Spiced Pumpkin Burrito + something found – me

Posted by: on Nov 28, 2013 | 21 Comments

Spiced pumpkin burrito in GF tortilla bread and raw sour cream sauce www.Earthsprout.com

It’s such a no-brainer. How can I forget it? How can anyone forget it?

”Be yourself, everyone else is taken”

I have no idea who said that but I think we can all agree it was one clever gal/ dude.

Sometimes I wonder if I’m really on the right path or if what I do is really enough. Realizing that those kind of degrading thoughts exist within me is tough (plus, what the hell is ”enough” anyway?). The hard truth is that I do catch thoughts flying in my head along the lines of ”maybe I should do more like they do”. Even if I am a living loving part of ALL that is (yes, I do say those kind of things) I’m still human and I sometimes forget that there is room for everyone’s unique greatness – including mine – and that all of us have such a major thing to offer to the world. The huge part we are here to play is one we can only play out if we allow ourselves to be us. It may sound pretentious but if I think I need to do like someone else is doing to ‘do the right thing’ then my purpose will be very much lost.

So therefore, ”be yourself, everyone else is taken” hit me hard in the head the other day when I was scrolling through the Instagram-feed (I know, way to go practicing being that living loving part of All, right? ;)

No one will ever be able to give to the world exactly the thing that you will. Whatever it is, no one will ever ever be able to convey that thing that you do. Sure, we may have common core purposes but how we do it, how we play out that part of ours will differ greatly. It’s all works of art. I know that. I do. Still, that quote on Instagram really stuck and obviously I needed a little reminder.

Thanksgiving is upon us and even if it’s not a holiday we celebrate in Sweden, a little gratitude never hurt anyone (more like make major shifts happen). This Thanksgiving I am going to be all kinds of radical and celebrate myself. Brave! I am going to raise my favorite glass of that bubbly kombucha in the fridge and let the sparkly happiness spread. I am going to wake up way too early next to a smiling Caspian and remember I carried him, birthed him and give him life everyday. Lastly I am going to rest my right hand that decided to have a bloody dance with the mandolin-slicer (I hear you, universe).

Raising up ourselves, fully believing we are so much more than enough – essential – goes hand in hand with raising up each other. Togetherness. I am thankful for myself and within that gratitude lies the badass sense of togetherness that can’t be denied when I stand up tall, holding my own hand.

Spiced pumpkin burrito in GF tortilla bread and raw sour cream sauce www.Earthsprout.comSpiced pumpkin burrito in GF tortilla bread and raw sour cream sauce www.Earthsprout.com

Fun & Fabulous Facts

It´s been close to four years almost since I decided to eat almost exclusively raw foods. If you knew me really well and also knew what mid November looks/feels like in Sweden you´d see the absurdity of that decision. After weeks of feeling like an ice cube with major back ache and joint pain I remember thinking, screw this and made myself a hot bowl of winter squash soup. Now that, my friends was an awesome move in so many ways. See winter squashes are not only sensationally beautiful to look at. I mean, come on – there are a lot of show off vegetables but I think winter squashes takes first price in the beauty category (or maybe Romanesco.. or Kale.. or..). Twists and turns, soft, rough, yellow, golden brown, could greenish, huge, tiny, delicate or dinosaur-like. They are also the perfect food to heat up a freezing human as they are of warming thermal nature. It just might seem like nature produces just the thing we need at just the right time. Go figure. The wonderfully colored flesh is not very surprisingly filled with beta-carotene and vitamin A. Might there be some sweet cheat-eating during the holidays? If so, winter squash is your friend, loaded with anti-inflammatory Omega 3´s and blood sugar regulating B-vitamins. This is why winter squash is popping up in both diabetes- and cancer studies at the moment and why choosing to munch away on winter squash during Thanksgiving and Christmas (and all other days) could be a very clever choice. Oh, and the exclusively raw food thing worked way better when I traveled to a warmer climate a few weeks later. Go figure. Again.

Ps. Yes, Hokkaido ”pumpkin” is actually a winter squash.

Spiced pumpkin burrito in GF tortilla bread and raw sour cream sauce www.Earthsprout.com

Spiced Pumpkin Burrito

I love a good wrap but sometimes a collard wrap just does not cut it (or the gluten-laden kinds). It took a few tries before I was fully pleased with the result of these gluten-free tortillas but now I can’t stop making them. Filling them with the season and making a Spiced Hokkaido Pumpkin Burrito was a winner in our home and therefore it ended up here. For you. Ready for all those holiday-y high vibe healthy meals. Note: be careful, the sour cream just might make your tastebuds disco dance.

