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Written by Kari @ KariNewsom.com, Contributing Writer
Autumn is officially here! At least in Colorado! We are having beautiful and warm days (high 70’s to low 80’s), but the nights are cool and crisp! Leaves are turning bright yellow, orange and red – and the morning has brought a slight haze these past few days.
Typically I am more of a warm-weather person. I’m all about the sun, flip flops and being outside. That being said, I’m still a Colorado girl at heart. I like to get bundled up in chunky sweaters, wool socks and fur lined shoes. I like jumping in the Jeep with my husband and kids, all bundled up, to drive to the mountains to see the Aspen’s turning. And since we’re Colorado natives, no matter what the weather, you roll the windows down, crank the heat and put those hats on and enjoy the drive!
The other thing I like about autumn is that I start spending more time in the kitchen again, making delicious and yummy smelling foods! A few years ago I wanted to make a pumpkin pie – a pie that I’ve never liked. As in ever. I figured it was because store bought pumpkin pies were not close to one made from scratch, so I wanted to try making one COMPLETELY from scratch to see if I could like a real pumpkin pie!
I have to say, when I took the first bite of this from-scratch creation, I instantly became hooked. This is a tad more involved than other recipes – okay, a lot more involved, so make your special occasions more special by incorporating this into the menu. It is absolutely delicious! If you’re already a pumpkin pie lover – then you MUST try this and add it to your favorite’s list! It’s on ours, which is why we included it in my first cookbook – Real Food. Real Kitchen. So Good!
Spiced Pumpkin Pie with
Flaky Pastry Crust
Yield: 2-3 pies
What you need:
*for the flaky pastry crust
- 3 ¾ cups white spelt flour
- 1 tablespoon cane sugar
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder, aluminum-free
- 1 ¾ cup cold real butter
- 2/3 cups ice cold filtered water
- 2 tablespoons full-fat plain yogurt
- 1 teaspoon white vinegar
*for the spiced pumpkin pie filling and topping
(this will fill at least 2 pie dishes, depending on the size you make – believe me you’ll be glad you have more than one)
- TOPPING
1/2 cup (1 stick) real butter , at room temperature - 1 cup spelt flour
- 2/3 cup packed brown sugar
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- FILLING
1 1/2 cups packed dark brown sugar - 1 teaspoon sea salt
- 2 teaspoon cinnamon
- 4 tablespoons of freshly grated ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon allspice
- 4 eggs, from pasture-raised chickens
- 2 egg yolks, from pasture-raised chickens
- 2 teaspoon finely grated orange rind
- 29 ounces pure pumpkin, pureed
- 2 (12oz) cans evaporated milk
What You Do:
FOR THE FLAKY PASTRY CRUST:
- In a VERY large bowl, combine the flour, sugar, salt and baking powder and blend well.
- With a pastry blender – or 2 butter knives, cut in the cold butter until you have chunks the size of peas.
- In a measuring glass, mix cold water, yogurt and vinegar together. Add liquid, all at once, to the flour mixture.
- Stir quickly to distribute the liquid BUT DO NOT over mix. The consistency of the dough at this point will be a tad crumbly.
- Allow the dough to rest in the fridge for 2 hours or overnight. When the dough is ready it will break and not stretch.
- Divide into three portions and shape into discs. For the ones you won’t be using right now, wrap in wax paper and store in an freezer safe zip lock bag and place in the freezer for up to one month or in the fridge for up to 3 days. If you do freeze it, thaw it in the fridge overnight – do not leave it out on the counter to thaw out.
- When ready to use, roll out to around 12″ diameter so it will fit right in a 9″ pie dish. Transfer dough to the pie dish and trim the edge so it’s hanging over the edge by 1/2″. Fold over the edge and shape as desired. With a fork, prick the bottom and sides of the crust and place in the freezer for 10 minutes.
- To “blind bake” the crust, place a piece of parchment paper in the pie dish, on top of the crust and fill with dry beans so it’s weighted down. Place pie crust on a cookie sheet and bake for 30 minutes at 350F degrees. After 30 minutes, remove the parchment paper and beans and bake for 5 more minutes. Remove from the oven and cool before placing any filling inside.
For Spiced Pumpkin Pie Filling and Topping:
- Preheat oven to 425F degrees.
