Are you having an evolutionary flashback?

Belonging to a CSA means eating according to the natural, local growing cycles. Back in the olden days, this was the only option. No avocados if you lived in Colorado. No tomatoes in the winter unless you canned them. No spinach in December.

Here in the Rocky Mountains, you can count on the possibility of snow into May (maybe longer), so June and July mean LOTS of greens (seriously, like a ton). Right now my CSA share box is overflowing with spinach. My crisper drawer is jammed. I can’t shove another leaf into it.

That’s the perceived downside to belonging to a CSA. No variety. Spinach, spinach and more spinach. Hey, we have too many options in life as it is, enjoy the simplicity. Sometimes less is more (or something like that).

Just think “primitive diet” with a contemporary twist. Spinach is our main ingredient, we simply need to resort to some creative accessorizing. How about some maple syrup to sweeten things up? Those of you who have been following this blog for any length of time might recognize a pattern here. Pure, organic maple syrup is often my answer to life’s dilemmas.

warm maple spinach salad
what you need
10 cups washed, stemmed and gently torn spinach
1 cucumber, peeled and diced
1/4 cup (or more) chopped pecans
1 shallot, finely chopped
1/4 cup cider vinegar
2-3 tablespoons pure maple syrup
1-2 tablespoons extra virgin olive oil
sea salt & fresh ground pepper, to taste
1/3 cup shredded smoked Gouda

what you do
1. Toast pecans in a small skillet over low heat until fragrant (3 to 5 minutes). Stir often. Transfer to a small bowl and set aside to cool.
2. Toss spinach and cucumber in a large bowl.
3. Heat oil in small skillet over low-medium heat. Add shallot and cook 4 to 5 minutes until softened. Stir often. Don’t let the shallot burn. Add vinegar and maple syrup and increase heat until almost boiling. Stir well. Season with salt and pepper.
4. Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Makes 4 large servings or 6 small ones.

As for the abundance of CSA spinach, if all else fails, make a bouquet-ish arrangement out of it. See photo above.

Go forth and eat spinach! Over and over.
Melissa
P.S. Cid, I’m counting on you to set me straight on my cheese choice. I’m guessing there’s a more fashionable accessory than smoked Gouda.

Farm-fresh food lovers, start your engines (salad-spinners, blenders, stovetops, VitaMixes, ice-cream makers, juicers, dehydrators). CSA season is upon us!

Okay, so we’re a little behind out here in Colorado. It’s that pesky snow thing. But, we’re a hardy bunch. We don’t let cold weather ruin our fun or our growing season. Last weekend was Grant Family Farm’s spring farm tour and CSA kick-off celebration. It was cold, rainy, dreary and muddy, but in true Woodstock tradition, spirits were high, the beer was flowing and the farm-fresh food abundant.

As I did last year, I’ll be posting recipes according to what I receive in my share box each week. Please join me in eating our way through the season.

spinach pesto
what you need
2 cups fresh spinach, washed, stemmed and coarsely chopped
1/3 cup walnuts
1/4 cup grated Parmesan cheese
3 cloves garlic
2 – 3 tablespoons parsley, washed and stemmed
1 – 2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper

what you do
Place all ingredient in a food processor and pulse. Salt and pepper to taste. Serving ideas: drizzle over roasted chicken, serve with crackers, use on pizza, substitute as a condiment in wraps or sandwiches, use as a pasta sauce. The possibilities are endless. Enjoy!

Photos courtesy of Kirsten Akens, Food & Drink writer for the Colorado Springs Independent. Please follow this link to Kirsten’s article about Grant Farms Spring Farm Tour (more photos included). Thank you, Kirsten!

Peace, love and farm-fresh food.
Melissa

This was my lunch today and trust me, it was delicious. Actually, it was more like dinner masquerading as lunch. I have a weekend yoga workshop with Matthew Sanford that starts tonight, so I thought I’d reverse things and eat my big meal this afternoon. I just ate these tacos while watching Nadal make his way into the finals of the French Open.

