Friends on Friday - Are you a pumpkin TART?

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My beautiful friend Anne, (one half) of Ennis Perry Creative is so creative she created these delicious pumpkin tarts herself! I’ve always loved Anne’s style and the way she makes things look beautiful. When I first meet her, many moons ago it was her small handmade fashion label 'Luce handmade', which caught my eye, but now she’s concentrating on bigger things.

Through shared partnership, the studio of Ennis Perry Creative has built a reputation for creating unique and beautiful work, designs that give real emotion to brands - watch this space. They have recently completed the beautiful eBook 'A Nourishing Kitchen', which contains 42 fantastic wholefood recipes from Amy Crawford at The Holistic Ingredient.

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But enough bragging of how she makes things beautiful, she also makes food taste delicious – these Pumpkin tarts are a must try. They’re delicious as a snack, lunch or dinner and pumpkins are in season now so snap one up at your next Farmers Market and make them this weekend.

Ingredients

1 Cup Plain Flour

1/2 Cup Besan Flour

1/2 Cup of blended nuts & seeds -Sunflower seeds, pumpkin seeds & walnuts

1/2 Cup Water

1/3 Cup Olive Oil or Coconut Oil

1/2 Pumpkin

4 Free Range Eggs

1/2 Cup Parmesan

1 Tablespoon of Coconut Cream

Celtic Sea Salt and Ground Black Pepper

Tomato Sliced

Base Ingredients

1 Cup Plain Flour

1/2 Cup Besan Flour

1/2 Cup of blended nuts & seeds

1/2 Cup Water

1/3 Cup Olive Oil or Coconut Oil

Instructions for base

Mix dry ingredients together add water and oil

Grease tins with butter

Press into tart dish or tin, as thin as you can without any holes

Blind bake for 10mins at 180°

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Filling Ingredients

1/2 Pumpkin cut into small pieces

4 Eggs

1/2 Cup Parmesan

1 Tablespoon of Coconut Cream

Celtic Salt and Ground Black Pepper

Tomato Sliced

Instructions for filling

Cut pumpkin into small pieces and remove all seeds

Boil or steam pumpkin until soft

Once pumpkin is soft blend until a puree

Add all ingredients together in a bowl and mix

Divide amongst dishes and top with a tomato slice

Sprinkle with a little extra parmesan

Bake for 10-15mins at 180° or until firm

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Serve warm with a Salad on the side – absolutely perfect

Let us know if you try them out, instagram it and tag us too. You can follow Ennis Perry Creative here and while you're at it follow Love Your Health here.

Pumpkin soup with Power

Autumn has arrived and we’ve had a snap of cold – it got me excited to start up the soup regime! I had two Jap(anese) Pumpkins in my kitchen so I decided to use a whole one for soup.

I love pumpkin soup – it’s yum, filling nourishing, and full of goodness.

And here are 5 top health reasons why you should love this particular recipe:

1. Pumpkin is full of phyto-nutrients and Vitamin A, which will support your immune system and make your skin glow.
2. Turmeric is a potent natural anti-inflammatory, reducing inflammation in arthritis, psoriasis, speeds up skin healing, is a natural liver detoxifier and studies are indicating it may prevent the spread of certain cancers
3. Garlic is a natural anti microbial, potent anti-oxidant and assits in the reduction of cholesterol
4. Coconut oil is an anti bacterial
5. Natural yoghurt is a pro-biotic, restoring healthy gut bugs.

Here is my simple and delicious recipe full of health benefits.

Serves 4-6

Ingredients:

1 Organic Jap Pumpkin

1 Brown onion

2-3 cloves of garlic

2 dessertspoons of Coconut oil

1 tsp. of turmeric

1 Organic Veggie stock cubes

Water

Pepper 

Salt  - Himalayan Pink Salt

Fresh Coriander

Natural Yogurt

Preparation:

Peel and roughly cut the pumpkin flesh into approximately 1cm cubes.

Peel and finely chop the onion.

Heat the coconut oil in a large pot, add onion and gently brown for 10 minutes, until soft and golden-brown.

Add the garlic, stir then add the pumpkin.

Mix ingredients, add a glass of boiled warm water

Add the turmeric, and a few more glasses of water

Season, to taste, with salt and freshly ground black pepper.

Increase the heat to medium and cover with the lid.

Cook for 40-45 minutes, stirring occasionally to prevent the base from burning and until the pumpkin is cooked through.

Serve hot

Add a generous dollop of natural yogurt each bowl

Sprinkle with fresh coriander

Enjoy