Nutty and Sweet

Aug 24,2016
We've had quite a big kabocha harvest, and they're all lined up in the hallway.

(For those of you whose minds have been warped by Japanese-English dictionaries, kabocha is not a pumpkin. The Japanese word カボチャ is the general term for squash, so a pumpkin is also called カボチャ in Japanese, but the English word 'kabocha' refers to a small, green type of Asian squash eaten as a vegetable. Pumpkins are large and orange, and not good for eating except in very few recipes, such as pumpkin pie.)

We usually eat the kabocha with black beans, rice, and avocado a la Blue Zones, but that leaves us a bunch of pulp and seeds that we've scooped out. Rather than toss the seeds, we leave them to dry out for a few days, and then when I read out loud to my wife, she likes to sit with scissors and open up the shells to collect the parts inside the shells. They actually are edible. I'm going to pretend for a moment that someone in the world is reading this, and tell that hypothetical person what we do with them.

This isn't new, but I can't remember exactly where I got the idea. I think it was on the blog of a woman somewhere in the West Indies. Some of the ingredients are different, but this is the recipe I use because this is what I have on hand, and I think it's delicious. My wife loves it too, and is always delighted when she sees me gathering all the ingredients in a bowl because she knows what's for breakfast the next morning. It's full of all kinds of good fats and other nutrients.

* 1 tbsp sesame seeds
* 1 tbsp ground flax seed
* 1 tbsp almonds
* 1 tbsp hulled kabocha seeds
* 2 tbsp raisins
* 2 tbsp oats

Put everything in a bowl and cover it with water overnight. In the morning, pour it all, including the water, into a blender with:

* 2 small, ripe bananas
* a few ice cubes

Blend it until it's smooth and creamy. You won't be disappointed.

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