Yay! I am so proud. I can offer you the first recipe that is not my own but from a fellow Medical Medium follower: Petra! A delicious autumn recipe with deep sweet and earthy flavours. Creamy pumpkin puree, with delicious fresh purslane and a sauce of onions, oyster mushrooms and figs. Topped off with crispy roasted pumpkin seeds.

Also nice as a starter or side dish for a festive meal, such as Christmas or Thanksgiving. See all Christmas recipes.

Recipe by Petra

The credit for this delicious recipe goes entirely to Petra. And it is not without reason that Petra is the first guest blogger on Cook ME free! She creates the most festive and colourful dishes, which not only make you hungry but also make you incredibly happy. She usually cooks fatfree and often also raw vegan: so even if you are on a 369 cleanse you can still enjoy her creations.

Incidentally, this dish is not raw: you grill a pumpkin, roast the pumpkin seeds and fry the onions, oyster mushrooms and fig. Served with kale chips as shown in the photo.

More about Petra

I got to know Petra when I first started with Medical Medium. She is Dutch like me. Her recipes motivated me to become even more creative. Not only in coming up with new ideas but also in taking photos. She is a photographer. And what’s so nice: she also likes to share her passion with others. In her case by showing how easy and fun photography can be. And she challenges you to show yourself too: with confidence in front of and behind the camera. Curious? Then take a look at her website: Powershoot Academy.

Medical Medium

This recipe is completely Medical Medium proof. It is packed with healing foods such as pumpkin, onion, garlic, leafy greens and fresh herbs. You don’t have t use any fat. You first bake the onions without oil and then braise them in a dressing of lime juice and maple syrup.

Paleo

With some small adjustments, this dish can also easily be made paleo by omitting the paprika powder and cayenne pepper. The onion, garlic, sage, lime and maple syrup leave plenty of flavorings to enjoy.

On a large plate: pumpkinpuree with vibrant green purslane and an onion, oystermushroom and fig sauce. With kale chips in the background.

Pumpkin puree with purslane and an onion, oyster mushroom and fig sauce

Petra

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A colourful autumn dish full of deep and earthy flavours. Creamy pumpkin puree forms the basis for a colourful topping of fresh purslane. In addition, a rich sauce of sweet onion, light umami oyster mushrooms and warm figs. The perfect balance between sweet and savoury. Topped with crunchy pumpkin seeds. Perfect as the showpiece of a light meal. Also nice as a starter or side dish for a festive meal, such as Christmas or Thanksgiving.

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Prep Time 10

Cook Time 35

Total Time 45

Free from (speudo)grains, beef, chicken, fat, ferment, fish, legumes, nightshade, nuts, oils, peanuts, seeds

Diet Medical Medium, paleo, vegan

Dish & season appetizer, Christmas, side dish

Cuisine American, European

Course dinner

Servings servings

Calories 299

Equipment

oven at 390F or 200C
oven/baking tray or ovendish
parchment paper (PFAS-free, non-bleach) optional
large ceramic non-stick pan
garlic press
little bowl + small whisk or spoon
spatula
colander optional (to wash the purslane)

Ingredients

1 small or medium pumpkin
3 large handfuls purslane off season: replace with spinach, watercress or arugula
2 large red onions
3 shallots
2 cloves garlic
4 cups oyster mushrooms but don't press them down to measure (250 grams)
2 fresh figs
1 small handful fresh sage
1 lemon, juice from
3 tbsp maple syrup
1 tsp paprika powder
½ tsp cayenne or chili pepper
2 to 3 handfuls pumpkin seeds

For paleo and free from nightshade

NO paprika powder or cayenne pepper

Instructions

Preparation

Preheat the oven to 390 F or 200C.
Roast the pumpkin seeds in the pan. Without oil. Then set aside.
Wash the purslane and let it drain.

Pumpkin puree

Wash and cut the pumpkin (with skin) into small pieces. Place on the baking sheet, on baking paper or in an oven dish.
Place in the oven and grill for 20 minutes until the pumpkin is soft.
Mash the pieces with a fork until puree.

Sauce

Chop the onions and shallots, or cut into rings. Bake 'Medical Medium style' without oil and if necessary with just a drop of water.
Press the garlic and add.
Cut the sage into pieces and add.
In the meantime, mix the lime juice, maple syrup, paprika powder and cayenne pepper into a smooth sauce.
Pour about a quarter of your dressing on the onions and let them soften a little more.
Tear the oyster mushrooms into wide strips (certainly not too small!). Cut the figs into pieces. Add both to the onions.
Let it stew for a minute or two and then pour the rest of the dressing over it. Let it simmer nicely.
When the oyster mushrooms are nice and soft, remove them and leave them aside for a while. Let the rest simmer a bit and when most of the moisture has evaporated, add the oyster mushrooms again.