Pumpkin Soup Recipe - The Taste of Halloween Spirit

BOO! Pumpkin soup is one way to enjoy Halloween before it's actually here. I'll be celebrating part of my Holiday a little early this year and if you would care to join me then I can offer you my Pumpkin Soup Recipe to get you started. The only thing I can't bring you is the scare this year, unless of course your scared to make this soup with me?

Nope, I didn't think so. Just gonna have to wait till Halloween for that.

Enjoy your new Pumpkin Soup Recipe and the rest of Halloween please.

If you plan on using a fresh pumpkin like I do and recommend, there are a few things you should know first. If you want to use the canned pumpkin puree, then that's fine but fresh is best. 

Make sure to use a pie pumpkin NOT a jack o lantern pumpkin.
Pie pumpkins are small, sweeter and not as grainy.
When choosing a pumpkin look for one that is firm with no soft spots and is a nice orange color.
A fresh pumpkin should be washed first. So wash the exterior with warm water.
Cut the pumpkin in half with a serrated knife and De-seed the pumpkin, remove and throw out all the guts, you can save the seeds for roasting.
Pre-heat the oven to 350 degrees, place the 2 halves in a baking dish skin side up add enough water in the pumpkin itself to fill it half way and bake for 50 to 60 minutes until it's soft enough to remove the flesh from the skin.
To save some time you can microwave the pumpkin in microwave dish with a lid, just add about a cup of water to dish and microwave on high for 20-30 minutes.
Now scoop out the flesh from the skin it should be fairly easy.
Use a blender to puree the pumpkin and now you are ready to make this pumpkin soup recipe.
1 (2 pound) Pie Pumpkin or 2 cans Pumpkin Puree
4 Cups Chicken Stock
1 1/2 Cups Heavy Cream
1/2 Cup Chopped onion
1 Teaspoon Minced Garlic Cloves
4 Tablespoons Maple Syrup
1/4 teaspoon Fresh Grated Ginger
1 teaspoon Cinnamon
3/4 teaspoon Black Pepper
1/8 teaspoon Ground Cloves
1 teaspoon Vanilla Extract
3/4 teaspoon Curry Powder
3/4 Cup Brown Sugar
3 Tablespoons Unsalted Butter
1 teaspoon Salt
1. In a large pot saute' butter, onions and garlic on medium heat until translucent, about 4 minutes. 
2. Add chicken stock and simmer for 15 minutes. 
3. Add ground cloves, cinnamon, curry powder, black pepper, ginger and brown sugar. Simmer 5 minutes. 
4. Add maple syrup, vanilla extract, heavy cream and salt. Simmer for 10 minutes and enjoy a touch of Halloween with delicious soup recipes that are right under your fingertips.


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3 EASY & HEALTHY PUMPKIN RECIPES

Easy Breakfasts - Homemade Belgian Waffles

More or less, Belgian waffles become a generic term for all types of waffles. And there are sites that have Belgian waffle recipes in their waffle compilation. And not to mention that these Belgian waffles really taste heavenly. Amazingly enough, these delectable food are named after the country of Belgium, and which later have gradually gained popularity throughout the world.

Without a doubt, this Belgian waffle recipe will definitely give you waffles which are light (owing to the yeast used and crispy (owing to the egg whites used). I believe your mouths are watering already upon reading this. Moreover, you can simply mix them up and put toppings on them with a variety of flavors as desired. Furthermore, these breakfast food can be eaten with fruits, or you could just simply enjoy eating them with deserts or whipped cream along with some chocolate toppings. Also what makes luscious Belgian waffles stand out among other types of this sort are their size.

The best possible way to bake Belgian waffles is to make use of yeast. This is so because yeast will certainly make Belgian waffles become fluffy, lusciously soft and very delectable. As well, you could also make use of cake flour or baking powder. However, one can absolutely have the best results when making use of yeast. Commonly, Belgian waffles are indeed a common name for two types of waffles including the Liege Waffles and Brussels waffles. On top of it, people typically think of Brussels waffles when they talk about Belgian waffles.

Belgian Waffle Recipe

For a Basic Belgian Waffle recipe we will need: 
- 3 and one fourth cups (1 pound - 500g) all purpose flour 
- one sachet (7g) instant dried yeast 
- 4 medium eggs 
- whole milk (you can also add some sparkling mineral water and make them even fluffier) 
- two sticks (one-half pound. - 250g) butter 
- vanilla sugar 
- some salt

1. First take a cup of milk and heat it until it is lukewarm then mix in your yeast. You can now leave the yeast standing for a while.

