The Witch’s Cupboard

A Time for Thanksgiving
While there are no Sabbats to celebrate this month, we do have the American Thanksgiving.  So, I’ve decided that for this month I’d give you a few great recipes for some healthy eating!  Whether you’re American or not I hope you find them interesting and are willing to give them a try!
Homemade Pumpkin Butter
Homemade pumpkin butter is extremely easy to whip up on your stove.  It is also extremely easy to put to good use.:)Spread it on toast and waffles, or package it up for a gift from your kitchen. Some people even mix it with yogurt or cottage cheese for a nutritious snack.
You can simply adjust the seasonings to suit your tastes, whether you like it a little more bitter or a little more sweet.  Just grab a 28-ounce can of pumpkin puree (NOT pumpkin pie filling), mix with your favorite spices and boil/simmer until it’s thickened.  Easy as pie…such as pumpkin pie. 😉
Pumpkin Butter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 3 cups
Serving Size: 2 Tablespoons
    1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
Pinch of ground cloves
1 cup brown sugar
Juice from half a lemon
Combine all ingredients, except the lemon juice, in a large saucepan. Bring to a boil, then reduce to and simmer, stirring often, for 40 to 50 minutes. The mixture should be thick enough so that when you run your spoon through it will not close back up. Remove from the heat and stir in the lemon juice.
Let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.
Source: Adapted from One Perfect Bite and TidyMom
Superfood Smoothie
1 banana 1/2 cup blackberries 1/2 cup blueberries 1/2 cup Strawberries 1 tablespoon ground flax seed (great source of Omega-3 fatty acids) 1/2 cup Zola Acai 1 cup water and some ice.  Just use a blender and enjoy!


So yummy!  If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

Don’t be afraid of Quinoa.  It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes.   I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.

UPDATE!!   I recently found myself without carrots so used shredded zucchini instead.  WONDERFUL!  And my husband says I have to make them like this from now on.  The measurements are in the recipe, also, if you’re interested.)

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying


To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.


In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

(To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg