December 2025 – Healthier Pumpkin Dessert Anyone?
Hello Healthy, Happy People!
Well, we should be in Belize by now…..
Turns out we couldn’t find anyone
to look after the farm for a few months…
AND things are a bit crazy down
in that part of the world right now anyway!
So here we are on the farm getting all kinds of things looked after that usually get put off until the spring!
I wonder what happened to the concept
which Phil “sold” to me about
“farming for 6 months of the year and
then going away for 6 months”.
That Never Happened, Ever! LOL
Wishing you all a warm and enjoyable
festive season
filled with an abundance of
Love, Light and Laughter!
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Healthier Pumpkin Dessert Anyone??
So I never set out to make
pumpkin pie “guts” from scratch this year.
But, you know how it goes…
if life gives you lemons then make lemonade, right?
I planted all these Delicata Squash plants
over at our rental house
located on the property behind our farm
(by the way our rental house is currently available)
We really enjoy Delicata squash sliced and baked
almost like seasoned fries…
The reason I planted them over at the other house
was because squash are notorious for
cross pollinating with each other.
And I already had zucchini on the main property.
Turns out that whoever I bought the plants from
planted seeds from a squash
that had already cross pollinated
with another type of squash!
So instead of an abundance of beautiful Delicata squash which look kind of like a fat stubby
yellowish cucumber with long stripes,
(see the Delicata in the pic above)
I ended up with these odd pumpkin-shaped
green things with stripes that eventually turned orange,
which needed to be used up.
The other surprise was that the flesh inside
was all stringy like a spaghetti squash!
As a side note:
We have eaten our share of fresh squash this season;
anyone one ever tried zucchini in their Schmunkie?
We have been eating it that way for months!
I cut the abundance of zuc’s up in chunks and froze them. We have enough to last us until spring I think!!
In this case I needed a new way to consume
these other interesting pumpkin-shaped organic fruit.
Yes, anything with a seed in it is a fruit not a veggie!
I wanted a healthier dessert kind of treat.
I ended up making the pumpkin pie “guts” by themselves
since the last thing we need to eat is pie crust!
Here is my recipe.
FYI, it seems that just about any kind of orange fleshed squash can be used for this recipe.
2 cups or so mashed, cooked pumpkin flesh
1 can coconut milk
2 eggs, beaten (for the B12)
1 teaspoon Suede Hills green stevia powder (+2 tablespoons maple syrup if you must)
1 teaspoon ground cinnamon
½ teaspoon ground ginger & nutmeg
A dash or two of ground cloves
A pinch or so of salt
Mix all of the ingredients together
then add,
1 handful of raisins
Stir to mix in evenly.
I pour all of that into an greased 9×13 glass cake pan.
I top it with sliced almonds and
baked it at 350 degrees
for about 30 to 35 minutes.
This is especially good with Pear Cream on top!
The recipe for PEAR CREAM
came to us via a vegetarian health retreat here in BC.
We use this instead of whipping cream.
Though the consistency is not exactly the same,
this recipe was a god-send as a vegan.
It is simple and delicious!!
1 large can of pears
1 cup of the pear juice from the can
1 teaspoon Suede Hills green stevia
A pinch of salt
A handful of sliced almonds
Whiz in the Vita Mix for 60 seconds.
Cool in the fridge for 30 minutes or so then enjoy!!
***If you are blessed to have 4 fresh ripe pears
simply replace the canned pears with the fresh ones
and use
1 cup of our Suede Hills green stevia sweet water
to replace the pear juice in the can.
These kind of homemade treats
are far healthier than manufactured desserts.
I know this takes more time,
though the benefits are many.
Slowing down and pouring some love
into homemade goodies
is not only good for your soul
but for those you love, care about and share with.
Healthy, Happy Festive Days to You!
Get Alkaline = Get Well!
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