Article

Savory Vegan Pumpkin Pasta

  • Vegan Pumpkin Pasta

Ingredients

  • 8 oz gluten-free bow tie noodles
  • 2-3 tbsp low-sodium vegetable broth
  • 1 small red onion diced
  • 1/2 cup white wine (we used pinot grigio)
  • 3 medium garlic cloves minced
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp nutritional yeast
  • 1 tbsp fresh sage roughly chopped
  • 1/4 tsp Himalayan pink sea salt (more to taste)
  • 1/8 tsp black pepper
  • Pinch of cayenne pepper (more to taste)
  • 16 oz carton pumpkin puree
  • 14 oz can full-fat coconut milk

Instructions

In a large pan, sauté a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.

While you’re making the pumpkin pasta sauce, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.

Deglaze the pan with 1/2 cup of white wine and let it cook for a few minutes until most of it has cooked down.

Add the minced garlic, ground cinnamon, ground nutmeg, nutritional yeast, fresh sage, a pinch of cayenne pepper, salt, and pepper. Stir and let the flavors meld for 30 seconds to 1 minute.

Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.

Drain the noodles and add them to the pan with the pumpkin pasta sauce. Toss to combine and garnish with roughly chopped fresh sage.

Notes

Make sure to use pumpkin puree, not pumpkin pie filling. They’re not the same. And try to buy organic.

Use fresh sage if possible because it really adds a lot of flavor to this pumpkin pasta recipe. If you can’t use fresh sage leaves, dried sage will work too. Roughly, 1 tbsp of fresh sage = 1 tsp of dried sage.

Use full-fat canned coconut milk to make this pumpkin sauce because it’s what takes the place of the heavy dairy (butter, parmesan, milk, ricotta, and cream cheese) that is used in most traditional pumpkin pasta recipes. You can use light coconut milk or coconut milk from a carton, but the full-fat canned coconut milk gives the best flavor and richness to this sauce.

Store leftover pumpkin sauce in an airtight container for 4-5 days or freeze it for a future meal.

Ways to Eat Healthy this Holiday Season

  • Holiday Healthy Eating

It IS possible to eat healthy over the holidays! There are several ways you can still enjoy food at holiday celebrations without overeating. Click here to read seven tips on how to approach eating over the holidays, especially if you intend to be more health conscious during the season — and all year long. https://www.healthline.com/health-news/heres-how-to-approach-eating-during-the-holidays

What Effect Does Calorie Restriction Have on the Brain?

  • Calorie Restriction and Your Brain

Calorie restriction comes with many health benefits. Due to their plant-based nutrients, resveratrol or its analogue pterostilbene, are nutritional supplements that mimic the effects of caloric restriction. Learn more about how calorie restriction also helps slow the aging process. https://www.thorne.com/take-5-daily/article/what-effect-does-calorie-restriction-have-on-the-brain?utm_source=Retail+%288%2F8%2F2019%29&utm_medium=Email&utm_campaign=Take+5+Daily+Updates

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  • You may be gaining weight unintentionally

Losing weight can be tricky! We all know that the biggest contributor to weight gain is our diet. But what if you’re on a diet, yet you can’t seem to shed that extra weight? Click here and learn more about other factors that could be contributing to your weight gain: https://www.worldhealth.net/news/you-may-be-gaining-weight-unintentionally/

Pumpkin Cheesecake Bites

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

 

Serves: 12

Ingredients

Pumpkin Filling Ingredients:

  • 1 cup pumpkin puree
  • ½ cup cashew butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger spice
  • ⅛ teaspoon cloves
  • ¼ cup coconut palm sugar
  • 2 tablespoons maple syrup

 

Pie Crust Ingredients:

  • 1 cup unsweetened shredded coconut
  • 1¼ cups pecans, crushed (extra for topping)
  • 1 cup Medjool dates, pits removed
  • 1 teaspoon vanilla extract

Instructions

  1. In a food processor, blend all of the pumpkin pie filling ingredients until smooth.
  2. Remove the smooth filling from the food processor and place in a bowl.
  3. Go back to the food processor and blend all the pie crust ingredients (leave a few extra pecans on the side to use later for topping) until a dough-like consistency is achieved.
  4. Use an 8×8 baking dish and evenly press pie crust mixture into baking dish.
  5. Scoop pumpkin pie filling on top of crust and evenly distribute the filling over the crust.
  6. Top with extra pecans and place in freezer overnight to serve chilled the next day. Enjoy!

Notes

**Choose all organic ingredients if possible**

Will you be making our Pumpkin Cheesecake Bites? Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe

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Fall Pumpkin Keto-Friendly Recipe

  • Keto-friendly fall pumpkin

Ingredients

  • 2 lbs organic pumpkins
  • 3 tbsp olive oil
  • 1 cup fresh organic parsley
  • 4 oz. hazelnuts
  • 2 tsp dried organic rosemary or dried organic thyme
  • ½ lb manchego cheese
  • 10 oz. leafy greens (organic)
  • 4 tbsp olive oil
  • sea salt and ground black pepper to taste

Instructions

Preheat the oven to 300°F (200°C).

Slice the pumpkin into wedges, around 1 inch (2.5 cm) thick. You can peel off the skin with a sharp knife or just leave it on and peel after serving.

Brush with oil on both sides. Add salt and pepper to taste. Place them in a pan and bake for an hour or until the pumpkin wedges get soft.

Chop the nuts roughly with a knife and combine with chopped parsley, shredded manchego and rosemary or dried thyme.

Remove the pumpkin from the oven. Spread the herbs and nuts on top.

Serve with leafy greens and a splash of olive oil or a dressing of your choice.

Tip!

Manchego is one of Spain’s best-known cheeses, made of ewe’s milk. It has a slightly sour nutty-buttery taste. However, if you don’t have manchego, feel free to use any other cheese you have access to. How about some cheddar, bleu cheese or feta?

Keep in mind that nuts are heat-sensitive, so they should not burn.

Will you be making our Fall Pumpkin Keto-Friendly Recipe? Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe

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  • Omega-3 healthy aging

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