2. In the mean time - melt the butter, but stop as soon as it melts, do not over heat it or even burn it - you will lose the taste. You also need to...

3....separate the egg yolks from the egg whites and beat the egg whites until you get snow.

4. Now take a big giant huge bowl and throw in all the flour, vanilla sugar (one sachet) and some salt. Make a hole in the middle of the flour and fill it with melted butter, dissolved yeast and egg yolk.

5. Mix while you are adding milk (and some mineral water if you want). You should mix it really well so there are no lumps. The question you might ask here is how dense the dough should be and how much milk? It should be thick, think pancakes and then make it a bit thicker.

6. OK, now gently mix the beaten egg whites into the dough.

7. We are really hungry right now but the hardest part of this recipe comes next - leave the dough to rest and rise at room temperature for a while. How long? Until the volume of the dough doubles or even triples! We told you to take a really big bowl. If you are in a hurry then wait for 30 minutes to one hour, but if you can, make the waffle dough in the evening and leave it overnight.

8. Use the oil to grease the waffle iron (which should be hot) so your waffles do not stick to it and pour the dough in it. Bake them until they turn golden brown.

9. This step is really easy. Well, you may eat them already!

Of course, one cannot say that this Belgian waffle recipe is as easy-to-do as some other waffle recipes found on other sites; but it surely makes your family go craving for seconds when it comes to taste.





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Easy Fruit Salad Recipes Perfect For Your Next Picnic

When one mentions the word "salad", what immediately comes to mind are leafy greens and other vegetables - definitely not dessert! But don't forget that there is a dessert version - salads using fruits! It's a refreshing sweet treat that's not only good for your taste buds but for your body as well. It's easy to prepare and you can use any of your favorite fruits to create your own recipe - it's fun to experiment on the sweet creamy sauce as well!

For now, here are some easy fruit salad recipes you can try at home:

Creamy Pistachio Fruit Mix

What you need:

2 large bananas, sliced
2 1/2 cups crushed pineapple with juice
2 cups fruit cocktail
2 cups miniature marshmallows
1 1/2 cups mandarin oranges, drained
1 1/2 cups frozen whipped topping, thawed
1/2 cup instant pistachio pudding mix
In a large mixing bowl, mix together crushed pineapple (include juice) and pistachi pudding mix. Stir in whipped topping. When well-combined, add bananas, fruit cocktail, mandarin oranges and marshmallows to the bowl. Mix ingredients well. Cover and refrigerate until ready to serve.

Easy Fruit and Nut Salad

What you need:

1 red apple, peeled, cored and diced
1 ripe mango, peeled, seeded and cubed
3/4 cup toasted cashews
1 tablespoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt
Combine apple, mango and toasted cashews in a salad bowl. Pour balsamic vinegar over fruits and nut then season with ground cinnamon, ground ginger and salt. Mix to combine ingredients well. Cover and refrigerate until ready to serve.

Fruits and Yogurt Dream

What you need:

1 red apple, cored and chopped
1 orange, peeled and sliced
2 stalks celery, chopped
1 1/2 cups seedless grapes, halved
1/2 cup blackberries
1/2 cup chopped walnuts
1 cup vanilla yogurt
In a large salad bowl, mix together apple, orange, celery, grapes and blackberries. Top with chopped walnuts then add vanilla yogurt to the bowl. Stir until all ingredients are well-combined. Cover and refrigerate for at least 30 minutes before serving.

Forget high-calorie desserts like cakes and ice cream for a while and enjoy a sweet treat that's good for your body. Instead, for your next picnic, have a healthy and refreshing snack or dessert with these delicious yet easy to follow fruit salad recipes that are perfect for any season!
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How Not To Destroy Your Diet Over The Weekend

Do you find that weekends are the most difficult time to stay on track with your nutrition? You know, all those events, dinners, parties and BBQs that happen, do they seem to throw you off track? Not to worry! I've got some great tips for you to help you stay healthy on the weekends and still lose weight.

Let's first have a look at what it takes to lose weight. We must be in a calorie deficit to lose weight, there is no question about it. It takes a weekly deficit of 3500 calories to lose 1 lb per week. This is a 500 calorie deficit per day. Now what seems to happen to a lot of people is they are in a deficit during the week but make the decision to have a "cheat meal", "cheat day" or "cheat weekend". Calories can add up faster than you can blink an eye especially when meals are eaten out at restaurants. One single meal could be 2000 calories or more (and that's not including dessert). This could easily take someone out of their weekly deficit and put them back into maintenance calories. When we are consuming maintenance calories we will not lose weight. Now this doesn't mean we are never allowed to indulge when dieting, it just means we need to be a little more strategic. For example, if you know you have a big dinner out planned then stick with eating primarily lean protein and vegetables throughout the day. This will help keep your calories low so that when you do eat out it doesn't completely throw your diet off course. Another example would be to customize your dinner out by getting a salad instead of fries or not eating the bun from a burger and saving it for another day or only eating half of the meal.

