If you haven’t picked up on it, today’s quick note is all about PUMPKIN.
It’s October and whether it’s 50 degrees or 82 degrees where you live today (hello Colorado!), pumpkin season is here. It’s on sale at grocery stores, convenience stores, and probably online somewhere… and many shelves and backstock are empty of it right now. We women go crazy for it, seriously.
I know you’ve got cans of it in your pantry and you’re ready to rock.
This autumn cleanse recipe is “Hubbs Tested, Katie Approved!” and I wanted to share the goods with you so even if you don’t join us for the actual cleanse you still get some of this clean good pumpkin goodness into your pumpkin loving bod.
What does pumpkin (& this recipe) do for you?
- Increases attractiveness of skin tone. Eating beta-carotene has scientifically been proven to give you a better glow than a tan.
- Reduces aging and wrinkles.
- Pumpkin SEEDS are an awesome source of protein that have been found to reduce depression and improve skin tone (contains zinc).
- Helps reduce high blood cholesterol.
- Curb sugar cravings and balance blood sugar levels
- Provides energy boosts with a plethora of B-vitamins.
- Soluble fiber to keep digestion moving (check out this last article if you don’t know how fast your transit should be moving).
- Makes for an awesome face mask ingredient
- Tastes delicious and like fall in a cup (or bowl or plate). Need I say more?
RECIPE: PUMPKIN RED LENTIL CURRY
Serves 6 (serving size: about 1 1/3 cups stew)
- 1 T. cold-pressed extra virgin olive oil
1 large onion, chopped
- 1 (28 oz.) can pure pumpkin puree
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. ground turmeric
- ¼ tsp. ground red pepper
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped
- 4 c. organic vegetable broth (such as Swanson Certified Organic)
- 1 (14.5-ounce) can diced tomatoes, do not drain
- 1 c. dried small red lentils
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. garlic powder (optional)
- ¼ tsp. onion powder (optional)
- 1 c. regular coconut milk (divided)
- Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally.
- Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly.
- Add broth and tomatoes; bring to a boil. Stir in lentils; reduce head to medium-low and simmer 15 minutes or until lentils are tender (should not have a hard center).
- Stir in salt, black pepper, and garlic and onion powder if desired. If you would like more of a spicy kick to it, add an extra ¼ tsp. ground red pepper.
- Ladle stew into individual bowls; drizzle with ~3 T. coconut milk each.
For the love of pumpkin!