Everyday Bliss

@DesWalsh, Australian blogger of note has had a master stroke of genius. We were talking about #ThomasLeonard the other day and how he would have embraced social media. Probably been part-owner of something like Twitter only next gen. And Des says “What do you think about us coaches getting together and talking on Twitter like we did when Thomas was around?”

I said I thought it would be fantastic and why didn’t he go ahead and do that, and somehow @andymatic’s Andy Wibbels got involved and we both goaded Des into it.

So be there or be square, tune your TweetDeck to #coachchat on MONDAYS at 6pm Pacific (San Francisco) Time. If it catches on, it could become a regular thing. With your participation! So, what do you want to ask a bunch of seasoned coaches? What seasoning do you yourself have to put in the pot? Got a sticky client situation? Ethics issue? Cool new technique you love? Come talk about it!

You can read all about it on Des’s blog:

http://deswalsh.com/2010/07/29/launching-new-twitter-chat-stream-for-coaches-coachchat/

And I’ll be tuning in and throwing my saucy tuppenny into the ratatouille.

Speaking of Ratatouille, have you seen my recipe for my Parisian slimming masterpiece and darned good nosh, Rat-a-tat-touille? It’s on Facebook.

That’s Where I Have A Harvest Gift For You

Are we Facebook friends yet? If you friend me on Facebook, not only will we have the opportunity to chat (one great way is through photo comments), but you’ll get FREE TRAINING in how to make great tasting, Gourmet Gluten-Free Food in the Photo Essays just waiting for you in “The Arcane Foodie”. When you friend me, you can click these links and get total access to over 100 pages of recipes, like this “French Country Picnic” below:

In the FREE “Arcane Foodie” Eat-Right Gourmet Training: http://bit.ly/ArcaneFoodieFB

The infamous Rat-a-tat-touille Recipe & key to my
weightloss success, straight from my Paris kitchen:

http://bit.ly/Rat-a-tat-touille

You see here carrots, yellow onion, rocambole garlic, green onion, shallot, apple, green garlic, cabbage, tomato, mushroom, celery, cilantro…and whatever else is rattling around the veggie baskets. Rat-a-tat-touille means “clean the ‘fridge”.

Recipe instructions are below pictures on all the pages. You can follow a recipe’s progression as they are labelled “1, 2, 3″ in sequence.

WHY am I giving you this particular gift?

Because most people are having a funny relationship with food. And these are what are keeping me fit, trim, losing weight and truly enjoying what I prepare and eat. So it makes sense that it would be a really good thing to spread around. Tell your friends they can get their great healthy recipes here too! There’s room for everyone… 

Top Eating Right Tip: The less complicated food we put in our bodies, the more fiber and water content such as vegetables, the happier and healthier our bodies tend to be.

Another Harvest Gift for you
Snackin’ Right Gluten-Free Quito Road Guacamole

Put together with some gluten-free corn tortilla chips and snarf, muflnt, grmumfllle…..mmm… Your Aunt Lupita never
made it so good. You know I’m right. 

And finally, for the sweet-toothed, especially all
you women, we have the blissfully delicious

Gluten-Free Chocolat Pain de  Femme
Croissant pour mon chere amie Marie-Odile:

Pure Chocolate Lover’s PrOn: Midway through mixing, when the chocolate ganache (not Ganesh) is just starting to incorporate…

Chocolat Pain de Femme Croissant pour Marie-Odile #6

The ganache, mixed, will be slightly pebbly in texture but this tiny dusting of bits will melt into each other in the oven. Don’t stress about ‘em. Look at that surface sheen.

Great for spreading a soothing balm over those certain days of the month. Like Every Day.

Mmm, yes lord. Yes.

I hope you enjoy these heartfelt food reviews
and recipes to help you flow the Ease,
Grace, Joy & Eating Right Lifestyle!

