Now, I'm not anti fall. I'm not. I'm anti winter and spring. If fall went straight back into summer, well, I think I would never complain about anything ever again. Fall is cozy. I want to light candles all day, diffuse earthy essential oils and wrap up in a blanket and a good book with a cup of nettles tea and a bowl of pumpkin fauxtmeal.
What?
Yes, pumpkin fauxtmeal.
I never intended for this blog to be all about food, and, trust me, it won't be. But I do love food and spend probably more than half my life creating it. Which makes it natural for me to have a lot to say about it. And I think we get caught up in food ruts. So, I like to share different ways of doing the same old ... same old. Now, ditch that lectin filled oatmeal and give this a try. You will be deliciously excited. Your digestion will thank you. And your cells will be full of immune boosting vitamins and antioxidants. (Flu shot, who?). I've had this for breakfast every morning, and it's time I stop being stingy and let you in on my morning indulgence (is it still an indulgence if it's much lower in calories than oatmeal and very high in nutrition? Probably not, but your taste buds will never know).
Can I get a spoon high five?
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| Finished fauxtmeal with ceylon cinnamon, chia seeds and coconut milk on top. |
INGREDIENTS
- 1 Pie Pumpkin (or acorn squash, butternut squash, alternative winter squash)
- 1/4-1/2 cup shredded coconut (more or less depending on preference)
- 3 Tbsp coconut oil (or butter, earth balance, etc.)
- 1 Tsp cinnamon
- Big pinch of sea salt
- Pinch nutmeg
- Sweetener of choice (I used coconut nectar and stevia together, but honey, maple syrup, coconut sugar would all work deliciously too!)
- Toppings of choice (chia seeds, hemp seeds, pumpkin seeds, raisins, cranberries, etc.)
STEPS
- Heat oven to 400.
- Half the pumpkin, scoop out the seeds (throw them out or roast them), and place (cut side down) in a baking dish with 1/2" of water in the bottom of the pan.
- Roast in 400 degree oven for 20 minutes (or until a fork will go through the skin).
- While this is cooking, melt coconut oil (or butter) with sweetener (the amount will vary depending on what you use) and spices/salt.
- Once pumpkin is soft, flip it so cut side is now up. Drizzle with the melted mixture of oil, sugar and spices and put back in the oven (still cut side up) for another 20 minutes.
- Once pumpkin is a nice golden color, remove from the skin and puree in a blender or vitamin (I've even used my bullet blender).
Blended roasted pumpkin, ready for the fixins!
You can use the shredded coconut as is, or you can toast it. Toasting it gives it a warm nutty flavor that is unmistakeable to coconut. I'm a big fan. The coconut also gives it the "oatmeal" texture. So, add more or less, depending on your preference. Too much might make it a little chewier. So, start with less and work your way up through taste testing.
Warm toasted coconut.
- Stir about half the amount (depending on your appetite and the size) of the pumpkin in with the toasted coconut. Taste for seasoning and add more spices/sweetener to your liking. Top with chia or pumpkin seeds, coconut milk, a dash of cinnamon, maybe some raisins. Sit back and enjoy!
- Save the leftover pumpkin for tomorrow! But be sure to keep the coconut separate as to keep it's slightly crunchy texture.
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| Your pumpkin will be too much for one meal. So, save the pureed pumpkin in the fridge, and heat up in a pan tomorrow morning! |
This week, I roasted one acorn squash and a pie pumpkin, pureed it and kept it in the fridge. It's fed me for 4 mornings so far, and I still have another serving for tomorrow. Not bad for $2, which was the total I paid for the squashes at the local market. And the pumpkin, cinnamon, raw honey, coconut are all cold and flu bug fighters. So ... breakfast for the win!
Now can I get that spoon high five?
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