Ingredients - October

Hello October, we heart you.

Crisp autumn days, bonfires, fallen leaves and vibrant colours. It has to be said October is one of our favourite months here at NutriNosh. It’s officially Autumn. We’ve said goodbye to the summer months, but are often treated to crisp days full of sunshine. It also becomes mildly acceptable to have a warming drink before bedtime, (Ok so we do this all year round). Plus we welcome back porridge for breakfast!

For us, it is also a chance to play with delicious seasonal produce. This month we see the delights of apples, celeriac, blackberries, quinces, beef, mackerel, cod, halibut, blackberries, horseradish and beetroot all making an appearance. Of course we should also mention pumpkin… We’re much better at cooking with these marvels than carving faces out of them! Try our pumpkin houmous below and remember – don’t throw those seeds away. Turn them into a snack by roasting and seasoning them with your favourite flavours.

Pumpkin Houmous

½ Pumpkin – cut into chunks and roasted

1 x Can of chickpeas (drained)

1 Tbsp. Tahini

1 Tbsp. Lemon juice

Salt & pepper

Cut the Pumpkin into chunks, season with nutmeg and roast at 200C for 30 minutes. Once cooked, remove from oven and allow to cool.

Peel skin from pumpkin, place flesh in a blender. Blend for 5 minutes until you achieve a smooth puree.

Drain the chickpeas and add to the blender along with the tahini, lemon juice, salt & pepper. Blitz until smooth, add a little water for a smoother consistency.

Serve with crudités, spread onto toast, crackers or wraps.

A vibrant houmous to go with the autumn colours, rich in Vitamin A, Beta-Carotene, Vitamin C, Fibre, Vitamin B6, Copper and Omega 3.

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