- Combine all the TOPPING ingredients in a medium size bowl and set aside.
- Combine all the FILLING ingredients in a large bowl and whisk well. Pour this mixture into the cooled down pie crusts.
- Bake pies for 15 minutes. Reduce the oven temp to 350F degrees and bake for an additional 30 minutes.
- Remove from the oven and sprinkle the topping on both pies. Return to the oven and bake for 15 minutes or until a knife inserted in the center of the pie comes out clean. If you find the edges begin to burn while finishing the bake time, place foil over the edges to during those last 15 minutes of baking.
SUBSTITUTIONS:
- White spelt flour: whole white wheat, whole wheat pastry, unbleached & unenriched white flour
- Cane sugar: coconut sugar, palm sugar
- Full-fat plain yogurt: full-fat sour cream, crème fraiche
- Brown sugar: coconut sugar or cane sugar with 2 tablespoons of molasses added
- Freshly grated ginger: use 1 teaspoon ground ginger if you can’t get fresh ginger
HEALTH MADE EASY:
if using canned pumpkin puree, choose organic | make your own puree using “pie pumpkins”, which is a pretty simple process | since it makes 3 pies, you can either bless someone else with one or freeze them for up to a couple months | the fresh ginger really makes a difference in the taste, I prefer fresh over ground
What is your favorite autumn recipe that makes you smile from ear to ear?
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Written by Kelly @ Eyes On The Source, Contributing Writer
Is it feeling Fall-ish at all for any of you yet? Maybe with the kids going back to school and possibly cooler temperatures. But here in Florida it is still a hot, humid 95 degrees most days. So either way, a warm and cozy meal that doesn’t heat up the house works for us all! 
How to make Crockpot Stuffed Peppers:
- 6 multi-colored peppers
- 4 Cups cooked Brown Rice/Quinoa
- 1 Cup black beans (or more if you omit meat)
- 2 Cups of cooked bite size meat of your choice (optional)
- 2 Cups Vegetable broth
- Seasonings to taste (cumin, oregano, garlic, red pepper flakes etc.)
- Cut off the tops of the peppers and scrape or wash out the seeds. Save the tops!
- Pour the 2 cups of broth into the bottom of the crockpot.
- Add a little less than half of the rice/quinoa. You need just enough to help keep the peppers from tipping over.
- Make a mixture of the rest of the rice/quinoa, black beans and meat.
- Add your preferred seasonings. (Honestly, I am not very good at exact measurements of seasonings. I usually just throw in a pinch of this or that until it tastes good to me!)
- Place the bottom half of the peppers in the crockpot and then fill with rice/meat mixture. Place the tops back on the peppers to keep the mixture from drying out.
- Cover and cook in the crockpot for 4 hours on high or 6 hours on low. Less if you want them the peppers to be more firm.
What is your favorite warm and cozy meal for Fall?
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I have been doing a lot of research on blood sugar issues lately. I have never been tested, but I am pretty sure I am borderline hypoglycemic. My husband always says I treat eating like it’s my full time job because I am always trying to plan ahead and not go too long without eating or I become what we call around here…HANGRY! Hungry, angry, yup, you get the picture. It’s not a pretty sight.
I always have to pack snacks when we go places so the “hangry mama” doesn’t show up.
Hypoglycemia is basically a fancy word for low blood sugar. If I don’t eat the right foods every few hours, I feel foggy, shaky and CRABBY! If I eat junk food or a lot of carbs I am a complete mess! Anyone else have these problems?
Low blood sugar and high blood sugar lead to a lack of energy, memory loss, shaking or dizziness and mood swings. Our brain actually uses about 25% of our bodies blood sugar, so low blood sugar affects us mentally, very quickly. In the long run blood sugar issues can lead to damaged organs and blood vessels, high blood pressure, heart disease, heart attack, stroke and the list goes on.
It’s long list of issues I would like to avoid! Prevention is always key! A little research and planning can go a long way in preventing so many health issues.
These are my top FIVE tried and true blood sugar balance tips!
1. Fiber is your friend!
NOT fiber from packaged/processed foods promising to fulfill all of your fiber dreams. Instead, choose fiber from beans, peas and lentils. High fiber foods break down more slowly and help to steady your blood sugar.
