Homemade Pumpkin Butter -low sugar

I am so excited about this! I'm excited about Autumn in Missouri, leaves on the ground, the drop in temperature aaaand local fall produce. The garden has been turned down, the house decorated, pantry stocked, we're ready for winter. My mind has been racing with the flavor possibilities this season has to offer.

I first tried pumpkin butter a few years ago while working at the Root Cellar in Columbia, MO. It drove me wild. I needed another jar almost immediately. At the time I was eating dairy, and spread it on cream cheese. It was near perfection. Now, as a lactose-intolerant vegan food enthusiast I am looking forward to more creative ways to delight in my beloved pumpkin spread.

Makes 5 cups

2 pie pumpkins (also called sugar pumpkins)
2T pumpkin pie spice (blend of cinnamon, nutmeg, allspice & ginger)
1/2 c apple juice or water
1/2 c coconut sugar (or what have you)
1 t stevia
2T maple syrup

Start by roasting 2 pie pumpkins. You can follow my simple instructions by clicking here.
Take all the flesh from the pumpkin and puree it. For this step you can use a high-speed blender, food processor, immersion blender or food mill. Any of these will work fine.

Transfer the pureed pumpkin to a pot and stir in the remaining ingredients. Simmer on low, with a lid tilted so that steam can escape, for 2 hours.Stir the pot about every 10 minutes or so.

Look forward to upcoming posts about different ways to use the pumpkin butter! I'm thinking I'll use this in a smoothie with almond milk, spread on toast or a tortilla with banana, stirred into my morning oatmeal, and as a dip for pears. You could also spread it onto baked goods like a bagel or muffin, it'd be delicious on pancakes or waffles.. use your imagination! I'm sure once its in your fridge you'll find all kinds of excuses to eat it. Enjoy

These are the sweeteners I used: Coconut Sugar, Maple syrup and Stevia.

This is my first time using Stevia. I am very interested in cutting back on sugar in my diet, especially since I eat so much fruit & have no interest in cutting back on that! I decided not to use Stevia as my ONLY sweetener in this recipe because I am new to it and I understand that it can result in a bitter flavor.

Coconut Palm Sugar is a minimally processed, highly nutritious and sustainabily harvested sweetener. What more could you want?? Maybe some maple syrup...? yeah. me too.

Kimchi Round 2

Stay tuned for the progress of the Kimchi! This is only day 1. The jar will sit on my counter and ferment for the next 3 days or so, then I'll stick it in the fridge. Check out my last batch of Kimchi here. I made the last batch (my first at-home batch!) last week.. and its gone already. Obviously, its time to make more. This will surely be a new staple in my home.

1 head Nappa Cabbage
1 red bell pepper
2 carrots
1 small-med Daikon radish
4 knobs of Tumeric
2 c sugar snap peas
1/2 bunch cilantro
1 bunch scallions
3 T chili powder, grown & dried by one of my best friends, Billie Hainds!!
4 cloves garlic
2 in ginger
1 T miso
2quarts water + 4T seasalt

Drying Ginger & Tumeric for Tea

By request of my very dear friend Robert Jenkins, Ill be preparing a lovely tea, of which, the main ingredients are tumeric and ginger. These are nutritional POWERHOUSES, people. Get some. Tumeric is the healthiest spice in the world. (I see the grammatical error there, but just go with it.)Renowned for its anti inflammatory properties, tumeric has been used for over 4000 years to treat a variety of conditions. Its a staple in Indian cusine... and in my home. YES! Ginger, I buy like twice a week. I put it in all my juices, many of my teas, sauces, dressings, soups.. Its great for nausea or an upset stomach, its a very warm spice, so you can add it to tea on a cold day or to a bath if you have a cold! YES!

Tumeric & Ginger

 Many chefs find the best way to peel these roots is with the back of a spoon. Its not quick, its not perfect, but it gets the job done. Use a knife, and chances are you'll lose lots of the goodness. I saved all the skins and added them to my fresh morning juice. Intense!

 Peeled tumeric & ginger roots

Once you've minced them up good, spread them out on dehydrator racks.

 Alternatively, you can dry them at the lowest setting in your oven.

Kimchi

I've been wanting to do this for a long time. I made a version of kimchi once at school and it turned out beautifully.  Now, after much research, I'm ready to make my first home batch. 

A Korean staple, Kimchi is a fermented cabbage dish. Its loaded with enzymes and living bacteria that make your insides very happy (and healthy.) Plus its freakin delicious. This is one of those foods that people get seriously hooked on. You'll never forget it and always be wanting more :) Yes.

Traditional Kimchi is serious business, so I'll be the 1st to say that this is NOT an authentic Korean recipe. I'm fine with that. From what I understand nearly anything can be pickled or fermented so I'm gonna have some fun. Here we go... first homemade kimchi!!

