The spooky season – Halloween made healthy with Thermomix

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A photo I made in the US in October. A whole town in Halloween spirit :).

 

I know not everyone is into Halloween parties and “spooky” stuff.

But have you thought about the health benefits of the main vegetable used during this time?

Pumpkin is not really in season in Australia, but you still can get it everywhere for a reasonable price.

To see what is in season in Australia please click here.

Actually I am amazed and honour the pumpkin more after I did some more research about it. It is a very healthy and versatile vegetable.

Please find out more about the health benefits and enjoy some of our pumpkin recipes:

You can also find a very tasty pumpkin soup recipe (for cooler spring days) here.

 

Pumpkin is super nutritious, it is packed with fiber, low in calories, has magnesium, zinc, vitamin A, and vitamin C.

 …. and don’t forget the seeds!

Pumpkin Health Benefits

  • Keep Eyesight Sharp – A cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of vitamin A
  • Aid Weight Loss – good source of fiber, feeling full for longer on fewer calories.
  • Pumpkin Seeds Can Help Your Heart -naturally rich in certain plant-based chemicals called phytosterols that have been shown in studies to reduce LDL or “bad” cholesterol.
  • May Reduce Cancer Risk and protect the skin – boast the antioxidant beta-carotene
  • Pumpkin Seeds Can Boost Your Mood – rich in the amino acid tryptophan
  • Pumpkins Can Help After A Hard Workout –  the hig content of potassium helps restore the body’s balance of electrolytes after a heavy workout
  • Pumpkins Can Boost Your Immune System – 1 cup of cooked pumpkin contains nearly 20 percent of the recommended Vitamin C (for women)

(Source: http://www.huffingtonpost.com.au/2014/09/04/pumpkin-health-benefits_n_1936919.html?ir=Australia)

Pumpkin Seeds

Screen Shot 2015-10-29 at 8.53.20 am

 

 

You can start benefiting already in the morning:

Pumpkin Pie smoothie

PumpkinPieSmootie
Ingredients
180g steamed pumpkin (1 cm thick pieces steamed for about 20 minutes (or until soft) in the Varoma
300g almond milk or coconut milk
1 cm fresh ginger
1 large handful of greens
1 banana frozen or fresh
2 tsp ground cinnamon (I use Changing Habits cinnamon – the tastiest you can get)
1 tsp pumpkin pie spice (homemade see below)
1-2 tsp pea protein (optional)
1 tsp vanilla
1 tbsp honey or maple syrup
5 ice cubes
Pumpkin seeds to sprinkle on
Method:
Place ginger in TM bowl and chop 4 sec /speed 7.
Add all other ingredients and mix 1 minute on speed 9.
Serve with pumpkin seeds
 Pumpkinbread3

Seeded Pumpkin Bread

By Andrea Alf

Ingredients:

1 butternut pumpkin halved lengthways with seeds removed

1 tbsp raw honey

130g luke warm water

2 tbsp coconut oil

250g spelt grain (or flour)

100g tapioca starch

150g bakers flour

10g dried yeast (or 25g fresh yeast)

50g sunflower seeds

2 tbsp black sesame seeds

1 tbsp chia seeds

1 tbsp poppy seeds

1 tbsp hemp seeds (if on hand or buy in health food store)

2 tsp Himalayan salt (or sea salt flakes)

to decorate the bread:

1 egg beaten

some pepita seeds

 

Method:

Preheat oven to 180°

Place pumpkin on an oven tray, cover with foil and bake for about 1 hour until tender. Scoop out flesh when cool enough to handle.

Place spelt grain into bowl and mill 1,5 min / speed 9. Add yeast, honey and warm water, combine 2 sec / speed 2 and let stand with the lid closed for about 10 minutes. Then add all the other ingredients (not the egg) and knead 3 min / kneading function.

Take out on a floured silicon mat, form a ball and let rise on a warm spot for about 1 hour.

Pumpkinbread2

Preheat oven to 220°

Knead the dough again with your hands, place on a baking tray (covered with baking paper), cover with the silicon mat and let stand for another 30 min – 1 hour. Brush with egg, sprinkle with pepita seeds and bake 20 min. Reduce oven to 180°, bake for a further 10 min or until golden and bread sounds hollow when tapped. Cool on a wire rack.

 

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Halloween Pumpkin Pie Chocolates

Vegan, Paleo, nut free

These are healthy treats to enjoy for Halloween or during the festive seasons.

 

Ingredients:

 

Filling

  • 100g dates, pitted soaked for 1 hours (I used changing habits), or use 10-11 medjool soft dates
  • 100g pumpkin steamed (in Varoma for about 18-20min)
  • 100g coconut butter (I used homemade from Quirky Cooking book)
  • 1 tsp cinnamon (highly recommend Changing Habits cinnamon – the best you can get)
  • ½ tsp pumpkin pie spice (see recipe below)
  • 1/4 tsp sea salt or Himalayan salt
  • 2 tsp vanilla extract

Chocolate

  • 70g raw cacao powder
  • 110g raw cacao butter, or coconut oil
  • 100g maple syrup
  • a pinch of salt

Method

  1. If you haven’t made the pumpkin pie spice yet, mill all the ingredients 20 sec / speed 10 and set aside.
  2. For the filling place coconut butter in TM bowl (you might need to mill it for a couple of sec when it is solid) and soften for 1-2 min / 50C / speed 2.
  3. Add all other ingredients and combine 15 sec / speed 4-5. Scrape sides down and process for a further 30 sec on speed 4 or until smooth – set aside.
  4. To make the chocolate mill the cacao butter 5 sec / speed 9 and melt 2 min / 50C / speed 2.
  5. Add all other ingredients and whisk together (speed 3-4) until smooth.
  6. For the chocolate cups, fill small cupcake cups (silicon works best) ¼ full with chocolate. Place in the fridge until set, about 15 min.
  7. Take the pumpkin filling, and spoon about 1 tsp into the centre of each cup and flatten slightly.
  8. Top with remaining chocolate so it is even with the top of the cups. Place in the fridge or freezer to harden.
  9. Store in airtight container the fridge.

 

Extra Tip:

You can also make pumpkin pie balls. After step one place the pumpkin filling in fridge for 15 minutes. Then make small balls. Put the balls back in the fridge/freezer for a further 10-15 minutes. Dip in the chocolate once put back in freezer. If you still have chocolate left dip in a second time sprinkle with pumpkin seeds and let set in the fridge again. Enjoy!

 

Pumpkin pie spice

1.5 cinnamon sticks (optional you can also use more cinnamon ground), 1 nutmeg, 4 tsp ground ginger, 1 tsp all spice and 1 tbsp very good quality cinnamon (click here to get the best) mill 20 sec / speed 10 in your Thermie.

This spice is very yummy in muffins, cakes, to sprinkle on your breakfast porridge, etc.

 

Enjoy creating healthy pumpkin recipes with your family!

The spooky season – Halloween made healthy with Thermomix

Happy Thermie cooking & living

Andrea xx