FP Awakenings: Awaken with Food

fpawakenings_food_leadimage

This week, consider the power of nutrition to shape your day from its start…

Read More

Spicy-Sweet Roasted Pumpkin Seeds

Candle-lit pumpkins flicker from every doorstep, tissue-paper spirits haunt the nearly barren branches of sidewalk trees, talk of costumes and candy flutter through the air… yes, these signs can only mean one thing: All Hallows Eve has finally arrived. Read More

DIY Day Of The Dead Planters

Day of the Dead is a Mexican holiday that takes place the day after Halloween, November 1st, and one of the most recognizable symbols of the holiday is the sugar skull.  Traditionally made of sugar, these colorfully decorated skulls would be used to adorn alters made in remembrance of deceased friends and family or left as gifts to those still living in celebration of the holiday.  I think it’s a really cool tradition, and I’ve always just loved the look of the sugar skulls with their contradictory, almost cheerful look. They also make great decorations this time of year, and I was inspired by these to paint planters and pumpkins to look like sugar skulls! Read More

Mamma’s Pumpkin & Pear Curried Soup

Going home for a visit, I always look forward to some of my mother’s home cooking. There’s nothing like it anywhere else in the world. Everything coming out of “Mamma’s” kitchen is a unique invention that combines unexpected ingredients into something miraculous. I don’t know how she does it, but I thought I’d feature a sample of one for you all to get a taste (literally). This Pumpkin & Pear Curried Soup was the opener to our Thanksgiving meal this year. The recipe is delicately spiced, perfectly creamy, and just enough sweet. I hope you all enjoy it as much as I did. :)

Ingredients:

1 Medium Sweet Onion – Chopped

1/2 Lb Carrots – Chopped

1 Large Yukon Gold Potato – Cut into 1/2″ cubes

1 Tbsp Sesame Oil

1/8 Cup Olive Oil

1/2 Liter of Vegetable Stock

2 Ripe Pears

16oz Pear Nectar

2 – 29oz Cans of Pureed Pumpkin

3/4 Cup Dark Brown Sugar

3 Cups of Nonfat Greek Yogurt

3 Tsp Curry Powder

3/4 Tsp Gara Masala

Salt to taste

Toasted Pumpkin Seeds/Sesame oil for garnish

Directions:

Place onions into a large pot with sesame and olive oils to saute.

As they begin to turn translucent, add in carrots & potato.

IMG_1169

IMG_1170

When the carrots and potatoes are soft, remove from heat.

IMG_1312

Slice pear, and add into sauteed vegetable mix.

IMG_1327

Using a blender, puree mixture in batches. For each batch you’ll want to add a bit of vegetable stock and pear nectar to cool it down.

IMG_1313

Return pureed mixture to heat on the stove. Stir in pumpkin, brown sugar, spices, and any remaining vegetable stock/pear nectar. Let cook until mixture is heated through.

IMG_1342

Pour into a serving bowl, and stir in yogurt.

IMG_1385

Garnish with toasted pumpkin seeds and sesame oil, then serve!

IMG_1387

Do it Yourself Granola

These days the word “granola” seems to be slightly vague. When you go to the grocery store there are so many versions. It can be made with oats. It can be made with nuts. There can be cinnamon, or vanilla – even chocolate. You get the point. Basically, to be granola it has to have crunch, and it has to be delicious. When you make it at home, however, there are even more versions to experiment with. The options are endless, so I wanted to share some of the interesting granola recipes that have been catching my eye lately. I love the idea of making your own granola, and really controlling what goes into it. I’m still deciding which I should throw together, but if any of you try one, let me know how it is!

Crunchy Quinoa Granola

Ingredients:

3 cups old-fashioned rolled oats
1/2 cup dry quinoa
1/4 cup flaxseeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup chopped almonds
1/2 cup applesauce
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 tablespoons agave syrup
2 tablespoons blackstrap molasses

Directions:

  1. Preheat oven to 300F.  
  2. Combine all dry ingredients (oats, quinoa, flaxseeds, sesame seeds, sunflower seeds, almonds) in a large bowl. Mix well. 
  3. In a small bowl stir together all wet ingredients (applesauce, cinnamon, vanilla, agave, molasses).
  4. Pour over the dry ingredients and stir until well coated.
  5. Spread the granola on a baking sheet and bake for 30 minutes. Turn it over every 10 minutes or so to provide even toasting.
  6. Let cool completely. Keep in airtight container.

(recipe via Anja Food 4 Thought)

Lemon Rosewater Pistachio Granola

Ingredients:

1 lemon, zest and juice of
1/4 cup date syrup or honey
1 tablespoon rosewater
3 cups rolled oats
1/2 cup flax seeds
1 cup chopped pistachios
1/2 cup raisins

Directions:

  1. Preheat oven to 300F.
  2. Line large baking sheet with parchment paper.
  3. Combine lemon zest, lemon juice, rosewater and syrup/honey in a saucepan.
  4. Bring to a boil. Take off the heat and let cool a little. Set aside.
  5. In a big bowl, combine oats, flax seeds, and chopped pistachios.
  6. Pour the lemon syrup mixture over the oat nut mixture and stir until well combined.
  7. Let sit for 5 to 10 minutes.
  8. Spread the granola evenly on a baking sheet and bake for 20 to 25 minutes.
  9. Let cool completely. Stir in raisins (optional).
  10. Keep in airtight container.

(recipe via Anja Food 4 Thought)

Pumpkin Granola

just because I’m loving fall :)

thepastryaffair

Ingredients:

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old fashioned oats
3/4 cup dried cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened flaked coconut
1/4 cup roasted pumpkin seeds

Directions:

  1. Preheat oven to 350F
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt.
  4. Stir in the brown sugar and maple syrup until smooth.
  5. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.
  6. Spread out evenly on prepared baking sheet.
  7. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes.
  8. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.

(recipe via The Pastry Affair)