The frost is not quite on the pumpkin here in Malibu (is it ever?), but the weather has been cooler lately and the feel of fall, however slight, is in the air. Below are two seasonal recipes to inspire a delicious and healthy trip to the kitchen. Bon appétit!
Pumpkin Frozen Yogurt
Original Ingredients / Clean Alternative
1C Nonfat Vanilla Yogurt / 1C 0% Greek Yogurt (+ Vanilla Extract to taste)
1 C. Pumpkin Puree
1 Tbsp Granulated Sugar / 1/3 tbsp or 12 drops organic stevia
1 Teaspoon Pumpkin Spice
Mix everything together in a large mixing bowl until completely combined. Churn the mixture in an ice cream maker for a few minutes until it is a smooth, cool consistency. Alternatively, place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
1 lb small eggplant
1 lb Roma tomatoes, cored and chopped or 1 28 oz can whole tomatoes drained and chopped
3/4 lb zucchini, cut into large chunks
1 medium yellow onion, sliced
2 red or yellow bell peppers, cored, seeded, and sliced
5 cloves garlic, peeled and halved
1 tsp salt
1/4 cup olive oil
3 cups canned chickpeas, rinsed and drained
1 tbsp chopped fresh thyme or rosemary or 1/2 C. chopped fresh basil or parsley
1: Preheat Oven to 425F. Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in large roasting pan.
2: Roast 30-40 Minutes, or until vegetables are lightly browned and tenter, and some water has released from tomatoes to creat sauce, stirring occasionally.
3: Stir in chickpeas, and roast 5-10 minutes more, or until chickpeas are heated through. Stir in Thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.