{"id":7210,"date":"2012-11-01T01:10:07","date_gmt":"2012-11-01T06:10:07","guid":{"rendered":"http:\/\/paganpages.org\/content\/?p=7446"},"modified":"2012-10-24T12:12:36","modified_gmt":"2012-10-24T17:12:36","slug":"the-witchs-cupboard-10","status":"publish","type":"post","link":"https:\/\/paganpages.org\/emagazine\/2012\/11\/01\/the-witchs-cupboard-10\/","title":{"rendered":"The Witch’s Cupboard"},"content":{"rendered":"
A Time for Thanksgiving<\/strong><\/div>\n
<\/div>\n
While there are no Sabbats to celebrate this month, we do have the American Thanksgiving.\u00a0 So, I’ve decided that for this month I’d give you a few great recipes for some healthy eating!\u00a0 Whether you’re American or not I hope you find them interesting and are willing to give them a try!<\/div>\n
<\/div>\n
Homemade Pumpkin Butter<\/strong><\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
Homemade pumpkin butter is extremely easy to whip up on your stove.\u00a0 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.<\/div>\n
<\/div>\n
You can simply adjust the seasonings to suit your tastes, whether you like it a little more bitter or a little more sweet.\u00a0 Just grab a 28-ounce can of pumpkin puree (NOT pumpkin pie filling), mix with your favorite spices and boil\/simmer until it\u2019s thickened.\u00a0 Easy as pie\u2026such as pumpkin pie. \ud83d\ude09<\/div>\n
<\/div>\n
\nPumpkin Butter<\/strong><\/div>\n
<\/div>\n
Prep Time: 10 minutes<\/div>\n
<\/div>\n
Cook Time: 30 minutes<\/div>\n
<\/div>\n
Total Time: 40 minutes<\/div>\n
<\/div>\n
Yield: 3 cups<\/div>\n
<\/div>\n
Serving Size: 2 Tablespoons<\/div>\n
<\/div>\n
\u00a0\u00a0\u00a0 1 (28-oz.) can pumpkin puree
\n3\/4 cup apple juice
\n2 teaspoons ginger
\n2 teaspoons cinnamon
\n1 teaspoon nutmeg
\n1\/2 teaspoon allspice
\nPinch of ground cloves
\n1 cup brown sugar
\nJuice from half a lemon<\/div>\n
<\/div>\n
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.<\/div>\n
<\/div>\n
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.<\/div>\n
<\/div>\n
Source: Adapted from One Perfect Bite and TidyMom<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
Superfood Smoothie<\/strong><\/div>\n
<\/div>\n
<\/div>\n
<\/div>\n
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\u00a0ice.\u00a0 Just use a blender and enjoy!<\/div>\n
<\/div>\n

QUINOA BURGER<\/strong><\/p>\n

<\/strong><\/p>\n

\n

So yummy! \u00a0If you want a change of pace that\u2019s meat-free, yet full of protein, fiber, and very filling\u2026this might be for you.<\/em><\/p>\n

Don\u2019t be afraid of Quinoa. \u00a0It cooks just like rice \u2013 might even be a little easier! \u2013 and can be subbed almost straight across in most recipes. \u00a0 I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.<\/em><\/p>\n

UPDATE<\/strong>!! \u00a0\u00a0I recently found myself without carrots so used shredded zucchini instead. \u00a0WONDERFUL! \u00a0And my husband says I have to make them like this from now on. \u00a0The measurements are in the recipe, also, if you\u2019re interested.)<\/em><\/p>\n

2 rounded<\/em><\/strong> cups cooked quinoa (see note below for cooking instructions)<\/p>\n

3\/4 cup shredded cheddar cheese (or other variety, if you prefer)<\/p>\n

1\/2 cup low-fat cottage cheese<\/p>\n

1 medium carrot, finely grated (OR<\/strong> 1 cup shredded zucchini, squeezed dry<\/strong>)<\/em><\/p>\n

