Sweet, Sweet Sunday

The Other PSL

By now if you’re anything like me, you’ve already spent half a paycheck on PSL’s, and your Starbucks membership has jumped from silver to platinum, completely hurdling over silver status.

But today I want to talk to you about another trend of this season…the other PSL…

 

…the Pumpkin Sales Lot…

The first time that I ever went to a “pumpkin patch” worth even mentioning was back when my girls were about five and seven…

That was about twenty years ago.

Up until that day I assumed that all pumpkins were orange and round, maybe even plastic since neither my parents or my husband for some strange reason never bothered to buy and carve the expected jack o’ lantern each Halloween…

We were doing good to simply put the tree up before New Year’s Day and take it down by Easter, right?!

Anyway, there I stood in that great big field of all shapes, colors, and sizes of pumpkins…and there I was with them wanting one of each different type…a white one, a green one, a blue one, a tall one, a squat ones, and obviously an orange one…

I felt the same way that I did when I lived in Germany and would travel places where the only words that I knew were numbers and the only phrases that I could say were…

“Where is the bathroom?”

“How much does it cost?”

Actually that’s the only three things that we need to know if it gets right down to it, right?

Anyway, here I was standing on American soil, speaking my native language, and all I could do was say “two” and point out what I wanted and ask how much it cost?

Flash forward thirty years…

Here I sit, fifty years old, getting ready to take the “resident four year old” to a huge pumpkin patch in the morning.

Hoping not to feel like a foreigner in my own country out in the country looking totally stupid by thinking that all pumpkins had to be orange and round…

So this year I’m brushing up on my pumpkin recognition skills, or at least taking this “cheat sheet” with us.

To keep things simple, I have grouped the most common pumpkins into three obvious, or at least obvious to any true PSL, categories—the tall, the grande, the venti, and the trenta.

And made a quick list of the characteristics of the most common varieties of each size that you are likely to see…

(I had originally planned on doing this as one post listing pumpkin varieties within each size group, but that article would have been longer than the “resident four year old”‘s  Christmas wish list and that of my two college aged daughters…so doing this in three segments)…

So looking at the smallest group of pumpkins first, let’s see what your options are…

  • Size
  • Skin Color
  • Shape
  • Shelf Life
  • Texture
  • Flesh Color
  • Vertical Ribbing

The Tall (2 to 8 pounds)

This category—the smallest available “cup”— probably are best suited for decorating the porch or front steps. even though these smallest pumpkins have a great tasting, buttery flesh that makes the very best pies, cookies, baked treats, soups-, and almost any other recipe originally calling for squash.

But if you don’t feel like taking the time to prep two dozen different pumpkins, you could always simply carve it, paint it, or hollow it out and stick a flower into it…

1.Baby Bear

  • Best for…pies, roasted pumpkin seeds…also makes an attractive bowl for serving soup, stews, and chili
  • Size…one to two pounds
  • Skin Color…deep orange
  • Shape…flattened

2.  Baby Boo

  • Best for…decorating because it’s supposedly inedible
  • Size…typically the size of your palm
  • Skin Color…bright white; which tends to turn yellow if exposed to direct sunlight
  • Vertical Ribbing…deep

4.  Baby Pam

  • Best for…pies because of its sugary, starchy, string-less, dry flesh
  • Size…three to four pounds
  • Skin Color…deep orange, yellow if immature
  • Texture…very smooth

5. Casper

  • Best for…pies and baking
  • Skin Color…bright white
  • Shape…more round than squat
  • Vertical Ribbing…slight ribbing

6.  Kakai

  • Best for…Although these pumkins are edible, they are better known for their blue seeds, which can be roasted
  • Size…five to eight pounds
  • Skin Color…gray with orange stripes or ribbing

7. Lakota

  • Best for…its butternut squash-like flavor.
  • Size…five to seven pounds
  • Skin Color…red with green and black markings
  • Vertical Ribbing… light