I think I’m evolving into a vegetarian. While I haven’t made it a definitive, 100% choice yet, I’m moving in that direction. I’ve never been much of a meat eater, so this all-veggie drift is natural for me. I don’t find it difficult to make up vegetarian versions of typical mainstream meals. In fact, it’s fun and entertaining. Plus, my Grant Farms CSA deliveries start soon, so farm-fresh, organic veggies will be abundant. Might as well start experimenting now.

farm-fresh gluten-free roasted veggie tacos
what you need for the tacos
1 medium/large sweet potato, peeled and chopped into small squares
1 cup broccoli, chopped into bite sized florets
1 medium zucchini, chopped
1 can (15 oz) pinto beans, rinsed (I like Eden Organics because the cans are BPA-free)
olive oil
veggie broth *
sea salt
red pepper flakes
shredded cheese
taco shells

* I keep some homemade veggie broth or a container of Imagine vegetable broth in the fridge for oil-free sautéing and for adding moisture to mixtures like this.

what you need for the pico de gallo
1 avocado, chopped
1 tomato, chopped with juice
1 jalapeno pepper, seeded and minced
3 green onions (scallions), thinly sliced well into the green section
2 – 4 tablespoons cilantro, finely chopped
1 – 2 cloves garlic, minced
1 green lettuce leaf, finely chopped
juice of 1/2 lime
sea salt to taste

what you do
Place all the ingredients for the pico de gallo into a medium bowl. Mix well and let sit while making the tacos.

Heat oven to 400 degrees. Place chopped sweet potato in a medium sized bowl. Drizzle with a small amount of olive oil (maybe 1 tablespoon at the most). Mix it up with your hands so the potato pieces are covered. Place on a lightly oiled cookie sheet, sprinkle with sea salt and place on middle shelf of the oven. Set timer for 15 minutes. Watch as they can burn quickly.

Place chopped zucchini and broccoli in the bowl you used for the sweet potatoes. Add a touch of olive oil and toss to coat.

After about 15 minutes or so (the potatoes should be half-done), shove the potatoes aside and add the broccoli and zucchini mix to the cookie sheet. Sprinkle with sea salt and return to oven for 10 to 15 more minutes. Keep an eye on it as the broccoli florets burn easily. Using a spatula, turn the veggies if needed. Remove from oven once they’re finished roasting.

Heat a small amount of veggie broth (maybe 1/4th cup) in a large skillet. Add beans, roasted veggies, red pepper flakes and sea salt. Stir until well heated. You might need to add a touch more broth. You want it moist, but not drippy.

While the mixture is heating, place the taco shells in the oven. It will only take a couple of minutes to heat them up. Watch carefully, they’ll burn quickly.

Fill taco shells with veggie/bean mixture, sprinkle with shredded cheese, top with pico de gallo. Yum! Who says tacos have to be made with pork or beef? You might also like my kale taco recipe. Check here for details.

Peace, love and veggie tacos!
Melissa

Having a jar of homemade stock available is at the top of my list of “essentials” when it comes to healthy cooking. I use stock for everything from sautéing greens and making rice to adding moisture to my veggie burger mix. It’s also a great way to use up bits and pieces of veggies that probably wouldn’t have a life of their own if not mixed together for stock. These are the stragglers that are one step ahead of the compost pile. Rather than using them to make dirt, use them to make stock.

Here’s how.

what you need (this is a launching pad, use whatever you have on hand)
Place random veggie parts and pieces in a large, deep stock pot. Full the pot half-full with chopped veggies. Add some garlic, fresh or dried herbs (parsley, thyme, rosemary, cilantro, bay leaves), salt, 2 to 4 whole peppercorns and some dried mushrooms. The mushrooms are optional, but they do add a nice earthy flavor and substance to the stock. You can also add chopped jalapeno or red pepper flakes if you want stock with a kick. Cover with cold, filtered water, bring to a boil, turn heat down, put a lid on it and simmer for about 1 to 2 hours. Cool and strain. I often pick through the strained veggies and purée a few favorites to add a touch of thickness to the stock.

Veggie stock will keep in the fridge for about 4 or 5 days and in the freezer for 2 to 3 months. I freeze it in small batches, so I can pull out a container and use it for a couple of days to sauté vegetables or heat up already cooked rice or quinoa. I’m a fan of olive oil or coconut oil for sautéing, but using broth is low fat and low calorie. Plus it adds a nice, rich flavor to whatever you’re cooking.

