Don't you just LOVE pumpkin cheesecake or just about anything made from fresh pumpkin? 
This is the way I prepare pumpkin puree in the Instant Pot:

That's right, just put the whole pumpkin in the Instant Pot on the trivet. The only thing you have to do, it cut off the stem. Leave the seeds until after it's cooked.  This was a 4 1/2 lb pumpkin in an 8 quart instant pot. 

Next, place 1 1/2 cups of water in the bottom of the inner pot, place the trivet in the pot and place pumpkin on the trivet. Lock down the lid with vent closed and set it on high pressure for 5 minutes and natural release. 

After the pressure has released naturally, it's time to remove the seeds, you can scoop them out with a spoon, but I have found this way to be easier...

Cut the pumpkin into four pieces. The skin is so soft at this point that you could do this with a butter knife. 

Now, scoop out the pumpkin into your Vitamix or food processor and blend until smooth.

This was a 4 1/2 pound pumpkin and it made 6 cups of puree. Any leftovers can be frozen for later. I love my silicone freezer tray, each cube holds 1/2 cup. I freeze it in the trays and them transfer them to ziplock freezer bags.  

You can use the puree for juices, cookies, muffins, pancakes, granola, cheesecake, smoothies, soups,  crackers and more. Tell us about your favorite creations!

I hope you benefit from this information and it makes your life easier. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!

As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos!

Social Media Channels:
​Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028
Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay
Instagram: https://www.instagram.com/grateful_way_health/
Website and Blog: http://www.gratefulwayhealth.com/

​My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!

Be sure to leave your thoughts in the comment section below.

I have had several requests for help in how to proceed with taking Vitamin C. I put together a Vitamin C Plan that I am hopeful will answer your questions. If you have any further questions after reading it please leave them in the comments below, email me at [email protected] or call me at 561-762-6385 if you are too sick to do that. I am here for you and so glad to help.

I have been helping several people who are being turned away by hospitals when they are in the throws of the virus. They are getting much relief from this amazing vitamin. Please take this seriously and watch the videos I have posted below to get the whole picture. This is not a joke and may just save your life. I love you all and am praying for every one of you.   
 
Vitamin C Plan
 
This information is for educational purposes only. We are not diagnosing or making recommendations for anyone.   Everyone needs to decide what is best for their individual needs, and work with your healthcare provider to make decisions about what is best for your optimal health. 
 
The first goal is to take the amount of Vitamin C for our individual needs.  That amount changes depending on whether we are in a healthy state or have developed an illness. We can determine how much is right for us at any given time by starting with a minimum of 1,000 mg divided over 3-4 times a day.  If it feels good in our body with no intestinal discomfort, such as unexplained gas or loose stools, (bowel tolerance) we can add more if we choose or continue taking that amount.  
 
There is no set dosage for everyone, it is very dependent on our individual state of health and what our body needs.
 
Click here for the protocol for oral and intravenous Vitamin C from Dr. Robert F. Cathcart III or go to:  http://www.doctoryourself.com/cathcart_C_summary.html


Taking Vitamin C during an illness
 
If we develop an illness and choose to increase the dosage we are taking, we look for bowel tolerance as the indicator that we are taking enough. When we are sick we can take much larger quantities without any intestinal discomfort, since the Vitamin C is working on healing the body.  
 
Vitamin C is a water soluble vitamin and can not be stored in the body. If we want a constant flow of vitamin C in our bodies we should take the amount our body needs at closer intervals to keep the level constant. The most important thing to remember is that we cannot overdose on this vitamin, if we take more than our body needs, we will have temporary intestinal discomfort, gas, loose stools, and/or diarrhea. At that point we need to decrease the total daily amount.  Intestinal discomfort does not indicate we should stop taking the Vitamin C. It implies that it is doing its job and we are starting to heal, therefore not requiring such a high dose. It is very important to keep taking it so that we don’t have a relapse of symptoms. The bowel tolerance is a great way to know that we have reached our maximum and we can start slowly decreasing the amount we are taking.
 
It is important to divide the amount that we decide to take each day into  4-10 portions. For example, if we decide to take 5,000 mg per day, we would take 1000 mg five times per day or take 500 mg ten times per day.  The 500 mg ten times per day schedule is preferred since it will provide a more constant supply of the Vitamin C for healing. If we wake up in the night it is great to take a dose, but only if you can do so without interrupting your sleep.  
 