2. Flaxseed and other heart healthy Omegas!
Our bodies need these essential fatty acids for numerous health benefits, including heart health. But they also help maintain a healthy blood sugar/glucose levels as foods break down in the body. I use ground flaxseed as it is super versatile. You can add it to recipes, sprinkle on cereal/oatmeal or use as an egg substitute. It doesn’t have a strong flavor so it’s easy to sneak into your menu! PLUS, it is a good source of fiber…double bonus!
3. Vary your diet!
It is too easy to get stuck in a rut eating the same foods everyday. It seems easy, but then becomes boring and we are tempted to go for less that ideal foods. I know I am guilty of this! Try a new recipe, cook a favorite food differently, spice things up a bit! Eating the same foods day after day doesn’t create the balanced diet our bodies need.
4. Choose low glycemic foods!
Or if a high glycemic food is on the menu, pair it with a low glycemic food to create balance. Low glycemic foods are those that break down more slowly so blood sugar levels are not raised too quickly.
5. Choose WHOLE Grains!
Again, this is not an easy one, as the average grocery store has boxes and boxes of prepackaged foods promising “Whole Grain.” Well, it seems to me that a whole grain should be just that…whole. Meaning not broken down, separated, processed, bleached and so on… Look for grains in their true form, no additives. Such as quinoa, oats, barley, buckwheat and rye.
Think twice before you eat. A little preparation and thought can go a long way in preventing serious blood sugar and other health issues.
What are your best tips for balancing your blood sugar?
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Spring is going to be arriving soon, probably not as soon as some of us might like. For many of you, it has been a very cold, long winter! So, I am here with some warm and cozy comfort food for you today. Coconut Milk Brown Rice, a simple and not too sweet treat!
Coconut milk contains essential fatty acids for a healthy heart and immune system and even healthy hair and skin. It is so versatile as well, as it can be used in pasta, rice, meat and even dessert dishes. Rice pudding has long been a favorite of mine, but traditional store bought versions are full of sugar and overly processed. Try this for a different healthier twist on an old favorite!
Coconut Milk Brown Rice Pudding
What you need:
- 1 (13-16 ounce) can Coconut Milk
- 1 Tbsp Maple Syrup
- 2 cups cooked Brown Rice
- 1 teaspoon Vanilla Extract
- Cinnamon (optional)
- Raisins, shredded Coconut, Walnuts or Pecans (optional)
What to do:
Heat the coconut milk just to a simmer, stirring often so it will not burn. Once it simmers, stir in Maple Syrup, Vanilla and Brown Rice. Cook over low heat until most of the milk is absorbed. Can be served warm as a dessert, but also great for breakfast. Top with shredded coconut, raisins, cinnamon, walnuts or pecans. If it becomes dry or sticky, pour a little warm unsweetened coconut milk over the top before serving.
Hope this offers you some warmth until spring has officially sprung!
Do you have any recipes you have swapped out for healthier versions? Please, share with us!
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]]>The post Sweet Potato Quinoa Stuffing (plus 2 more Recipes) appeared first on Day2Day Joys.
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The older I get, the faster the holidays come around each year! My boys are eagerly counting down the days until their Grandma and Papa arrive here in Florida for Thanksgiving. It is so sweet to see the wonder of the holidays through the eyes of our children. They, of course, are also looking forward to all the treats of the season while I am trying to sneak in healthy substitutions!
Here are a few healthy side dishes for the family table this year…
You can find the Apple Pecan Acorn Squash recipe here.
Find the Garlic Green Beans With Toasted Almonds recipe here.
Sweet Potato Quinoa Stuffing Recipe
What you need:
1 C Quinoa
2 C water (or vegetable broth)
2 Sweet Potatoes
1/2 C fresh Parsley
1/2 CPecan halves
1/2 C dried Cranberries (soaked in water)
Cinnamon
Maple Syrup
What to do:
Pour the dry Quinoa into a saucepan and heat on high briefly (1-2 minutes) to toast. Toasting really brings out the nutty flavor of the Quinoa. Toss or stir constantly in the pan to keep from burning. Turn heat down to medium/low and add water or broth. Let simmer about 20 minutes or until soft. While the Quinoa cooks, slice the Sweet Potatoes into bite size pieces and bake or grill until soft. I use the indoor grill and cook for about 20 minutes on 350 degrees. Allow more time if baking in the oven. In a large bowl, mix together cooked Quinoa and Sweet Potatoes, then add fresh chopped Parsley, Pecan halves and soaked cranberries. Sprinkle with cinnamon and/or drizzle with Maple Syrup and serve warm.
