Learn how a few lifestyle changes can make a HUGE impact on your health and happiness with OPUS Homes Wellness Chef Andrew Muto!
Andrew has helped OPUS Homes develop its’ unique Living Kitchen that’s cleverly designed to make preparing family meals and entertaining with style a breeze!
There’s a change…something that’s obvious from the forests of Kleinburg & Aurora, to the vast farmlands of Caledon & Brampton…a change that touches us all in a beautiful way…it’s the arrival of Autumn. As splendid as any place in Canada, our community radiates with the exploding hues of Fall – burnt orange, deep red, yellow gold & rich greens.
The foods of Autumn are just as brilliant as the colours of the Landscape! Apples, pears, cranberries, plums, beets, cauliflower, fennel and squash. Of course, what would Autumn be without the Pumpkin. Ask Charlie Brown! Decorating doors, porches, yards and windows….pumpkin in pie, pumpkin in cake, pumpkin in scones and yes, even pumpkin in coffee!
Fresh organic pumpkin is more than just amazing tasting – it’s loaded with fantastic health benefits. Huffington Post’s Health section noted pumpkins are loaded with Vitamin A & Beta Carotene to boost immunity. It’s full of fibre and only 50 calories per cup. What’s most amazing is that pumpkin is a great energy boost post work out: one cup of cooked Pumpkin has more potassium than the “go to” energizing banana. Try making this Pumpkin Spiced Post Workout Drink to restore potassium stores and reenergize those muscles!
PUMPKIN SPICE RECOVERY SHAKE
8 ounces spring water
1 scoop vanilla whey or vegetarian protein powder
½ cup steamed pumpkin
pinch of nutmeg
pinch of cinnamon
Method: blend until smooth
TORTINA DI ZUCCA with CREAMED RICOTTA
During this Autumn season use this savoury pumpkin dish as an accent to your chicken or turkey dinner
or as a main meal for your vegetarian guests. There’s good protein inside, making it a satisfying meal all on its’ own!
Serves 4-6
6 cups organic pumpkin, seeded, peeled, cut into large pieces and roasted
1 onion, peeled & cubed
1 cup baby kale, chopped coarse
2 tbsp chickpea flour
4 tbsp nutritional yeast*
1 organic egg
Extra virgin olive oil
Pinch of nutmeg
2 tbsp pumpkin ceeds, crushed
METHOD
Take cut Pumpkin and place on baking sheet and cook at 350 degrees until semi-soft and still a little firm, approximately 15-20 minutes.
Once pumpkin is cooked, remove from oven and let it cool.
Sauté baby kale and onion until translucent set aside to cool.
Set aside some of the crushed pumpkins seeds for garnish.
Once all cooked ingredients are cool, add remaining ingredients and mash together in a food processor until combined well.
Oil bottom and sides of a round baking dish with high sides; pour the mixture into the mold, leveling it with a spatula. Finish it by raking the top with a fork to make rustic lines for presentation.
Bake the tortina at 350 ° for about 20-25 minutes. I you want it a little darker on top, put it on low broil – keeping an eye so it turns golden!
CREAMED RICOTTA
1 tub ricotta cheese
Pinch of nutmeg
2 tbsp nutritional yeast*
2 tbsp fresh sage or marjoram, chopped fine
2 tbsp extra virgin olive oil
METHOD
Combine all ingredients in a blender and blend until smooth or put it all in a bowl and with a spatula (and a little hard work) work until it is smooth. Set aside to let flavours steep!
ASSEMBLY
Cut small triangle of Pumpkin Tortina and place in middle of serving plate. Spoon a generous helping of Creamed Ricotta on top of slice. Sprinkle some of the pumpkin seeds to finish.
Note – omit creamed ricotta when serving alongside Chicken or Turkey!
*Nutritional Yeast is a deactivated yeast that many vegetarians use to get more protein in their diet. It’s excellent for people with high cholesterol… nutritional yeast tastes like Parmigiano cheese – so it’s a joy for people with lipid issues to have the taste of cheese in their food!
