Yum!! I don’t usually do a post straight from another blog, but when Rosalie of The Joyful Pantry posted this super fun and delicious recipe for Pumpkin Pie Breakfast Puddingabout a month ago, I knew it was a winner, both for me and possibly every child I have ever cooked for. I love those recipes that are healthy enough for breakfast and can also double as dessert!
First, I tried it her way for my teen friend Emily. I think I tried the pumpkin pudding version, but both versions are very similar. The only thing I changed was to replace the agave nectar with maple syrup. Plus I used thick rolled oats. I fell in love with it.
Baked grains are a wonderful addition as soon as the weather starts getting cooler. I learned this method from acupuncturist and chinese herbalistSharon Gray. You can find her over at belly & soul. The same method can be used for a variety of different grains, vegetables and seasonings. This week we had quinoa and lentils. One of my favorite combinations. Add to that some of the winter squash that’s in abundance right now and it’s super satisfying.
I get so excited when I spot the first winter squash in the farmer’s market. This soup is creamy without a hint of dairy. It’s amazing how simple ingredients and a good quality sea salt can provide so much flavor. My favorite types of squash for this soup are kabocha or red kuri. Both of these types give a rich, creamy texture to the finished product. You can leave the skin on many types of squash. For a creamier texture, cut any hard bits and blemishes off the outside of the squash before cooking. Continue reading →