Ground Nutmeg | Helen Jane | Your IBS Freedom

Pumpkin Spiced Oat Cookies

admin — Sun, 30 Jun 2024 12:37:11 +0000

These really are a delicious treat for cosy nights in. I love the flavours in these cookies and the fact that they are good for your gut rather than detrimental to your microbiome. Natural sweet goodness comes from honey which has many medicinal benefits including being antibacterial, anti-inflammatory and anti-fungal. They are really easy to make and can be frozen to stop you from over indulging.

Pumpkin Spiced Oat Cookies

Servings10 cookies

Prep Time15 minutes

Cook Time15 minutes

Ingredients

3tbsp cooked, mashed Pumpkin
1cup ground Oats
1 Egg
3tbsp Honey
1/2tsp Cinnamon
1pinch Ginger
1pinch Ground Nutmeg

Instructions

Combine all ingredients in a bowl. Heat the oven to 180.
Using greaseproof paper on a baking tray, dollop out your cookies in even blobs ensuring they have a little room to spread out in the oven without touching each other.
Cook for 15 minutes, until they are cooked through. Allow to cool and serve with your favourite dairy free nut milk. Try my Pumpkin spiced nut milk recipe for a really autumnal feel...

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Pumpkin Soup

admin — Wed, 03 Jan 2024 16:15:44 +0000

I love this heart warming recipe. So easy to make and it really hits the spot, keeping you feeling fuller for longer. I like to keep things simple, and so I don’t use too many ingredients as I like my digestive system to have an easy time of breaking down my foods and extracting the nutrients.

For this reason this soup is incredibly powerful in terms of healing the gut, reducing inflammation and keeping things moving at a steady pace. No need for extras with this soup, I just sprinkled on some pumpkin seeds for a bit of a crunch but the soup itself is filling enough and provides plenty of energy.

You can spice it up as much as you want to and be careful of which types of salt you use. I would recommend using ONLY Celtic salt or Himalayan rock salt. From reliable sources. Table salt will only exacerbate IBS symptoms and cause water retention, not to mention high blood pressure and many other health issues. Ditch that and treat yourself to something work while putting in your body.

TIP: I always make too much soup then I can freeze a batch and keep another batch in the fridge for later in the week. This. way you always have a nutritious meal at the ready, when time is short.

Pumpkin Soup

Servings2 portions

Prep Time15 minutes

Cook Time25 minutes

Ingredients

1edible Pumpkin(some pumpkins are very stringy so get the variety closer to a squash)
1small Carrot
1/2 ZucchiniPeeled so the soup colour stays orange.
1pinch Celtic Salt
1sprinkle PaprikaChoose how much depending on your preference.
1sprinkle Ground Nutmeg
1sprinkle cumin powder
1sprinkle Ground Ginger
1 pinch Crushed Black Pepper
1handful pumpkin seeds

Instructions

Peel and cut the pumpkin in half and scoop out the seeds. Then chop into small pieces, less than 1 inch cubed. Do the same with the carrot and the zucchini. These add a dense nutrient boost and help to thicken the soup.
Bring the veg to a boil in a saucepan, covering them with just enough water, stirring occasionally. Simmer for 10 - 12 minutes until cooked through.
Add in your spice mix. You can pre mix these in a small bowl to get the favour just how you want it. I tend to use ½ teaspoon measures of everything. But you may want a little more spice. You can even add chilli if you wish but I left it out of this recipe.
Stir until all the spices are absorbed. Once cooked, blend the soup. You may want to drain some of the water if there is too much to create a thicker soup.
Serve with a sprinkle of pumpkin seeds and enjoy this hearty meal.

The post Pumpkin Soup appeared first on Helen Jane | Your IBS Freedom.

Pumpkin Pie

admin — Mon, 30 Oct 2023 12:20:27 +0000

I love this time of year as I always treat myself to a pumpkin pie. The IBS friendly version!

Pumpkins are highly nutritious and contain high levels of vitamin A, K and Copper which is essential for great eyesight, skin and hair health as well as reducing inflammation in the gut and helping eliminate toxins more easily. Coupled with the incredible gut healing properties of cinnamon and nutmeg this really is a treat you can enjoy guilt free that your gut will thank you for.

Pumpkin Pie

Servings4 portions

Prep Time10 minutes

Cook Time25 minutes

Passive Time1 hour

Ingredients

Base

Pie

2 Eggs
3tbsp cooked, mashed Pumpkin(can use Butternut Squash)
1cup Coconut Milk
1/2cup Maple Syrup
1tsp Cinnamon
1/2tsp Ground Nutmeg
1pinch Rock salt

Optional Topping

1scoop dairy free ice cream

Instructions

Mix the dates, Brazil nuts, ginger and coconut oil together in your food processor until a rough base is formed. Press this into the bottom of your cheesecake tin util smoothed down. Refrigerate for 1 hour.
Beat the two eggs and mix the remaining ingredients together in the food processor until you have reached a smooth consistency. Pour on top of the base and cook on 180 for around 25 minutes, until the top has browned slightly and the pie is cooked through. Use a skewer to test, if it comes out clean the pie is done.
Leave to cool for a few minutes or enjoy this dessert warm. Add your topping of choice and enjoy this gut healing naughty but nice treat!

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