My Darling Daughter now has her own blog. As a pastor's wife, she usually blogs about spiritual issues in the culture. However this week she posted a pumpkin recipe that is incredibly delicious. Those of you who have read my blog for a long time have watched DD grow up from her middle school years. I'm going to post her whole blog so you can catch a glimpse of the young woman she has become. The Pumpkin Pudding recipe is at the bottom.
I love the reactions people give when they ask what the "orange stuff" that I'm eating is. I reply "pumpkin" - and then wait. The response is always - "Like, pumpkin pie?" "No... just pumpkin." "Oh..." [followed by a really grossed out look].
What can I say... I love pumpkin!
Not only is it a delicious vegetable, but it is also a very nutritious vegetable. Pumpkin is rich in beta-carotene, a pro-vitamin that is converted to vitamin A in the body - which is essential for eye health and may be linked to preventing coronary heart disease. It is also a great immune booster. One cup of pumpkin has ten grams of fiber, four grams of protein, and only eighty calories. The pumpkin seeds are also good for you. They have protein, magnesium, potassium, and zinc. They have high levels of phytosterols which can reduce cholesterol and help prevent against some types of cancer.
1 Corinthians 6:19-20
Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.
To me, one of the best ways to glorify God with your body is by putting good things into it. If I nourish my body - the body that God designed uniquely for me - I am honoring Him. What I put into my body is important. Just as what I watch and hear affect my mind and heart, the food and drink I put into my body also affect me.
When my Heroic Husband prays for our food, he almost always says, "...and let us eat this food in a way that honors You." I love that! I want to live in a way that honors God - so why would I not want to eat in a way that honors God?
I was very blessed and fortunate to grow up in a home where health was important. When I was little, my Marvelous Mother fixed good food for me. As I grew older, she taught me to cook healthy food for myself. Today, we still love getting together and cooking delicious, healthy meals.
The other day, while I was looking at the benefits of chia seeds (and they are really good for you too), I came across a new pumpkin recipe. I decided to modify the ingredients a little and try it out.
As I was quickly mixing it together that night, my Heroic Husband asked, "What is that?" I said, "I don't exactly know, but it will either be really good or really bad." Let me tell you - it is really good!
1/4 Cup Chia Seeds
1/4 Cup Pure Canned Pumpkin
1 Cup Almond Milk
1 Tablespoon Agave Nectar
1/2 Tablespoon Cinnamon
1 Teaspoon Vanilla Extract
1 Dash of Nutmeg
Combine all ingredients in a bowl. Make sure to mix them well - the chia seeds and cinnamon like to clump together - as does the pumpkin.
[NOTE: Your mixture will look NOTHING like pudding. It will be a watery substance. Do not worry! As the chia seeds sit, they will absorb the access liquid.]
Cover bowl and refrigerate overnight.
3 John 1:2
Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul.
On the Blood Type Diet, there are no beneficial grains for Type Os. That led me to be virtually grain free for quite a while…which was a bad decision…but one I've dealt with in other blogs. The GenoType diet does have beneficial grains for Hunters and Gatherers, and I make sure I have one or more servings a day of brown rice, quinoa, buckwheat, or millet.
One of the beneficial Type O grains is teff. I had never seen it in a store and never heard of anyone eating it until today.
Our Strong Son invited us to meet him in Austin for lunch at an Ethiopian restaurant called Aster's. I was ready for a food adventure, but my Honorable Husband was extremely skeptical. Aster's has a buffet for Sunday lunch that is very reasonably priced. I love buffets at international restaurants because I can sample a lot of different foods.
SS told us that instead of using silverware, we were supposed to tear off bits of bread and pick up our food with the bread. Our server must have known we were new to this, because he brought us forks. I filled my plate with delicious smelling vegetables and meats. I resolved to eat with a fork - because when I hear "bread," I think "wheat."
I had three different meat dishes. One was very spicy, but the other two were wonderful. I also got Atakelt Wott (cabbage, green beans, carrots, onions, garlic, and ginger, in a turmeric sauce) and Gomen (collard greens cooked with onion, garlic, and spices). I have got to google a recipe for Gomen. It was categorically the best collard greens I've ever eaten.
SS filed his Dad's plate with salad, rice, and some vegetarian lentil dishes. And he gave his Dad a piece of Ethiopian bread, which looks like a brown tortilla.
We were all eating, and enjoying our food, when someone picked up a card on the table that told about the bread, which is called Injera. It's not made of wheat. It's made of Teff. When I heard that, I had to try it, and I liked it. So I began to eat my meat Ethiopian style, picking it up with the bread.
The card referred to a website - teffco.com¸ where you can order Teff in the United States, and the price seems reasonable. I think I'm going to order their sample pack so I can try both the grain and the flour.
I am still trying to figure out if we have a new, creative manager at the local grocery store, or if yesterday I suddenly opened my eyes to products that have been on the shelves all along. Whichever it was my trip to the grocery store was an adventure.
The search for new products started because I bought a cell phone before I went grocery shopping. Such a simple purchase requires many forms and too much time. When I reached the store I needed something to eat or drink. I found Teas Tea brand green tea with lemongrass, unsweetened. I opened a bottle and sipped it as I shopped. What a delightful flavor...good green tea and very lemony.
