10 Oct 2013
Isn’t it funny how, as soon as autumn rolls around, everyone starts thinking about pumpkin? And while pumpkin on its own is a low-fat, high-fiber, nutrient-packed whole food, most of the pumpkin-related recipes I see on blogs and food sites don’t exactly encourage healthy eating habits: pumpkin cheesecake, pumpkin pie with whipped cream, pumpkin cinnamon rolls, pumpkin layer cake, pumpkin browned butter pasta, pumpkin scones, pumpkin pudding and on and on (hmmm, I’m getting hungry!).
When I was a child, pumpkin was never a big deal in our house. Although my parents participated in the tradition of Halloween and gave out candy to the neighborhood kids (and my sisters and I always went trick-or-treating), we rarely had a carved pumpkin on October 31st to stand guard outside our door. In fact, I can’t even remember a single time that my mother cooked a pumpkin-based recipe–unless you count pumpkin seeds as a snack.
Once I finally moved into my own apartment, though, I was able to discover pumpkin puree on my own. And immediately, I was hooked.
Of course, my first forays into cooking with pumpkin were not exactly role models for eating healthy, either; I spent most of my time baking, so pumpkin cookies, cakes, bars and puddings were first on my list. Over the years, I’ve come to appreciate pumpkin all on its own. I love to roast up a sugar pumpkin and just eat it mashed with a little salt. Heavenly!
Another long-time favorite is pumpkin porridge. While I don’t consume oats too much these days, I do love a good bowl of hot, creamy porridge in the morning.
Today’s recipe is a super-easy way to enjoy a filling, warming, creamy bowlful, one that combines pure pumpkin with whole grain goodness for a real food-based treat. It’s a delicious, quick and easy breakfast that I enjoy often during the cooler weather.
And with a hearty breakfast like this one, I don’t feel too guilty if I opt for a pumpkin chocolate chip cookie (homemade from whole foods ingredients, of course) later in the day, too.
After all, you can never get too much pumpkin, right?
What’s your favorite way—whether sweet or savory—to use pumpkin in recipes?
YIELD: 1 serving
DIETARY TYPE: gluten, dairy-free, vegan
INGREDIENTS PER SERVING:
1 cup (240 ml) of your favorite Erewhon whole grain cereal* (simple flavors like Corn Flakes, Crispy Brown Rice, Buckwheat and Hemp, Quinoa and Chia work best; my favorite was corn flakes, pictured)
1/3 cup (80 ml) pure unsweetened pumpkin puree (canned is fine)
1 tsp (5 ml) cinnamon
8-10 drops plain or vanilla stevia liquid or 1 Tbsp agave nectar or maple syrup
3/4 – 1 cup (180-240 ml) unsweetened almond, soy, hemp or rice milk, as needed
Place all ingredients in the bowl of a food processor or blender and blend until smooth (for a more textured porridge, use a food processor and stop before perfectly smooth). It should be thick but not watery, like a thick cake batter.
Transfer to a small pot and stir over medium-low heat just until heated through. Serve immediately with additional milk, if desired.
*Note: Use volume measurement for cereal even with metric measures, as the weight will vary depending on which cereal you choose.
RickiCheck out my latest posts here