 
When healthy again
 
When we return to optimum health we should take 1,000 mg or more Vitamin C per day.  We take the amount we know our body needs to be at its peak performance (have energy and feel great). 
 
When not feeling well we take larger amounts of Vitamin C more frequently. Some people have taken 1,000 mg of Vitamin C every 6 minutes during acute phases of bronchial pneumonia with high fevers and started experiencing relief within a few hours.  The only sign you need to watch for is bowel tolerance if you are taking large and frequent doses. It is rare to experience this during an illness, since the Vitamin C is working hard at healing our body and not much is going to waste. We don’t need to worry that we are taking too much since we have this important sign to tell us if we are and there are no other problems from doing so.  
 
It is amazing how much Vitamin C our body can utilize when we need it.  
 
Blessings to you & yours, 
René

​If you would like more information and updates, email me at [email protected] or call 561-762-6385.  

Following is the most recent information.
​

These biscuits go great with soup or salad. They have a slight savory kick from the thyme and sage. If you've been intimidated by the spaghetti squash, please watch the video below showing you how to cut it open and steam it for this easy recipe. These biscuits are super moist and delicious from the addition of the squash, however no one will ever know that a nutrient-rich vegetable is hiding in them. They also freeze well, so it's fun to make several batches at once and freeze them for future meal plans.

​Ingredients: 

3 tablespoons ground chia seed
1 1/2 cups almond milk or coconut milk (or any nut milk)
1 cup steamed spaghetti squash, packed into measuring cup
1 tablespoon coconut oil or avocado oil
1 1/2 cup almond flour
1/2 cup cassava flour
1/4 cup coconut flour 
1 tablespoon of baking powder
1 tsp onion granules (optional)
1 teaspoon thyme (optional)
1/2 teaspoon ground sage (optional)
1/4 teaspoon sea salt

Place ground chia in a large mixing bowl. Stir in the almond milk.

Squeeze excess water from the spaghetti squash and add to the chia mixture with the remaining ingredients. The savory spices listed are optional. 

​Spoon onto parchment-lined baking sheet.

​Bake at 400° for 35 to 40 minutes or until golden brown. 

Looking for an easier way to make this recipe? Check out our Plant-Powered Spaghetti Squash Biscuits Mix!

With the mix, all you need is steamed spaghetti squash, almond or coconut milk, and coconut oil. The rest is done for you!

Click here to order your Plant-Powered Spaghetti Squash Biscuits Mix! 
Find all our mixes on the Store Page.

I hope you liked the recipe. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!

As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos!

Social Media Channels:
​Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028
Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay
Instagram: https://www.instagram.com/grateful_way_health/
Website and Blog: http://www.gratefulwayhealth.com/

​My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!

Be sure to leave your thoughts in the comment section below.

Ingredients:​
Please buy organic ingredients whenever possible, for you and the planet!
​

• 1 cup (8 oz/227 gm) sesame seeds
• 12 dates (6 oz/170 gm), soaked in water for 15 minutes and pitted
• 1/2 cup (4 oz/113 gm) cashews 
• 1/2 cup (4 oz/113 gm)  almonds
• 1/2 teaspoon (2.5 ml) vanilla powder or vanilla extract
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground nutmeg
• 1/8 teaspoon (0.6 ml) sea salt

Directions:

Place all the ingredients expect sesame seeds in food processor with S-blade. Process until smooth.
Knead the sesame seeds into the dough.
Form into 1 inch balls and flatten with your hands. Place on dehydrator trays with mesh sheets.
Dehydrate at 110°F for 8-10 hours (flipping after 4 hours) and check for desired crispness.

Makes about 48 small cookies.

In the following video I show you how fast and easy it is to make your own vanilla powder.

In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!

​I hope you enjoy the recipe. Please take pictures of your creations and share on our Plant-Powered Health Seekers FaceBook Group and the Grateful Way Facebook page to help support everyone there and to make it a great group. Be sure to tag us on our social media outlets!

As always, hit the SUBSCRIBE and thumbs up button to stay up to date with future recipe videos!

Social Media Channels:
​Facebook, Plant-Powered Health Seekers Group: https://www.facebook.com/groups/173632007810028
Facebook, Grateful Way Page: https://www.facebook.com/GratefulWay
Instagram: https://www.instagram.com/grateful_way_health/
Website and Blog: http://www.gratefulwayhealth.com/

​My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!

Be sure to leave your thoughts in the comment section below.