I needed jelly. There on the grocery store shelf were imported Black Current preserves. Real Currents are hard to find in the US, at least in the South. I had found Current Preserves at a discount store several years ago, and loved them, but once the store was out, they didn't reorder. I put a dollop of Black Current preserves on my turnip greens for dinner, and they were delicious. Perhaps turnip greens and preserves sounds weird to you - I can't explain it, but turnip greens need something to make them palatable, and preserves do the trick.
I was on the baking isle to get cilantro, when I saw a coupon for $1.00 off any two flours by Bobs Red Mill. I didn't really need anything...but I couldn't pass up the coupon. I bought one bag of brown rice flour (practical) and one bag of garbanzo fava flour (impulsive). I'm loving what I imagine garbanzo fava flour will taste like. I'm thinking biscuits. I'm also thinking breaded okra or onions or chicken livers.
I went to pick up the Blue Diamond nut crackers that HH likes. Right above them on the shelf was a new brand of rice crackers. There were so many intriguing flavors - all of them gluten free. I bought three flavors: Bean and Fiesta Lime, Sweet Onion and Multigrain. HH immediately opened the Multigrain and loved them. The best part - they are less expensive than the nut crackers.
In produce I found fresh guava back in stock. In addition the price on mangos has dropped, so I bought two.
The only bad thing about grocery store adventures is that it takes time to read all of the labels. It was getting late and I needed something fast for dinner. The meat department had 1/3 pound flavored fish burgers. I bought spicy salmon burgers for last night and Mahi Mahi burgers with feta cheese for lunch today.
Last weekend we had an early Easter with our family. DD and SIL came on Friday. They spent Saturday morning and afternoon doing income taxes with HH's help. Certainly a stressful start to the weekend! But after that it was all relaxed and fun. SS drove down in time for dinner.
I cooked a roast for the three Type Os, and had salmon patties for the two Type As. We also had rice, green beans, spinach, and butternut squash.
I wanted to tell you about the butternut squash. When I cook it for myself, I scoop it out of the peel one serving at a time. I sprinkle a little cinnamon on top and eat it. But I thought it should look nicer for a family dinner. I cooked the whole squash in the oven that morning. Just before dinner I separated the good part from the seeds and peeling. I mashed it with cinnamon, ginger, and olive oil. I put it in a casserole dish and sprinkled it with chopped almonds. Just before dinner, I warmed it in the oven. It was delicious.
Last Sunday morning we all got to go to church together. When the children were growing up, going to church together was such a normal, every week event. Now with SIL pastoring a church far away and SS active in a church less than an hour away, we rarely get to worship together. So this was a special time for us as a family.
Today is Palm Sunday. This morning we sang joyful praise songs. The service was exciting. Tonight we had a candlelight Lord's Supper. The service was serious and thoughtful. HH and I got home in time to watch "The Bible" on the History Channel.
A friend asked me what I thought about "The Bible." At first I laughed and said, "Oh you know me; I always think the book is always better than the movie." But seeing she was serious, I gave a serious answer. You can't possibly cover the entire Bible in five two-hour shows. Some things have to be combined or left out. There is some interpretation of detail where the Bible is silent.
However, I think they have done a remarkable job of accurately portraying the major themes of the Bible. It's certainly worth watching. Next week, on Easter Sunday, they will show the Resurrection, the growth of the church, and the Book of Revelation. I think we will have eggs for dinner while we watch!
This blog is not about what a great cook I am! I'm writing it to encourage you to be bold and innovative in your own kitchen as you live life on the BTD.
I am embarrassed to admit that I didn't buy just one package of the inexpensive cod that turned out to be half gristle and bone. There were two packages still in my freezer and I decided to get rid of one of them. HH loves New England Clam Chowder. Clams are avoid for him as a Type A and potatoes are avoid for him because of his history of high blood sugar.
I wondered if I could make a healthy chowder with cod. I found a couple of recipes in the BTD recipe database. Some of them substituted sweet potatoes for white, but that wouldn't help things for him as a Type A. However it made me think that if I found an otherwise good recipe I could leave out potatoes altogether and serve it over rice.
I liked the sound of one recipe on the BTD site and I found two other recipes on the Internet. Unfortunately I was out of a couple of key ingredients and I had already thawed the cod.
While the onions and garlic were cooking, I started separating the edible fish from the garbage. I'm not sure whether I am an incurable optimist or really naive, but I was confident that somehow the meal would come together. I used almond milk instead of cream. I added parsley, a traditional chowder ingredient but it was still too bland. There was none of the heartiness I associate with chowder.
I have a friend who served me split pea soup the other day. It was exceptionally good. When I asked her about the recipe, she said she had added cumin.
I added cumin and fresh cilantro to the pot. Suddenly we had very tasty fish chowder with a Southwestern flavor. Sometime I will have to plan ahead and make a BTD version of New England Chowder, but in the meantime this version turned out to be a very good meal.
What I want you to take away from this blog, is this: if your pantry is filled with beneficial and neutral ingredients, be bold in substituting ingredients in a recipe. Unless you are trying to copy a gourmet sauce or pastry with a very distinct texture, you will find that most recipes are very flexible. If a recipe calls for an avoid ingredient think of a beneficial or neutral substitute. If a recipe calls for a spice that you are out of, substitute something else. You have the potential to be an award winning chef when it comes to the happiness and health of your own family.