Pumpkin Pudding – Vegan & Gluten free

By |November 21st, 2011|

This tastes great by itself but you can also put it in your favorite pie crust.


2 cups roasted, pureed pumpkin
1/4 cup almond milk
3 Tbsp Brown rice syrup
1 tsp molasses
1 tsp stevia
1 tsp cinnamon
1 teaspoon ground allspice
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/4 cup arrowroot starch


1.    Preheat oven to 350º F.
2.    Lightly oil a 9 inch casserole dish.
3.    Blend pumpkin and almond milk till it is a puree.
4.    Add the rest of the ingredients and blend till smooth. You will have to stop and scrape the sides a few times so it is all thoroughly blended.
5.    Pour into a casserole dish and bake for about 45 – 60 minutes.
6.    Allow to cool on the counter.
7.    Then refrigerate to chill before serving.

Pie Note: I am developing my own gluten free mix that I will use for a pie. Be watching for it.

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Join one of the many vegan courses at Real Food for Life. Experience eating lots of vegetables and fruits for two days a week for a month. It will help you integrate plant foods into your diet.

Pumpkin: The Biggest Powerfood ….Ever

By |November 9th, 2011|

Pumpkins are BIG
    Pumpkins are tasty,
         Pumpkins are healthy
                   Pumpkins are MAGIC?

Everyone loves pumpkins, whether you are growing a 1800 pound whopper, or you are reaching for your second piece of pumpkin pie, or you are enjoying the antioxidant and anti-inflammatory benefits  from this alkaline squash.

Strangely enough, the pumpkin more than any other vegetable is associated with the supernatural.

Pumpkins are Big:boy on pumpkin

The biggest fruit/vegetable ever recorded in the world was by Jim and Kelsey Bryson, from Ormstown, Quebec.
You can see just how big here:  Giant Pumpkin.
Jim revealed that his secret fertilizer for this 1818.5 pounds monster was maple syrup!

Even the word pumpkin is derived from Greek phrase  ‘large melon’.

Up to ten thousand hobbyists around the word enter giant pumpkin contests each year, sometimes paying up to $1500 for a single giant pumpkin seeds.

All the giant pumpkins now can be traced back to seeds developed by another Canadian, Howard Dil, from Nova Scotia.

Pumpkins are Tasty …and American

The first domesticated pumpkin ever was recorded over 5000 years ago in Central America.
Seeds  from related plants have been found in Mexico, dating back over 7000 years to 5500 B.C
Maybe that is why we have such a love for pumpkin pie.

Pumpkins make an idea filling because they are already so sweet.
You can also eat the leaves and seeds and even the flowers!

Pumpkins are Healthy for You

  1. Low Fat food:  Less than 15% of calories come from fat (if you don’t have a scoop of ice-cream on it)
  2. High in Antioxidants:  From the deep orange colour you might guess that pumpkins are full of betacaroteen.  It turns out that they are also rich in alpha- carotene and other carotenoids. no single food provides a greater percentage of certain carotenoids than winter squash.
  3. Anti-inflammatory: Pumpkins have a significant amount of Omega 3 essential fatty acids. One cup of baked winter squash will provide you with approximately 340 milligrams of omega-3 fats in the form of alpha-linolenic acid (ALA).
  4. Great for your Skin: The anti-oxidants vitamins A and C, as well as zinc and alpha-hydroxy-acids helps to reduce the signs of aging.

These are just the benefits of the fruit.  Even more powerful benefits come from pumpkin seeds.

For detailed nutritional composition click here:   pumpkin nutritional facts

Pumpkins are Magic…


For some reason pumpkins have been associated with the supernatural.
Maybe it’s because the average pumpkin is the size and shape of human head.

  • The common custom of Jack-o-lanterns comes from the old tradition of hollowing out gourds and even turnips to ward off evil spirits.
  • Witches were thought to turn people into pumpkins
  • In literature pumpkins play strongly into the stories like Cinderella, Harry Potter, The Great Pumpkin, the Headless Horseman, Sleepy Hollow. The Nightmare Before Christmas, and ‘Pumpkin Juice”.

Pumpkin Recipes:

Diana is just now  working on the ultimate healthy pumpkin pie recipe. Be watching for it by next week.

Pumpkin Soup   This is already very healthy

What is YOUR favorite way to eat pumpkin?

Pumpkin Soup

By |November 9th, 2011|

With onion, ginger, spices and pumpkin, this soup is delicious!

Pumpkin Nutrition Facts

By |November 6th, 2011|

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)

  • Calories 49
  • Protein 2 grams
  • Carbohydrate 12 grams
  • Dietary Fiber 3 grams
  • Calcium 37 mg
  • Iron 1.4 mg
  • Magnesium 22 mg
  • Potassium 564 mg
  • Zinc 1 mg
  • Selenium .50 mg
  • Vitamin C 12 mg
  • Niacin 1 mg
  • Folate 21 mcg
  • Vitamin A 2650 IU
  • Vitamin E 3 mg

For full details go to: Pumpkin Nutrition