3 eggs<\/p>\n

3 tablespoons all purpose flour<\/p>\n

2 green onions, including white parts<\/p>\n

1 \/2 teaspoon Splenda or sugar<\/p>\n

1\/4 teaspoon black pepper<\/p>\n

1\/4 teaspoon ground cumin<\/p>\n

1\/8 teaspoon salt<\/p>\n

1\/8 teaspoon garlic powder<\/p>\n

Olive oil for frying<\/p>\n

.<\/p>\n

To cook quinoa for the above recipe:<\/em><\/strong><\/p>\n

1 cup uncooked quinoa<\/em><\/p>\n

2 cups water<\/em><\/p>\n

1\/2 teaspoon salt<\/em><\/p>\n

In a medium saucepan bring the 2 cups water and 1\/2 teaspoon salt to a boil over high heat. \u00a0Add quinoa and reduce heat to low. \u00a0Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. \u00a0Allow to cool for a few minutes.<\/em><\/p>\n

.<\/em><\/strong><\/p>\n

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.<\/p>\n

(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. \u00a0Makes them easier to flip, too.)<\/em>\u00a0 Heat a frying pan and a couple teaspoons olive oil over medium-low heat. \u00a0Mixture will be slightly sticky, so using a 1\/4 cup measuring cup, drop mixture into pan and lightly flatten to 1\/2 inch thick.\u00a0\u00a0Fry until golden-brown, about 4 minutes on each side. \u00a0 Makes approx. 10 burgers.<\/p>\n

Per burger: \u00a0Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg<\/p>\n","protected":false},"excerpt":{"rendered":"

A Time for Thanksgiving While there are no Sabbats to celebrate this month, we do have the American Thanksgiving.\u00a0 So, I’ve decided that for this month I’d give you a few great recipes for some healthy eating!\u00a0 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.\u00a0 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.\u00a0 Just grab a 28-ounce can of pumpkin puree (NOT pumpkin pie filling), mix with your favorite spices and boil\/simmer until it\u2019s thickened.\u00a0 Easy as pie\u2026such as pumpkin pie. \ud83d\ude09 Pumpkin Butter Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Yield: 3 cups Serving Size: 2 Tablespoons \u00a0\u00a0\u00a0 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\u00a0ice.\u00a0 Just use a blender and enjoy! QUINOA BURGER So yummy! \u00a0If you want a change of pace that\u2019s meat-free, yet full of protein, fiber, and very filling\u2026this might be for you. Don\u2019t be afraid of Quinoa. \u00a0It cooks just like rice \u2013 might even be a little easier! \u2013 and can be subbed almost straight across in most recipes. \u00a0 I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead. UPDATE!! \u00a0\u00a0I recently found myself without carrots so used shredded zucchini instead. \u00a0WONDERFUL! \u00a0And my husband says I have to make them like this from now on. \u00a0The measurements are in the recipe, also, if you\u2019re 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. \u00a0Add quinoa and reduce heat to low. \u00a0Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. \u00a0Allow 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. \u00a0Makes them easier to flip, too.)\u00a0 Heat a frying pan and a couple teaspoons olive oil over medium-low heat. \u00a0Mixture will be slightly sticky, so using a 1\/4 cup measuring cup, drop mixture into pan and lightly flatten to 1\/2 inch thick.\u00a0\u00a0Fry until golden-brown, about 4 minutes on each side. \u00a0 Makes approx. 10 burgers. Per burger: \u00a0Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg<\/p>\n","protected":false},"author":204,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[],"tags":[],"class_list":["post-7210","post","type-post","status-publish","format-standard","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/7210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/users\/204"}],"replies":[{"embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/comments?post=7210"}],"version-history":[{"count":0,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/posts\/7210\/revisions"}],"wp:attachment":[{"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/media?parent=7210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/categories?post=7210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paganpages.org\/emagazine\/wp-json\/wp\/v2\/tags?post=7210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}