I added Watermelon Radishes... one of the many loves of my life

Kimchi mix before soaking in the brine

Day 1 The Ingredients have just been rubbed with my chili 

paste & pressed down into the glass jar

 Day 3 Kimchi tastes fermented,  spicy and delicious.. ready to store in the fridge!

Shelly's First Kimchi
1 head napa cabbage, leaved cut in half down the vein (reserve the outermost leaves)
1 red bell pepper, sliced thin
1 carrot, sliced thin
1 bunch scallion, sliced thin longwise
2 watermelon radishes, sliced thin
1/2 bunch cilantro, rough chopped

4T salt + 1 quart water (the brine)
2 T ginger, minced
2 T garlic, minced
1/2 T chili powder
1 T miso paste


you'll also need:
1 large mixing bowl
plates/heavy things to weigh down/submerge the mix
1 large glass jar/couple of mason jars/pickling crock

Wash all the produce thoroughly and chop. Toss everything together in a large bowl, besides the garlic, ginger, chili and miso. Mix the water with the salt and cover the vegetables with the brine. Then place large plates as weights on top of the mix to submerge it for a few hours (at least 2hours.) Then drain the mix.

Meanwhile, mince the garlic and ginger then mash it with a mortar & pestle to create a paste. Add the miso and chili and continue to mash into a paste. Its okay if it is chunky.

Rub all the veg with the paste. Make sure to incorporate it evenly. Now, you will add the mix to a large glass jar (or mason jars or pickling crock) and press down firmly for several minutes until the brine rises to the top. Place the outermost leaves of the napa on top of the mix as a natural cover. Put a lid on the jar. And wait :)

The next day you will press down firmly again on the cabbage to make sure the brine is covering all the veg. You can even taste it at this point! It should be delicious, but not quite fermented yet. That'll take a few more days. Once its fermented you can keep it in the fridge.. and eat as much as you want. Its great for you!

An alternative to pressing down on the kimchi everyday is to place weights on top of the mix to make sure it stays submerged. Id rather rub it down every day.. put some good loving energy into my veg.. and check out the flavor as it progresses. I'll keep you posted!

And now for some nutritional information that I copied & pasted from this website www.kuksuldo.com/kimchi

Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of fermentation that suppresses growth of harmful bacteria. This bacteria not only gives a sour rich flavor to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria in the intestines. Not only that, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other acidic foods. Most ingredients of kimchi are rich in water and low in other nutrients. However, lactic acid in kimchi restrains the growth of harmful bacteria in intestines and help relieve intestinal disorders. In addition, the lactic acid is efficacious for preventing adult diseases such as obesity, diabetes, and even gastrointestinal cancers. Not only that, the juice from vegetables and salt in kimchi help intestines remain clean. Some substances in kimchi help promote the secretion of pepsin (protein-digestive enzyme) and maintain the presence of a certain number of bacteria.

 

Kimchi has played a role as an important source of nutrients in fermented vegetables during the long winter months.  It has different kinds of nutrients based on materials and the level of fermentation. Usually, the materials used in making kimchi have few calories and low levels of sugar, but contain high amounts of fibers, diverse vitamins (especially vitamins A and C), and minerals (such as calcium and iron). The nutrients produced during fermentation (lactic acid bacteria and acetic acid) help protect against cancer and germs. The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food through the intestines, and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms produced during fermentation are also very beneficial to the human body Lactic Acid Bacteria The well fermented kimchi has more lactic acid bacteria than yogurt. This bacteria is known to be especially good for the intestines and has anti-germ functions. Acetic Acid Acetic acid is produced differently according to the materials used, fermentation temperature and period, and level of salt. The flavor depends on the level of acetic acid. Overall, kimchi that is fermented with less salt at a low temperature has a better taste. Amino Acids The special flavor of kimchi depends not only on acetic acid, but also carbon gas, condiments, and amino acids. Amino acids are produced by breaking down protein in pickled fish paste and oysters. Researchers have found that kimchi contains 17 different kinds of amino acids Vitamins Kimchi has high levels Vitamin B, C, and Beta Carotene. The levels of Vitamin B1 and B2, and B12 double after a 3 week-fermentation period.

 

Tips on Preserving Avocado

This avocado has been halved, refrigerated and in a ziplock bag for 2.5 days. Whereas normally it would be oxidized and brown, this avocado still retains its fresh green hue and flavor. How?

First, I saved the half with the pit. The pit helps retain freshness. Infact, if you make a batch of guacamole keep the pit & toss it in whole! It will take your guac at least twice as much time to oxidize and brown.

Second, I rinsed this half after slicing it. Rinsing the sliced fruit removes the enzymes that quickly brown.

 And just so you know...

• Avocados have 35% more potassium than bananas
• they can weigh up to 2.2lbs
• and the leaves, skin, and pit of the fruit are toxic to most animals
• thanks Wikipedia!!!