RECIPE: Mexican Pumpkin Soup

WARNING: CONTAINS NIGHTSHADES

My favorite thing about fall is warm comfort foods like soups and curries!  Celebrate the season and make a big pot of Mexican Pumpkin Soup for Halloween, Dia de Los Muertos (Day of the Dead), or any potluck, party or gathering.

The beauty of this soup is you can make it how YOU like it. It's gluten free, dairy free, soy free and corn free. You can easily modify it to be VEGAN or PALEO - it's delicious either way! 
COOKING TIPS:

Chorizo
The recipe calls for chorizo - you can use a traditional pork chorizo sausage. Get it without the casing if possible, or remove it from the casing before you cook it.

Chicken chorizo from Whole Foods works great too. Just slice it and add it in with the veggies. I even tried a lamb sausage once and it was pretty good.


Veggies
Harvest the garden! Don't be afraid to add more veggies such as tomatoes, bell peppers, etc.

Pumpkin
Canned pumpkin works, but roasting your own pumpkin is always better. Visit the How Crazy Cooks Blog to make your own pumpkin puree.




Save the Leftovers
This makes a LARGE pot of soup -  If you have leftovers, it's even better the next day. Pack some in the freezer for quick lunches you can take to work. Homemade soup for lunch is WAY better than some grocery store frozen meal or packaged soup, right?. So why not make a huge pot? - even if you live alone. Trust me, you'll love it!


Chili Powder
I think the type of chili powder makes a huge difference in any dish you use it in. My favorite chili powder is from the Spice Hunter. Locally it can be found at Harmon's. I've won a chili cook-off with it - it's a great blend.








Step by step instructions



1. Heat a large stock pot  -sauté onions and chorizo over medium heat until the onions soften. If using pre-cooked sausage, add it in step 3.












2.    Add garlic and cook for 1 minute or until sausage is lightly browned.













3. Add in the broth, pumpkin, beans (drain), jalapeño, potatoes, and kale. Stir in the oregano, cayenne, cumin and chili powder. Bring to a boil and then turn down to a simmer. 

4. Simmer for about 20 minutes, then add zucchini and squash. If using butternut, you may want to wait until potatoes are almost done. Then simmer for 10 more minutes or until potatoes are tender.










5. Add salt and garnish with chopped onions, cilantro and tortilla chips.










RECIPE: Mexican Pumpkin Soup
Time: About an hour
Serves 12-15

Ingredients:
1 large ONION chopped
1 to 1 ½ pounds of pork or chicken CHORIZO sausage
5-6 cloves of GARLIC, peeled and finely chopped
6 cups organic vegetable broth
6 cups pureed cooked Pumpkin or 3 cans of PUMPKIN
2-3, 16-ounce cans of BEANS (Black, Pinto, Kidney or Red)
1 rounded tablespoon seeded diced JALAPENO
3 cups of chopped SWEET POTATOES
1 cup KALE, chopped (gotta have some greens)
1 1/2 tablespoons dried OREGANO
¾ teaspoon CUMIN
3 tablespoons of the Spice Hunter CHILI POWDER Blend (It’s the best chili powder that I’ve found), but any chili powder will do
Pinch of CAYENNE
3 cups of ZUCCHINI and/or squash
Himalayan salt to taste

Method:

1.    Heat a large stock pot -sauté chorizo and onions over medium heat until the onions soften. If using pre-cooked sausage, add it in step 3.

2.    Add garlic and cook for 1 minute or until sausage is lightly browned.

3.    Add in the broth, pumpkin, beans, jalapeño, potatoes, and kale. Stir in the oregano, cayenne, cumin and chili powder. Bring to a boil and then turn down to a simmer.

4.    Simmer for about 20 minutes, then add zucchini and squash. If using butternut, you may want to wait until potatoes are almost done. Then simmer for 10 more minutes or until potatoes are tender.

5.    Remove from heat and let cool for 5 minutes.

6.    Add salt to taste, and serve immediately with garnish.

GARNISH OPTIONS:

Cilantro

Green Onions
White or Red Onions
Dices Tomatoes
Diced Jalapeño
Corn Tortilla Chips
Cheese
Sour Cream


Serve with:

Mixed green salad with diced avocado, tomatoes, green onions, cilantro and Cilantro Crack Sauce for the dressing.

RECIPE: Dark Chocolate No-bake Oatmeal Cookies

   

Dark Chocolate No-bake Oatmeal Cookies (without peanut butter)

 
These cookies are probably the first thing I learned how to cook. Recently I tried to find that old recipe on-line but all of the similar recipes were a bit bland. Most of the recipes included peanut butter and not very much chocolate...making them kinda blah...

I played with the ingredients to make the cookies like I remembered them. I tossed out the peanut butter and doubled or tripled the cocoa powder to get the right amount. YES! This is exactly how I remembered them.
 
Sure this isn't my typical healthy recipe posting as it does include sugar and butter. I tried to make them with sugar and butter alternatives but it didn't work.
 
