hand.

    P9089194 Sift together the dry ingredients.

    P9089195

    P9089200Whisk the wet ingredients together.

    P9089201  P9089204 Stir in the carrots.

    P9089205 Add the dry ingredients.

    P9089207 Stir until well combined.

    P9089210Chop the seeds, nuts and dried fruit.

    P9089217  Fold in the nuts, seeds and fruit.

    P9089220Spoon the batter into greased muffin trays and garnish with pumpkin seeds. 

    P9089232 Bake, cool and enjoy!

    Healthy Pumpkin Carrot Muffins

    Makes 14 muffins

    Ingredients

    • 1 2/3 cups whole wheat flour
    • 4 tsp. baking powder
    • 2 tsp. baking soda
    • 2 tsp. cinnamon
    • 1/2 tsp. ginger
    • 1/2 tsp. salt
    • 1/2 tsp. nutmeg
    • 2 eggs
    • 1/2 cup buttermilk (or yogurt)
    • 1 cup pumpkin puree
    • 2 large carrots, grated
    • 1 tsp. vanilla extract
    • 1/3 cup honey
    • 1/4 cup pecans, chopped
    • 1/4 cup walnuts, chopped
    • 1 cup dried fruit (raisins, cranberries, apricot, etc.)
    • 1 Tbsp. flaxseed, ground
    • 1 Tbsp. sunflower seeds
    • 1 Tbsp. pumpkin seeds plus more to garnish

    Method

    1. Preheat oven to 325 F. In a small bowl, sift together the flour, baking powder, baking soda, salt and spices.
    2. In a large bowl, whisk together the eggs, buttermilk, pumpkin, vanilla and honey. Stir in the shredded carrots.
    3. Add the dry ingredients to the wet. Stir until well mixed.
    4. Fold in the nuts, seeds seeds and dried fruit.
    5. Bake in preheated oven for 15-20 minutes, or until a toothpick comes out clean when inserted into the muffins.

    Now please excuse me, I haven’t eaten pumpkin in the last 3 hours.

    I must remedy this immediately.

    Thank God for muffins!

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    I have always had trouble with time.

  • Keeping on time
  • Being on time
  • Predicting the amount of time an activity will take
  • Today- I add a new time trouble- Telling time
  • One would not expect a teacher to have trouble telling time, but two instances today made me very aware that I can not accurately tell time.

    Experience #1. The new German math teacher asked me what time her lesson with my students was to end.

    “11:45. Oh wait, (frantically looking at my time-table) oh, no, it’s actually 10:45. Just go by the bell, that’s what I do.”

    Probably not the best, most professional, “I have it all together,” first impression.

    Experience #2. During our Spring is almost here let’s go outside for PE nature walk, I rushed my students back to school (as in we ran for one block) when I noticed that the day would end in 5 minutes. Only to get to school and hear no bell. Weird. I looked again more carefully. Minute hand= 15. That’s correct. Hour hand=2. Oops, I expected to see 3. Apparently I had overestimated the amount of time 2 science experiments took and was off by ONE HOUR all afternoon.

    This morning my oats took longer to cook than I had expected. They also didn’t taste as good as I had hoped.

    Lemon Poppy Seed Oats

    Don’t try this at home… it isn’t worth it!

    1/4 cup each of oats, water, milk

    1 tsp. wheat germ

    dash salt

    1/2 Tbsp poppy seeds

    1/2 mashed banana

    Juice of 1/2 lemon

    1 spoon peanut butter

    ground flax

    At least my coffee never fails me!

    Luckily, I made it in time to both put together and enjoy this beautiful tuna salad salad for lunch.

    Lettuce, shredded carrot, cucumber, tuna salad made with tuna, light mayo, italian seasonings, and pepper, along with a slice of “Farmer’s Bread” – literal translation.

    One thing I am good at is finding time for chocolate!

    Funny Fact: A few years ago a survey showed that German children believe cows are purple. This product is to blame.