* I keep a glass jar in the fridge for non-compostable (the elite stuff) veggie remnants during CSA season. I go through veggies so quickly that saving the better cast-aside pieces for making stock works well. Slightly past their prime is fine, bordering on old age is not good.

Peace, love and veggie remnants!
Melissa

Okay, so I’m a hippie-girl at heart. I’ve got flowers in my hair, organic kale in my garden and I’m ready for a revolution. A new, old-school food revolution. Jamie started it and Diane at The W.H.O.L.E. Gang is helping him spread it across the blogosphere. At last count there were well over a half a million people who had signed Jamie’s pledge to shift from processed food to whole, fresh food. I’d say he’s got his revolution going!

Diane has put together her own version of this revolution — 30 days, 30 different food blogs, 30 ways to eat real food. Check here for details. Today’s my day to share tips for eating healthy and finding delight in thriving on wholesome food. Check out my guest post (8 steps to “revolutionary” transformation and maybe even enlightenment) at The W.H.O.L.E. Gang.

“Be at least as interested in what goes on inside you as what happens outside. If you get the inside right, the outside will fall into place.”
— Eckhart Tolle, The Power of Now: A Guide to Spiritual Enlightenment

Leek and Potato Soup from Jamie’s Food Revolution Cookbook
I was inspired by the recipe, rather than ruled by it, so I added beet greens.

serves 6-8

what you need
2 carrots / 2 celery stalks / 2 small onions / 1 pound leeks / 2 cloves garlic / 1 & 3/4 quarts chicken or vegetable broth, preferably organic / 1 pound potatoes / olive oil / sea salt and freshly ground pepper / maybe some greens (my addition)

what you do
Peel and roughly chop the carrots. Slice the celery. Peel anc roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼ inch slices. Peel and mince garlic. Put the broth in a sauce pan and heat until boiling. Place a large saucepan on medium/high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼ inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer with the lid on.

to serve your soup
Remove the pot from the heat. Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender. Tip with some crumbled cheese or roasted sunflower seeds if you’d like.

* I added washed and chopped beet greens at the end and simmered the soup for another few minutes to cook the greens.

nutrition notes on fresh, whole, organic foods used in the recipe
Leeks are related to onions and garlic and have anti-bacterial and anti-inflammatory properties. Leeks also contain a protective flavonol (with an “o” – chemically different from flavanols with an “a”) called kaempferol, which is anti-carcenogenic. Research (the real thing) indicates that leeks provide antioxidant protection and may have some wonderful cancer-fighting properties.
Potatoes are a healthy low calorie, nutrient-dense food if they haven’t been soaked in oil (think French fries) or smothered in sour cream and bacon bits. They’re high in vitamin B6, which is being studied for its ability to activate tumor-suppression genes. Rich in antioxidants, folic acid, fiber, and other health promoting substances, potatoes also have a detoxifying effect on the body. Choose organic as potatoes are part of the Environmental Working Group’s dirty dozen (highest in pesticides).
Beet greens are low calorie, nutrient-dense and anti-inflammatory. They’re packed with vitamins A, C, and K and are rich in magnesium, potassium, manganese, iron and calcium. Don’t throw the greens away, add them to soups or sauté them like you would spinach or other greens. Seriously, beet greens are what Hippocrates was talking about when he said, “let food be thy medicine and medicine be thy food.”

Go forth and start your own personal food revolution!
Melissa

I’ve been finding lots of carrots in my Grant Farms CSA delivery box this fall and have been adding shredded carrots to smoothies, chopping them up for soups and stews and I even made a big pot of carrot and ginger soup the other day. Delicious.

Before launching into next week’s sugar-laden, progressive dessert party that Diane at the W.H.O.L.E. Gang is kindly hosting, I thought I’d slip in a carrot recipe. Just to remind myself and my readers that my “roots” are in nutrient-dense, whole foods. I’m a nutrition therapist. Remember that next week, okay? I’ll be on a short visit to planet sugar, not permanently relocating. If I end up staying past next week, someone come and save me (Ali, that might have to be you).

