Pumpkin soup with Mr. and Mrs. pumpkin

Autumn is all about pumpkins :) I love their beautiful colours, and variety. In Switzerland there are stands with lots of pumpkins from small to big, for decorating or eating. One can stop by anytime, pick up a pumpkin and leave the money in the money box. I find this trust in Switzerland great, I don't think it would work in many other countries :)

Pumpkins are easy to prepare and give delicious meal for the whole family :) I like to roast them or make a soup out of them. Using warming spices such as nutmeg, cumin, cloves gives a warming, comfy and comforting feeling.

What will you need: 

- 1 medium pumpkin

- 1 tbsp coconut or olive oil

- 3 small onions

- 2 medium sweet potatoes, cubed

- 2 cloves of garlic, finely chopped

- 3-4 cm ginger, finely chopped

- 1/2 tsp turmeric

- 1/2 tsp cumin

- 1/2 tsp coriander

- 1/2 tsp white pepper

- 1/2 pumpkin pie spice (optional)

- 2 tsp curry

- 2 tbsp sea salt

- about 3 cups vegetable stock

- a pinch of nutmeg

• First, cut the pumpkin into half, then remove the seeds with a spoon and place the pumpkin to a baking dish filled with water, covering about 2-3 cm of the bottom of the pumpkin. Preheat the oven to 180° Celsius and bake the pumpkin uncovered 45-60 minutes, or until tender.
  

• Let the pumpkin cool and then remove the flesh. Discard the skin.
• Heat a bigger pot over medium heat and add the oil. Add the onion, cubed sweet potatoes, garlic and ginger. Saute for about 10 minutes, until onions are translucent and vegetables become softer.
• Add the spices (turmeric, cumin, coriander, white pepper, pumpkin pie spice (if used) and saute for about a minute.
• Add the pumpkin flesh and the vegetable stock. You can add more water, if you would like a more liquid consistency. Bring to a boil and then lower the heat and simmer, covered for about 15 minutes.
• Pureé the soup using an immersion blender or a regular blender until smooth and cream.
• Add salt and nutmeg according to taste.
• Garnish with fresh herbs, roasted pumpkin seeds, or sprinkle of nutmeg.

Enjoy :)

Baked sweet potatoes with "yoghurt" dip

Hi there. This time I have made some very very easy baked sweet potatoes with a soy yoghurt dip. Even if you don't make the yoghurt dip, try the sweet potatoes. They are really amazing for dinner with a side salad or leftovers from lunch :) They are the best to be eaten right after baking, otherwise they become too soft. I love them, and I hope you will too :):)

What will you need:

"Yoghurt" dip:
- 250 grams fermented soya yoghurt (I used brand  Soyananda)
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp fresh coriander, finely chopped
- 1 clove of garlic, pressed through a garlic press
- cayenne pepper, according to taste
- salt, if needed

Mix all ingredients in a smaller mixing bowl. Refrigerate :) easy, isn't it? :) 




Baked sweet potatoes:
- 2 bigger sweet potatoes
- 1 tbsp olive oil
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh marjoram
- salt, according to taste
- 1/2 Provence herb mix

1. Preheat the oven to 220° Celsius 
2. Wash and cut the sweet potatoes to wedges 
3. Put the wedges to a bigger mixing bowl, add the oil and massage it to the potatoes with your hands, so it is evenly distributed.
4. Add the herbs and the salt, mix well.
5. Line your baking dish with parchment paper and lay the sweet potatoes on it. Make sure that they don't overlap.
6. Bake on 220° for 23 minutes. Lower the heat to 200° and bake for 5 more minutes.

Enjoy :)

Xmas raw snow balls

These Christmas snow balls are very easy to make and will make you and your friends and family happy :) You can prepare such raw balls in a few minutes and pack them into a nice Christmas package for your friends as a gift.  This amount makes approximately 22 raw balls. 


What will you need:
- 180 grams of Medjool dates (or 13 bigger dates), soaked for 30 minutes
- 1 cup cashews, soaked for 2-3 hours
- 1 tbsp almond butter
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- shredded coconut for coating

1. Place dates and cashew nuts to a food processor and pulse until they combine well, but the dough is not completely smooth. You should be able to see small pieces of cashew nuts.
2. Add remaining ingredients and pulse a couple of times.
3. Take a small part of the dough with your fingers and form small balls between your hands.
4. Coat the balls in coconut shred.
5. Refrigerate the balls for 2-3 hours before serving. The balls keep fresh in the fridge for 4-5 days.

Enjoyyy :)

Spicy breakfast porridge

Here is another super easy porridge recipe.  It is nice and warming in the colder winter days :)

 What will you need:
-  appr.1/ cup oats
-  appr. 1cup oatmilk
- 1 banana
- 1/4 tsp cardamon
- 1/4 tsp cinnamon
- 1/4 tsp powdered ginger 
- 1/4 tsp pure vanilla
-  a pinch of salt
- 1 handful of hazelnuts
- 1/2 tbsp maple syrup (or more according to taste) 

1. Roast the hazelnuts in a pan on high heat for about 5 minutes. I didn't use any oil for roasting.
2. Place oats with oatmilk to a pan and cook them on medium heat for 2-3 minutes.
3. Add the banana and the spices and cook for more 2 minutes. Turn off the heat
4. Place the oatmeal to a dish and top with roasted hazelnuts and maple syrup
5. Enjoy this warming breakfast :)