Velvety Pumpkin Pie Smoothie (Vegan)

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Recipe from The Oh She Glows Cookbook by Angela Liddon

Husband-Tested in Alice’s Kitchen

Makes 1 (2-cup) serving

This is just delicious and very filling.  All the flavors of autumn in a glass.  This makes a great breakfast or after-work out snack.  Check out another yummy Pumpkin PieSmoothie on my blog that includes carrots, raisins, and nut butter.

1 cup almond milk (or coconut milk)

2 Tablespoons gluten-free rolled oats

½ cup canned pure pumpkin or butternut squash

½-1 teaspoon blackstrap molasses

½ large banana, frozen

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

4-5 ice cubes

1 Tablespoons maple syrup

Blend all the ingredients in a high speed blender on high until smooth.  Serve.

Note: I actually had some frozen pumpkin that I had frozen in ice cube trays.  I used that and a fresh banana.

Nutritional Information: 332 calories; 9.2 fiber; 6.5 protein; 292 calcium; 841 potassium

Harira (Meatless)

Serves 8

Recipe from Martha Stewart Slow Cooker

Husband-Tested in Alice’s Kitchen

Harira is the national dish of Morocco. There are many versions Harira.  I thought this was just delicious and perfect comfort food.  This slow cooker, make-ahead version of Harira is loaded with good-for-you protein and fiber.  While the chickpeas are resting, measure out the spices and prep the rest of the ingredients. 

1 cup dried chickpeas, picked over and rinsed

Water

2 Tablespoons extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 Tablespoon ground ginger

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon Kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

Pinch saffron

1 (3-inch) cinnamon stick

1 can (28 oz.) crushed tomatoes

¼ cup chopped fresh cilantro (Use Dorot frozen cilantro if fresh isn’t available.)

1 cup dried French green lentils, picked over and rinsed

1 cup dried red lentils, picked over and rinsed

8 cups boiling water

Kosher salt and freshly ground pepper, to taste, before serving

Toasted flat bread and plain yogurt and more fresh cilantro for serving, if desired

For a quick soak, cover the chickpeas in a large saucepan with water.  Bring to a boil.  Remove from heat and let stand, covered, for 1 hour.  Drain and set aside.

Preheat a 5- to 6-quart slow cooker.

Heat oil in a large skillet over medium-high heat.  Add the onion and cook, stirring occasionally, until softened and slightly golden, about 10 minutes.  Add the garlic, ginger, turmeric, cumin, black pepper, cayenne, saffron, and cinnamon stick.  Cook until fragrant, about 2 minutes.  Add the tomatoes and cilantro.  Bring to a boil.  Reduce heat to medium and simmer about 5 minutes.

Transfer the tomato mixture to the slow cooker.  Add the French lentils and red lentils and chickpeas.  Add the salt to the boiling water and pour into the slow cooker.  Stir to mix and then cover.  Cook on High until the legumes are tender, about 2½ hours (or on Low for 5 hours.) Season with a sprinkling of salt and pepper, top with more cilantro, and serve with flatbread and yogurt, if desired.

Notes:

By my calculations, this dish (without flatbread and yogurt) is 313 calories per serving.

Homemade Granola Cereal

Makes 3 pounds

Recipe from 100 Days of Real Food by Lisa Leake

Husband-Tested in Marimar’s Kitchen

(Alice’s  Daughter-in-Law)

While visiting our family in Mexico, our daughter-in-law made a couple of batches of this delicious cereal for us to enjoy at breakfast time. Serve with milk or yogurt or store in an airtight container at room temperature for up to 2 weeks.

3½ cups old fashioned rolled oats

2 cups raw mixed chopped nuts (1 cup almonds, 1 cup cashews, and extra handful of pecans or walnuts for good measure)

1 cup raw sunflower and/or pumpkin seeds

1 cup unsweetened shredded coconut

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoon freshly grated nutmeg

½ teaspoon kosher salt

6 Tablespoons unsalted butter or coconut oil

½ cup local honey

2 teaspoons pure vanilla extract

Preheat the oven to 250F.  Line an 18-inch rimmed baking sheet with parchment paper and set aside.

In a large bowl, mix together the oats, nuts, seeds, shredded coconut, spices and salt until well combined.

In a small saucepan over low heat, combine the butter and honey.  Simmer until the butter is completely melted and then add the vanilla.

Pour the wet ingredients over the dry ingredients and mix together thoroughly.

Using a rubber spatula to spread the granola mixture onto the baking sheet to it’s evenly distributed and bake for 75 minutes, stirring occasionally.

Let the baked granola cool completely before crumbling it into cereal.