Chai Spiced Pumpkin Custard (vegan, paleo)

If you have been craving something pumpkin and spice, but don't fancy yourself a baker, or just want to try something new, then this recipe is for you.  My Chai Spiced Pumpkin Custard is rich, creamy, perfectly sweet and spicy, and it's filled with lots of fiber and healthy fats so you can feel great about indulging in this decadent treat.  It's also incredibly simple to make.  You just blend the ingredients and then pour into ramekins and let it set up in the fridge.  No cooking, no fuss!  My boys absolutely love this custard, and it's something that I am happy to give to them at any time of day.  Whether you are looking for a new healthy dessert option for your family, or planning an autumnal meal for guests, I hope you enjoy this pumpkin deliciousness as much as we do.

Prep time: 10 minutes       Makes 6 servings

INGREDIENTS:

1 cup full fat coconut milk, from the can (I used the Thai Kitchen brand)

2/3 cup + 2 tbsp pureed pumpkin

1/3 cup coconut butter or coconut manna (not coconut oil), room temperature

3 tbsp maple syrup

1 tsp pure vanilla extract

1-2 tsp chai masala* (purchase at a health food store or Indian grocery, or check out my recipe here)

pinch of fine sea salt

*You can use pumpkin pie spice in place of the chai masala, or make your own spice mix by blending 1/2 tsp ginger, 1/2 tsp cinnamon, 1/8 tsp clove, 1/8 tsp cardamom, 1/8 tsp of nutmeg and a pinch of black pepper (all ground).  Mix well, then measure out 1-2 teaspoons for your recipe, depending on how spicy you like your desserts.

DIRECTIONS:

Place 6 small ramekins or serving bowls on a tray, and set aside.  My ramekins can hold 1/2 cup each, but I filled them with about 1/3 cup of custard to create 6 servings.

If your coconut butter or coconut manna has separated in the jar, you'll need to stir it before adding it to your recipe.  To do this, close the lid tightly and place the jar in a bowl of hot water to allow it to soften for about 5 minutes, then carefully stir until the coconut solids and the coconut oil are completely blended.

Place all ingredients in a medium sized bowl and blend with a hand immersion blender until the salt has dissolved and the custard is completely smooth. If you don’t have an immersion blender you can puree the mixture in a standard blender until smooth.

Pour about 1/3 cup of your prepared custard into each ramekin.  I used a measuring cup with a spout to achieve a clean pour.

Place your filled cups in the fridge, and allow the custard to set up for at least 4 hours.  Cover with plastic wrap once it has set, to keep it fresh.  It's best eaten within a few days, although I doubt it'll last that long!

The Easiest Pulled Pork Ever (paleo, slow cooker)

Happy New Year, friends!  I hope you all had a fun and relaxing end to 2014. We enjoyed a fabulous staycation here with my sister who came to visit us from Seattle, and we've been slowly getting back into the swing of normal life.  This last week I spent a good chunk of time making some changes to my website that I hope will make for easier navigation, and a more streamlined experience.  It's still a work in progress, so if you have any requests or comments, I would love to hear from you.  As always, I have been experimenting with creating recipes in the kitchen, and here is one of my new favorites: The Easiest Pulled Pork Ever.

This has got to be one of the easiest and most delicious meat dishes that I've ever made.  It takes just 5 minutes of prep time, and then it cooks all night while you are sleeping.  I started this slow cooker pulled pork for the first time one evening last week, and the house smelled amazing when I woke up the next morning.  The meat was so tender and juicy that it completely fell apart when I barely nudged it with my fork.  Yum!  Felix and I were so into it that we shared a big bowl of pulled pork for breakfast alongside some steamed broccoli and roasted sweet potatoes.  Unconventional, I know, but it was delicious!  This succulent meat would also be the perfect filling for tacos or burritos, or served alongside some rice and sauteed greens.  I bet it would also be great under some melted cheese on a yummy sandwich with pickled veggies, or for a lighter meal, on top of a mixed salad with chopped apples and a gingery apple cider vinaigrette.  Whichever way you decide to enjoy your slow cooker pulled pork, I hope you make some soon, and please let me know how it turns out!

INGREDIENTS:

One 2 1/2 -3 pound boneless pork shoulder

1 cup sliced yellow or white onion

5 cloves fresh garlic, roughly chopped

2 inch chunk of fresh ginger, sliced

1 cinnamon stick

2 whole cloves

4 whole cardamom pods (omit for Autoimmune Protocol)

1/4 cup water

1-2 tsp red Hawaiian salt, pink Himalayan salt, or any sea salt. The amount will depend on the size of your pork shoulder as well as your preference. I used 2 tsp coarse red Hawaiian salt for a 3 pound piece of meat and it was perfect.

15 turns of the pepper mill (omit for AIP)

1 tbsp apple cider vinegar

Variation:  If you are able to tolerate tomatoes, a tasty alternative to this simple recipe is to add a tablespoon of tomato paste and 2 teaspoons of ground cumin.  Mix well, and turn the pork shoulder a few times to coat before cooking.

DIRECTIONS:

Place the onions, garlic, ginger, cinnamon, cloves, cardamom, apple cider vinegar, and water in the bottom of your slow cooker pot and give it all a stir.  Lay the pork shoulder on top of the onion and spices, then sprinkle with the sea salt and freshly ground pepper and turn the pork shoulder a few times to coat. Cover, and let it cook on low for 8-10 hours.  Use a fork to gently pull the meat apart, and remove the whole spices before serving.