October 31, 2017
Lacy Davidson, Functional Medicine Practitioner
‘Tis the season for everything pumpkin! It’s no wonder why pumpkin season goes on and on with #PSL being sipped up until Easter, almost! This month only I’ve roasted two, small pie pumpkins, and ended up with enough pumpkin puree for the following 10 recipes.
Pumpkin Pancakes – minus a couple ingredient swaps, I found these to be a great accompaniment to sautéed mushrooms and eggs for breakfast.
Pumpkin – Sage Soup – I swapped out the chicken stock for homemade beef bone broth and skipped the sour cream. We paired it up with fried green tomato – grilled cheese for the ultimate fall weather lunch.
Pumpkin Tacos – This versatile recipe comes pretty darn close to my make shift pumpkin chili-
Pumpkin Muffins – Farm fresh eggs, and local maple syrup made these mini muffins a hit at a Saturday morning community clean up!
Pumpkin Juice – Almond milk has met it’s match with this pumpkin mash up!
Pumpkin Smoothie – When making this at home, I would likely skip the added sweetness and throw in a handful of winter greens, but talk about hitting the spot when the craving strikes for pumpkin pie!
Pumpkin Spice Latte – No recipe roundup would be complete without an ode to the classic #PSL. Decaf coffee helps me not lose my mind, and freshly made almond milk is like no other in this recipe.
Pumpkin Custard – Local maple syrup, farm fresh eggs and a pinch of Appalachian salt turned dessert into a healthy breakfast.
Roasted Pumpkin Seeds – Just be sure to save a few seeds to swap or throw back in the ground next year! We used our Salt of the Earth brand herb blend to take these seeds to the next level.
What’s your plan for the leftover jack-o-lantern on your porch?