kim hendrickson, pumpkins
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The Tea House Times Guest Blog featuring KIM HENDRICKSON, Salvia Press

October 2015 Posts

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PUMPKIN MADNESS by Kim Hendrickson

Monday, October 12th 2015 @ 11:33 AM

When I was growing up, a pumpkin was something you carved for Halloween and made pies from for Thanksgiving.  It wasn't a cottage industry, but a seasonal vegetable with no real value beyond scaring the neighbor kids with grotesque expressions, or something Aunt Martha made to be smothered in whipped cream after the turkey and dressing was hoovered before the big game.

These days, pumpkin can be found in everything from facial masks to coffee.  If it isn't pumpkin soup, it's pumpkin scones, if it isn't pumpkin spiced beer, it's pumpkin flavored liqueur, and you would have to be living under a rock not to know that all the major news programs have "pumpkin fever", as though pumpkin is something some mad scientist just discovered as the ultimate Fountain of Youth with nothing more than a petrie dish and some orange food color.   It could just be that all the major advertising agencies see greenbacks in all those wonderful pumpkin patches springing up across the country, or maybe the undeniable health benefits of pumpkin makes jumping on the bandwagon worth investigating. So with that in mind, I developed a pumpkin smoothie that is out of this world, not to mention really good for you.

- Kefir is a more potent source of probiotics than yogurt and includes yeast which does not appear in yogurts.

- Pumpkin is a high source of beta carotene, fiber, potassium and vitamin dense. 

- Cinnamon lowers blood sugar, is high in antioxidants and enhances cognitive function. 

 

Pumpkin Apple Puddle

Yield: 3 servings

2 cups apple juice

2 cups pureed pumpkin

8 ounces kefir

1 tablespoon cinnamon

1 teaspoon ground cardamon

1/8 teaspoon cloves

Maple syrup-to sweeten

Using a blender, blend all of the ingredients expect the maple syrup until smooth. Add maple syrup to sweeten to taste.




~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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