Let me know what you’d like to see
and I’ll do my best to put it up at
The Arcane Foodie…

In case you missed all the clues I’ve been dropping on Twitter, FaceBook, LinkedIn and other places, I am going to be spending my birthday month of APRIL IN PARIS, baby! Paris! (pictoral tour of the ‘hood is down below) Yep, I’m leaving the hubby and kitties at home and going on an all-inclusive American Woman’s Dream Vacation of a Lifetime to celebrate that once in a lifetime marker for a woman:

TURNING 50 YEARS OLD
(made it…whew!)

And…stay tuned because I’m going to make it possible for YOU TO COME WITH ME. Yep, you read it right,

YOU CAN COME TO PARIS WITH ME!

While not everyone can jump a jet and get in on the live experience, you CAN check it out with me, and won’t have to leave the comfort of your armchair. Promise. I wouldn’t go without making it possible everyone interested in evolution, transformation, a LIVE ETHOS workshop, new friends, gourmet food, sexy accents and having a good time to get in on the fun!

Hold onto your hats: there’s more juice in this baby than a whole orchard full of fresh peaches!

You probably already know that 25 years ago I was hit by a drunk driver and paralyzed, gaining over 150lbs. And how it took me nine years to walk, even though the doctors said I would never walk again.

I’ll be teaching some super-secrets of how I taught myself how to do “the impossible” and reverse paralysis, PLUS how I’ve lost 70+ pounds in the last year and a bit. Add to that my own “energy facelift” exercises and how YOU too can learn to:

“ACHIEVE THE IMPOSSIBLE”

• Everybody’s been asking me why my pants are falling off! You’ll be able to model my success as I CONTINUE TO LOSE WEIGHT in Paris, scarfing down all that lovely gluten-free super-fresh French market food. I’ll teach you how to make some of my favorite yummy dishes too, so you get “Gourmet Paris” and “GlutenFree” too.
• Yes, I’m down four sizes and counting. You’ll learn some of my extra cool weightloss secrets and be able to climb inside my head to see my Body Communication & Shape Shifting program in the making. This is Practical Magic folks, for everyday comfort and best-living.
• Plus you’ll visit Parisian restaurants, get to meet neighbors and friends and get the scoop on famous landmarks and not-famous-but-cool Parisian places, people and things.
• You’ll even get to help PLAN MY DAY by telling me where YOU want to go in Paris. I’ll take you with me – it’ll be the next best thing to being there!
• And of course, you’ll also learn how to Achieve The Impossible in your own life through 4 WHOLE WEEKS OF LIFE-SHIFTING LESSONS, learning how to get your “can’t do it, it’s impossible” to “Done = Done”. (come learn the secret of what that means!) The Magic of Done is the Whole Point.
• You also really need to be here if you’ve always wanted to have a super jumbo deluxe vacation for yourself and you never got to take one.
• Oh yes, there will be massage and spa stuff. And coffee. And sidewalk cafe action. And girlfriends. And a live ETHOS Workshop. And lots and LOTS of energy.

I’ll be getting back to you a little later on the specifics, but if you’re interested in becoming an Early Adopter (we reward Early Adopters very heavily around here) you can join the “Achieve The Impossible” Experience in Paris by filling in this handy form. I’ll be holding some very special calls and giving you previews of what’s going to happen and also what isn’t. Only those on this list will get notification of these juicy free calls, so do sign up now – I’ll even send you a free gift of Parisian lore!

Name
Email

The Oh-So-Chic Neighborhood Tour

And now, just to wet your whistle, here are some of the sights and interesting places we’ll be surrounded by, courtesy of Google Maps:

Montorgueil is the old open market area of Paris and is close to my apartment. This is my new god, says the hubby “the Great Golden HypnoSnail”. Yes, the French really do eat snails, though my local contacts wonder if it’s become more of a touristy thing. There are seven smaller slimers if you can see ‘em – each about as big as two fists on top of L’Escargot Montorgueil. And of course The Great One. Trying to decide whether to go here for my birthday or not. What do you think? Do I have the guts to eat escargot? I wonder myself….

