I know. It feels like we are starting to over-do the pumpkin theme.
And yet, if you have pumpkin purée remaining from your Thanksgiving provisions then you have to try this pumpkin strata for breakfast or weekend brunch.
Inspired by my Mum whose own Strata has always been a brunch favorite, and by Heidi Swanson of 101 Cookbooks whose Spinach Strata is a great take on that old fave, and also by the Minimalist Baker whose photo above of Pumpkin French Toast was shared with me recently by Shannon Jones.
A gratitude shout out, too, to Morgan Anderson who recently suggested “We should tell people how good pumpkin is for them. They don’t have to skip the pie.” It is tri-doshic, after all, so everyone gets the benefits.
Mom and I sort of made this up when we had a brunch to serve and not a whole lot of time to prepare, meaning it’s easy and quick. For best texture and greatest ease, make it the night before and just pop it in the oven an hour before your guests arrive. It’s a lovely color, with a moist, tender texture. Honestly, everyone seemed to love it. My favorite words of gratitude were from my uber-talented sister-in-law who said, “You know I can’t eat sugar, so I never get to have pumpkin for Thanksgiving. Thanks for making something I can have, and something so good!”
Filling a need, while inspiring the palate – that’s a dharma I am grateful for!
Pumpkin Strata Serves 10-12
1/2 c shallots or yellow onion, roughly chopped
3 cloves garlic
2 cups pumpkin purée
2 c whole milk
1/2 t thyme
1/2 t sage
1/4 t celery seed
1 good shake pumpkin spice optionally, 1/2 to a full teaspoon curry powder
himalayan salt and fresh cracked black pepper
1 T ghee
7-8 cups stale bread, cubed or sliced
1 c cheddar, grated
handful of pumpkin seeds
1/2 c parmesan cheese, grated
Set your oven to 350F. Put your onion and garlic in an electric blender and chop. Add pumpkin, milk, eggs, herbs and mix well. In a casserole dish, evenly distribute your cubed bread and cheddar. Pour the egg mixture over. Top with pumpkin seeds, and parmesan cheese and bake for 35-45 minutes or until cooked through the middle and sizzling golden on top.
Thanks to Getty Images for photos of pumpkins. Thank you to all the photographers and artists in my life who keep inspiring us to look, to see, to be inquisitive ~ and thanks to you for taking the time to read, comment, try the recipes and inspire with your own sacred, sumptuous life.
I would love to hear what are you grateful for this Thanksgiving?
I wish you a blessed holiday and holy days always.
I offer you a collection of holiday gifts curated just for you – mostly things you can make in your kitchen, or download from your computer, or have someone else wrap and mail, so you can free yourself from the tyranny of last-minute shopping, crowds and traffic. The holidays should be a time of ease… and love, song, joy, merriment, sacred celebration and divine remembrance. I wish you all of that.
Music: Every Yoga class I teach finishes with people coming up afterwards asking about the music. The most requested are always from these three favorites: my husband Bhava, Jim Beckwith, and Steve Gold. Steve has a free download for you here.
Food: Tidings of peace come in a gift box of Tizi’s Teas. Her Immuno Chai with Tulsi, Pippali, Ashwagandha, dandelion, rose, licorice, vanilla and peppermint has been my warm companion these dark, delicious December days.
To me, nothing says love like an oversized jar of Ghee. Then there’s my new potential love interest, Aloha, who’s running a Free Trial (if you are willing to pay for shipping) of their greens-on-the-go which might be just the right nudge for the new year.
Clothing: I believe in “local” and supporting your local Yoga Studio when it comes to clothing. They usually have organic, sustainably sourced clothing with affirming messages. We are happy that our local will soon be carrying the ultra eco Satva Living. Yoga Journal has a give-away of Satva’s comfy Yoga gear right here right now.
We are also hoping Kevala’s cool give-back tees will soon be coming to our studio. Kevala supports 50 non-profits with their sales, and are so generous they offered us to share with you a special 15% discount, with free shipping, which you can claim here with this code: 15present.
This would be an awesome gift ~ and if you purchase in December you immediately get three bonus items: Melissa Ambrosini‘s Meditation for Manifestation, my Ayurvedic mentor Dr. Suhas‘ interview with Tami Simon on Agni: Ayuveda’s secret to good health, and Bhava speaking with Dr. Emmett Miller on The Power to Heal. All wonderful to enjoy as the holidays give us time to pause, rest and deepen into love.
Note: I am suggesting these ideas because I love them – and usually the person/s and purpose behind them. I believe in them. I do have an affiliate with Amazon, where you will find the books, but haven’t yet figured out how to create the links, so for now it’s irrelevant. As for Bhava and his gifts, I have… well, conjugal relations. I admit. I am in love. There is, in that, clear benefit.
What are your favorite holiday treats? What does the season man to you?
Leave a comment below and I will pick three names to send each a box of Tizi’s unique and delightful Chai in celebration of your New Year.
~ Congratulations to Marcelle, Tara and Sharyn who will receive Tizi’s Chai, and to Jennifer who gets the brownies.
A quick post to let you know what I am making for Easter Sunday Brunch. Heidi Swanson’s new cookbook Super Natural Every Day arrived last week just in time for a birthday lunch honoring my husband’s sisters. They loved the Spinach Strata and asked me to post it so they could make it for their families this Sunday.
The beauty of this is that you whip it up the night before so in the morning all you have to do is heat the oven and bake. The joy is in the gathering up of ingredients ~ just-picked organic spinach from the lovely young farmers at Saturday’s Little Italy Market, Descanso Valley Ranch eggs the color of soft periwinkle blue, ivory and ecru, Nicolau Farm’s Chevre, a goat cheese that melts in your mouth, elegantly replacing the Feta in the recipe below. I serve it with salad greens from Suzie’s Farm tossed with a light lemony vinaigrette.
I hope you enjoy this Spinach Strata from Super Natural Every Day by Heidi Swanson of 101Cookbooks.com ~
With Passover, Earth Day, and the birth of our friends’ new baby Theo, there is So Much Magnificence to celebrate this weekend. May we always remember the potent energy of renewal in all nature, and within each of us.