Happy October 1st. Happy Vegetarian Day. And Happy Pumpkin Season.
One of my life's missions on this planet is to help people connect to nature and food. My hopes are to re-teach people how to cook, which almost seems like a lost art in this delivery/processed-food era. My hopes are to encourage people to eat more plants, which are the main contributors to a healthy lifestyle.
Making homemade pumpkin butter is easier than one thinks. All you need to do is place all the ingredients into a pot and cook it down for 20-30 minutes. This recipe is quick because it uses canned pumpkin; however, you can steam fresh pumpkin, blend it and then cook it into the butter. That process is longer but much fresher than this already-fresh version of pumpkin butter as compared to store bought versions that sit on a shelf for year(s).
"Vegetarian food leaves a deep impression on our nature. If the whole world adopts vegetarianism, it can change the destiny of humankind."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com