Carrots – think carrots. They’re sweet and full of natural sugar. Yeah, I know – that’s not quite the same as a double chocolate brownie dripping with frosting while decorating the Christmas tree.

Back to carrots.

honey-glazed spiced carrots
what you need
1 tablespoon butter or coconut oil
2 tablespoons shallots, finely diced
several organic carrots, scrubbed and chopped (I used about 3 to 4 cups)
1 cup vegetable broth (I use home-made or Imagine organic veggie broth; you could also use chicken broth)
2 – 3 tablespoons honey
1/4 teaspoon nutmeg
sea salt and fresh ground pepper
1 tablespoon chopped fresh parsley

what you do
Melt butter in a large saucepan over medium heat. Add shallots and sauté for 2 or 3 minutes. Add broth and stir in carrots. Bring to a low boil, reduce heat and simmer covered for about 10 to 15 minutes. Carrots should be tender, but not over-cooked or mushy. Add the honey, salt and pepper and continue simmering until the sauce becomes syrupy. The honey can burn quickly, so stir often and watch closely. You may have to reduce the heat. Stir in nutmeg just before serving. Transfer to a platter and garnish with parsley. Makes 4 to 6 servings.

Up next – holiday desserts! Stay tuned.
Peace, love and sweet veggies.
Melissa

I hope you haven’t lost trust in me when it comes to ice cream. Maybe I deserve it. Was it the sweet corn ice cream? Or the vegan chocolate chip, beet ice cream? I guess I don’t blame you, but you absolutely must give me one more chance because this pumpkin, maple, Grand Marnier ice cream is a winner. I’m not kidding, I can hardly keep the freezer door shut long enough to let it totally set up. I keep tasting it to make sure I’m not dreaming. Or delusional.

Okay, it’s not perfect, but it’s pretty dang close. Let me go taste it one more time and I’ll let you know for sure.

Yep, it’s a 9.5. If it was a little creamier, I’d give it a 10. The pumpkin purée is a touch grainy. Just a touch – like a nano-touch, so keep reading.

I’ve been receiving pumpkins in my Grant Farms CSA box on a weekly basis lately. Sweet, yummy, organic, sugar pumpkins. I’ve made soup, muffins, custard, pancakes and even cookies out of pumpkins. But never ice cream. Until today, and I’m happy to say I’ve found a new favorite dessert. I’m serving it tomorrow. After a day of skiing and a dinner of traditional New Mexico stacked, red chile enchiladas. With an organic poached egg on top. I’m shaking things up a bit this Thanksgiving.

pumpkin, maple, Grand Marnier ice cream
what you need
ice cream maker
1 and 3/4th cup half and half, well chilled
1 cup pumpkin purée, unsweetened and unspiced
3/4 cup, plus 2 tablespoons pure maple syrup, preferably grade B (here’s why)
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
* optional: 1 – 2 teaspoons Grand Marnier
I used 1 teaspoon because I was afraid it would be too strong, but I think I’ll try 2 next time. The Grand Marnier idea came from David Lebovitz’s adaptation of Karen DeMasco and Mindy Fox’s pumpkin ice cream recipe.

what you do
Place all ingredients in a mixing bowl and blend on medium-low speed until well combined, about 2 minutes. Turn on ice cream maker, pour ingredients into freezer bowl per manufacturer’s directions and let mix for about 30 minutes until thickened. Transfer to a storage container and freeze.

Happy Thanksgiving everyone!
Melissa
P.S. I just tasted it again, it’s not grainy. Trust me.

Before I launch into today’s recipe, I’d like to share a little esoteric trivia with you. Esoteric in a world-wide sense, as our enlightened inner circle contains a bazillion people. But in order to understand the following, you must have a linguistic understanding of what www means and that’s a big outer-inner (out-there) circle.

Stick with me, there’s some logic to this intro, however convoluted it might be.

Today has great significance in the posting of this recipe. On November 12th, 1990, English physicist Tim Berners-Lee and Belgian computer scientist Robert Cailliau drafted a proposal entitled “WorldWideWeb: Proposal for a HyperText Project.” That’s what guys who work at CERN, the world’s largest particle physics lab, do in their spare time.