Raw sour cream sauce
1 cup cashew nuts
1 tsp apple cider vinegar
1/4 tsp good quality salt
1/4 tsp lemon juice
1/4 tsp powdered turmeric

1. Soak the cashew nuts in water for at least 5 hours, thoroughly rinse and add to a high speed blender with the rest of the ingredients (or use an immersion blender). Blend until smooth. Spoon into a small plastic bag and refrigerate while making tortillas, roasted pumpkin and bean mix.

Spiced Hokkaido Pumpkin Filling
1 hokkaido pumpkin, around 1 kg cubed (peel if not organic)
1/2 tsp smoked paprika powder
1 tsp cinnamon
1/2 tsp caraway powder
1/2 tsp cardamom
2 tsp virgin coconut oil or ghee

1. Preheat the oven to 190 °C / 374 °F
2. In a large bowl, combine spices and oil, add the cubed pumpkin and toss until coated.
3. Add to a lined baking sheet and bake for 15 minutes. The pumpkin should not be mushy, that is a major disadvantage when making the burritos. Make tortilla breads and bean mix while the pumpkin is in the oven.

Tortillas
makes 5-8 breads
1 1/2 cup buckwheat flour
1 cup brown rice flour
1/2 tsp baking powder
4 tbsp virgin coconut oil/canola oil/ghee + a lil’ bit extra for frying
2 cups water
1/3 tsp good quality salt
pinch of chili

1. Combine all dry ingredients in a large bowl. If using coconut oil, gently melt in a warm water bath before adding that and the water to the bowl. Thoroughly combine all ingredients using a whisk.
2. Add a drizzle of coconut oil, canola oil or ghee to a frying pan (medium heat) and then a very large spoon-full of tortilla batter (ahem ”dough”). Spread it out really fast & evenly (this is crucial) into a thin round tortilla using a steel pancake turner or the like. Flip once the upside looks completely dry which takes a little less than 1 minute. The tortilla is done when the characteristic dark spots appear on the side that you fry last. Stack tortilla breads on a plate and cover completely with a tea towel. This will keep them bend-able and easy to work with when making the burrito. You need to keep them stacked under this tea towel until all are fried, this way they will be perfectly soft once it’s time to arranging the wraps. So no cheatin’!

Bean mix
2 cups / 400 g cooked black beans
1/2 stalk celery, finely chopped
1/2 leek, finely chopped
1 tsp virgin coconut oil /ghee

1. On medium heat, heat oil in a sauce pan, add celery and leek and cook until tender and slightly translucent. Add beans and cook until warm. Combine with the roasted pumpkin in a large bowl or directly on the lined baking sheet.

To serve
1 heaping handful fresh cilantro (leaves)
2 handful arugula
1 avocado, peeled & cubed

Arrange
Place a tortilla bread onto a plate, Spoon pumpkin/bean-filling onto the bread. Not too much – remember, you need to be able to roll it. Take the sour cream from the fridge, cut off a tiny piece of one edge of the plastic bag. This way you will be able to easily squeeze it out over the pumpkin/bean- filling. To finish, add arugula, cubed avocado and cilantro leaves and roll into burritos. If you want to be able to eat this creation sort of on-the-go I suggest wrapping it up in baking parchment paper. Either way – enjoy!

Spiced pumpkin burrito in GF tortilla bread and raw sour cream sauce www.Earthsprout.comSpiced pumpkin burrito in GF tortilla bread and raw sour cream sauce www.Earthsprout.com

Friend, what’s your experience with the ”Be yourself, everyone else is taken”- thoughts up there? Does that ‘comparing your beginning to someone elses middle’ stuff also pop up in your life?

Let’s help each other raise ourselves up to the effing skies! Let’s be brave, bold and live ecstatic! Yeah!

Happy Thanksgiving, gorgeous!

°°Elenore°°

Ps. I collected some more pumpkin/winter squash inspiration for you from my fave food blogs. Your welcome!

Happyolks
Pumpkin Gnocchi – With the most magical video and text that really hits the spot with me. Kelsey is a world-changer

The First Mess
Delicata Squash Tabbouleh – A love letter to the seasonal changes written by Laura, a good gracious greenylicious rock star

My New Roots
Pumpkin Pie Amaranth Porridge – Star Sister Sarah makes us remember to really see our food (in this case amaranth) and she does it (all) with great brilliance. All hearts

Oh Lady Cakes
Baked Pumpkin w Tofu & Kale- I love this lady (cakes) and if your eyes does not well up or your heart swell when reading this text, read it again.

The Holy Kale
Cinnamon French Toast w Pumpkin Hummus – Ever so awesome and oh so wonderful Lauren has a site filled with goodness (and a new holiday appetizer!)