8. Long Island Cheese

  • Size…six to ten pounds
  • Skin Color…pale yellow or orange
  • Shelf Life…up to a year
  • Flesh Color…bright, deep orange
  • Vertical Ribbing…light

9.  Lumina

  • Best for…baking
  • Skin Color…bright white
  • Texture…smooth
  • Flesh Color…bright yellow

10.  Marina Di Chioggia

  • Best for…having a sweet flavor that makes it a favorite for cooking
  • Size…six to twelve pounds
  • Skin Color…green
  • Shape…squat
  • Texture…thick and warty​ skin
  • Flesh Color…yellow/orange

11.  Musee de Provence:

  • Best for…snacking because it actually has a rich, sweet, creamy, taste…often sold in slices in French markets
  • Skin Color…pale orange-yellow
  • Flesh Color…yellow-orange
  • Vertical Ribbing…deep and distinct

12.  Tiger

  • Size…about 5″ around and 3″ high
  • Skin Color…yellow with orange mottling
  • Shape…flat with recessed stem
  • Vertical Ribbing…deep at the top, then fading at the bottom

13.  White Ghost

  • Skin Color…pure white
  • Shape…squat
  • Flesh Color…bright yellow

14.  Winter Luxury

  • Best for…baking
  • Size…up to six pounds
  • Skin Color…unique netted-looking pale orange
  • Shape…round
  • Shelf Life
  • Flesh Color
  • Vertical Ribbing

Other varieities of  these smaller pumpkins that you might encounter include…

  • Baby Boo (white)
  • Jack-Be-Little (standard orange miniature)
  • Jack-Be-Quick (taller, darker orange)
  • Munchkin (uniform, attractive orange fruit)
  • Sweetie Pie (small, scalloped, medium orange fruit)
  • Lil’ Ironsides F1
  • Magic Lantern
  • Lil’ Pump-Ke- Mon F1
  • Merlin F1
  • Howden
  • Howden Biggie
  • Gold Rush
  • Mystic
  • Spooktacular
  • Tallman
  • Early Autumn
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Getting Healthy, Instruments, Sweet, Sweet Sunday

Coconut Sugar

Okay, so now that I’ve started shopping at stores like Sprouts and Whole Foods, I think that I’ve seen every product imaginable made from coconut and learned several really good reasons to keep a good supply of castile soap and coconut oil on hand, so why does it surprise me that the almighty coconut can also be used as a sugar substitute.

Coconut sugar, made by drying out the sugary sap of coconut trees, has been used for centuries in many countries, including Indonesia and Cambodia.

This syrupy liquid has a taste much like brown sugar…and though coconut sugar

may often be more expensive than regular granulated sugar, coconut sugar is a much better option than many other sweeteners currently found on the market.

Coconut juice, which is where a lot of coconut sugar comes from, is full of potassium, electrolytes and nutrients…coconut sugar has many benefits that you will not find in regular table sugar, it may require large amounts to really make a positive affect.

Like plain white sugar, coconut sugar contains vitamins, minerals, trace elements—such as iron, zinc, calcium, potassium—as well as short-chain fatty acids, polyphenols, antioxidants, and phytonutrients—such as polyphenols, flavonoids and anthocyanidins—that help reduce blood sugar, inflammation, and cholesterol.

Coconut sugar also contains about twice as much iron and zinc as the same amount of granulated table sugar…as well as 25% DV of potassium per four ounces…(okay, when you sit down to eat 1/2C of coconut sugar at one sitting, please call me…right?!)

Another reason that coconut sugar is better for diabetics than regular table sugar is the fact that it contains inulin, a fiber that helps slow glucose absorption and keep glucose levels in check.

Just like coconut oil and coconut water, coconut sugar is becoming a very popular item at health food stores across America. Coconut sugar is being used to sweeten everything from coffee and tea…to cookies, cakes, and pies.