Here’s my front door, sandwiched as most Parisian front doors, between shop fronts. In this case “L’avion Rose” (a gay restaurant and play on the phrase “La vie en Rose” – “The Pink Life” which denotes gay culture) and Hanano sushi restaurant. I won’t lack for entertainment or food. Hope there’s a floor show…

But if I get bored, my neighbors on the right can provide me with Hip Hop & Soul records, a haircut or videos…

And next to the hip-hop shop the Librarie Scaramouche who provide theatre masks, marionettes and Commedia Dell’Arte errata. I am SO going to dive into this shop as well as the Maison de la Poésie (House of Poetry) and Theatre Moliere. Wow…and just next door to the Library Scare-a-mouse (to quote the hubby) is…

Passage Moliere! Theatrical aficionados will rejoice. As will the JBear, for right next door and not ten steps from my apartment is Jean-Bernard’s Wine Cave. Not cellar, *CAVE*. The Bear’s put in an order for a good Beaujolais.

Here’s my interesting across-the-street neighbor, what the web describes as the “Big Butch Lesbian” Unity Bar. Huzzah! Women to have drinks with! With my haircut, I’ll fit right in…

This is L’Horloge a Automate – a funky concrete plaza that goes through to the next street and contains antique clock displays. And I might get a tattoo….or not…

A store called Nag Champa! It’s GOT to have incense! Looks funky and just up the street. Woo!

And down the other way MASSAGE AND COFFEE? ARE YOU KIDDING? I am SO there! Wish they’d taken the photo when the place was open so we could get a glimpse thru the blinds…

And on the corner, a cute little breakfast-dinner cafe (morning coffee will be here, oh yeah) and wonder of wonders on the street where I live, a Fromager, or cheese shop! Whee!

And on the opposite corner, on busy, vibrant Rue Rambuteau just across from the Centre Georges Pompidou, a pharmacy for those necessary lost-my-toothbrush kind of purchases. I want to experience French toothpaste, deodorant and hair products. Having spiky hair, good product is important.

Marketing choices in flavor and fragrance have always been an interest. When I lived in England in the 1980’s, a popular fragrance for years was something I could only describe as “fuschia-pink gumdrop”. Another was “bamboo”. I’ve never smelt these fragrances in America. I also once had “Irn Bru” (a strong & dark Scottish soda) flavored toothpaste. Pass on that, if you’re ever offered. Trust me.

Finally, just across from Centre Georges Pompidou, is the Flunch cafe hooking up to L’Horloge a Automate and what we’ve christened the Fabulous (if dour) Flying Flunch-Mittie (for its resemblance to our Tosh-cat). I shall make a pilgrimage and leave a handful of catnip in homage. I may even lunch at Flunch. Maybe.

I just learned (all praise to Google) that Flunch is a self-serve cafeteria style chain and “If you need to use the toilet, take your receipt with you: It shows the lavatory entrance code, which you’ll need to unlock the door to the toilettes.” I’ll consider myself forewarned on that count.

That’s it from the French Front for now. Stay tuned for the next installment on my fantabulous apartment, ETHOS in Paris, and how YOU can join me on my travels, to Achieve The Impossible!

ILLUSTRATED RECIPES INCLUDED BELOW!

Ok! Celiacs and those with irritable bowel syndrome and those of us who are gluten-free by choice and like it, take heart.  There’s more value you can wring out of a pumpkin than just scaring the kids at Halloween. We’re using our Halloween Jack o’ Lantern for toothsome Christmas goodies now. Talk about your Frugal Gourmet!

If you were beaten into frugality by parents who went through the Depression and were determined “never to be hungry again, no not me nor any of my people”,  you probably know all this stuff already. But if not, listen up. It’s now cool again to be frugal. In our house, that means no vegetable end goes wasted but gets put into a container labeled “Future Soup” and used in weekly stock-making.

