Do you have pumpkin fever too, (along with most everyone else right now?)? Well good news…I have assembled some great pumpkin-containing recipes for you in this post. Friday is one of my favorite days, where I post new recipes for you that I’m trying out, so you can grab the ingredients and check it out for yourself over the weekend.
The Glowing Green Smoothie is the foundation of the Beauty Detox Lifestyle, and you know I am pretty smoothie-obsessed, so I included a great Pumpkin Spice Smoothie that everyone will love- even your not so healthy boyfriend or your picky kids!
There’s also a Caffeine Free Pumpkin Spice Latte, My “Pumpkin” Ginger-Kabocha Squash Stew and my Crispy Crust Pumpkin Pie Recipe that first debuted along with tons of other tasty recipes in The Beauty Detox Power!
Let’s dive right into the recipes…
Beauty Detox Pumpkin Spice Smoothie
This seasonal smoothie is something that you can easily add to your routine. This is a great option for a midday snack, a light lunch on the go, (especially if you are planning on having an early dinner), or even a post dinner dessert.
If you have a sweet tooth and need a light but satisfying way to calm the cravings, then I highly recommend you get your blending going today!
Try this instead of a usual cacao/dark chocolate-flavored treat.
If the lines out the door of Starbucks everywhere are any indication, then a lot of us are hot drink obsessed, (including yours truly!). Well this little goodie has all the flavor of a latte without the caffeine-packed espresso!
This beverage is not only way less sugar then traditional lattes, it is totally caffeine free and has the benefits of these spices which are used in Ayurveda for some astounding health-enhancing properties. Great to enjoy any time!
2Tbs.pumpkin pureethe easiest way to get this is from an organic carton, sourced at a health market- or increasingly "regular" markets
1cupunsweetened almond or coconut milk
1Tbs.pure vanilla extract
1Tbs.coconut nectarto sweeten
Heat the pumpkin and spices: In a small saucepan over medium heat, Stir constantly.
Stir in the coconut nectar.
Warm the almond/coconut milk in another small saucepan: Whisk in the almond/coconut milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
Blend the almond/coconut milk with the pumpkin mixture: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
A little insider tip for this stew: When cooking the kabocha I recommend cooking it whole and then slicing it. It’s such a arm wrestling struggle that I prefer to feel really peaceful when I’m cooking and avoid these kind of experiences altogether!
This squash is beautiful for your skin, (see our blog on pumpkin’s benefits!). The ginger in this stew is a perfect complement to the kabocha, thanks to its warming, metabolism-enhancing properties.
You can pair your stew with a salad. Sometimes I even like to just throw a bunch of greens on top of the stew so they wilt in and I eat them together.
2cupsthinly sliced zucchiniI cut them into half-moons for this recipe
1/3cupthickly sliced fresh ginger
Sea saltto taste
Freshly ground black pepperto taste
Adjust the racks in the oven so that the middle rack will accommodate the whole kabocha squash. Preheat the oven to 350°F. Cut several 2-inch slits in the kabocha squash and place on a baking sheet.
Roast the whole kabocha squash in the oven for 30 minutes to soften. Yep, that’s right. Throw her in completely whole!
Remove the squash from the oven to a large plate and allow it to cool. Once the squash has cooled, cut it in half and remove the seeds. Next, remove the rind and cut the flesh into 2-inch cubes. Set the squash cubes aside.
Heat the 1⁄2 cup of the vegetable broth in a large pot over medium-high heat. Add the onions and garlic and cook for 1 minute. Next, add the carrots and zucchini and cook for about 3 minutes.
Add the remaining 6 cups vegetable broth, the ginger and the reserved squash cubes. Bring the stew to a boil, reduce the heat to medium-low and simmer, covered, for 30 to 40 minutes. Remove the ginger with a slotted spoon, add salt and pepper to taste, and serve.
I consider this crust to be a masterpiece, if I do say so myself! It’s 100% properly Beauty Food Paired, gluten free and crispy. Woohoo! I love that you can get organic pumpkin puree in cartons rather than in aluminum cans, and it really makes the filling of the pie much easier to create.
Preheat the oven to 400oF. Lightly grease a 9-inch glass pie plate with coconut oil.
Combine all the crust ingredients in a food processor and process until well blended. Press the dough into the sides of the pie plate. Cover the pie plate and place it in the fridge to let it set while you work on the pumpkin filling.
Combine all the pumpkin filling ingredients in a large mixing bowl. Beat with an electric mixer until the pumpkin filling is smooth and creamy. Stop and scrape down the sides of the bowl, if necessary, to incorporate all the dry ingredients.
Pour the pumpkin filling into the prepared pie plate and spread it out evenly, smooth- ing it with a spatula or a spoon. Pour some love in, as well, which is essential for baking.
Bake the pie in the center of the oven for 10 minutes. Lower the oven temperature to 350°F and continue to bake for an additional 45 minutes, or until the pie is firm but still gives a little when lightly touched.
Transfer the pie to a wire rack to cool completely. Once the pie is cool, cover and chill it in the refrigerator for at least 4 hours to achieve the best taste and texture. Chilling the pie overnight is even better.