the best things in life...are in your pantry! (pumpkin curry)

hi friends,

this past sunday was about reflection, and rest. I committed to doing exactly what I felt like doing, in each moment. one of the things I was clear about not wanting to do, was face the grocery store. so instead, I decided to look in our fridge and pantry to see what I had, thumb through a few recipes, and quickly got inspired to build my own curry. and, it turned out to be one of the most delicious things I've ever made!

pumpkin curry
prep time: 20 mins
cook time: 30 mins
V, GF, nut free

here's what you'll need:

1 tbsp coconut oil
1-2 garlic cloves
1 small yellow onion, chopped
1 tbsp (heaping) fresh minced or grated ginger
2 tbsp yellow curry
1 tsp coriander
1/2-1 tsp of red chili flakes (more or less, depending on spice tolerance)
1 tsp turmeric
1 small sweet potato, peeled and cubed (about 1 cup)
2 med carrots, peeled and diced
1 red bell pepper, chopped
1 tbsp tamari
3 cups organic low sodium vegetable broth
1/2 cup coconut milk
1 cup pumpkin puree
juice of 1 lime (do not omit!)
2 cups of spinach
cilantro (for garnish)
1 package of organic smoked tofu (optional)*
black pepper (to taste)

*depending on your preference you could add a can of chickpeas as a source of plant-based protein at step 5 below, or, if you'd prefer an animal-based protein, you could brown some chicken breast at step 1 below.

here's what you'll do:

1. melt coconut oil in large pot, add garlic and onions and sauté for 5 mins, then add ginger and continue sautéing until onions are translucent, and then add dry spices (curry, coriander, chili flakes, turmeric)
2. add 1 cup of vegetable broth to scrape up anything that's dried to bottom of pot, continue to stir for 2-3 mins
3. add pumpkin puree, remaining 2 cups of vegetable broth, coconut milk, tamari, sweet potato, carrot, bell pepper
4. bring to a boil and then simmer for 25-30 mins or until sweet potato and carrots are soft (the longer, the better).  toward the end, add lime juice and fresh spinach. I also added a package of cubed tofu. whatever you do, don't omit the lime juice! it really helps to balance the richness of the coconut milk, sweet potato and pumpkin.
5. serve over brown basmati or quinoa (for extra protein) and garish with cilantro and black pepper. to make paleo/grain free, consider omitting the brown basmati or quinoa and serve over cauliflower rice. like most curries, it's even better the next day! tip: cook your quinoa, rice, or cauliflower rice with 2 tsp of cumin seeds. #nextlevel

in deciding what to cook for dinner, I highly recommend taking an inventory of what you already have at home. it feels really good to use what you've got, saving yourself a trip out, and your pennies. having trouble getting inspired? check out my previous blog post on manifesting your inner chef.

keep going,

xo

pumpkin spice and everything nice

dear fellow PS lovers,

this week, my husband and I experimented with turning our batch of nut mylk into a pumpkin spiced version and, if we do say so ourselves, it turned out mighty fine!

here's what you'll need:

1/2 cup raw organic almonds
1/2 cup raw organic walnuts
1/2 cup of unsweetened pumpkin puree (make sure it's not pumpkin pie filling!)
2 tsp cinnamon
1/4 tsp nutmeg
pinch of ground cloves
pinch of ginger
1 date or 1 tbsp of maple syrup*
1 vanilla bean (optional)
*we don't normally sweeten our nut mylk's but since we omitted the vanilla bean, the date was nice for balancing the pumpkin flavour
 

here's what you do:

1. soak your almonds and walnuts (with the vanilla bean if you're using) in filtered water overnight or at least 7 hours
2. drain and rinse the nuts, dump into high-speed blender and add 4 cups of filtered water
3. add your pumpkin puree and the vanilla bean paste (if using)
4. blend for 2-3 minutes on high
5. strain your liquid through a cheese cloth or nut milking bag, discard your pulp (or save and store in freezer!)
6. pour liquid back in blender and add the rest of your spices and date (or maple syrup) and blend again
7. taste! add more spices as you like (we added a pinch more of everything!)
8. enjoy! so delicious in your latte, with granola or oatmeal.

pumpkin spice #4lyfe,

xo