Even the Halloween jack ‘o lantern does not suffer the ignominy of the compost heap. We paint ours with its festive face, placing a tealight on top of the pumpkin (well glued-down with hot wax) for Halloween night, then remove the tealight, turn the pumpkin around and use it as a Thanksgiving centerpiece with other seasonal fruits and flowers. After Thanksgiving, the pumpkin is scraped of paint, baked, and both filets and chunks carved from it to use in cooking.

One of our favorite dishes is an Afghani entree of sauteed pumpkin filets covered with a delightfully savory sloppy-joe type ragu and finally a yogurt sauce gently scented with garlic and a touch of brown sugar. The dish is called Kadu Borani and is served over fluffy, long-grained jasmine rice. One gluten-free recipe for Kadu Borani is here and here is its graphical representation:

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Awesome-sauce! Right?

Just a handful of ingredients you probably already have on hand and this dish is practically cost-free.

Other less intensive dishes can be made with pumpkin or other squashes, which are highly beneficial for those with celiac disease, irritable bowel syndrome and other conditions that require greater amounts of natural fiber added to the diet. One of my favorites is a recent innovation with this year’s jack o’ lantern cutlets:

5 Minute Breakfast Pumpkin Cheesecake

Now could you “diet” on your busy schedule if you had Pumpkin Cheesecake plus a mouthwateringly luscious cup (real, thanks to the Bear for an early Christmas present!) of Kona coffee for a quick out-the-door breakfast? You can prep all the ingredients the night before. Putting the Pumpkin Cheesecake in your serving bowl and making your tea or coffee is what takes the five minutes in the A.M.  Here’s how:

1. Assemble the ingredients (coffee optional and used as an accompaniment for this dish in the A.M.)

2. For one serving, place a cup of pumpkin cubes in glass bowl and pour half-n-half to cover halfway. Microwave uncovered for 2 minutes on high, or simmer on stovetop until half-n-half is boiling.

3.  Remove pumpkin mix from heat, add yogurt, spices and sweetener to taste, mash with fork or puree with hand blender. I favor Blue Agave syrup or Truvia sweetener made from stevia, as both of these are low to no-gycemic and don’t metabolize in the body as sugar, which makes all the dishes I cook great for diabetics as well.

Additions: If you’re super-bulking your fiber, you can also add a tablespoon of ground flaxseed. If you’d like more high-quality protein, add the same amount of soaked crumbled walnuts or hempseed.

4. Though I have this “crustless”, you can line a bowl with gluten-free cracker crumbs – I use Glutino’s “wholemeal” crackers, with a teaspoon or two of agave syrup or honey and a drop or two of lemon juice just to hold the crumb together.  Press into bottom of bowl.

5. Spoon the rich pumpkin mixture over the crust, or place in bowl just as it is.

Jack o’ Lantern Pumpkin Cheesecake

This is a breakfast yogurt that you can amp up the nutritional complexity of as described above if you wish. It’s also something you might find at a swanky spa or gourmet restaurant. You can serve this for an after-dinner dessert. If so, spoon mix over crust in a glass pie plate and make enough to cover the crust. Freeze until 1o minutes before serving. Thaw very slightly on the countertop, slice and serve. This dish is better scooped out though, a la cobbler.

Enjoy!

I eat healthy because I want to. Some may say I don’t have a choice, but I prefer to embody the reality of my physical container as a temple, and to keep the temple clean and sacred, I only put the best fuel in it. If I eat bread or glutinous grains of any kind, I blow up like a toad and look like I’m carrying triplets. Discomfort doesn’t begin to cover it.

And when I eat animal products (increasingly rare) they’re organic – meat, eggs and cheese, because even those with their heads still far down in the sand have pretty much acknoweledged the contamination of world food supplies with pesticides, hormones and the like. Ditto veggies, which must be organic.

