Upbeat Times HOLIDAY GUIDE #1


Recipe by Dr. Joanne Mumola Williams www.FoodsForLongLife.com


cup of canned pumpkin. In a medium bowl, mix the


flour, salt, baking soda, bak- ing powder, nutmeg, cinna- mon, and ground cloves. In a large bowl, combine the sugar, olive oil, apple- sauce, and vanilla; beat with an electric hand mixer un- til creamy.


Add the pump-


Sonoma County, CA. ~ You can use fresh or canned pump- kin in this recipe. Either way, it makes a wonderful break- fast bread, mid-day snack, or dessert for your Thanksgiving guests. Serve with your favor- ite dairy or non-dairy cream cheese.


INGREDIENTS


¼ cup olive or melted coconut oil plus some for greasing pan 1½ cups white whole wheat flour


½ teaspoon salt


1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon nutmeg 1 teaspoon cinnamon ¼ teaspoon ground cloves ½ cup sugar


½ cup apple sauce 1 teaspoon vanilla


1 cup fresh or canned pumpkin pulp 2 pasture raised eggs


½ cup English walnuts, chopped DIRECTIONS:


Generously grease an 8.5 x 4.5 inch loaf pan. Preheat the oven to 350 degrees. To make pumpkin pulp from fresh pumpkin, line a shallow roasting pan with aluminum foil or parchment paper. Cut the pumpkin in half, remove seeds and strings, and place the hollow side down in the roasting pan. Bake for 45 minutes or until soft. Cool and scrape the pulp out with a large spoon. Place the pulp in a colander and drain off the excess liquid. Reserve 1 cup of pulp for this rec- ipe. Use the remaining pulp for pumpkin pie or pumpkin soup. Or, if you prefer, use 1


kin pulp and eggs and beat again until well combined. Add the flour mixture to the wet ingredients and beat with the electric mixer until well combined. Fold in the walnuts.


Pour into the prepared loaf


pan and bake until a tooth- pick inserted in the middle comes out clean, 45 to 55 minutes. Remove from the oven and let sit in the pan for 15 minutes on a metal rack; then, remove from the pan and let the loaf cool on the rack for another 15 minutes. Cut into slices and serve.


Serve warm and enjoy! YIELD


TWELVE SERVINGS


Health Begins in the Kitchen Whole Wheat Pumpkin Walnut Bread


NOVEMBER 2019 November 23rd


& 29th , 2019


Listen To And Safely Observe Our Sun!


Kenwood, CA. ~ This Public Star Party runs from 6 pm to Midnight. The Observatory's 3 main telescopes plus ad- ditional telescopes are open for viewing. Presentations on astronomical topics are given in the classroom. Friendly and


knowledgeable docents


are available to answer your questions. Solar Viewing 11 am - 3 pm. Admission to RFO Star Parties is $5.00 per adult, under 18 FREE. State Park Admission is $10.00 per car.


Robert Fer-


guson Observatory ~ Sug- arloaf


2605 Adobe Canyon Road, Kenwood, CA


Visit our Website @ rfo.org Family Dining For the Holidays!


We Specialize in a Wide Range of Tables From 42” Round to 165” in length!


Visit us Today in Santa Rosa and Vacaville! &


100 Fourth Street • Santa Rosa, CA (707) 575-3198


110 Fourth Street • Santa Rosa, CA (707) 575-8287


“In Historic Railroad Square” www.oldtownfurnitures.com For me, the good food starts with good product. ~ Jean-Georges Vongerichten UPBEAT TIMES, INC. • NOVEMBER 2019 • Pg 15


Family Owned and Operated, Serving Northern California Since 1980!


Ridge State Park, 95452.


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