Pumpkin

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October 26, 2016

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October 18, 2016

Pumpkin Pecan Maple Granola Recipe

Sometimes, even the “healthy” granola from the supermarket can have hidden sugars, preservatives and artificial additives. That is why we always recommend making your own – so you know exactly what is going into your body. This pumpkin, pecan and maple granola is the perfect fall recipe, packed with the season’s yummiest ingredients. Try something new for breakfast this week!

Makes 18

Ingredients

3 cups rolled oats

1 1/4 cups raw pecans

1/3 cup raw pepitas

3 tbsp sugar (optional – substitute with extra maple syrup or agave)

¼ tsp of sea salt

3/4 tsp pumpkin pie spice (optional – an extra pinch of cinnamon)

1/4 cup coconut oil

1/3 cup maple syrup

1/3 cup pumpkin puree

Method

  1. Preheat oven to 340 degrees.
  2. Mix oats, pecans, pepitas, sugar, salt and spice in a large bowl.
  3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk.
  4. Pour over the dry ingredients and quickly mix with a wooden spoon.
  5. Transfer mixture to two baking trays, lined with baking paper, and spread evenly across the surface. Bake for 22-30 minutes, stirring at the halfway mark. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pan or tray to ensure the batch is cooked evenly.
  6. Once the granola is golden brown, remove from oven and let cool until crispy.
  7. Transfer to an airtight container.
  8. Enjoy with milk or yoghurt.

 Image and recipe via minimalistbaker.com.

September 29, 2014

Savoury Pumpkin Muffins Recipe

Some kids don’t like sandwiches so this muffin is a great alternative. It is a nutritious lunch or even breakfast option as it is high in fibre and low sugar and salt.

Makes 12

Ingredients

1 cup grated Japanese pumpkin

150g butter

1 1/2 cups self-raising wholemeal flour

2 tsp baking powder

1 zucchini, grated

2 eggs

1/2 cup grated parmesan cheese

Method

  1. Cook pumpkin and butter in a saucepan for around 5 minutes until soft.
  2. Combine all ingredients in a large bowl. Then place mixture in a patty case-lined muffin tray.
  3. Preheat oven to 200 degrees Celsius. Bake for 15 minutes or until the tops have browned.

Recipe via The Healthy Mummy

August 27, 2014

Avocado, Walnut And Pumpkin Salad Recipe

Salad isn’t just for summer. This yummy, warm pumpkin salad is just enough to heat you up from the inside out.

Serves 4

Ingredients

500g butternut pumpkin, deseeded, peeled, cut into 2cm cubes

Tin of beetroot cubes

2 tbsp olive oil

Salt and pepper

100g baby spinach leaves

1 avocado, coarsely chopped

1 tbsp balsamic vinegar

1/2 cup crushed walnuts

Method

  1. Preheat oven to 200 degrees C. Line an oven tray with baking paper. Place pumpkin on the tray and drizzle with half the oil.
  2. Season pumpkin with salt and pepper and bake for 20 minutes.
  3. Place spinach, beetroot and avocado in a large serving bowl. Add the pumpkin.
  4. Drizzle all with vinegar and the remaining oil.
  5. Gently toss to combine, then sprinkle with walnuts.
  6. Serve immediately.

Recipe via The Healthy Mummy

July 12, 2014

Meat-Free Mondays: Jamie Oliver’s Pumpkin, Chickpea And Coconut Curry

It’s curry week on SheSaid and this delicious meat-free curry from Jamie Oliver is the perfect weeknight dinner. Any leftovers make a fantastic lunch the next day too.

Serves 4

Ingredients

1 large pumpkin, peeled, or a squash (approx. 900 g), seeds removed

4 cm fresh ginger, peeled

a bunch of fresh coriander

4 garlic cloves, peeled and finely sliced

peanut oil

1 fresh red chilli, deseeded and finely sliced

4 shallots, peeled and finely sliced

1 teaspoon mustard seeds

20 curry leaves

1 teaspoon turmeric

1 tin (400 g) chopped tomatoes

2 tins (800 g) coconut milk

2 tins (800 g) chickpeas, drained

Method

1. Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.

2. Pour a good lug of peanut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat.

3. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk.

4. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.

5. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

What’s your favourite meat-free Monday dish?

April 15, 2013