You know, when they’re not messing around with particle accelerators or smashing atoms.

Little did they know that their project and the alliterative fusion of three simple words would have such a profound impact on the future of information technology and the way we communicate. And on food. Although few of us understand what’s really going on in cyber-space, www has become a household “word” and making friends with people in far-off places is as easy as commenting on a blog.

Which brings me to the point of this post – Anne’s butternut, leek and ginger soup. The recipe originally came from Mitchell Beazley’s book, The Simple Art of Marrying Food & Wine. Anne, whom I met ages ago at Miles Collins’ blog, left her version of the soup in the comment section of my Dia de los Muertos post. I doubt that Tim and Robert had friendships, food writing and recipe exchanges in mind when they wrote their proposal for the HyperText Project and dubbed the nebulous world of mark-up language and stored information the WorldWideWeb. But that’s how things have unfolded in my little corner of culinary cyber-space (alliterations aside).

WWW has turned into FFF. WorldWideWeb. FoodFriendshipFun. I love it!

Okay, I’ve indulged myself in some off-kilter rambling, now on to food. This week’s CSA box contained butternut squash, onions, leeks and an assortment of other fall veggies and fruit. As luck would have it, those were the ingredients in Anne’s version of Mitchell’s version of butternut squash soup. Thanks for the inspiration, Anne. Here’s my version.

Butternut squash leek onion ginger curry coconut soup
what you need
1-2 butternut squashes (I ended up with about 4 cups of peeled and cubed squash) *
4 cups vegetable broth (or chicken)
1 cup water
2/3 cup light coconut milk
1/2 cup chopped onion
1 apple, washed, peeled, cored and chopped
2 leeks, trimmed and chopped
2-3 tablespoons butter
1-2 tablespoons freshly grated ginger (I like things gingery, use less if you please)
2 teaspoons curry powder *
roasted pumpkin seeds

what you do
Melt butter in a medium soup pot. Add onions and leeks and sauté until lightly browned. Add broth, water, apple, squash and ginger and simmer until squash is tender (30 minutes or so). Remove from heat and let cool for 15-20 minutes. Carefully puree soup in a food processor, in batches, and transfer back into the soup pot. Add curry seasoning and coconut milk, stir well and reheat. Top with a few roasted pumpkin seeds, even though I forgot to do it before taking the picture.

* Check with Amy at SS & GF for detailed instructions on how to peel and chop butternut squash.

* My Madras-style curry mix contains turmeric, cayenne pepper, coriander, cumin, fenugreek, white pepper, cinnamon, fennel, nutmeg, cardamom, cloves and Tellicherry black pepper.

The sisterhood of the traveling soup bowls would like to thank Tim and Robert for setting into motion the worldwideweb. We also appreciate the random brother with a bowl. Go forth and make soup!
Melissa

I had a plan for today’s blog post – Anne’s butternut squash, leek and ginger soup. But by 5:30 AM this morning, I was already off-task, side-tracked and on to something different.

Yes, I’m a touch ADD-ish, I will admit. Maybe a touch more than a touch if I really think about it. Thank goodness for my omegas or that constant stream of ideas and visual images ricocheting around in my head would resemble a cognitive tilt-a-whirl ride. I’m not complaining though, as I’m rarely ever bored.

I promise, this evening I’ll make the soup and work on my intended post because as luck would have it, after Anne so graciously left the recipe in the comment section of my Dia de los Muertos post, I received almost all the ingredients in last night’s CSA pickup box. And it sounds so good. But for now, I’d like to offer you a pre-dawn cocktail.

Imagine this – it’s 5 AM and I’ve been up for over an hour. I’m wearing plaid flannel jammie bottoms with little skiers on them, a Marmot black fleece turtleneck and Ugg boots. Hair uncombed and pulled back in a ponytail. Brown geeky reading glasses with lime-green trim.

Lovely.

Okay, so what should I have for breakfast? Something light as I’m going to yoga soon, but something substantial enough to get me through yoga and a meeting shortly afterwards. A nutritious, yet mellow smoothie.

