Sweet Pumpkin, Cinnamon & Peanut Butter Sandwich

11/24/2016


By the end of this November I think I will truly be able to say that I've learned more about how to use a pumpkin in the kitchen, than ever before. I have started this one grocery a month series spontaneously but I must say that I've enjoyed it very, very much. I hope to do something similar in the future because it truly has been an enriching experience. I've found this interesting take on sandwiches via active beauty - drogerie markt's new online magazine. I do like each topic they've covered and photography is beautiful but my fave part is the foodie corner. I really loved how they incorporated healthy, organic ingredients in a lunch to-go meal.

Ingredients: 400g hokaido pumpkin, 2 tbsp coconut oil, 40 g sugar, 2 organic oranges, 3 tbsp cider vinegar, 1 cinnamon stick, 1/2 vanilla pod, 1 teaspoon ground ginger, 4 slices of whole wheat bread, salt to taste, peanut butter to taste, pumpkin seeds

Preparation: After slicing the hokaido pumpkin in half, remove seeds and is advised to cut it into small cubes.  I've opted to roast the halved pumpkin in the oven at at 400°F (200°C) for 30-35 minutes and to spoon the heart out. It made cooking the pumpkin with other ingredients pureeing it easier. After spooning the soft pumpkin, I have added the sugar and coconut oil and let it simmer. When the mixture starts to caramelize, I've added freshly squeezed orange juice, apple cider vinegar, cinnamon stick and half of vanilla pod. Mix softly from time to time and allow to cook for 15-20 minutes on low heat. When the pumpkin is done, remove the spices, add a pinch of salt and cinnamon (I've added my homemade pumpkin spice) and puree it with a fork. 

Heat up the whole wheat bread until lightly crunchy, distribute some peanut butter over one slice, add a tbsp of our pumpkin puree, decorate with pumpkin seeds, close with the other slice and your deliciously sweet and fragrant lunch to-go is done. It does require some prep but it is quite an interesting, refreshing way to add something different to your workplace meal routine, indulge in your sweet tooth and eat healthy all at the same time.

  • Do kraja ovog novembra ću moći reći da sam naučila o tikvi (bundevi) i kako je koristiti u kuhinji više nego ikada do sada. Spontano sam započela serijal postova kojima tokom mjesec dana obrađujem različite recepte u kojima je fokus na jednoj namirnici. Ovog novembra, to je bila tikva. Nadam se uraditi nešto slično ponovo jer mi se mnogo dopao koncept, mislim da sam dosta naučila a i bilo je zabavno eksperimentisati u kuhinji. Konkretno današnji recept sam pronašla na web stranici novog dm-ovog online magazina pod nazivom active beauty.. Sviđa mi se kako biraju lijepe teme, fotografija je također oku ugodna ali meni je pažnju najviše zaokupio kulinarski kutak magazina. Mislim da su na super način kroz npr. ovaj recept, uspjeli povezati zdrave, organske namirnice sa obrocima na radnom mjestu.
  • Sastojci400 g hokaido tikve, 2 supene kašike kokosovog ulja, 40 g šećera, 2 bionarandže, 3 supene kašike jabučnog octa, 1 štapić cimeta, 1/2 vanilijinog štapića, 1 čajna kašika đumbira, 1 prstohvat soli, 4 kriške integralnog hljeba, namaz od kikirikija prema ukusu, sjemenke tikve prema želji
  • Priprema: Nakon što prepolovimo tikvu i odstranimo sjemenke, preporučuje se narezati je na male kockice. Ja sam se odlučila na već isprobanu i provjerenu pripremu tikve u rerni na 200°C nekih 30-35 minuta. Na taj način je mnogo lakše napraviti pire. Kada je gotova, supenom kašikom izvadim omekšalu sredinu i ubacim u šerpu. Dodala sam šećer, kokosovo ulje i pustila da se postepeno karamelizira. Potom sam ulila svježe ocijeđen sok od narandže i jabučni ocat, štapić cimeta i vaniliju pa sve kuhala oko 15-20 minuta na blagoj temperaturi. Kada je mješavina gotova, odstraniti začine. Zahvaljujući dobroj pripremi, sada je uz pomoć viljuške lako napraviti pire od tikve pa sve začiniti s malo đumbira i soli. Ja sam se odlučila da sve začinim svojom domaćm pumpkin spice začinskom mješavinom.
  • Slijedeći korak je zagrijati hljeb da dobije hrskavu koricu, donju krišku namazati puterom od kikirikija, dodati pire od tikve i nekoliko sjemenki prema želji pa preklopiti još jednom kriškom u sendvič. Vidjeti ćete kako je pire od tikve sladak i ukusan te miriše prekrasno. Ovaj obrok za posao zahtijeva prethodnu pripremu ali stvarno je super za razbiti dosadnu rutinu, udovoljite želji za slatkim a ujedno se zdravo hranite.

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