What is your family’s favorite holiday side dish?
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As summer wraps up and we prepare to head our kids back to school, we want to be sure to give them their best start.
One very simple and important way to do that is by giving them a power packed breakfast each and every morning! In the rush to get everyone out the door, breakfast can easily be overlooked.
But missing this very important meal of the day can set our children and ourselves up for failure. We are unable to concentrate and lack the energy we need for a successful day.
Our children’s bodies and brains are still developing and truly need that fuel first thing in the morning. If you are very pressed for time, consider a protein packed smoothie, on-the-go, for a great start to the day. If you have a little more time, consider this protein packed recipe: Toasted Quinoa Porridge!
Quinoa is actually a seed rather than a grain, which explains its high protein content. It contains all nine essential amino acids, is high in iron, fiber, calcium, potassium and a wealth of other necesarry nutrients. I love the toasted nutty flavor of quinoa. It is lighter than oatmeal, but still very filling and keeps me going until lunch, with no blood sugar crashes.
What you need:
1/4 Cup Quinoa (rinsed and dried)
1/4 Cup Water
1/4 Cup Milk (regular, rice, soy or almond)
What to do:
Toast the Quinoa kernels in a pan over high heat for about 2-3 minutes. Toss the kernels in the pan as they pop. When the Quinoa is a nice golden brown, add 1/4 cup water. Simmer over low heat for 5-7 minutes or until the liquid is mostly absorbed, then add 1/4 cup milk. Simmer for 10 minutes, adding more milk if needed. Simmer longer and add more liquid for a softer porridge.
Top with Apple and Pecans, Bananas and Walnuts or Golden Raisins with Maple Syrup and Brown Sugar. Yum, to a power packed breakfast!
What is your favorite power packed breakfast??
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This recipe is one of my husband’s ultimate favorites. He likes to add a dab of butter and put into toaster oven for a couple of minutes before he enjoys his slice.
I like to eat it directly out of the pan (what mom doesn’t?) and my kids will take it anyway they get it. For some reason they’ve been picky and not wanting the cranberries, so they pull them out- little stinkers.
note: This recipe can be made into muffins, just pour batter into muffin tins instead and adjust the cooking time as needed.
What you need:
3 C spelt flour (or any variety flour of your choice)
1/2 C coconut oil
1/2 C raw honey (for “sugar free” try Sweeten Me
1 egg
2 ripe bananas
2 t baking powder
dash of salt
1/2+ C dried cranberries
1/2+ C chopped nuts
What you do:
- Preheat the oven to 350 degrees
- Mix the wet ingredients for about 1 minute
- Add in the dry ingredients slowly, mix until combined
- Once wet & dry are combined, add your nuts and cranberries
- Pour batter into a greased 9X9 glass pan or a loaf pan
- Bake for 50 to 60 minutes or until done, cool for 5-10 minutes
- Enjoy!
What’s your favorite way to enjoy muffins?
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My two cents: I own a Wondermill, I absolutely love it! It works really well and makes foods taste fresh. You can make all kinds of flour and my favorites are spelt, sprouted whole wheat, oat, and buckwheat.
I made these graham crackers which are delicious, they were made with spelt and no sugar, if you budget allows, I’d save for a Wondermill, they are wonderful investment.
Enter the giveaway via the Rafflecopter below.
The mandatory entry is super simple – just hit Enter! Then you can earn additional entries for following your favorite blogs via Facebook. Increase your chances by liking them all! This giveaway is only available in the United States and Canada.
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*Linked to: Women Living Well, Homemaking Linkup, Traditional Tuesdays, Titus 2sdays, Works for Me, Simple Lives Thursday, Encourage One Another
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Now that I have a grain mill, I have been thinking about recipes to make. We don’t eat graham crackers too much because frankly I couldn’t find a store bought brand with ingredients I am ok with, however, I was very impressed with these graham crackers… we will definitely bringing these next time we go camping!
Please join me over at the Grain Mill Wagon for the recipe!
Have you ever made freshly milled flour? Your own crackers?
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