Pumpkin Pie Oatmeal
Ingredients:
2/3 cup gluten-free oats
2 cups almond milk
½ teaspoon vanilla extract
½ cup pumpkin puree
½ Tablespoon chia seeds
pinch of sea salt
½ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon nutmeg
Directions:
Heat the oats and almond milk in medium-sized pot to boil. Turn down to simmer and add pumpkin and chia. Simmer for 5 to 7 minutes. Add remaining spices, stirring regularly. Simmer for additional 5 to 7 minutes. Serve hot.
Recipe courtesy of Dr. Josh Axe (www.draxe.com)
Pumpkin-Blueberry Pancakes
Ingredients:
1 cup gluten-free pancake mix
2 eggs
½ cup coconut milk
½ cup canned pumpkin
½ cup fresh or frozen blueberries
1 teaspoon vanilla
1 teaspoon cinnamon
1 Tablespoon coconut oil
Directions:
Combine wet ingredients in a bowl (except blueberries). Whisk in dry ingredients carefully to avoid clumping. Stir in blueberries. Heat coconut oil in pan over medium heat. Pour approximately ½ cup of batter per pancake until pan is full. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking. Serve warm with blueberry and maple syrup.
Recipe courtesy of Dr. Josh Axe (www.draxe.com)
Pepitas
Makes 4 cups
Ingredients:
4 cups raw, hulled pumpkin seeds
1 Tablespoon sea salt or Herbamare
1 teaspoon cayenne pepper (optional)
filtered water
Directions:
Dissolve salt in water and add pumpkin seeds and optional cayenne. Soak for at least 7 hours or overnight. Drain in a colander and spread on 2 stainless steel baking pans. Place in a warm oven (no more than 150 degrees) for about 12 hours or overnight, stirring occasionally, until thoroughly dry and crisp. Store in an airtight container.
Source: Sally Fallon, author of Nourishing Traditions