Featured recipe from Marilu’s table * Spiced pumpkin oatmeal
One of the reasons we love fall is the huge variety of squashes in season. Pumpkin is one of most available, and so many people only eat it as pie, quick bread, or that flavored syrup they use at coffee shops (which is not pumpkin!). Here’s an excellent way to add pumpkin – and its beta-carotene and fiber – to your breakfast.
This recipe comes from The Get Healthy, Go Vegan Cookbook
From the book *
- Serve this warm breakfast staple with nondairy milk. For a special treat, try pumpkin-spice flavored soy milk. Add a pinch of ground cloves for extra flavor. Oatmeal is touted as a heart-healthy food, and rightly so. Oats have soluble fiber, the type of fiber that helps to remove cholesterol from your body.
- Did you know? Creamy or chunky? If you add oatmeal to cold water and then heat them together, the oatmeal comes out creamy. If you boil the water before adding the oatmeal, it comes out chunky.
Now make yourself a healthy breakfast!
(Honestly, while we were typing that last sentence, the commercial for a popular chocolate-nut spread came on the television, and we are still amazed that people think that is an appropriate breakfast for children – or anyone. Please. Do better. Start with this oatmeal.)
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Spiced Pumpkin Oatmeal
from The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great
Blue * Serves 4
2 cups old-fashioned rolled oats
1/3 cup raisins
1/4 cup dried cranberries
1 cup canned pumpkin
2 Tablespoons agave nectar
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
Combine all ingredients with 4 cups of water in a saucepan.
Cook over medium heat, stirring occasionally, until the liquid is mostly absorbed and the oatmeal is creamy.
