I’ve named this recipe Pumpkin Pie Spiced Applesauce because it’s become shorthand for those warm, aromatic spices that we all love (or love to hate) this time of year. However trendy they may be, there’s no denying that adding spice to homemade applesauce elevates it beyond any grocery store version and makes a very convincing argument for going unprocessed.
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When most of us think of risotto, we think of standing over the stove, stirring without stopping for half an hour. But by using your slow-cooker, you can enjoy a healthy home-cooked meal that tastes like you slaved away in the kitchen for hours.
Pumpkin definitely passes the unprocessed test, fresh or canned. Roasting a whole pumpkin is incredible and I suggest that you try it out at least once. Canned pumpkin is just as good, more convenient and still packed with nutrition. Pumpkin is loaded with vitamin A, potassium and vitamin C. Did you know one cup of cooked pumpkin has more potassium than one banana?
I’ve always subconsciously eaten primarily unprocessed foods, but in the course of losing close to forty pounds, I became much more aware of what I was putting into my body. This was not an easy transition for me and it is still partially incomplete. It’s been slow and at times very difficult.
I’ve served this Pumpkin Dip to toddlers, preschoolers, kindergarteners, tweens, teenagers, and adults. In other words, this unprocessed recipe is loved by all.
Gluten-free flours are becoming more popular as people are becoming aware of how gluten can play a role in bettering their health. Here’s how you can use them to make Pumpkin Whoopie Pies!
Turning a pumpkin into pumpkin purée is really easy, it just takes a bit of time.
A lot of Halloween recipes use food dye or colorful, super-processed candy. I avoided all of that by putting this dip in something naturally colorful and festive.