First Published: October 15, 2013 11:38 AM EDT Credit:
Caption Peggy Kotsopoulos’ pumpkin recipes
LOS ANGELES, Calif. -- With Halloween right around the corner, the pumpkin has a starring role in households everywhere. But, this great orange gourd is for more than just carving.
It’s actually rich in nutrients and can be used in a variety of healthy recipes.
Nutritionist and author of “Kitchen Cures” Peggy Kotsopoulos stopped by Access Hollywood Live to share a few of her favorite pumpkin recipes.
Chocolate Pumpkin Mousse
- 2 cups cooked, pureed pumpkin
- 1/3 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/2 cup coconut butter (make sure it’s heated to point of being liquid)
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Add all ingredients to a bowl and mix well with a fork. Refrigerate for 30 minutes before serving.
Pumpkin Spice Smoothie
- 2 cups unsweetened vanilla coconut milk
- 3/4 cup pumpkin puree
- 1 scoop of Vega One in Vanilla Chai
- 1/2 cup up ice
Add all ingredients into a blender and blend well.
Roasted Pumpkin Quinoa Salad
- 2 small pumpkins
- 2 tbsp coconut oil
- 1/4 cup onion, diced
- sea salt and pepper to taste
- 2 cups cooked quinoa
- 1 1/2 cups chopped fresh spinach
- 1/4 cup chopped dried apricots, chopped
- 1/4 cup dried cranberries
- 1/3 cup chopped toasted pecans
- 1/2 cup pomegranate seeds
- 1/4 cup chopped flat-leaf parsley
- 1/2 tsp ground cinnamon
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 2 tsp maple syrup
Preheat oven to 425F (220C). cut the pumpkin in half , scoop out the seeds, then place the halves cut side down on a baking sheet greased with 1 Tbs coconut oil. Roast until soft, about 30 minutes.
Heat 1 tbsp. coconut oil in a large skillet over medium heat. Add the onions and a pinch of salt and pepper and cook, stirring, until golden, about 15 minutes. Stir in cooked quinoa and add spinach. Remove from heat and cover, just until the spinach wilts, a minute or two. Add remaining ingredients to the skillet and stir to blend.
Remove pumpkin from the oven. Scoop out part of the flesh from two of the halves. chop, then stir into the quinoa stuffing. Spoon the stuffing into the remaining squash halves and serve.
Roasted Pumpkin with Apples & Candied Pecans & Pumpkin Seeds
- 1 small pumpkin peeled and cubed into 2inch pieces
- 2 apples, cored and sliced (keep skin on for extra fiber and nutrients)
- 2 Tbs cinnamon
- 1/3 cup water
- Sprinkle of coconut palm sugar (optional)
Pre-heat oven to 400degrees. Mix all ingredients in a large bowl then pour into a large casserole/baking dish. Ensure all pieces of squash are exposed (ie. None are overlapping). Bake for 30-40min – until squash is tender and cooked throughout
For candied Pecans and Pumpkin seeds:
- 1/2 cup pecans
- 1/2 cup pumpkin seeds
- 3 Tbsp (50 mL) maple syrup
- 2 tsp (10 mL) cinnamon
- 1/2 tsp (2 mL) cayenne
In a skillet on medium heat, toast nuts and seeds until slightly browned, roughly 3 minutes. Then add maple syrup (it will start to sear). Add cinnamon and cayenne right away, stirring until well combined and all the nuts are coated. Remove from heat and transfer nuts to a cooling dish. Let cool completely.
Sprinkle on top of roasted pumpkin.
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