Sentences with phrase «used organic pumpkin»

-- In the photos, I used organic pumpkin puree and added a dash of cinnamon to the batter — delicious.

Food For Life uses organic pumpkin seeds to create nutritionally dense breads and English muffins.

Not exact matches

Hi Christy, for this recipe I used organic canned pumpkin.

Mine had pumpkin and butternut squash, but I was lazy and used cans (it was the organic, good stuff at least, ok?).

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

omg sooo yummy... i added a tiny bit of unsweetened almond milk and used a teasp of organic raw local honey instead of Agave... did have the pumpkin or hemp seeds so i opted for sunflower.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

I have used organic canned pumpkin... but haven't tried fresh pumpkin.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

I don't remember about the sweetener — I think I would have used maple syrup as that would have gone nicely with my pumpkin pie squares or organic sugar.

I've also used organic canned pumpkin, and you can certainly go that route if you like.

I did not have macadamia nuts and pumpkin seeds so I had to change the recipe a bit, used organic plant protein instead of flax, but still, they are delicious!!

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

If you do end up using canned pumpkin puree, I recommend buying one that is organic and BPA - free if possible.

... and pumpkin is totally something I need to start including in my diet... do you use fresh pumpkin or do you use organic canned?

I just use the puréed organic variety of plain pumpkin in Tetra - paks or cans by Farmer's Market.

When I saw this recipe I couldn't wait to go get and cook a pumpkin, so I used canned organic pumpkin from my cupboard.

Pumpkin Puree: I recommend finding organic pumpkin (I used the one from Thrive MPumpkin Puree: I recommend finding organic pumpkin (I used the one from Thrive Mpumpkin (I used the one from Thrive Market).

This recipe is based on my Pumpkin Spice Pancakes with a few differences: I used kefir milk, homemade chunky applesauce, organic vanilla and fresh organic blueberries.

We use organic raisins, pumpkin seeds and flax seeds sourced by our flour provider, Keith Giusto.We use organic California sweet cream butter made by the Rumiano Cheese company.

Use organic canned pumpkin, which tends to be more flavorful than other commercial varieties.

sugar, preferably organic * 1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz.

I used a local organic pumpkin that I roasted, but everything else was per the recipe.

I used a base of coconut butter, coconut oil, and organic pumpkin puree, and spiced it up -LSB-...]

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

I doubled the recipe using 1 can of organic canned pumpkin and used both raisins and chocolate chips (about 1/2 cup each for the double batch).

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)

1 — 16 ounce carton heavy cream 2 cups sugar (I use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)

envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned pure pumpkin purée, organic if possible

1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)

1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!

* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

Love this recipe... we grow lots of pumpkins here on our organic farm so finding new ways to make use of them for our customers is great!

I made them last weekend, with steamed sweet potatoes... I had just steamed and frozen 6 organic pie pumpkins and did not want to thaw a bag out so just used the organic sweet potatoes.

The pumpkin puree worked and is delicious, but I had to change the following: I used a can of organic pure pumpkin which is 425grams.

Ingredients for 24 bars: 40g Desiccated coconut 40g Ground almonds 250g organic Jumbo oats 40g pumpkin seeds 50g soft pitted prunes 80g runny honey 100g soft pitted dates 90g organic peanut butter (no added salt / sugar)-- you can use cashew - or almond - butter if you prefer 1tbsp coconut oil (15 ml) Optional: 1 / 2tsp — 1tsp ground cinnamon

2/3 cup coconut milk 6 tablespoons honey 2 eggs, beaten 1 (15 - ounce) can organic pumpkin puree 3 tablespoons rice flour (or use almost any gf baking flour mix.

2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt

I used 1.5 tsp of organic pumpkin pie spice as well.

You can roast a pumpkin and use the cooked pumpkin meat or you can use organic canned pumpkin.

-- 1 cup peanut butter (I used natural, organic peanut butter)-- 1/2 cup canned pumpkin — 1/2 cup powdered sugar — Approximately 3 / 4th of a 12 oz.

The brand: Peter Rabbit Organics is a line of fruit and vegetable blend snacks under the Pumpkin Tree Snacks brand, which prides itself in using only USDA certified organic ingredients, with no extra additives.

Use fresh, homemade pumpkin puree or canned organic puree.

Get some organic oranges and use a natural marker to draw some pumpkin faces on the peel.

2 cups rolled oats 1/2 a cup of dried un-sweetened coconut strips 1 large apple (peeled if not organic) and grated 6 tbsp natural non-sweetened yoghurt (preferable to use goats Kefir or homemade coconut yogurt) 1 tbsp raw pumpkin seeds 1 tbsp raw sunflower seeds 1 tbsp organic sun - dried goji berries 1 tbsp organic sun - dried raisins 1 tbsp flax seeds 1 tbsp chia seed 1 tsp of ground cinnamon 2 cups of filtered water

I had a lot of fresh ginger, green - tipped bananas, and a can of organic pumpkin puree in my pantry and I wanted a Paleo recipe that used these ingredients.

I use either a whole pumpkin & roast it (even the seeds too) or organic canned pumpkin that doesn't have any additives.

We recommend using organic ingredients 1 cup raw organic pumpkin seeds (sunflower seeds may be used as well) 3/4 cup water 1/4 cup organic apple cider vinegar or other vinegar (different vinegars...