Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.
If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.
1/2 cup pecans, chopped or ground
1/4 cup almond meal or flour
1/4 cup pumpkin puree
1/4 cup almond (or other) milk
7-10 stevia drops
Dash of salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)
1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.
2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.
Stir in maple syrup. Remove from heat.
Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.
The weather is being weird. It cools off, I get excited like “oh hey, it feels like fall!” and then it shoots back up into the 90s. I know that you guys in Texas are feeling it too, it’s not just here in SoCal.
The name “vegetable soup” is kind of a misnomer–the base is, ideally, bone broth. You can use water, vegetable broth, or canned broth if you like, but to get the wonderful benefits of this soup you should really brew up some healing, nourishing, fantastic bone broth. Using bone broth as a base will give you, among many amazing things, protein, fat, and gelatin.
I’ve been making this since last week. Eat a rotisserie chicken, throw bones in crockpot for a day, strain and make soup. Ooh, found marrow bones in the freezer–score! Crockpot for two days, strain and make soup. It’s a wonderful cycle. This soup is definitely a great addition to a rotation of autumn flavors.
1/2tbspchili powder or cayennesomething for heat and blood flow
For the Broth
Combine your broth ingredients in a crockpot (or a regular pot, if you must). Cover with water. Leave stewing for 12-48 hours, depending on your ingredients--shorter for vegetables and chicken or lamb, longer for beef or bison. Check periodically to make sure water level stays above the bones/veggies.
Once it is time, use a mesh strainer lined with cheesecloth to strain. I have a HUGE problem with finding small bits of bone in my soup (it makes me not want to eat it) so I strain it and then add the chunks of marrow back in.
For the Soup
Dice onions, carrots, and zucchini. Combine all of the onions, half of the carrots, spinach, half of the peas, and half of the zucchini in a pan and fry over medium heat with a little bit of oil or butter until soft.
Remove from heat and transfer to blender with a small amount of water. Add raw garlic and blend until smooth. Adding some winter squash here is great too, I tried pumpkin last week and it was wonderful.
Combine your puree and bone broth in a large pot and stir. Toss in your herbs and spices and the remaining vegetables. If you want to add cauliflower, meat, or anything else to give the soup some texture feel free to get creative! Cover and place over low heat for around an hour to let the flavors properly combine.