Turkey Stuffed Pumpkin, Salt and Vinegar Pumpkin Seeds, and Pumpkin Smoothies, oh my! These recipes are all easy to follow, gluten free, casein free, and both AIP and Paleo friendly.
This fine orange squash has my creativity chakra spinning! If you are in North America you are seeing everything pumpkin right now. Trader Joe’s, one of my favorite grocery stores here in Southern California, is carrying everything from pumpkin butter and pumpkin cheese, to pumpkin coffee and even pumpkin ravioli! Ok, so the ravioli isn’t gluten free, but it still has me inspired with the tastes of the season. In my last post I talked about the amazing GI reparative cleanse I was on. I created this stuffed pumpkin recipe so I could have something amazing to eat while on the cleanse. I adapted the recipe from my favorite cookbook, The Joy of Cooking.
My turkey stuffed pumpkin is AIP and Paleo friendly, casein free and just plain mouth watering. I gave a bite to my office mate, and she was so enchanted she wanted the recipe right away.
I am so excited about pumpkin, I have also created a healthy Pumpkin Pie Smoothie and Roasted Pumpkin Seed recipe to give you some additional ideas on how you can incorporate pumpkin this fall. By the way, I am pretty famous among my family and friends for my pumpkin pie. I plan to post that recipe closer to Thanksgiving, so be sure to subscribe to my blog so you don’t miss it!
The Dharma of Pumpkin:
If you are a yogi or yogini you know that Dharma is a sanskrit word meaning purpose in life. In my yoga and meditation classes I ask students to contemplate their own dharma, by asking themselves, “How can I help, how can I serve using my own unique talents and gifts?”. The gifts of pumpkin are too numerous to count. They can be served in both savory and sweet dishes with grace and ease. One serving of pumpkin contains 7 grams of fiber, which helps lower cholesterol, lower your risk of heart disease, and helps keep things moving through your digestive tract. Pumpkin is also high in vitamin A to strengthen vision and immune system, beta carotene for an antioxidant boost, and iron for healthy blood. Often folks who suffer from Celiac Disease can become iron deficient, so getting enough iron is crucial. Even the seeds are helping you with a healthy dose of magnesium. There is not much these orange beauties cannot do!
Turkey Stuffed Pumpkin
1 sugar pumpkin (about 2 pounds)
1 cup fresh bulk turkey sausage*
1 large green apple, cored, and cut into ¼ in cubes
¼ cup fresh sage, chopped
⅛ teaspoon stevia (optional)
salt and pepper to taste
*Use lean ground turkey meat if you are on the GI reparative cleanse
Position rack in center of the oven and preheat to 375 degrees. Lightly oil a baking dish large enough to hold the pumpkin.
Cut the top off of the pumpkin and remove the seeds and strings. Save the seeds for roasting!
Brush the pumpkin lightly with coconut oil. This puts a pretty sheen on the finished product and aids in baking. Place the pumpkin and pumpkin top on the baking dish and cover with foil. Bake until almost tender, about 30-40 minutes.
Meanwhile, crumble the turkey in a skillet and cook over medium heat. Without draining off the fat, add the cubed apple. If you are using very lean turkey and don’t have any fat in the skillet, add some coconut oil here. Add the sage,salt and pepper and cook, stirring for a few minutes, until the apple is crisp-tender. Set aside.
When the pumpkin is cooked, let it cool a bit and scoop out most of the flesh. Set the pumpkin top aside, you won’t need to bake it again. Gently mix the pumpkin flesh with the turkey mixture. Mix in 2 tablespoons coconut oil, and stevia (stevia is optional if you like a sweet touch). Salt and pepper to taste. Pile the stuffing into your beautiful pumpkin and lightly drizzle with a little more coconut oil. Bake, uncovered, until piping hot, 20-25 minutes. Allow to cool slightly before serving. I like to put the pumpkin lid back on when serving for a little added drama!
Salt and Vinegar Roasted Pumpkin Seeds
1-2 cups fresh pumpkin seeds (leftover from your stuffed pumpkin or jack-o-lantern carving project)
¼ cup seasoned rice vinegar or apple cider vinegar
2 tablespoons salt
Preheat oven to 375 degrees. Remove any pumpkin pulp from the seeds, rinse and pat dry. In a bowl, drizzle the seeds with the vinegar until lightly coated. Add salt to taste and toss. Arrange the seeds on a lightly oiled rimmed baking sheet. Place in the oven until they just start to turn golden brown, 15 minutes. Allow to cool and store in an air-tight container. I left my seeds in the oven too long and they burned, then I got burned pulling them out of the oven. Casualties of a gluten free yoga chick! Sorry, no pics for this recipe as I was too busy nursing my wound.
Pumpkin Pie Smoothie:
1 cup cooled herbal chai tea. I like Trader Joe’s Rooibos Chai or Celestial Seasonings Bengal Spice
½ cup canned pumpkin puree
1 frozen banana
teaspoon pumpkin pie spice
1 scoop of your favorite vanilla nutritional shake powder such as Vega One or Shakeology
1 tablespoon chopped walnut or granola(optional)
In the order above, place all ingredients EXCEPT walnuts into your blender. blend until smooth. Enjoy with a sprinkle of walnut or granola on top for a delectable pumpkin pie “crust”. I won’t tell if you add a dollop of whip cream, too!
What are your favorite foods and recipes of the season? Tell me what you think, and be sure to subscribe to my blog so you don’t miss a thing. lv-GFYC