- You can add some vanilla extract to the mix and top with some maple sugar, although I found no extra sweetness necessary.
- Try different nut blends, nut milks, alternative milks.
- Add some fresh grated ginger and blend that up for a spicy kick! Oh...My....Goodness!
I grew up with your typical American breakfast. Cereal, sometimes oatmeal, and pancakes were a huge hit in my house, and were even better when they were for dinner.
Honestly, I don't consume a huge breakfast because of my schedule. Often a mug of warm water with lemon and ginger, tea, or the occasional cup of coffee are all I seem to need upon waking, which is fine for my Dosha.
But then there are mornings when I wake up ravenous and will stick a spoon in a jar of peanut butter if I don't have food in front of my face within minutes.
Like most people, I crave the foods that keep me warm during the winter months, and the thought of a cold smoothie or even cold cereals doesn't work on a frigid morning. Oh, and I can only have so much oatmeal. So I got superbly creative (if I do say so myself) and went outside the breakfast box. Tell oatmeal to take a back seat to this butternut squash porridge, because you're going to become an addict.
Ayurvedic highlights: Pacifying for Vata and balancing for Pitta. Add a little spiciness, like ginger, for Kapha if you feel the need for a pick-me up. Who needs coffee?
NOTE: This recipe has two parts; you must have roasted the butternut squash the night before (or if you're an early bird and want to cook in the morning, by all means, do it).
Nutty Butternut Squash Porridge
Serves: 1 (easily doubled -- seriously, make a quadruple batch).
Time: Nut-soaking can be done overnight, but I had too much enthusiasm today and I gave the nuts one hour to soak.
Any of the following will pulverize those nuts: NutriBullet, Vitamin, Mini food processor.
1/2 cup nut mix (I used almond and walnuts)
1 cup cinnamon-maple roasted butternut squash (see recipe below)
milk (I used almond, but coconut milk would be awesome!)
Optional Toppings: more cinnamon, fresh grated nutmeg, toasted coconut, currants, or any other dried fruit.
Drain the soaked nuts. Place in food processor/blender/nutribullet. Add butternut squash and almond milk. Start processing/pulverizing/blending. Note: I started with 1/2 cup almond milk and ended up with 1 cup and an additional tablespoon to get it to whip up into a porridge-y consistency.
Scoop the creamy goodness from the blender and place in a small bowl. Microwave for 1 minute (start with that because you don't want to burn your tongue off). Alternatively, you can place in a small saucepan with additional almond milk and heat for 5 minutes.
Place in a super cute bowl and top with dried coconut, currants, and grate some fresh nutmeg on top.
Now say to yourself, "Holy cow, this is insanely good!" and thank me by SHARING with everyone you know. Squash is the new kale to me at the moment.
Make it more awesome:
Part 1 of this awesomeness! (How many times can I say awesome in one blog post?!)
Cinnamon Maple Glazed Roasted Butternut Squash
1 butternut sqaush, peeled, de-seeded, cubed
Preheat oven to 425 degrees F. Place cubed squash on baking sheet and drizzle with olive oil, maple syrup and cinnamon (I didn't measure the cinnamon, just sprinkled at least 1-2 teaspoons). Toss well so the squash is happily glazed and coated. Roast for 30 minutes. You should be able to stick a fork in the cubed squash easily. That's when you know they're ready to devour.