Although there is a lot at stake, we need to be patient and loving with our kiddos as we haul them into a world of unprocessed foods. Here are a few things that I wish someone told me when I began the messy business of healthy parenthood… along with a recipe for Pumpkin Dip that I’ve served to toddlers, preschoolers, kindergarteners, tweens, teenagers, and adults. In other words, this unprocessed recipe is loved by everyone!
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Decadent and rich doesn’t necessarily have to mean processed and empty calories. Try this pumpkin pie–I doubt you’ll switch back to the Libby’s and condensed milk version.
Turning a pumpkin into pumpkin purée is really easy, it just takes a bit of time.
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.
These pumpkin peanut butter balls are the perfect unprocessed treat, and you can mix up the spices to your heart’s content!
Pumpkin and whole grain brown rice come together in this fall dessert, perfect for sharing with friends and family.
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.
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?