Okay so let's get to it, here are simple tips to keep you on track on the weekends.

Tip 1: Treat the weekend as if it was a week day. Stay laser-focused on those goals as hard as you do throughout the week.

Tip 2: Fill up on lots of green veggies to stay full.

Tip 3: Make healthier and less calorie-dense versions of your favourite treats! (*See recipe below)

Tip 4: Be the host of the dinner party or bring your own dish to a potluck that is in alignment with how you want to eat. You will be in control of what's served and how much you consume.

Tip 5: Find other activities to do that don't revolve around food and stay active!

Tip 6: Enjoy the moments of today with your family and friends without such an emphasis on food and going out to eat.

So now that you have some tools in your pocket for staying on track this weekend, here is a healthy, low-calorie snack if you're feeling chocolate-y!

Chocolate Avocado Pudding - makes 4 servings (vegan)

Blend together:

2 avocados, flesh only

4 tbsp raw cacao or cocoa powder

4 tbsp maple syrup

pinch of sea salt or Himalayan salt

Divide into 4 servings about 1/2 cup each and enjoy!

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Raw Kale Recipes - 3 Easy Recipes!

Raw kale is one of the most nutritious greens you can eat. Here are three easy raw kale recipes you can try at home.

It is one of the healthiest greens for your bones because it contains vitamin K, manganese, which promotes bone density, and it also contains calcium.

It is also the top leafy green source of the antioxidants lutein and zeaxanthin which promote eye health. It also contains vitamins C, B6, and B2 and is a good source of fiber.

There are many varieties including Curly, Red Winter, and Lacinto. You might also be lucky enough to find an heirloom variety at your local farmer's market as well. Experiment with different types for different tastes and textures.

Here are three easy raw kale recipes that I hope will get you to try this very nutritious vegetable.

Warning: kale is contraindicated in people taking anti-coagulants such as Warfarin.

Tropical Smoothie

1 cup pineapple
1 cup mango
1 banana
6 Lacinto or Dinosaur Kale leaves
2 cups water

Blend all ingredients in a powerful blender such as the Vitamix until completely smooth and creamy. Add honey, agave nectar, stevia or another sweetener if desired. Enjoy as a super healthy addition to your breakfast routine or as nutritious snack during the day.

Green Juice

5 ribs celery
1 large English cucumber
2-3 large Fuji apples
1/2 lime
6 Curly Kale leaves

Put all the ingredients through a juicer. My favorite juicer because of it's versatility is the Omega Vert 350. If you don't have a juicer an alternative would be to chop the cucumber, apple, and celery and place it in a blender (cucumber first) with the chopped kale and peeled lime. Blend on high for about thirty seconds and then pour and squeeze the mixture through a sprout bag over a big bowl. Sprout bags are relatively inexpensive and have a variety of uses. The sprout bag will strain out all the pulp and leave you with a smooth and silky juice. Pour the juice back into the blender carafe and then pour into a glass.

Raw Marinated Asian Salad

1 large bunch Lacinto or Dinosaur kale thinly sliced
(or another type of kale)
Juice from 1 lime (about 6 tablespoons)
1 tablespoon raw sesame seed oil
1 tablespoon cold pressed olive oil
2 tablespoons chickpea miso
1 tablespoon freshly grated ginger
2 tablespoons finely chopped green onion
(about 2 green onions green part only)
1 cup finely chopped red bell pepper
(about 1/2 large bell pepper)
handful of your favorite seaweed
[torn dulse, silky sea palm, kombu, wakame... (etc.)]
1 tablespoon black or white sesame seeds (optional)

Make sure the greens are thinly sliced, you can even shred the kale with your food processor with the slicing disk on if you wish. Put the shredded kale in a large bowl and mash in with a fork the oil, chickpea miso, shredded ginger, and lime juice. Make sure the miso and oil is well blended. You can even massage the kale with your hands to make sure the kale is well coated. Serve now or let the kale marinate in the refrigerator for at least 1 hr., it can even sit overnight. The longer it marinates the more tender the kale will be. When you are ready to serve, add in the bell pepper, seaweed, cucumber, green onion, and sesame seeds.

I hope you enjoyed these recipes and I hope you are inspired to eat more kale at home!

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