Sunday, October 14, 2012

Pumpkin protein spread, stuffed apples and pumpkin quinoa cookies

Is this the Great Pumpkin, Bailey and Nika?
Why have I become so squash obsessed? It may be that my garden is brimming with all kinds of winter squash (pumpkins, butternut, delicata, spaghetti). It may be the season. Or could it be my own allergy-inflammed body telling me I need a hearty dose of all the good things contained in these vegetables?

Pumpkins and other winter squash are incredibly rich in vital antioxidants and vitamins. These low- calorie vegetables contain vitamin A and flavonoid poly-phenolic antioxidants such as leutin, xanthin and carotenes in abundance. Learn more about these super vegetables at

It is the Great Pumpkin!
I am counting on all the antioxidant-power of pumpkins and other winter squash to help me overcome the inflammation of fall allergies. I started by hauling in a few orange beauties from my garden to kitchen. Soon, I had pumpkin puree to make recipe magic. A versatile spread to have around for snacks and toppings is Pumpkin Protein Spread.

Fresh Fruit Compote, a pumpkinish-sort of baked apple, filled with Pumpkin Protein Spread
Pumpkin Protein Spread
(1 serving)
(suitable for ACD-phase 1)

3 T. pumpkin puree
1 scoop vegan protein powder
1 T. sunbutter or almond butter
dash of cinnamon

Mix all ingredients together in a bowl.

You can wrap the spread in a collard leaf or add it to my personal favorite, Fresh Fruit Compote, a baked apple, stuffed with fall harvest bounty.
Baked apple with pumpkin protein spread

Fresh Fruit Compote
(1 serving)
(suitable for ACD-maintenance)

1 cored large apple (I used gala)
1 T. pumpkin seeds (toasted or raw)
1-2 T. frozen cranberries or pomegranate seeds
1 T. pumpkin protein spread or almond or sunbutter
splash of coconut nectar (or agave nectar)
dash of cinnamon
sprinkle of granola
optional: vegan yogurt or coconut cream


Core the apple. Stuff with ingredients. Place in a microwave- safe container and microwave for about 4 minutes. Top with granola, yogurt or coconut cream.

"Are there more ways to use pumpkins, Mom? I kind of like chewing on the stem."
While I was going pumpkin-crazy, I had to make up some super easy Pumpkin Quinoa Chocolate Chip Cookies. They are wholesome enough to eat for breakfast and ready in 6-10 minutes.

Pumpkin Quinoa Chocolate Chip Cookies
(Makes 2 servings or one really hearty single serving)
(suitable for ACD-phase 3)

1/2 cup quinoa flakes
3 T. chia eggs (mix 2 T. chia seed with 4 T. water and store in fridge for use as chia eggs)
3 T. pumpkin puree (fresh or canned)
1 T. sunbutter or almond butter
stevia to taste
1/4 cup cacao chips
1/2 tsp. baking powder
dash of cinnamon or pumpkin pie spice
Optional: frosting made by mixing Sunwarrior Chocolate Protein Powder with almond milk


Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Combine all ingredients in a bowl. Use a large spoon to drop dough onto baking sheet. Flatten slightly with spoon or hands. Bake for 6-10 minutes. Makes about 5-6 cookies. Frost with optional frosting made by mixing almond milk with Sunwarrior Protein Powder.

This recipe was adapted from the Pumpkin Oat Carob Chip Cookie recipe at

I love pumpkins!
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1 comment:

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