Above is a picture of my kitchen counter with a few staples on it and my award-winning (with family at least) recipe for Pumpkin Apple Crumblebutter. So healthy it counts as a beefy serving of veggies AND fruit, and I lived on it as a treat and dessert while I was writing the book. Click the link to go to the recipe. It’s gluten free and you won’t even miss Pumpkin Pie at holidays with this stashed in your pantry. 

But if I’m back in my home state visiting friends or in suburban areas, organic is hard to come by, so I’m okay making do with the best I can get. Lots of filtered water, lots of farmer’s market fare. At home, we keep healthy foods on hand and eat more out of the cupboard than outside the house. I pretty much figure out dinner a few hours before we eat.

But I was very suprised to learn that on the other end of the scale from anorexia and bulimia, is a zone where healthy eating becomes unhealthy obsession. Complete with a quiz of course, to see if "this is you".

Check this out, from an article from the NBC11 local television station:

Is there a dark side to such healthy living?  Bay Area doctor Steven Bratman coined the term "orthorexia" from the Greek word ortho, which means correct. The disorder is not in the obsession to be thin, but with being pure.

El Camino Hospital Dietician Kim Bandelier said orthorexia is not a medically-recognized diagnosis, but it’s real and can be very dangerous.

"We normally see it associated with OCD (obsessive compulsive disorder). It’s a symptom of a mental disorder. They definitely have an unhealthy preoccupation with food," Bandelier said.

Dieticians say the vast majority of healthy eaters are nowhere near orthorexic. But like any eating disorder, there are red flags to watch out for. One of the signs is when someone no longer enjoys food.

Alexis Perlmutter said she and many of her friends have some orthorexic tendencies.  "I used to love Big Macs. Now I look at Big Mac and I think, ‘Poison, poison, poison’ and I won’t eat one," Perlmutter said.

There are some questions you can ask yourself to see if you are obsessed with health foods and may be at risk of developing orthorexia. This quiz is from Dr. Bratman’s book "Health Food Junkies." Give yourself a point for each question you answer with "yes."

• Do you spend more than three hours a day thinking about healthy food? (For four hours, give yourself two points).
  
• Do you plan tomorrow’s food today?
  
• Do you care more about the virtue of what you eat than the pleasure you receive from eating it?
  
• Have you found that as the quality of your diet has increased, the quality of your life has correspondingly diminished?
  
• Do you keep getting stricter with yourself?
  
• Do you sacrifice experiences you once enjoyed to eat the food you believe is right?
  
• Do you feel an increased sense of self-esteem when you are eating healthy food? Do you look down on others who do not?
  
• Do you feel guilt or self-loathing when you stray from your diet?
  
• Does your diet socially isolate you from others?
  
• When you are eating the way you are supposed to, do you feel a peaceful sense of total control?

Light said she’s aware of her hyper-healthy attitude and she believes it that keeps her in balance. So, as the phrase goes, too much of a good thing can be bad for you, even when it comes to health food.

The original article is here: at the NBC11 website

When I see disinformation, even very well-meaning disinformation, I’m passionate about correcting it if I can to spare someone some grief. Recently at LifeHacker, the very excellent blog edited by Gina Trapani, there was an article on "Combatting the Common Cold" that contained the advice to eat pasta with garlicky red sauce. Yes’m to the garlicky ragu, not so to the pasta. (about which read more, below)

Inflamed with all the passion of the recently converted, I wrote an off-the-cuff sermon on the evils of gluten which I also give you here. Please take heed. You cannot imagine how very much more healthy you will feel without the "glue" of wheat-based products gumming up your insides!

