My Mom Can’t Carry A Tune In A Bucket
She didn’t have freshly baked cookies and a cold glass of milk waiting when I got home from school, and she never remembered picture day.
But my mom is the best mom ever.
And Her Love Language Is . . . Poultry
You know that time you were sixteen and – in the middle of an argument with your mother – you felt yourself drifting helplessly from the warmth and light that had meant “mama” all your years? I do. Frustrated and exhausted, I walked away.
A few minutes later a . . . chicken . . . peered around the doorway. Have you ever tried to be mad at a person who has shoved their fist into a raw chicken and refuses to answer questions unless you direct them TO THE CHICKEN? It is impossible, people. End of fight.
And Then There Was The Time . . .
I woke up from a tryptophan induced coma only to find that my mom had sent the Thanksgiving leftovers home with our guests. When I informed her that eating leftovers for days is the BEST PART she bought another turkey and we did the whole nine yards. Again.
And THAT is why in the spirit of the Poultry Whisperer from whom I am descended, I am NOT giving up holiday foods without a fight! GAPS or no GAPS, there will be yummy cookies! And turkey! And PIE . . . or at least a porridge that tastes exactly like pie. Enjoy!
- 1 small pie pumpkin – trip to pumpkin patch for adorable pics optional
- 1 1/2 – cups coconut milk or raw milk (where to buy coconut milk, how to make your own coconut milk – dried coconut version/fresh coconut version)
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon unrefined sea salt (where to buy salt)
- 1/2 cup raw honey – or more or less to taste (where to buy raw honey)
- Preheat oven to 350 degrees.
- Cut pumpkin in half and scoop out seeds. I’ve found that an ice cream scoop works well for this. Don’t throw the seeds away! Check out this recipe for roasted pumpkin seeds with chili & lime from Jenny at Nourished Kitchen. They are my fave GAPS-friendly movie snack!
- Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
- Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes – 1 hour)
- Scoop out the flesh and place in a food processor or blender. Puree until smooth, adding some of the coconut milk if necessary to thin it out enough to blend.
- When the puree is ready, add the rest of the coconut milk, honey and spices.
- Blend until smooth. This soup can be served chilled or warm.
- Come back and leave a comment telling me how much you liked it! Steps 1-8 will not work properly without including step 9. 🙂