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Journal

Embodied Rituals for Skin + Soul

Filtering by Tag: pumpkin

Pumpkin + a recipe

Katie Gordon

I've been putting pumpkin in EVERYTHING lately.  Ice cream, oatmeal, smoothies, curries, muffins...you get the idea.  I justify it by reminding myself of the benefits of pumpkin.  It's got antioxidants to keep our skin glowing and wrinkle-free (gotta start young, right?), carotenoids to protect our eyes, potassium to balance electrolytes and keep our muscles functioning, and vitamins A and C to keep our immune system going strong.  Mostly though, I love it because cooking with pumpkin usually involves all the other fall spices that make me feel warm and fuzzy inside, especially on days when I can use a little extra grounding and comfort in my life.

Paleo Pumpkin Bread (adapted from Elana's Pantry)

1 c. blanched almond flour 1/4 tsp. sea salt 1/2 tsp. baking soda 1 Tbsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1/2 c. roasted or canned pumpkin* 2 Tbsp. honey or maple syrup 1/4 tsp. stevia 3 eggs

Combine flour, salt, baking soda, and spices in a large bowl.  Add pumpkin, honey or maple syrup, stevia, and eggs and blend either by hand (I used a fork) or in a food processor.  Pour the batter into a loaf pan (mine measures 7.5" x 3.5").  Bake at 350 F for 35-45 minutes, and let cool for an hour.

*Elana uses her homemade roasted pumpkin, but I didn't feel up to carrying a pumpkin home from the store, so I used canned and it turned out just fine.

Vegan Pumpkin Ice Cream

Katie Gordon

This recipe was a collaborative effort between my roommate Heather and myself.  Heather did most of the work though.  We've been waiting until it was appropriately crisp and cool outside to warrant pumpkin usage to make this ice cream.  Just to be clear, I'm not vegan.  For those of you who are, I still love you, but I also love fish tacos. I'm not sure what else needs to be said.  Chocolate and pumpkin...it's a thing.  You need to try this.

Vegan Pumpkin Ice Cream (adapted from PBSparents)

one can coconut milk (full fat!) 1 1/2 c. pumpkin puree 3/4 c. maple syrup 2 tsp. vanilla extract 1/4 heaping tsp. cinnamon 1/4 heaping tsp. ginger powder 1/4 heaping tsp. nutmeg 1/4 heaping tsp. cloves 1/4 tsp. salt 1 c. of chocolate chips (optional, but not really)

Whisk everything together in a large bowl, transfer mixture to your ice cream maker and freeze according to the manufacturer's instructions.

Sadly, I don't have a picture of the finished product in our one pretty bowl because I only have the camera on my iPhone and instagram will only take you so far.  Let's just hope one of these days I get a real camera.  Until then, you may have to put up with me experimenting with different filters like I'm a pro.