Halloween is a fun time for families. Dressing up, having parties and trick-or-treating. Children particularly love trick or treating. But if your child suffers from allergies it can become less fun. A great project has been started by FARE (Food Allergy Research and Education). It is called The Teal Pumpkin Project. It is encouraging households to give non-food items out to trick-or-treaters. The participating households put a teal painted pumpkin their house, as well as putting up a poster, to tell trick-or-treaters that they are only giving out non-food treats. I think this project is a great idea. It helps to raise awareness of food allergies, and allows children suffering from them to participate in a fun family tradition. It would be great if communities could get involved and raise awareness of this project. You can find out more below
Eczema Blog
Tag Archives: Pumpkin
Pumpkin and chocolate tea loaf
Ingredients
175g of roasted pumpkin
175 muscovado sugar
175g caster sugar
125g of low fat margarine
3 eggs
2 tablespoons cocoa powder
300g plain gluten free flour
1/2 teaspoon bicarbonate of soda
1 tablespoon of baking powder (use gluten free if non coeliac gluten sensitive.)
1 teaspoon of cinnamon
1/4 clove of nutmeg grated
150g of dark chocolate
100ml lactose free milk
(makes 2 loaves in 12 x 20 cm loaf tin.)
Method
Roast the pumpkin in an oven till soft – allow to cool.
Measure out the dry ingredients.
Add the margarine and sugar to a mixing bowl, cream till the mixture is pale.
Add one egg and a tablespoon of dry ingredients and beat into the mixture.
Repeat the above till all three eggs are used.
Melt the chocolate over a pan of hot water and add to the mix.
Blend the cooled pumpkin with milk and add to the mix.
Use 2 loaf tins and spay with oil and add the mix
Cook for 1 hour at gas mark 4 180 deg C.
Pumpkin chicken and pesto pasta
It is my favourite time of year and I do love roasted vegetables. Here is a dish that provides some comfort on cold nights and left overs can be warmed up the next day for lunch.
Ingredients
75g of garlic infused olive oil
1 inch slice of parmesan
15g of fresh basil
2 tablespoons of pine nuts
Salt to taste
1/2 small pumpkin
2 large chicken thighs
Basil leaves and toasted pine nuts to decorate.
150g gluten free pasta.
Method
Slice the pumpkin in half and then slice into eight even slices
Remove seeds
Add basil, oil, pine nuts, parmesan and salt to a blender and blend till smooth to make the pesto.
Place the slices into a roasting tin and place the chicken on the top (this will allow the fat to drain into the bottom of the tray – if you have a roasting tin drainer use this too.)
Spoon the pesto sauce on to the chicken and pumpkin.
Roast for 30 minutes (the chicken is ready when juices run clear.)
Cook the pasta in boiling salted water (use directions on the packet and don’t overcook it some makes of pasta will disintegrate if cooked for too long.)
Chop the pumpkin and chicken and mix with the cooked pasta, if desired use a small amount of the drained juices to flavour the pasta – but not too much as it will be high in fat.
Serves two
Oct 14, Support The Teal Pumpkin Project To Raise Food Allergy Awareness
Halloween is a fun time for families. Dressing up, having parties and trick-or-treating. Children particularly love trick or treating. But if your child suffers from allergies it can become less fun. A great project has been started by FARE (Food Allergy Research and Education). It is called The Teal Pumpkin Project. It is encouraging households to give non-food items out to trick-or-treaters. The participating households put a teal painted pumpkin their house, as well as putting up a poster, to tell trick-or-treaters that they are only giving out non-food treats. I think this project is a great idea. It helps to raise awareness of food allergies, and allows children suffering from them to participate in a fun family tradition. It would be great if communities could get involved and raise awareness of this project. You can find out more below
Eczema Blog