Napa cabbage and beet drippings smoothie (hey, don’t pre-judge)
1 ripe banana
1 small apple, cored and chopped into blender chunks
4 big Napa cabbage leaves, washed and chopped
1/2 cup vanilla goat yogurt
1 celery stalk, washed and chopped
10 ounces or so of beet drippings *
1 teaspoon cinnamon
1 tablespoon ground flax seeds
4-5 walnuts

Place all ingredients in the blender and blitz well. Serve in beautiful wine glasses and enjoy your morning. Serves two, three – or maybe just one.

* I like to roast beets (which I did last night) in the oven in a shallow baking dish with some water. Once the beets are roasted, I let the water cool, pour it in a jar (using a funnel) and store it in the refrigerator to add to smoothies. It works great as some of the beet juice filters into the water and you end up with this delightful and nutritious power liquid. For detailed information about roasting beets (and a wonderful salad recipe), please check here.

Go forth and have a power cocktail for breakfast. Seriously, this was SO good and no one would ever guess it was made with beet juice and cabbage leaves.
Melissa

This time last year, I was a make your own pumpkin puree from scratch virgin. Aaah, but I was seduced by a Grant Farms sugar pumpkin and have never looked back.

Canned pumpkin? No way.

Well, maybe, but only in out-of-season desperation.

I received two small sugar pumpkins in last Monday’s CSA box and I’m guessing I’ll probably get more in today’s delivery, so I decided to make a batch of puréed pumpkin last night and see what I could come up with. Oh my gosh, this maple pumpkin coconut custard was so good that I ate a whole ramekin of it at 6:45 AM this morning after my early morning yoga class.

Yes! I love breakfast custard. Okay, as a nutritionist, I’m not suggesting you eat dessert for breakfast, but I must admit, it was a rather nice way to start the week.

gluten-free maple pumpkin coconut custard
(adapted from a maple pumpkin recipe from Eating Well)
what you need
1-1/3 cup light coconut milk
1 cup puréed pumpkin, no sugar or spices added *
3/4 cup maple syrup (I used organic, grade B)
3 extra-large eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
dash salt
whipped cream (if you want, but not necesary)
crystallized ginger and chopped pecans for topping
6 small ramekin or custard cups

what you do
1. Either make your puréed pumpkin from scratch or use canned (no sugar, no seasoning). Cut and clean out the pumpkin seeds and messy pulp, leaving the meat. Put the pumpkin in a roasting pan (I use glass) skin side down, fill with about an inch of water and cover with foil. Place in a preheated 400 degree oven for about 40-50 minutes or until the meat of the pumpkin is tender when pierced with a fork. Remove from oven being very careful not to spill the hot water on yourself. Cool and purée in a blender.

2. To make the custard, preheat the oven to 325 degrees. Place a kettle of water on the stove and heat it up for the water bath. Line a roasting pan (I use a 9 x 13 inch glass pan) with a folded kitchen towel to prevent the ramekins from clanking around on the glass pan while cooking.

3. Heat the coconut milk over low heat in a small saucepan until barely steaming, but not boiling.

4. Whisk the syrup, eggs and vanilla in a large bowl until smooth. Slowly blend in the warm coconut milk, a little at a time so the eggs don’t cook.

5. In a separate bowl, whisk together the pumpkin purée, cinnamon, nutmeg and salt. Blend well.

6. Add the pumpkin purée to the liquid mixture and whisk until blended.

7. Spoon the mixture into 6 small ramekin cups (about 3/4 cup each). Skim the foam from the top and place ramekins in the prepared roasting pan. Pour the boiling water into the pan about halfway up the sides of the ramekins. Avoid splashing any water into the ramekins. Carefully place the pan in the oven and bake for 45 to 50 minutes until custard is just set, but still a touch jiggly in the center when shaken. Do not cover while baking.

8. Transfer ramekins to a wire rack and let cool for about 45 minutes. Cover and refrigerate until fully chilled (at least an hour).

9. To serve, top with a dollop of real whipped cream if desired. Sprinkle with crystallized ginger and chopped pecans. These steps are optional, but they sure do add to the custard. I love the crystallized ginger!

You might also like . . .
Nutrition tips and roasted pumpkin chunks
Gluten-free buckwheat pumpkin pancakes

Go forth and let yourself be seduced by a sugar pumpkin!
Melissa