Pumpkins are high in beta-carotene, a powerful antioxidant, and in vitamin A (which supports the gut lining), C and E. They are also rich in fibre, which boosts our microbiome diversity.
Put a warm glow in your belly and set you up for the day with this grain-free bowl.
- 300 g pumpkin (or butternut pumpkin), cooked and diced
- 50 g coconut butter (or 30g coconut oil)
- 225 ml full-fat coconut milk
- 1 tsp vanilla bean paste (or 1 tsp vanilla extract)
- Pinch of salt
- ½ tsp ground cinnamon
- Handful of pomegranate seeds or blueberries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blend all the ingredients except the fruit until you have a smooth paste. Warm the mixture gently in a pan. You may like to thin it with a little extra coconut milk.
Serve it warm with the pomegranate seeds or blueberries.
Recipe from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski and Dr Clare Bailey. (Simon & Schuster Australia, pb, $29.99). Read more about Michael Mosley's investigation of how to eat to control cravings and boost your mood here.