The American Diabetes Association states that even though coconut sugar is a great alternative sweetener for those with diabetes to use, coconut sugar has the same calories as regular sugar and should be used in moderation.

When shopping for coconut sugar, remember that many products that are available on the shelf combine both regular sugar and coconhttps://www.texanerin.com/perfect-paleo-chocolate-chip-cookies/ut sugar…so remember to take time to check the label before tossing the coconut sugar into your cart. Avoid these brands.

Also take the time to look for organic coconut sugar that is unrefined, vegan, non-GMO.

So  I AM adding coconut sugar to my routine grocery list or tossing it out the window as another “What Not to Eat Now That You’re a Diabetic” item?

As far as the following Chocolate Chip Cookies made from coconut sugar, not sure if they’re really healthy or not…

But they taste great!!!

 

Getting Healthy

Avocados—The Even More “How”

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GuacamoleGuacamole, that traditional Mexican and Central American dip that we are all so familiar with, and that I could eat by the gallons, is another way to incorporate avocado in your diet. Here’s a great recipe to try…Vegetarian Guacamole Recipe by Jamie Oliver

 

Meals…For my non-vegan readers, avocados can be great meal starters. Fill avocado with tuna, shrimp, or chicken. Add avocado slices to hamburgers, tortas, hot dogs, and carne asada. Combine avocado with eggs to make scrambled eggs, tortillas, or omelettes.

These Vegan Enchiladas with Cilantro Avocado Cream Sauce from Oh She Glows have just been added to this week’s menu plan. In addition to serving the sauce over the enchiladas, you can also serve sauces such as this with chicken, hamburgers, and hot dogs.

Pasta with Avocado SauceCook 18oz pasta according to directions. Blend together 1 garlic clove, 1/4C minced basil leaves, 1Tbsp lemon juice, 1Tbsp olive oil, dash pepper, dash lemon zest, 1 ripe avocado, 1Tbsp water, dash salt. Drain pasta. Serve sauce over pasta.

 

 

Salad…Avocados are best eaten along with other fruits and vegetables because avocados enhance the nutrients that are present in whatever fruits and vegetables you serve them with—at least tripling how well your body absorbs carotenoid, an antioxidant which helps protect the body against free radical damage.

Avocado Salad Recipe…Mix chopped onion, tomato, lettuce, avocado, and any other vegetables or meat you desire or that you have on hand. Add salt, pepper, lime juice, and drizzle olive oil over the salad. You may add

 

Salsa…Toss together 3 diced tomatoes, 2 diced avocados, 1 diced red bell pepper, ½ dicerd red onion, 1½C corn, 1 small can sliced black olives, 3 minced cloves garlic, ¼ of a finely diced jalapeno pepper, ¼C chopped cilantro or parsley, juice of one lemon, 1Tbsp olive oil, salt, pepper. Refrigerate. Serve with whole grain or bean chips, tacos, burritos, or fresh veggies.

 

Sandwiches/Toast/Wraps…Avocado is a great vegetarian substitute for meat in sandwiches, as well as a better for mayonnaise in any sandwiches.

Avocado “Grilled Cheese” Sandwich…One great sandwich to try would be the following recipe for a vegan grilled “cheese” sandwich…

Lightly toast 2 slices of vegan whole wheat bread. Prepare the sandwich with 2Tbsp vegan mayo, 1/2 of a ripe avocado, 6 very thin slices of green bell pepper, 6 very thin slices of red onion, and 2tsp extra virgin olive oil. Brush sandwich with olive oil. Grill as you would a regular grilled cheese sandwich.

 

Smoothies...Avocado smoothies are a great breakfast treat or post-workout snack.great breakfast treat or post-workout snack. For the simplest avocado smoothie, blend together 1 whole avocado, 1C milk, 1C ice, 1⁄2tsp vanilla, and 2Tbsp sugar….using any milk or sugar substitutes that you choose (more on this later)

 

Soup…Any easy way to incorporate avocado into any other soup would be to use it as a garnish. This will add both flavor and health benefits.

