Pumpkin Chia Pudding

Fall Kitchen Experiments 

I rarely follow any recipes, my creative side constantly wants to create something new and experiment. If something doesn’t come out, it’s a lesson for the future. If something turns out amazing, I make a big batch to share with my clients and friends.

Farmers markets abundant with pumpkins and squashes, I couldn’t pass by. How could I? According to ayurveda, pumpkins are soft, they build ojas ,and also have beta-carotene which is useful for the regeneration of tissue. As a cooling demulcent and laxative, pumpkins are restorative to the GI tract. Beta-carotene gives pumpkins an orange color and acts a tonic to the liver, purifying the blood. The rich orange color is a dead giveaway to the nutrients present in pumpkin. Pumpkins are also considered to be a sedative and can help reduce stress which can come very handy when Vata is out of balance. Pumpkins are loaded with potassium and zinc and studies suggest that people who have a potassium rich diet are at lower risk for hypertension. Zinc provides a major boost to your immune system and aids in bone density support for people at risk for osteoporosis. Pumpkins are great for skin due to a high content of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging. Not sure about you but the only aspect of a pumpkin I dislike is cutting it. It seems that the best and sweetest pumpkins have the hardest skin as if mother nature was trying to protect them.

Well, a few days a ago I decided to stick an entire pumpkin in the oven and see what comes out. It turned out to be the easiest baked pumpkin ever! In 40 min it became soft, skin easily peeled off, and flesh was a breeze to scoop out and leftover seeds could still be used for roasting.

If you like pumpkin pie but don’t like the idea of eating sugar mixed with cream and eggs, you are going to love this recipe!

Pumpkin Chia Pudding 
2 cups baked pumpkin pureed
2 cups almond milk
3 tbs chia seeds (say yes to fiber and omega 3′s)
1-2 tbs ground flax seeds
1 scoop raw protein powder (it’s optional)
A handful of washed, preferably soaked raisins
5 sliced into small pieces turkish apricots
Raw dried pumpkin seeds
A generous sprinkle of nutmeg, dried ginger powder, cinnamon
Tiny bit of celtic sea salt

Mix together, leave in the fridge over night and enjoy in the morning. I like mine warm but it is probably good cold, too.

Pumpkin seeds didn’t’ go to waste either!

From the rest of the pumpkin I made chocolate pumpkin macaroons. The recipe will be up in a couple of days. To make sure you don’t miss it, sign up on the top right and you will get it straight to your mailbox.

Enjoying the Fall!

Nadya