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Holiday suggestions from The Oaks at Ojai!  With Halloween just around the corner, we want to pass along treats that give you all the flavors you are looking for and leave you satisfied while minimizing the fat and calories  Fresh pumpkins and squash are about to abound, and the pumpkin recipes below can be made with fresh or canned pumpkin.  As a matter of fact, any winter squash will do very well with the Pumpkin & Chilies Soup.  Look for great varieties of pumpkins at your Farmer's Market and ask for an appropriate variety for mousse--the Cinderella sugar pumpkins are great---pumpkins aren't just for Jack-o-Lanterns anymore!

 

Rocky Road Candy, Spa Style

 

Servings: 34 1" pieces at 12 calories each

 

2 Tablespoons honey or agave

1 Tablespoon peanut butter

1 teaspoon vanilla

2 Tablespoons cocoa or carob powder

4 rice cakes, unsalted and very crisp

 

Combine first four ingredients in a pan over low heat and stir until melted, or combine in a glass container and microwave 30-60 seconds depending on the power of your microwave.  Stir until smooth.  Add a few drops of water if necessary to thin. 

Break the rice cakes into approximately one inch pieces in a large bowl that has been sprayed with a non-stick (and unflavored) spray.  Use a rubber spatula to scoop the mixture into the bowl and onto the rice cake pieces.  Use the same spatula with a fork to toss the mixture to coat the rice cakes.  Press the candy into a nonstick sprayed pan.  Cool and then break or cut into one inch pieces. 

 

 

Caramel Corn from The Oaks

 

Serving size:  heaping 1/2 cup, 30 calories

 

4 cups air-popped popcorn

2 Tablespoons honey or agave

1 tsp. vanilla

1 Tablespoon peanut butter

 

Melt honey vanilla and peanut butter and stir until smooth.  Pour mixture over popcorn and toss with two large spoons to coat. Optional additions:  pumpkin seeds, sunflower seeds, coconut, sesame seeds.

 

Pumpkin Mousse

 A non-dairy alternative!  And delicious!

 3 cups pumpkin puree

12 oz. soft or silken tofu

1 TBS. gelatin

¼ cup apple juice concentrate

6 oz. water

½ c. honey

2 tsp. ground cinnamon

¼ tsp. ground all-spice

½ tsp. ground ginger

 

Mix water and apple juice concentrate in a small saucepan.  Sprinkle gelatin over liquid and let sit for ten minutes.  In the meantime, puree tofu in food processor until smooth.  Add pumpkin, honey and spices and continue to process until smooth.  On low heat, melt gelatin with liquid.  Whisk until smooth (you do not want any gelatinous lumps in this).  With processor running, add gelatin and liquid mixture.  Process until well incorporated.  Chill for at least three hours or overnight.  Mousse can then be scooped with ice cream scoop onto plate or into bowl and garnished with vanilla or maple yogurt and toasted nuts, if desired. 

Serving size:  ¼ cup  Servings per recipe:  24

 

 

Pumpkin-Cranberry Muffins  

 Yield:  16 muffins      Calories: 100

 

½ cups chopped walnuts

2 T. agave

2 T. wheat germ

 

1 ½ c. whole wheat flour

½ cup wheat germ

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. allspice

¼ tsp. baking soda

 

¾ cup pumpkin puree

1/3 cup agave

1 cup plain non-fat yogurt

2 Tablespoons canola oil

1 large egg

 

½ cup dried cranberries

1 tsp. orange rind

 

Preheat oven to 350 degrees.

Combine first three ingredients and set aside.

Combine second set of ingredients in a large mixing bowl.

Stir third set of ingredients together in a bowl, mixing well.  Stir the wet mixture into the flour mixture, stirring just until moist.  Fold in cranberries and orange rind.  Line tins with muffin cups.  Spoon ¼ cup batter into muffin cups.  Sprinkle top of muffins with walnut mixture.  Bake for twenty minutes.  Cool on a wire rack.

 

Pumpkin and Chile Soup

 

A great seasonal starter or a fine lunch or dinner with an increase in serving size and a great green salad!

 

Serves:10  Serving size:  ½ cup    Calories: 53  Calories from fat: 15  Total fat:  1.8g (3%)

Cholesterol: 0   Sodium  149 mg (6%)   Total Carbohydrate:  9.2 (3%)  Fiber:  2.9g 

Protein:  2.4g

 

2 cloves garlic (2 teaspoons), minced

½ cup chopped Pasilla Chile

1 cup chopped onion

½ cup chopped Anaheim chili

2 cups pumpkin puree

4 cups low- sodium chicken broth

1 Tablespoon olive or canola oil

 

¼ cup nonfat plain yogurt

2 teaspoons maple syrup

1 Tablespoon lime juice

 

In a medium soup pot, add the olive oil and heat briefly before adding the onions and all of the chilies.  When they begin to soften, add the garlic and sauté until the onions are clear (do not brown). 
Add the chicken broth, bring to a boil, and simmer the mixture until the chilies are soft.  Stir in the pumpkin puree, warm and then blend with an immersion blender or transfer the mixture in batches to a blender; blend until creamy.  Return to the pot, warm and serve into warmed bowls or soup cups.

 

The yogurt, maple syrup and lime juice can be stirred together as a topping for the soup—approximately 1 teaspoon each.  Garnish with toasted pumpkin seeds if you have them!

There's so much happening at The Oaks!  Ready to let me do the cooking for you?  A healthy spa vacation is just a phone call away!  800.753.OAKS  See our upcoming specials and rates!

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Healthy Regards, Christine Denney

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