Homemade pumpkin puree is more flavorful than canned or jarred versions. It also offers much more nutrition and is easily frozen for later use so that you never have to buy from the store again.
The News Channel 8 Today Show, an NBC affiliate station in Tampa, Florida, recently aired my very first cooking clip.
The 5 clips I filmed for the show are airing each weekday – one each day – through Thanksgiving.
This “Turkey Tips” series shows simple things you can do while preparing your Thanksgiving meal to make it more enjoyable, tasty, and – of course – nutritious!
The very first Turkey Tip clip is below. Be sure to click over to Gayle Guyardo’s Facebook page and like her fan page as a thank you for taking the initiative to get some very basic Traditional Cooking methods on TV.
Gayle’s passion is empowering Mothers and what better way to empower them than by showing them how to be as healthy and vital as they can be by taking back their kitchens from an overwhelming dependence and domination by Big Food who care only for the bottom line and not one whit about their health or that of their children?
I am very hopeful that many folks seeing these very short clips will be intrigued by the concept of Traditional Diet and will be motivated to learn more!
To view all the Holiday Turkey Tips I filmed for the NBC News Channel 8 Today show, click here.
How to Make Homemade Pumpkin Puree
Recipe of the one minute video tutorial above on how to make pumpkin puree for the best tasting, most nutritious holiday recipes for family and guests.
- 1 pumpkin large, preferably organic and seasonal
- 1 cup filtered water
Cut the pumpkin in half. Remove and set aside the fresh white pumpkin seeds for snacking. Preheat the oven to 400 F/ 204 C.
Bake, skin side up in a glass pan filled with 1 inch of filtered water for one hour.
Remove from oven, cool slightly, and then scoop out the softened, cooked pumpkin flesh into a bowl.
Puree with a handheld blender or in a food processor until smooth.
Use immediately in recipes of choice or freeze in 1 pint or quart containers for easy thawing/baking later.
Recipes to Try Using Fresh Pumpkin Puree!
Here are a few recipes ideas for using freshly made pumpkin puree.
Lori Schuetz via Facebook
I bet you could do this with squash too! Ty!
I can make this even easier. Wash the pumpkin – do not cut. Put it in a pan in the oven and bake until soft. Let cool. Half the pumpkin and scoop out the seeds and puree the flesh in a blender. No water this way, and everything is intact, it is easier to cut and remove the seeds. Make a pie using either buttermilk or kefir made with raw whole milk. The remaining puree can be frozen in 1 pie portions to use for pies throughout the year.
very cool! Congratulations!
Good idea, ease the SAD folks in gently with a simple pumpkin puree… next, BUTTER!
OMG, Sarah! You are on the road to the Food Network or the Cooking Channel and teach those viewers what real food is all about. Congrats on breaking in! I am SO proud!
You go Sarah! Looking (and being) so professional! Hmmm, it’s making me think about setting my sights higher! [Any tips on producing a high quality home video that you are willing to share?]
Sarah, The Healthy Home Economist
Get good lighting. That is the most important thing!
1) Steady surface to put the camera on. Table top or tripod.
2) Good lighting as Sarah says is key. Too bright and there are shadows demons couldnt crawl out of. Not enough and peoples faces look gaunt and shallow.
3) A lapel mic. The lapel mic plugs right into the camera. You can get a decent one for under $40. Or can go wireless and those have all kind of price range. As long as you’re not spiking the audio during the shoot it can be tweeked in the edit sfw.
If you are going to do a static 1 shot (one camera) try to keep it under 40 or so seconds. Peoples eyes tend to wander a bit after that. Sarah’s piece was 46 seconds long so that was right on the cusp of needing a 2nd angle.
Congratulations! This is wonderful news.
Sarah, is it all the same if you put it in a pot with a little bit of water on the stove?
Sarah, The Healthy Home Economist
I’ve tried the stovetop method and the pumpkin gets a little too mushy this way for my taste. The baked approach gives the best results I think.
Nicole, The Non-Toxic Nurse
Way to go, Sarah! Keep up the good work in getting the real food message out there!
Nicole, Thank you very much for the ewg link.