Green Kitchen Stories
Holiday Stuffed Pumpkin – Our all time favorite green family. Darlings Luise, David (& Elsa) does it again with this showstopper of a pumpkin!

Golubka
Raw Pumpkin Pies – Completely gorgeous and always so innovative. It’s a Raw thanksgiving over at Golubka and I want in!

Roost
Pumpkin Spice Doughnuts – Few does honest elegance and rustic lovely recipes like Caitlin. Not to mention drool-worthy picture á la overload

Deliciously Ella
Roasted Butternut Squash & Quinoa Bowl – This talented cutie pie is a rather new acquaintances of mine but nonetheless she has a totally a-amazing blog.

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21 Comments

  1. Joanne
    28 november, 2013

    Elenore, thank you for sharing. All I can say is you inspire me, I LOVE your creations and I’m working and eating my way through them at the moment. I am grateful for your posts and for what I am learning from them. Thank you for being you. Joanne x

    Reply
  2. Erika
    28 november, 2013

    This is a really nice post Elenore. And timely. I’ve been doing the EXACT same thing. Scrolling through Instagram, wondering, should I be more like this do that? I’m starting over in a completely new profession and while chatting with others that are more established can be inspiring, I was doing my head in thinking, I should do exactly what they do or be more like them.
    Thanks for reminding us that there’s no point in the comparison when we are ourselves are totally unique with our own totally unique gift to give the world.

    The recipe looks lovely by the way. Even though I just had a terrible experience trying to soak and cook my own black beans this week (the pot was scorched! lol), I’ll try again for this yummy looking recipe!

    Best,
    Erika

    Reply
  3. Nada
    28 november, 2013

    Elenore, this recipe looks soooo yumyumyum, can’t wait to try it out. I think that quote is so right – thank you for this post!
    here is to celebrating ourselves!
    xo, Nada

    Reply
  4. Shanna
    28 november, 2013

    Elenore, thank you for this post. I sincerely needed to read this today. Sometimes when stuff gets you down, those pesky thoughts float into your mind, wondering about path & purpose…whatever they may be – I gotcha. That’s been me lately too. Thank you for sharing, and for allowing this community to share. Sending you HUGE looove!

    Shanna <3

    Reply
  5. Chelsea
    29 november, 2013

    How is it that you always say exactly what I need to hear? Thank you for for yet another dose of honesty. And I feel what you’re saying about the raw foods as well. Sometimes my body asks for raw and sometimes it needs cooked food. I have to make my mind let go of what it thinks I need and listen to what my body knows it needs. That said, it desperately needs these pumpkin wraps!
    Xoxo
    C

    Reply
  6. Linda
    29 november, 2013

    Thanks for this beautifully honest post and oh-so delicious recipe Elenore. Remembering who we are and that our passion, purpose and choice of expression is what makes us unique is so important, but can be difficult.. especially with the constant comparison that social media enables. I think that reminding ourselves that pretty much everyone feels the same at times while following that spark inside of us, our true voice or what lights us up and makes us so inspired that we just have to share it is the key really.. it’s all a journey, and a pretty exciting one still :) Ps. hooray! Wraps and roast pumpkin are my two most favourite foods in the world and I’ve been looking for a gluten-free, all-natural wrap recipe for a long time. I’m off to make this for lunch now nom nom. Linda x

    Reply
  7. The Vegan Cookie Fairy
    29 november, 2013

    Thank you for sharing your thoughts and your delicious recipe (CAN’T WAIT TO TRY IT). I have noticed that lately I’ve been putting myself under pressure to be more like everyone else and that’s just no good for me. My mind and body suffer from it. So I’m trying to appreciate all the little bits that make me who I am… it’s a slow process, but it gets easier with time.

    Reply
  8. Anna
    29 november, 2013

    Dear Elenore,

    Thank you so much for this post. You are a true inspiration, don’t you EVER start doing as the others do. You are who you are, and you do what you can – which is exactly what the world needs. And thank you, again, for your glorious honesty and inspirational and insightful style of writing. I don’t know what I love more about your blog – the recipes and pictures or your life-advice?

    Anyhow, you rock!

    Love, sunshine and gratitude
    Anna

    Reply
  9. Michelle @LALLnutrition
    29 november, 2013

    Omigod, it’s like you read my mind today. I felt the whole comparing, shrinking, disconnected feeling yesterday and this morning. I have since come to realize (again) that ”there is room for everyone’s unique greatness – including mine – and that all of us have such a major thing to offer to the world”. That’s a good thought to keep thinking so we can all SHINE! The world needs us to accept ourselves :)

    I am loving your burrito too :) It reminds me of a chappati or roti. I especially love it with the spiced pumpkin. I have childhood memories of a similar dish SO I must try it.