Another option would be to try an avocado soup…such as this hot soup from Healing Tomato, or this cold soup from All Recipes.

 

Sushi…Avocado are akey ingredient in California rolls and other makizushi (“maki”, or rolled sushi). I’ve only tried making sushi once, but I’m seriously thinking about getting my sushi mats back out and trying this recipe from Plant Based U.

So with all these recipes on hand and both my interest and taste buds awakened, I have now added avocados to our family’s permanent grocery list. Not only will these avocado recipes make a filling addition to our future meals and snacks, they will also provide ourfamily with nutritious heart-healthy fats, fiber, folate, vitamin A, potassium and more.

*****

 

Getting Healthy, Sweet, Sweet Sunday

Nut Butters

Chamomile; German Chamomile; Hungarian Chamomile; Camomile; Matricaria recutita; Chamomilla recutita; Matricaria chamomilla

Shopping for a nut butter can get overwhelming quickly. There are so many options—almond, peanut, cashew, sunflower, coconut, soy, walnut, multi-nut, hazelnut—and you want to make sure that you are choosing the best of the best.

Things to look for when shopping for a nut butter…

  1. Full Fat...reduced fat butters usually have a ton of sugar and other processed ingredients such as corn syrup solids to give the nut butter the “feel” of a full-fat version
  2. Little or no hydrogenated oils
  3. Low Salt Content
  4. Minimal Added Sugar
  5. No processed ingredients or stabilizers
  6. None of the following words on the label…these words all indicate that the nut butter has tons of added sugar and is more like a dessert—chocolate, flavored, honey/honey nut/honey roasted/honey flax, maple, nutella/hazelnut, vanilla
  7. Requires refrigeration…betters should NOT be able to sit out without going rancid.
  8. Requires stirring…nuts are primarily fat. When you grind them up and store them, the fat should separate from the ground up nuts….if not, some sort of palm oil or hydrogenated oil has been added.
  9. Short ingredients list…ingredients should literally just be whatever nuts are in the butter and salt

 

 

Almond Butters

Almonds are one of the most nutritious nuts…a great source of riboflavin, magnesium, manganese, vitamin E, flavonoids, healthy fats, calcium, B vitamins, copper, phosphorus, molybdenum, monounsaturated fats, fiber, and protein.

Almond butter can be a good choice for ensuring healthy metabolism, fighting heart disease and cancer, helping combat heart disease, and preventing osteoporosis.

Some of the healthiest almond butters available include…

  • Barney Butter Bare Almond Butter
  • Blue Mountain Organics Almond Butter
  • Dastony 100% Organic Stone-Ground Raw Almond Butter
  • Justin’s Classic Almond Butter
  • MaraNatha Raw Almond Butter or Organic Almond Butter
  • Trader Joe’s Creamy Almond Butter
  • Whole Foods 365 Organic Unsweetened Almond Butter

 

Peanut Butters

Peanut butter is obviously the most popular of all nut butters…a great source of B vitamins, copper, manganese, protein, molybdenum, phosphorus, and vitamin E.

Some of the healthiest peanut butters available include…

  • MaraNatha Organic Peanut Butter
  • Nutzo Original Peanut
  • Smucker’s Natural Peanut Butter
  • Smucker’s Organic Natural Peanut Butter
  • Santa Cruz Organics Peanut Butter
  • Trader Joe’s Organic Creamy Valencia Peanut Butter
  • Whole Foods 365 Organic Unsweetened Peanut Butter

 

Sun Butters...Sunflower seed butter, a great alternative for those with tree nut allergies, can provide even more fiber, magnesium and vitamin E than traditional nut butters…and are also a wonderful source of protein, B vitamins, folic acid, copper, manganese, selenium, phosphorus, healthy fats, and fiber. A great “sun butter” to try is MaraNatha Sunflower Seed Butter.