Pumpkin season is here and I wanted to share my favorite way to prepare this grounding root vegetable with you. Less is more here because I really just wanted to bring out the sweet and nutty flavors of the pumpkin and the tahini whip adds a rich creamy earthiness while keeping things light at the same time. Fall is when the seasons change and so does our diet; our bodies start craving more grounding foods and pumpkin is the perfect vegetable to get in all of your fiber and vitamin C and give you that cozy and nourishing feel when the colder weather starts kicking in.
Ingredients: (preferably organic)
- 1 Hokkaido pumpkin, de-seeded and sliced into half-moons
- 1-2 tbsp avocado oil
- pink Himalayan salt
- fresh rosemary & thyme
- pomegranate seeds, for garnish
- hemps seeds, for garnish
Tahini Whip
- ½ cup tahini
- ½ lemon, juiced
- ½ tsp pink Himalayan salt
- 2 ice cubes
- a splash of cold water
Directions:
01. Pre-heat the oven to 200C and spread out the pumpkin slices on a parchment paper lined baking sheet. Brush with avocado oil and season with fresh rosemary & thyme and salt. Bake for 40 minutes until crispy.
02. While the pumpkin is baking, prepare the tahini whip: in a small mixing bowl, combine tahini, lemon juice, salt, ice cubes and a small splash of cold water. Whisk it with a fork until creamy and cloud-like.
03. Spread the tahini whip on a platter, arrange the pumpkin on top and garnish with pomegranate and hemp seeds. Enjoy on its own or with some quinoa or brown rice for a balanced meal.
