Part 4 Eating Seasonally

Part 4 Eating Seasonally…

I had planned on sharing this post with you all yesterday, but I had an emergency room visit and was unable to finish the post. I have severe allergic reactions to commercial and residential cleaning products. I will share a little more about that tomorrow in a post. We I had to go to a local store and they were in the process of cleaning the store. I somehow came in contact with the chemicals and had a very severe allergic reaction which sent me to the hospital for the night. I’m all better now thank goodness.Good morning! Today I would like to share with you a few recipes you can use with your seasonal produce. Almost all your pumpkin growers will have plenty of pie pumpkins. These are the smaller pumpkins If you can’t find a local grower any local grocery store or farmers market will have them.Here is step by step how I go about roasting pie pumpkins and the seeds from your pumpkin.After we roast our pumpkin I want to share with you a recipe for making a wonderful Gluten free pumpkin bread.First you will need to have a sharp knife and cut the top of your pumpkin so you can reach inside and clean out the seeds. Be sure to wash off your pumpkins before you cut them.

Once you have cut off the top of your pumpkin you can now get all the seeds and the stringy stuff that they are attached too. This is the messy part but it’s fun.

Once you have everything out here is what your pumpkin will look like and you will have seeds that can be roasted. Roasted pumpkin seeds are so good. You can flavor them any way you choose the sky is the limit. They are a good healthy snack you can crack them open and eat just the meat or you can eat the whole thing. I have heard that they are good as a parasite cleaner to clean out any parasites you have in your intestinal tract. I am not a medical doctor so if you think you have anything please see your doctor and do not take this as medical advice. It is not medical advice.

Well I have cleaned my two pie pumpkins and they are ready to go into the oven. As I said you can roast them at 425′ F or 350″ F at a higher temp it doesn’t take as long but they turn brown faster and cook faster. I roasted these at 375’F.

Here they are in the oven roasting.

Here they are they are all done and can be pierced with a fork through and through. That is how you tell they are done the flesh of the pumpkin is very soft and can be pierced through to the skin of the pumpkin.

Now here is what I do with all those pumpkin seeds.

Here they are after a quick wash you don’t have to take all the pumpkin off just a light quick wash.

Here they are washed and ready to be seasoned.

Here they are salted and ready to be roasted.

Here they are roasted and right out of the oven. They are so good warm.Now that your pumpkin is done I have a recipe you can use all that pumpkin with. This is a wonderful gluten free recipe that tastes wonderful and your whole family will love.
Be sure to pin the recipe and print it out so you have it.

Gluten Free Pumpkin Muffins

Ingredients

3/4 Cup Sugar

1/2 Cup coconut oil

2 eggs

1 cup Pumpkin Puree

3/4 cup Gluten Free all purpose flour + 2 tablespoons

2 tsp Ground cinnamon

1 tsp ground ginger

1/4 tsp sea salt

1 tsp Baking Powder

Instructions

1. Pre heat oven to 350’F
2. Mix sugar, oil, eggs, and pumpkin puree well with a wisk until fully combined.
3. Add in flour, spices, baking soda and salt. Mix by hand until fully combined.
4. Spoon into mini muffin tins and bake for 18-20 minutes. Cool for 5 minutes in pan then turn out onto a rack to fully cool.