After all, it's the holidays and we're all allowed to splurge a little, right?? I'm still remaining gluten-free but adding in a little dairy and sugar won't hurt. That being said, this recipe cannot be made vegan or Paleo friendly like my others. But it can be made gluten free - at least for those who can eat oats. If you are making the cookies for someone with celiacs, make sure to purchase gluten free oats. Many companies that process oats also process wheat and the oats can be cross contaminated. For someone with celiacs, the oats need to be certified gluten-free. Whole Foods sells gluten-free oats.

The original recipes called for quick oats...the more processed version oats with less fiber. My attempt to make this recipe a little healthier includes rolled oats instead of quick oats. I actually prefer them this way, it has more of a chewy texture like a granola bar.


The ingredients are simple, if you want to make these cookies, here's your shopping list:

2 cups of Sugar
1/2 cup of Cocoa
1/2 cup of Vanilla Almond Milk
1 stick of Butter (melted)
1 teaspoon of Salt
4 cups Rolled Oats
1 teaspoon of Vanilla
Wax paper


Makes 48 cookies

The trick to this recipe is timing. If you don't cook it long enough, you'll have really gooey cookies. If you cook it too long, they can be hard as rocks.

Tip: I melt the butter first - or at least make sure it's room temp. Make sure you use REAL butter - not that stuff made from oil that looks like butter. Get the real stuff. 1 stick of butter is equal to 1/2 cup or 1/4 lb. of butter. I usually put my butter in a glass bowl and set it on the stove or in the oven its  already warm, I don't use a microwave.

If you don't have almond milk, you can use regular milk. I have not tested the recipe with soy, hemp or coconut milk.

Pre-measure your oats and vanilla before you start cooking. This will save you time and hopefully avoid over cooking (remember it will continue to cook after you've removed it from heat so it's best to have the oats, vanilla, and anything else you want to add all ready to go.

Also, lay out your wax paper.


Here are the 6 simple steps:

1. In a saucepan (My 10 cup saucepan worked perfect) combine melted butter, sugar, cocoa and salt. Do not turn on heat until the ingredients have been stirred together. Or if you melted the butter in the saucepan remove from heat. Combine all other ingredients in a bowl, stir, then add to the butter mixture and stir together.
 

This image shows all the ingredients mixed together before the heat is turned on.



2. Turn heat to just above medium, stir ingredients until sugar is melted.
 

 

 
4. Bring to a boil and boil for 1-2 minutes. I usually boil 1 minute and 30 seconds....I like them a little gooey.


Do not over cook or they will be rock hard.














5. Remove saucepan from heat and stir in oats.



6. Stir in vanilla and anything else you choose to add such as walnuts or coconut.

Make sure to completely cover oats with chocolate mixture.











7. Drop by spoonful on wax paper and let cool. They will be gooey at first - the longer they sit, the harder they get.



ENJOY!!

Happy Holidays from The Healing Blossom
 

RECIPE: Chocolacado Pie

Chocolacado Pie

When I was young my Mom always made a delicious pudding dessert for the holidays. It was made with Jell-o pudding, Cool Whip and it had a buttery/flour crust (all food products I’ve chosen to no longer consume). On my journey to good health, I try to avoid dairy products, gluten and processed foods. That means all the foods I grew up on are no longer an option. 

I’ve been experimenting with raw, gluten free and dairy free desserts. After I came across a recipe for a raw chocolate pudding in Whole Living magazine, I dreamed of that tasty pudding dessert my Mom use to make and I couldn’t wait to throw it together. My aunts use to call it "Better than Sex Cake" and "Sex in a Pan"...that's how awesome it was.

My natural version is even more amazing. The pie is named after the combination of chocolate and avocado: Chocolacado. Some people are thrown off by the avocados in the ingredient list. Don't worry, avocados have a mild flavor that are easily masked by the chocolate and honey. When blended, the avocados make a creamy texture, like pudding. If you're worried your kids won't eat it, don't tell them it has avocados - at least until after they've tried it.

Coconut milk makes an excellent replacement for whip cream. It doesn't separate when stored in the fridge like dairy whip cream, it's a lot healthier and tastier than cool whip.

This dessert can be made for those following a raw food, vegan, gluten free and even a paleo diet.

Chocolacado Pie Ingredient List
1 can of coconut milk (cold, stored in fridge over night)

2 teaspoons of vanilla extract

¼ cup and 1-2 tablespoons of raw honey

2 cups walnuts

1 cup dates

2 tablespoons ground flax (hemp hearts work well too)

1 tablespoon coconut oil

3 avocados, ripe

6 tablespoons of cocoa power

Pinch of Himalayan salt

Dark chocolate bar or unsweetened coconut flake for topping (optional)

METHOD:

Coconut Whip Cream

With a mixer whip:

1 cold can of coconut milk (use the entire can)

Whip for 5 minutes or until light and fluffy.

Add 1 tsp of vanilla and 1-2 tablespoons of honey.

Whip again – makes 4 cups

Place whip cream in the fridge until ready to use.

Crust

In a food processor, combine:

2 cups walnuts

1 cup dates

2 tablespoons ground flax

1 tablespoon coconut oil

Mix until dough consistency

Press dough into square pyrex dish or round cake pan.

Store in fridge until ready to use.

