I love this “non-recipe” for breakfast because it’s not soup, and I get to have dessert first 🙂 I don’t do it every day, but it’s a nice treat… or dessert 😉 It’s also high in protein & minerals & EFA’s, and my fingernails, hair, and skin LOVE it!
I take a large-ish pumpkin… or mid-sized, depending on your patch… I don’t know. About the size of a basketball. Cut it in half, scoop out the insides, and either feed the seeds to the chickens, save for next year’s seed, or roast, Real Salt, and eat ’em yourself (great anti-parasitic properties in pumpkin seeds 😉
Bake the two halves in the oven at (like everything I do) 350 degrees ’till they’re soft and scoop-able. Scoop out all the insides, and blend w/ just enough water to puree. When all the insides are smooth, pour it into a crock pot, and simmer overnight with a bit more water, some Real Salt, and a liberal dose of cinnamon, alspice, ginger, cloves… whatever you like. I use about 1/2 cup spices (mostly cinnamon, with lesser amounts of the other spices) per crockpot-full. Mine’s biggish– maybe 6 quarts?
In the morning, Add a can, maybe two, of Organic Coconut milk (the non-organic stuff tastes like metal to me), and about 1/2 cup of beef gelatin, well- dissolved in a cup of hot water. Stir all that together, and let it simmer another hour or so. Wait ’till it cools off a bit, but not cold, and pour it into a large mixing bowl (or scoop it out until you’re comfortable pouring the last bits). Stir in about 2 cups of honey, and pour into baking dishes, greased with coconut oil. Let it set up in the fridge for a bit, and you have a high-protein, high-mineral, relatively low-glycemic treat!