Do you want to start the new season in a healthy way? Write down the autumnal recipes that we propose, all with seasonal ingredients as protagonists.
Summer has come to an end and if you are considering eating healthier, the beginning of autumn can be a good time. Holidays are over and establishing healthy habits is much simpler. To make it even more, we propose several autumnal recipes with seasonal ingredients such as pumpkin, sweet potato, figs or mushrooms. Taking care of yourself does not mean giving up delicious dishes, you'll see!
1. Sweet potato and carrot cream
Elaboration:
1. Wash the sweet potatoes and carrots, peel them and cut them into thin pieces.
2. Chop the onion and the leek.
3. Put a pot on the fire with a drizzle of extra virgin olive oil.
4. When hot add ingredients and sauté for at least 5 minutes over medium heat.
5. Put some salt, spices (pepper, turmeric, curry ...) and add water or broth.
6. Cook for about 20 minutes and when the vegetables are tender, crush them with the blender until the desired texture is achieved.
2. Fig and cheese salad
Elaboration:
1. Clean the figs, cut them in three or four parts.
2. Wash the shoots and drain them.
3. Put them in a bowl next to figs, diced feta cheese or mozzarella balls and nuts.
4. Dress with extra virgin olive oil, vinegar and salt. If you want you can also add spices.
3. Pumpkin stuffed with vegetables
Elaboration:
1. Clean the pumpkin and cut it in half lengthwise.
2. Remove the seeds and squirt extra virgin olive oil in each half.
3. Bake them for about 20 or 25 minutes at 180º.
4. While washing vegetables and mushrooms.
5. Chop them into small cubes and cook over medium heat with a dash of extra virgin olive oil for 10 minutes.
6. Remove the pumpkin from the oven when it is tender and remove the meat from the pumpkin leaving a little so that it remains firm.
7. Add the pumpkin meat to the pan with the rest of the vegetables, sauté, salt and pepper and remove.
8. Fill the pumpkin, and voila!
4. Stew of chanterelles with potatoes
Elaboration:
1. Wash the chanterelles with water until the earth is removed from its outer and inner part.
2. Remove the logs and chop the chanterelle into tacos.
3. Wash and chop the peppers.
4. Put olive oil in a pot and when hot add the peppers.
5. While softening, chop the garlic, onion and cayenne. Cut the tomato into small dice.
6. Add everything to the pan and saute everything.
7. After a few minutes, add the chanterelles and cook until the water they release is reduced.
8. Put a teaspoon of sweet paprika, add the chopped potatoes and sauté a couple of minutes.
9. Add water and white wine and cook for about 20 minutes or until the potato is tender.
5. Sugar-free pumpkin cake
Elaboration:
1. Remove the bones from the dates and crush them in the blender with the water.
2. Mix in a bowl the date paste, eggs and olive oil.
3. Cut the squash into small pieces and cook it in the microwave for 10 minutes.
4. Preheat the oven to 180º.
5. When the pumpkin is tender, cháfala with a fork.
6. Add the pumpkin to the bowl and mix.
7. Add milk, spices, oil, flour and yeast little by little. Mix well until the desired texture is achieved, to make it fine, it may be necessary to use the mixer.
8. Pour into the mold, previously greased, and add the peeled walnuts on top.
9. Bake for about 45 or 50 minutes. Watch it and remove it when you prick it with a stick it comes out clean.
10. Let cool and unmold.
