I have been waiting, patiently waiting ( o.k. that’s a lie 😉 ) for my new book to get here. And guess what, it came today!!!!!!!!
I am really excited about this. I am going to do a review on this and I even asked for permission from Diane Sanfilippo BS, NC. She said yes WHOO HOO!!!!!!! I know most bloggers just do it, but I wanted to be courteous and ask first. I had thought I would start my 21 DSD on November 1st, but while reading the book ( yes I can actually read) it actually says they start as a group the first Monday of every month. Strength in numbers I say and what’s even better is I have joined up with a few people on face book for support as well. There seems to be a huge amount of people doing this, have done it and are doing it again . There are three different levels and the book really lays it all out for you. There is even a test to find out where you need to start.
The recipes in the book are in one word WOW!!!
I know these will be made my first weekend on the 21 DSD.
This is a preview of what is going to be taking place over the next 21 days, only 3 weeks. I will be posting how I’m feeling, what’s going on and some recipes and helpful hints.
As always if you have any comments about the 21 DSD, you’ve been there and done that, hints, tricks or anything, please feel free to comment.
I will admit it, I love pumpkin. I love the taste, texture and how it smells while cooking and I wait for pumpkin season like a child waits for Christmas. Pumpkin season doesn’t last very long and I wanted to get as much as I could out of it and that is how I came up with my new recipe. I wanted something I could eat any time of day, something to replace maybe cereal in a mug. Pumpkin soup, creamy, full of flavor and yet not to sweet.
I give you my Paleo Cream of Pumpkin soup.
1 Sugar Pie pumpkin (baked)
32 ounces of vegetable broth
1 tsp Pink Himalayan sea salt
1 can Trader Joe’s Light Coconut milk ( you can use full fat)
1 tsp cinnamon
1 1/2 tsp Pumpkin pie spice
1 tsp Nutmeg
1/2 cup Grade B Maple Syrup
Place cut cooked pumpkin and vegetable broth into Dutch oven or other large soup pan turn heat on high, add spices and bring to a boil, reduce heat and simmer for 45 minutes or until pumpkin starts falling apart. Let cool about 20 minutes. Use a stick blender to puree mixture and slowly add coconut milk and Maple syrup. You can puree in a blender, just make sure to do it a little at a time or cool longer so the hot mixture does not expand in the blender. and spill over. Serve hot as a side or dessert. Top with a swirl of coconut milk, a little more cinnamon, pecans and maple syrup.
Simmering pumpkin, broth and spices.
Blending pumpkin mixture in a blender with coconut milk and maple syrup.
Soup for breakfast
The easiest way to handle and cook a pumpkin that I have stumbled upon is to put the whole thing in the oven and bake it.
No need to cut it open, pull out the guts and seeds, you don’t even have to stab it to vent it. And the results are awesome and the easiest way to deal with a pumpkin I have ever had the joy of doing.
Turn your oven to 350 degree’s and pre-heat it.
Cover a cookie sheet with foil, put your pie pumpkins on the cookie sheet and bake them for about 45 minutes to 1 hour maybe 1 hour 20 minutes. You will know if they are ready by stabbing them with a knife and they will be brown and starting to cave in a little. Let them cool before handling them so you don’t get steam burns when you pull off the stem. They peel very easily and once you cut them open the seeds separate from the flesh without any hassle or fight. I even pureed the guts (stringy parts) with the flesh to give it more fiber. Place pumpkin flesh into a food processor or blender and puree until smooth. My end result was a beautiful bright orange pumpkin puree. I put mine into wide mouth canning jars and will use them in a new recipe. I saved one of the two pumpkins I baked for my next recipe. I removed the skin, seeds and stem and put it aside. I will be posting the next pumpkin recipe in about three days.
If you ever find yourself short on time, like I do and have a few things on hand, like Cabbage,celery, carrots, mushrooms,water chestnuts and bamboo shoots. Or you can really cut down on time and make a great speed cheat so to speak. Pick up a bag or carton of shredded coleslaw mix at your local, Whole Foods Market, Trader Joe’s or what ever is closest to you. I have gotten the shredded tri color coleslaw mix from Albertsons before as well and it was fresh and worked well in my dish. A pound of grass fed ground beef, chicken breast, ground turkey breast or what ever meat your little heart desires. For seasoning I use Coconut Aminos, garlic and onion. I found a great little chopped garlic, shallots and celery mixture at Trader Joe’s I try and keep on hand for short cuts. And I also found one made by Birdseye in the freezer section The Marsala blend. I do try to keep it to the clean 15 and stay away from the dirty dozen with these items. But enough about that lets get cooking!
I break up and start to brown my 1 pound of grass fed beef, while it is still pink I add the Birdseye mushroom, onion and garlic mixture as well as a few big hand fulls of the cabbage mix. Mix it all together very well and put the lid on the pan and let it simmer on low to medium low until the beef browns and the veggies get tender crisp. Open and drain the water off the water chestnuts and bamboo shoots add about 1/2 can of each to the stir fry and add a few Tablespoons of coconut aminos. Mix all together well and let simmer for a few minutes to get bamboo shoots and water chestnut hot. Right before serving add fresh cracked black pepper and any other hot or spicy seasoning you’d like. Enjoy your quick fast and in a hurry stir fry and let me know if you tried it, how it was and if you made any additions to it please. I love feed back!
I was messing around in my kitchen the other day and fell into a tasty and satisfying Paleo/Primal treat. It’s very easy and has only a few ingredients. Pumpkin Maple spice Chia pudding. It makes a great evening snack and a awesome breakfast, just add a side of bacon! I know it make a great breakfast because I am eating it for my breakfast right now.
With out further adieu here is the recipe and some pictures for your enjoyment. As always if you try it please leave me a comment on how you like it and if you added any extra’s.
2 TBS Chia Seeds
1/4 – 1/2 tsp pumpkin pie spice
1 cup coconut milk ( I used Trader Joe’s reduced fat)
6 TBS pumpkin puree
1 – 2 TBS Grade B Maple syrup
Mix coconut milk, maple syrup and pumpkin together well. Add Chia seeds and pumpkin spice and mix very well, making sure Chia seeds don’t clump. Put into a glass Mason jar and chill over night. I added pecans and Enjoy Life chocolate chips to mine.