Namaste my crunchies,

Good ol’ Texas has been showing signs of fall at last! And we have been enjoying every minute of it! My tea pot is permanently on the stove warming hot tea or water….Which by the way I am so excited to announce that after a year of researching, Shane & I finally decided to get a new water filtration system….say hello to the Berkey!

I totally want to go into how awesome this filter is but I also want to get in another pumpkin post before Thanksgiving. I will be sure to update this post with a link to my Berkey post next Sustainable Saturday…pinky promise!

Thanksgiving is like the grand finale of fall, every year it goes out with a bang. Millions spend hours pinning the perfect Thanksgiving meal, decor and mantel. Not to mention .all.those.pumpkin.recipes! By far pumpkin is the favorite symbol of fall, but the majority of people making pumpkins either; buy it canned or don’t fully utilize the whole pumpkin.

Yes you can literally use the whole pumpkin and here is how:

cut your pumpkin in half, scoop out seeds and set aside for later use. drizzle with coconut oil, season with your choice of spices and bake in oven 400° for 30-35 minutes, let cool remove skin and set aside for later use.

Step one: The meat


Make a puree to use in:

  • pies and baked goods
  • baby food
  • oatmeal
  • smoothies
  • or even freeze for later use

Step two: The seeds & gooey stuff


Separate the gooey stuff to compost or feed to animals, good for their digestive systems. (Have no animals? Place it in your yard for wild animals to enjoy.)

For the seeds you have a few options:

  • compost
  • feed to animals (natural dewormer and good for their digestive health and great for chicken’s.)
  • roast them (my personal favorite): Pumpkin seeds are great for your digestion systems and come with a few other health benefits as well! Mix with garlic powder, onion powder, salt coconut oil and for a spicy kick add 3-5 drops of franks. Bake at 350° for 202-5 minutes.
  • save for planting. Lay out to dry for a week, then store in an envelope until ready to plant.

Step three: The Skin


The skin is something most people don’t think about eating. But, like most fruits and veggies, the skin actually holds a fair amount of nutrience. Although you can always compost or feed to the animals, don’t rule out making pumpkin skin chips yea, let that just sink in for a moment. These guys are actually pretty delicious! To dehydrate, place in oven at 135° or dehydrator at 115° over night. I am still working on which spice combo is my favorite, stay tuned for a recipe on the next tasty tuesday!

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Question of the Day:

What are your thoughts on using a whole pumpkin or squash?

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Thank you for reading today’s post! Saturdays are now added to my blogging calendar as Sustainable Saturday! Please do come back to see more homemade natural cleaning recipes as well as easy tips to help you, your family, and loved ones become more sustainable. Or you could always subscribe to get each post in your inbox! If this topic interests you, please feel free to comment below with questions or share your knowledge and experiences. Let’s expand our knowledge on sustainability for our future generations and our one and only planet, our mother earth. Lets start treating her with care and respect, after all she did give us life. ❤ ॐ❤

Ashleigh is a stay at home mom who enjoys blogging about balancing the mind through meditation and conscious parenting, the body through plant based eating and yoga, and the soul through up cycling and sustainability. Keep your life balanced & subscribe to her weekly emails, like OmLivin’ on FB or check her out on Google+ for more.

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