Chocolate Pudding:

In a food processor, combine:

3 avocados (slice in half, remove pit, scrape out avocado)

¼ cup honey

6 tablespoons of cocoa power

1 teaspoon of vanilla
Blend until pudding consistency.
Add 1 cup coconut whip cream.

Sprinkle with Himalayan salt.
Blend again until mixed.

Taste - if you can taste any avocado, add a small splash of vanilla, a tablespoon of honey and a little more cocoa powder. Blend again.

Put it all together:
Smooth chocolate pudding over the crust. It should create a layer about 1 inch thick.

Smooth remaining coconut whip cream on top.

Top with grated dark chocolate, chopped walnuts or unsweetened coconut flakes
Store in the fridge until ready to use. I recommend letting it set-up in the fridge for a couple of hours before serving or the coconut whip cream may be a little too watery.

For step by step detailed instructions, see the photos and steps below.

Happy Holidays from The Healing Blossom - www.thehealingblossom.com

Step by step instructions:

Before you gather your ingredients, place the bowl you'll be using to make your coconut whip cream in the freezer. Use a stainless steel bowl if you have one and keep it in the freezer for 5 minutes.

Ingredients:

• 

3 Avocados (plus one extra just in case one is not ripe enough or one has gone bad)

1/4 Honey and 1-2 Tablespoons (make sure you buy real honey, not that high fructose corn syrup stuff some brands and conventional grocery stores try to pass off as honey). You could also try maple syrup in place of honey.

6 tablespoons cocoa powder

2 cups walnuts

3 tsp vanilla extract

1 can coconut milk (regular not light) - must be cold

1 cup pitted dates

Missing from photo:

2 tablespoons ground flax seed

1 tablespoon Coconut oil

Pinch of Himalayan salt

TIP:  Purchase full fat coconut milk that does not have any added ingredients. I recommend Whole Foods brand. Do not use Light coconut milk – it will be too watery. Make sure to store in the fridge overnight.

Prepare Coconut Whip Cream

1. Remove your can of coconut milk from the fridge and your bowl from the freezer. If you've used a good quality coconut milk, when you open the can, it should look like this - very thick. Scoop the contents into your bowl.

NOTE: If making a thicker whip cream, you would just use the cream and not use any of the water. Tip: Open can upside down so you can pour out the coconut water from underneath the thick coconut cream.

For this recipe, I always use the whole can - both the cream and the water. The pie will thicken in the fridge. If you'll be serving this immediately, I would recommend, reserving some of the water for a thicker cream.

I always keep a few cans in the fridge, just in case you need to whip up some cream.

2. Mix on high until it fluffs up - about 5 minutes.

3. Add 1 teaspoons of vanilla extract and 2 tablespoons of honey. Mix again.

4. Place bowl of whip cream in the fridge.

Prepare Crust

This is a gluten free, raw and vegan crust.

5. In a food processor add: 2 cups of walnuts, 1 cup of pitted dates, 2 tablespoons of ground flax seed (or hemp hearts) and 1 tablespoon of coconut oil.

If your food processor starts to jump around or it doesn't sound right, there may be a date pit stuck on the blade. Stop the processor and look for a pit. Then continue until you reached the desired consistency. (It happens every time I process dates)

6. Process until it becomes doughy. After it turns into a dough, I like to add a few more walnuts and pulse....I like the chunks of nuts.

7. Next place your dough in a square pyrex dish, a deep pie pan or a cake pan. For this dish I used a round cake pan.

Make sure you do not use a shallow pie tin.

8. Press dough in pan to make a crust.

9. Place pan in the fridge until you are ready to fill it.

Prepare Chocolate Pudding

Avocados must be perfectly ripe or a little overly ripe is okay.  If they are overly ripe, make sure they do not taste bad. To ripen avocados, place in a brown paper bag until ripe. (This may take a few days but it will be quicker than just leaving them in the pantry or on the counter.

I always buy an extra avocado just in case one goes bad.

  

10. Rinse your avocados, then slice in half.

 

11. To remove the pit, use a large knife. BE VERY CAREFUL. Just hit the pit in the middle with the knife. See photo.

If the avocados are ripe, the pits will slide right out. 

12. Next scoop the avocados out with a large spoon into the food processor.

13. Add 1/4 cup of honey, 6 tablespoons of cocoa powder and 1 teaspoon of vanilla.

14. Blend until smooth like pudding.

15. Add 1 cup of coconut whip cream, pinch of Himalayan salt and blend again until mixed.

16. Remove the crust from the fridge and add the pudding on top.

17. Smooth the pudding creating a thick layer.

18. Remove the coconut whip cream from the fridge and smooth a layer on top of the pudding.

19. Grate some chocolate or add some chopped walnuts or flaked coconut to the top.

20. Store in the fridge until ready to serve.

Immediately after I made the pie, I scooped this slice out. It did not have time to set-up in the fridge so it's a little watery. It still tastes delicious, but it looks better if the cream has had time to set-up in the fridge for a couple of hours.

I recommend serving the same day but it can be stored in the fridge for a few days.

Enjoy!!!

HAPPY HOLIDAYS!