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pumpkin

March 3, 2009

loaded with beta carotene

For a few years now, I’ve relished creating with pumpkin because of its texture and taste. With fall comes the convenience and affordability of pumpkin puree, so the plunge is even easier. Pumpkin is simply not just pumpkin pie.  I’ve experimented with healthifying foods. Given the nutritional value of pumpkin, I’ve make pumpkin breads, pumpkin muffins, adding cranberries, nuts, blueberries, etc.

This past weekend, I found a very good recipe for pumpkin pancakes that relied extensively on whole wheat flour. I am telling you, the pancakes cooked fabulously–just the right flakiness, sweetness. We served it with organic maple syrup, soy sausage and a lovely fresh fruit chat. So thank you to the PinchMySalt.com blogger for providing her original recipe:

  • Whole Wheat Pumpkin Pancakes
  • Fruit Chat — Chop one pear, one apple, one avocado, and one banana into serving bowl. Squeeze 1 lime or 1/2 lemon juice and toss with 1 teaspoon of roasted ground cumin and a pinch of salt. If you have black salt, that is best. For those that have some chat masala, tossing some in is an added perk.
  • Soy Sausage – Wholefoods 365 brand

Before leaving Philadelphia, my husband and I found a new BYOB called Pumpkin. Highly recommend for the intimate, fine dining in a laid back setting. Check it out if you’re there.

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