    Thanks for the inspiration, especially today (the universe must be trying to tell me something!)

    Peace,

    ~M

    Reply
  10. Karolina
    29 november, 2013

    Thank you so much for your thoughts… I feel like I was just crossing the same interior swings and doubts… my first e-book with therapeutic juices is still on my computer… because there is so many others, who wanted mine…?
    But I know that I have a lot to share and that my place is here… winter grey clouds, grey thoughts…?
    Winter isn’t nice here in northern France neither… and eating mostly raw I’m freezing. Steamed squashes on a green salade is even not enough ;) to keep me warm, so I think your gluten free wrap is a thing to give it a try
    Take care and lot’s of love from here…

    Reply
  11. Shilpa
    29 november, 2013

    The perfect winter meal. Thank you for your beautiful and timely(!) words, Elenore. Sending sunshine your way.

    Reply
  12. Agata
    30 november, 2013

    Thank you Elenore for this beautiful post. I love it, when these synchronizities take place…sitting here with thought about my life, my path, my gift and service to the world (with a huuuuge question mark) I feel so encouraged to follow my inner voice and BELIEVE in that miracle inside of me, the miracle that gave life to me, makes me breathe, and eventually makes me manifest the life I WANT. I forget this so, so often…and yeah, the place the doubts come from is the exact place you describe: lack of self love, self worth..So again, we shall never forget to tell ourselves: I love you! not only to our partners, our children, our families…to our very own self. Wishing you a wonderful Wintertime Elenore!

    Reply
  13. Shilpa
    30 november, 2013

    Hi Elenore,

    Tried making the tortillas last night, but they unfortunately did not come out as beautiful as yours. Mine came out like dosas and a little thick and doughy. Any modifications I can make? The only thing I can think of is rolling it out like chapatis and then cooking it on the stove. Any suggestions would be great! Much Thanks, Elenore!

    Reply
    • ElenoreEarth
      2 december, 2013

      Hi Shilipa!

      Ok, I see. The thing that is crucial is to spread the dough/batter out really quickly into a thin round tortilla once you’ve spooned it into the frying pan. Work fast and it will come out the way you want it to :)

      Thank you for trying out the recipe <3
      Greenylicious love!

      Reply
  14. Ashlae
    3 december, 2013

    Do you know how much I adore you? Seriously. You are one of the most beautiful humans I know. And I’m not just talking about the outside – I’m talking about your heart. And your guts. And everything else that makes you, you. I’m thankful for you and your infectious spirit and your magical words that never cease to put a huge ass smile on my face. Big love to you, woman.

    PS – Rest that hand. ;)

    Reply
  15. Shilpa
    4 december, 2013

    Ah! Thank you, Elenore!! Will try that next time!

    Reply
  16. Ange
    4 december, 2013

    Hi Eleanor! Thanks for the fabulous recipe! I was looking for an easy wrap dough recipe and here it was, in your fabulous blog. I just made the ”tortilla” , but I found the amount of water stated in your recipe not enough. the dough-batter was way too thick and it wouldn’t spread, even when I tried to do it super fast, channelling a crepe maker’s spirit. Humph. Anyways. So, I ended up adding more water in, almost to like a pancake batter consistency and the batter spread perfectly. I wrapped the tortilla with chickpeas, avocado, and etc. It wasn’t the most stable tortilla, (it might have fallen apart if I didn’t eat it quick enough) but it did its job of wrapping my toppings and tasting absolutely delicious. Thanks again for the recipe!

    Reply
    • ElenoreEarth
      12 december, 2013

      Hi dear one!

      I had to smile at your funny description about channelling a crepe makers spirit :) So. As you added more water, that made the tortillas not hold in the end so that’s why that happened. Try this, instead of spreading it with the backside of a spoon, use a pancake turner or the like, this way you can sort of scrape the dough around in the hot frying pan before it all sets. You should know, I did make the recipe again after you wrote this just to be 1000% sure and the tortillas ended up real great. I am happy you liked how they tasted, honey and I hop you’ll give them another go with this new tip;)

      Hugs and Greenylicious love,
      E

      Reply
  17. Gerri
    11 december, 2013

    Hi,
    In the Raw sour cream sauce is it 1/4 tsp or 1/4 cup?

    Thank you,

    Gerri

    Reply
  18. Ann
    13 december, 2013

    Yum!

    Reply
  19. Cosette
    26 december, 2013

    I made these for Christmas dinner for my family and I and everyone LOVED them! It was such a big hit! Thank you for sharing your yummy recipes :)

    Reply

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