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Exclude Pasta, make sure it’s gluten-free pasta or better – strands of spaghetti squash – over which you ladle that garlicky ragu. Pasta and other items made of glutinous grains such as wheat, rye, barley, spelt, kamut and millet all form mucus in the body. If your system is clogged with mucus to begin with, and a virus piles more mucus on, it takes you twice to three times as long to recover from ANY illness, no matter what enhancements you use. (Image courtesy of http://www.kidsaware.co.uk/ where you can get gluten allergy stickers and other gluten-free goods)

Researchers also posit mucus-filled intestines clogged with undigested food, (which can barely extract adequate nutrients from the food we take in) to be the primary source of most of the diseases we face as human beings. Where there is excess mucus present, digestion – and health – is a dicey proposition.

The 7-10 days doctors suggest is the "normal recovery time" for a cold is for the average American body clogged with mucus and fighting for health on several different fronts. Most Westerners are mucus filled due to the fact that the average American and European diet contains a disproportionately large amount of milk and glutinous grains. By "mucus filled", I don’t necessarily mean you have drippy sinuses (though this is certainly a symptom) – this kind of mucus is in the body’s cells and tissues inside organs, muscle and particularly, the intestines. When mucus fills the intestines, food is allowed to ferment, bacteria and parastic infestations can gain hold and low-grade inflamation moves over the body without our even being aware of it.

If you’re gassy after a meal including grain or dairy, this is why. If you have freakish amounts of gas and are wondering how to get rid of it – go gluten-free. Ditto infections that keep coming back and that you just can’t seem to cure. It’s no accident that the primary component of the cold cure above is garlic. Garlic wipes out intestinal parasites in large enough quantities, and is both a virucide and bactericide. Large enough quantities I should note, are quantities big enough to make you severely antisocial, and cause gas and loose bowels of their own. Don’t worry though, you’re excreting the toxins that were making you sick in the first place.

I would also add to the above 10 – 15 mg of zinc every three hours and Vitamin C to bowel tolerance (again, until it makes you gassy) every four hours and sambucus nigra – elderberry – extract, tablets or syrup which has been proven in European studies to fight even the flu virus. On a tertiary level, what a cold is trying to tell you is to slow down. We have cold and other viruses in our environment all the time. We become susceptible when we are stressed, hurried, not eating well or taking care of ourselves.

Ask yourself: "what is my body trying to tell me?"

More On Why You Should Consider Going Gluten-Free:
My pre and post-gluten-free recovery times for an average upper respiratory ailment are night and day different, as most who are gluten and dairy-free find. Unlike the most common of gluten ailments, celiac disease, I do not have serious physical problems – my body is simply allergic to gluten like most Westerners,  and produces gas and liquid in response to it. I had no idea until a naturopathic doctor pointed this out to me by looking at my abdomen girth and measuring it against the rest of my body. When I stopped eating gluten (which was easier than I thought it would be), I lost 3.5" off my abdomen in two weeks, from elimination of the gas and edema (excess liquids) that the allergy caused.

What a great benefit!

Like my "GF" (gluten-free) kindred, I also have by my own reckoning, about forty percent more available energy than I did when eating grains and dairy. I don’t miss grains at all. GF folks can eat rice, nuts, seeds and some of us can also eat corn. Ancient grains are also available to us, such as amaranth and quinoa and grass seed products that are used like grains, such as Ethiopian teff. None of these place the mucus burden on our bodies that wheat, rye, barley and the like do.

And on the virus front….most of the gluten-free find we either just don’t have colds anymore, or it’s a matter of a 48 hour recovery at most. I used to take two weeks to recover from a cold on average, when I was eating gluten. The American Academy of Family Physicians also links gluten with viral issues. (Source: http://www.aafp.org/afp/980301ap/pruessn.html)

YMMV, but when "conquering" a cold, at least for the time it takes you to get over it, consider going gluten and dairy free and taking more water than you think you need. Most Westerners are also chronically dehydrated as we tend to drink coffee, tea and soda over plain, pure water. You’ll get over your cold faster, and your body will appreciate the vacation!

