Posts tagged ‘pumpkin’

November 17, 2011

Pumpkin Ginger Spice Granola

I love granola. It’s great stuff.

What I don’t love is the fact that many tend to think of it as a “healthy” food, without taking into account what is often a very high fat content. In addition to the nuts, you’ll likely find copious amounts of oils and syrups, weighing in many granolas at twice the amount of fat as protein. And this isn’t just the case with large, well-known store-bought brands: even many of the granolas I see being made locally and sold at farmer’s markets have oil & honey as the second & third ingredients.

And yet, despite the fact that everywhere, every granola package whose ingredient list I perused seemed to follow this same formula… something inside me whispered, it doesn’t have to be this way. So finally, after what was probably years of rolling this secret conviction around in the back of my brain, I decided to tackle it head-on. The solution, it turns out, is quite easy. In short: simply replace the bulk of the oils and syrups with pureed fruit.

Or in this case, roasted pumpkin and brown sugar.

It’s brilliant, right?

My first step in the tackling involved (what else?) consulting the internet. Step 2 involved literally smacking myself in the forehead for not consulting the internet sooner… because there I quickly found a recipe that called for using apples and dates (pureed with just a small amounts of oil and honey) to hold the granola together. Fresh and dried fruit! Why hadn’t I thought of that?

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October 26, 2011

Cumin Curried Pumpkin Soup

Hello, my name is Lauren, and I am a winter squash addict.

It started as a child with pumpkin pie and pumpkin bread, eventually progressing from all things sweet (muffins, pancakes, baked with butter and sugar) to all things savory (curries, chilies, soups and stews) to, um, all things. Just, all of them. Give me winter squash in everything.

Why am I telling you this? Because at the farmer’s market last Saturday I stumbled upon a most wonderful vendor: a farm that offers (miraculously, despite Irene-related damage) ten or fifteen different varieties of squash! And I’m not just talking your standard acorn and butternut — there were squash I’d never seen before, and I was mesmerized.

The best part is that while some of them were compellingly, dangerously huge (as some squash are wont to be), many of them — even those varieties that tend to fall into the first category — were of a managable size, some no bigger than a coconut. Tiny squash! What could be more compelling than that?? Not only are they, ahem, totally adorable, BUT you can try lots of different kinds without winding up buried in an overwhelming poundage of squash.

Having recently gained a new appreciation for taking everything in moderation, I promised myself two small squashes, and no more.

(You already see where this is going.)

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