I promised you something tasty to eat the other day, but instead one of my favourite felines got very sick and had to be rushed off to the animal hospital. Luckily, he is now slowly on the mend and I had the chance to take note of what I have managed to eat and sip on lately.
Pick a pumpkin, breakfast is up – come get it!
Breakfast has been my thing so far on this blog. It’s one of the most important meals of the day, I find it really sets the tone for the day both in terms of mood and energy level. Of course, it is also a surefire way to set up your blood sugar for success and give stays your digestive system a gentle nudge. I am certainly no doctor, but I can tell you that metabolism is altered by the length of time food sits in your stomach. The quicker your belly breaks down the food and starts to absorb the nutrition the more room there is for more clean food. Case in point, eating a big ole greasy meal and being overcome with sluggish, low-energy, bloated sense of being over-fed. Finding clean eats that work with your body is the best way to ensure you can snack healthy all day long. Probiotics, digestive enzymes, hydration and sweet naturally occurring fibre is what helps me tackle my gastrointestinal autoimmune disease. One of the easiest ways to start healing your gut is to eat breakfast at a regular time. This helps train your body to accept and move food through your body in a timely fashion.
Now onto some breakfast already!
If you are in the Northern Hemisphere then you are experiencing fall. That means a lot of pumpkins & gourds and deep oranges floating around.
Pumpkin pie is a classic in North America I decided to put a clean, healthful spin on that flavour palate for breakfast. In this pudding we are getting a hefty dose of Vitamin A &K, Potassium, Fibre, Calcium, Magnesium, and our friend Copper (shown to help reduce inflammation and bring more oxygen to bones, muscles and ligaments). Hemp seeds alone are a complete protein in this mix, which means it will help level out blood sugar. Hemp is said to be a great post-workout recovery snack, perfect for my S.M.A.R.T. November Fitness Goal. Even more great news, it is a fantastic source of the Omega’s and GLA making for a happier brain and reduced inflammation.
Pumpkin Breakfast Pudding1/4 cup of fresh or canned unsweetened pumpkin purée
Tip: D.I.Y. Pumpkin Purée. Simply cut a 2 pound pumpkin in half, de-seed, coat baking sheet in coconut oil and cook at 350 C for 1- 1 1/2 hours, cool and scoop out flesh, drain off excess water, purée and store in airtight jar for no longer than a week, or freeze.)2 hefty pinches of saigon cinnamon 1 small pinch of nutmeg 1 big pinch of ground ginger 1 pinch of ground cardamom 1/8 cup of hemp seeds soaked over night 1/8 cup of sesame seeds soaked over night 1/2 cup of fresh water 1/4 cup of coconut cream or milk 2 teaspoons of raw honey
Combine hemp and sesame seeds in a bowl, cover with 1/2 cup of water. Allow hemp and sesame seeds to soak overnight. Strain, then run fresh water over seeds until it runs clear. Place soaked seeds. along with 1/2 cup of fresh water into a blender or tall mason jar and blend.
Add in pumpkin purée, honey, spices and coconut cream or milk of choice. Blend and pour into a bowl or mug.
Tip: It’s super easy to roast your own pumpkin, just make sure you are grabbing a sugar pumpkin rather than the jack-o-lantern is currently rotting on your doorstep. You could always use butternut squash, sweet potato, or even pears in this pudding.
Garnish with coconut cream a drizzle of honey and extra cinnamon.
Good morning to you!