Some sites you might like to visit for more info:

Shauna James Ahern’s awesome blog: http://glutenfreegirl.com
Wikipedia’s Explanation: http://en.wikipedia.org/wiki/Gluten-free_diet
GF Diet Helps Autism (Aspergers, ADD and more): http://www.nlm.nih.gov/medlineplus/ency/article/001526.htm
Karina’s Kitchen: Gluten-Free Goddess: http://glutenfreegoddess.blogspot.com/

Or, simply Google "gluten-free" to get more information about this healthy and health-inducing lifestyle. Enjoy!

WIth this dish you’ll never miss pumpkin pie at the holidays. The "crumblebutter" portion is great for an Apple Brown Betty, cobbler topper or with spicing amendments, a spice cake or coffee cake streusel. You’ll have to fight even the kids off to finish this one. It is a foregone conclusion that as with all my recipes, this calls for all organic ingredients, or as many as you can find.  

The Pumpkin – Apple

1 baked squash of any kind. Pumpkin, obviously, but butternut, acorn and banana squash work just as well

Bake small, cleaned and quartered pumpkin in oven in a traditional manner or in glass dish with 1/4 c. water, covered with a towel for 6 – 8 mins in the microwave. For extra added goodness, toast the pumpkin seeds with a little good olive oil and sprinkle to top the dish. You have to chew these up and spit out the hull, but the meat of pumpkin seeds has too many vitamins, minerals and precious natural oils to simply throw out. Enjoy.

Scrub one firm fleshed organic apple such as Fuji, Jonathan, Gala or Granny Smith and slice into eighths, removing core, stem and seeds. Set aside.

The Crumblebutter Streusel

This is where the gluten-free gourmet gets to haul the sorghum flour out from wherever it’s been stashed for the last six months and really go to town. This crumble can be used as noted above for a variety of dessert toppings, just vary the fruit underneath. Or beans, if you prefer. The local mosque in my hometown made a mean navy bean pie that rivaled pumpkin in its taste, smoothness and protein count. Be creative with it!

4 tbsp sorghum flour
1tbsp + 1 tsp tapioca flour
8 tbsp finely ground coconut meal
8 tbsp finely ground almond meal
2 tsp vanilla essence
1 tsp cinnamon or 3/4 tsp pumpkin pie spice
4 tbsp Blue Agave syrup
4 tbsp softened organic butter

Mix all ingredients in a bowl with a fork until they form a crumbly mash. It’s okay to leave a few large pieces, it doesn’t all have to be uniform. Set aside.

The Puttin’ It All Together Method

Arrange large chunks of cooked pumpkin in an oven or microwave safe bowl. Drizzle the tops lightly with Blue Agave syrup which is very low in glycemic value and can be eaten safely by those with sugar issues. You may wish to substitute honey – either will do. Sprinkle the crumblebutter streusel over the pumpkin. Arrange slices of apple atop the pumpkin in a nice circular pattern. Sprinkle this with a little extra cinnamon or a light dusting of pumpkin pie  spice.

Drizzle a few extra teaspoons of Blue Agave syrup over the top. I like throwing a handful of pecans, broken into tiny pieces over the top for added protien and to round out the "brown betty" type of taste. So much the better if you’ve first roasted them with a little olive oil, but raw works just as well.

Broil on medium heat for a few minutes until the butter melts and apples go soft. Watch carefully – the baking time will depend on your oven. Alternatively, microwave uncovered for 2 minutes. If you microwave, the crumblebutter streusel will not brown, but will otherwise taste just fine.

Serve immediately. The decadent may wish to pour a dollop of heavy cream over the top, but artificial whipped toppings are absolutely verboten. This dish is remarkably low in sugar, high in fiber and protein. If you have it with a side of yogurt, (or mix a little honey and cinnamon into the yogurt and use it as a topping) Pumpkin Apple Crumblebutter makes a nourishing, hot and filling treat for winter morning breakfasts. A dish similar to this has long been our home’s standard Solstice and Christmas morning fare.

Enjoy!