Recipe of the Month: Pumpkin Custard
In Traditional Chinese Medicine, autumn correlates with the metal element, Lungs and Large Intestine. Weakness in this element shows up as: allergies, asthma, bronchitis and pneumonia. Because the lungs open to the skin, acne, eczema and psoriasis may be an issue. The colon is paired with the lungs so weakness here may show up as constipation, diarrhea, or IBS.
This season's most iconic food, the pumpkin or squash, can be an effective remedy. The cheery pumpkin is round, orange and sweet high in beta carotene which is converted into vitamin A. Beta carotene also protects the mucous membranes, lungs and large intestine. It is clear why Chinese medicine turns to the pumpkin to relieve conditions such as dysentery, eczema, and discharging mucus from the lungs, bronchi and throat.
The flesh of the pumpkin is beneficial and so are the seeds. Be sure to see our post in celebration of National Pumpkin Seed Day which includes several options for toasting this tasty treat. In addition, nourishing squash soups are helpful as well as other delights such as our Pumpkin Custard!
Pumpkin Custard
Ingredients:
1 small, roasted pie pumpkin (or a 15 oz can pumpkin puree)
13.5 oz can full fat coconut milk (or 1/4 cup coconut milk + 1/4 cup coconut cream)
2 ripe bananas
2 tablespoons almond meal
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon or Pumpkin Pie Spice
1/2 cup chopped pecans or other nuts
Directions:
Preheat oven to 350 degrees.
Place all ingredients, except pecans, in a blender or food processor.
Taste. The bananas should make the mixture sweet enough but if not, blend in a 2-3 dates or add 2 tablespoons sweetener.
Pour into a 13"x9" baking dish and sprinkle with pecans.
Bake in oven for 30 minutes. Serve warm or chilled.