I am sitting on my balcony in a golden afternoon light as I write this. It has been my preferred place lately. Cuddled up with blankets, looking at the big tree that stands in our frontyard and reaches all the way up and beyond our balcony. With all the fuzz going on in everyday life I need my little quiet sanctuary where I can sit and meditate, or draw and write, do some stretches, eat a home cooked meal or just lay flat on the ground, feet in the air, looking at the sky. Little things add to my happiness. They also recharge me and keep me sane when all I do is jumping from one place and one thing to the next throughout the week. Do I love the yang and all it’s adventures and possibilities? Yes! But there needs to be a good amount of yin in order to create a balance and a sense of wholeness. I guess we are all figuring it out, day by day, year by year and in the midst of a moment of total balance and harmony there is an understanding and total awareness – Your body, mind and breath speak the same language and can tell you what you need – more rest time or more activity and expression. Cycles within a cycle. It’s a process of softening, a process of expanding, a process of learning.
What brings me to the recipe of delicious goodness. Pumpkin Porridge suits best to tune into the new season of mostly ”orange-colored and warm pureed food in cups”. As soon as the mornings feel colder I switch from smoothies and other cold breakfasts to warm ones. They make you feel good and hugged from the inside. The cozy autumn feeling you are beginning to strive for after summer. Imagine a cinnamon porridge, enhanced with coconut oil and pumpkin puree & topped with the first of autumns juicy apples. This can be you grabbing that spoon and indulge yourself with a jar of warm and nourishing pumpkin porridge. Enjoy!
EASY & DELICIOUS PUMPKIN OATS
// The recipe can be easy & fast, if you happen to have some pumpkin puree, maybe from making last years recipe of the rose & fig granola, the pumpkin-walnut butter or you got a store-bought puree. If not – It is a fun and finger licking yummy activity to whip it up. Got a squash in the kitchen? Cut in half and just roast it for 30 minutes with coconut oil on 200°F, then blend until buttery.
3 handful oats
1 tsp chia seeds
1/4 tsp ground cinnamon
a pinch of each salt, cardamom and vanilla
1/4 cup nut milk
1 tsp coconut oil
1/2 cup pumpkin puree
1 tbsp maple syrup
1 tbsp almond butter
1 crisp apple
Place oats, chia seeds and spices into a blender and pulse a few times.
Heat up the nut milk, coconut oil, half of the pumpkin puree and maple syrup in a small pan. Once the water is boiling, add the oat mixture and reduce the heat. Let it simmer for 5 minutes. Cut the apple in small pieces. Add the rest of the puree to the pan. Stir with a wooden spoon until all of the ingredients have blended together and the porridge thickens to your liking. Transfer to a bowl and top with apple and a dollop of almond butter. Enjoy warm.
Let’s meet in the Instaverse – Show me your Pumpkin Porridge creations!
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