    Class fruit snack happened on time– well not really.

    I was able to hitch a ride with a colleague to the local hardware store- to save a bit of time this afternoon.

    I spent €50 on duct tape for a class project. Yes,€50. Note to self, never plan a project using affordable and easy to find American products. They are neither affordable nor easy to find in Germany.

    I munched on a roasted red pepper baguette from the bakery to fuel me before hitting up the gym.

    Unfortunately, while in the rush of packing my gym bag, I forgot my sports bra. Not good. I took it easy- bike and treadmill for 45 minutes then called it a night.

    Dinner was a time-saving fruit salad.

    Lettuce, two furry kiwis, 4 strawberries, 1/2 avocado, roasted pecans, pumpkin and sunflower seeds, melted goat’s cheese, and balsamic glaze.

    Delicious.

    I’m now in the process of making sunflower seed butter and doing dishes. Both are taking longer than I had expected. After that I look forward to spending some quality time with my fellow bloggers!

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    Weather in Bonn went from blue skies and sunshine to gray and rainy.

    I had hopes for a minor heat wave but that was obviously not meant to be as it was COLD… again.

    I didn’t let the lousy weather stop me! While at the gym this morning, I ran into Kim. She was also up for some productivity today so we partnered up for getting stuff done.

    Lunch was the bottom of my pasta salad bowl. I love the bottom- that’s where all the veggies hide.

    I also treated myself to a Lindt chocolate from one of my lovely students.

    Chocolate deserves a big photo. I ate the one on the right.

    Once I met up with Kim, we got to shoppin’! We bought makeup, luxurious hand creams, bath robes, and looked at clothes. I re-stocked my newest favorite- macadamia nut body butter and shower cream.  Not only does this stuff smell like dessert, it is oh so hydrating and very affordable! Alverde is my favorite body care brand here in Germany. Their products are all natural, organic, and vegan. Way to go, alverde!

    We also hit up the farmer’s market. Germans love kale and spinach, but it can only easily be found in frozen form. I’ve been searching for kale for several weeks in the grocery stores and last night even dreamed about searching and then fighting for fresh kale. I knew I had to find it at the farmer’s market today! When I asked the lady for one bunch and she pulled out the whole plant- seriously as big as my head x2- Kim burst up laughing. She’d never seen such a funny looking plant before! I bout the kale and fresh strawberries.

    I had a second lunch  snack mid-afternoon. We went to a simple and delicious restaurant that I’d been eyeing for quite a while. The concept is pretty cool. They have two fresh soups, two sandwiches, and two salads a day. One of each is vegetarian and the other with meat. The menu changes daily. I like that it is simple, fresh, and done well. We both chose spinach and carrot soup with dark bread– all for only €3.50.

    We ate, laughed, and planned our Spa Day! That’s right- we’re hitting up the spa tomorrow!

    We then hit-up the partner coffee shop for delicious Chai Lattes.

    One unusual thing about Germany is that dogs are accepted everywhere- even in restaurants and coffee shops. This little guy was so cute. His owner wanted to go down the spiral stairs… but the pup wanted nothing to do with it. The owner lost her patience and the dog finally had enough confidence to take the plunge.

    After shopping in the cold rain all day, dinner was warm and comforting.

    olive oil

    2 cloves garlic

    1 red onion

    1 bunch kale

    2 handfuls of spinach

    1 can cannelloni beans

    vegetable broth

    1 vegetarian sausage

    pepper, red pepper flakes to taste

    Topped with a sprinkling of nutritional yeast for a cheesy flavor. This can be a tough thing to find in Europe. If you live in Germany or France, here is a translation for you!

    Dessert was vanilla yogurt with strawberries and pumpkin seeds. If you haven’t already, please read this blogger’s post to learn about Seasonal Affective Disorder and how to fight the winter blues with proper nutrition… like mood stabilizing magnesium, found in pumpkin seeds!

    That does it for me tonight! I’ve got a Spa bag to pack!

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