serves
2
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
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.
Ingredients
- 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
Instructions
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 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 .
Cook's Notes
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.
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.
