The DIY Pantry (30 page)

One of the best parts of roasting a pumpkin is roasting the seeds, which are a delicious, nutritious snack. As you hollow out the pumpkin, set the seeds aside, and while the pumpkin is roasting, tackle the somewhat laborious task of washing them. Then boil them for 10 minutes, pat them dry, and toss them in olive oil and salt. Roast them for 15–20 minutes at 325°F, stirring every 5 minutes or so, just until they’re beginning to brown. They’ll be crisp and crunchy and become a new favorite autumnal treat.

1. Preheat the oven to 350°F.
   
2. Rinse the pumpkin under warm water, removing any dirt or debris; then cut the pumpkin in half.
   
3. Scoop out the seeds and set aside.
   
4. Lay the pumpkin face-down in a large baking dish and cover the bottom of the dish with
   ¹
   ⁄
   ₄
   " of water.
   
5. Bake for 45–60 minutes or until tender.
   
6. Remove from the oven and scoop out the squash, discarding the skin.
   
7. The roasted pumpkin is now ready to use, but if you’d like a smooth texture, purée it with an immersion blender or a food processor. For an ultra-smooth texture, pass the mixture through a fine-mesh sieve.
   
8. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
   

Powdered sugar is an essential ingredient in most baking recipes, and this one is not only easy to create; it’s also much better for your body than the store-bought kind. And why arrowroot, you might ask? It’s merely here as an anticaking agent so that as your homemade powdered sugar sits over time, it won’t solidify into lumps. Also, depending on the sugar you use, your homemade powdered sugar may not end up being completely white. The result may be slightly darker than store-bought, but it will taste just as great.

1. Place the sugar and the arrowroot powder in a blender. Bring the blender up to full speed and blend for 1–2 minutes. Let the dust settle and check for fineness. If it’s not fully powdered, process for another 30–60 seconds. Blending times will vary according to the type of sugar you use.
   
2. Store in an airtight container for 6–9 months.
   

Jello-O is one food item that most people assume has to come from a box, but the popular snack’s famous jiggle can be easily and healthily replicated simply by using fruit juice and gelatin. When properly sourced, gelatin is actually a very nutritious ingredient: It provides a tremendously high percentage of protein and minerals per gram, aids digestion, seals the gut, aids liver function, and can even help relieve ulcers and acid reflux. No wonder gelatin has been served in hospitals for decades! If possible, use gelatin sourced from humanely raised, grass-fed beef rather than feedlot pigs (see the Appendix at the back of this book if you can’t find it in your area). And even though this recipe makes fairly firm squares that you can pick up with your fingers, feel free to reduce the amount of gelatin to make a softer, more spoonable dish.