Roasting your own Sugar Pumpkin

Technically it is fall, it has been fall for a week now.  I don't think Los Angeles understands that concept so lets pretend we live in other parts of the country where the air is a little more crisp and autumn surrounds us.  Maybe we can spread around some autumn leaves to create our own fall :-)  Since it is fall, technically, it is the season for PUMPKIN!  Selves are stocked high with canned pumpkin...great alternative but not nearly as scrumptious as your own pumpkin puree.  The best part is the fact that roasting a pumpkin is pretty simple.

First find sugar pumpkins.  These pumpkins are smaller in size 2-5lbs...leave those large pumpkins for carving with the kids or even the adults ;-)

Once you have your sugar pumpkins bought, turn the oven to 350 degrees.

If you have a sharp butcher's nice that is the best but any knife will eventually do the trick, you might just need a little sea saw technique to get you through...

It is easiest to cut the steam off first and possibly even the bottom...I don't worry about the bottom, just the steam.

Once your pumpkin is cut in half, gut out the seeds and stringy things.  Yes stringy things (no real technical name here ha).  Keep the seeds to roast or discard.  If you have kids, this step might be fun for them to get slimy with.

Some people like to just lay them on top of parchment paper while others like to put a 1/2 inch of water at the bottom of the pan...whichever way you prefer, lay the pumpkin face down after you optionally brush them with oil.  I like to give them a little layer of coconut oil

Put them in the oven for 45-50 minutes.  The skin will darken and a fork should easily pierce through the skin when they are done.  Time will all depend on the size of your pumpkins.  Keep your eye on them!

After the roasting is done, let the pumpkins cool for about 10 or so minutes.  After they have cooled take a spoon to cut away the pumpkin from the skin.  This is very easy, if it isn't them they need to be cooked longer.

From here you can either leave as is and put them in your favorite pumpkin recipes or pop them into the blender to make into a puree.  Feel free to add a little pumpkin spice, salt or pepper, or maybe even nutmeg and ginger...the options are endless.

Happy ROASTING!

Nuts about Mylk

Are you on the nut mylk band wagon!?!  Are you interested in trying nut mylk?  Are you sick of buying nut mylk?  Are you wondering why I am typing mylk and not milk?

It seems as though everyone is buying nondairy alternatives as a 'milk' beverage of choice!  It is something that has been going on for awhile but it seems that more and more stores and restaurants are having nondairy milk alternatives.  If you are someone who is buying and drinking nondairy milk, such as almond mylk I recommend you try making it on your own because it is super easy and cheaper.

To answer the mylk and not milk question before I move on...I spell milk when referring to a nondairy milk as mylk because it is a way to differentiate dairy v. nondairy...that's all...nothing more fancy or deeper meaning than that!

To make nut mylk (in this case lets work with almonds).  I recommend buying raw almonds.  That way they are pure, having been roasted, dried, salted, smoked, sugared, etc...

You can make any amount of nut mylk you want at a time, just keep in mind the ration of nuts to water will be 1:2 cups.

If you can I also recommend using alkaline water or reverse osmosis water...just to be more pure and balancing for the body.

****If you do not have a nut bag you will need to purchase one...or cheese clothe

1. First get your nuts.  Lets just work with a simple 1 cup of raw almonds.  First you need to soak your nuts for at least 4 hours.  I recommend just soaking them in the frig the night before.  To soak, place nuts in a bowl with enough water to cover the nuts.
2. After your nuts have been soaked rise them off.
3. (some people like to peel their nuts but I don't find it necessary)
4. In a blender place the 1 cups of nuts with 2 cups of water.
5. At the very minimum I suggest adding a pinch of stevia and a pinch of salt.  If you want sweeter milk add in more stevia, or agave, maple syrup, molasses, honey etc (experiment with your taste preference).
6. Blend nuts on high for 1 minute.
7. Get container you will put your nut mylk in and cover the opening with the nut bag.
8. Pour nut mylk through nut bag to allow nut bag to catch the nut pulp.
9. Squeeze nut bag so make sure you get every last drop of goodness
10. Place nut mylk in frig and drink up.

Should last in frig for a few days.  You will notice separation...this does not mean it is bad, just shake it up before serving.  I find that mason jars work the best!

If you are someone who doesn't like to be wasteful there are plenty of recipes to use the nut pulp (aka almond flour) in...especially in healthy baked goods.  Yum!