Lunch: Atole de Calabaza (Pumpkin Atole)

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Atole de Calabaza (Pumpkin Atole)

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 cups fresh pumpkin, peeled, seeded and cubed into 1-inch chunks
3 ounces piloncillo, roughly chopped
1 teaspoon whole anise seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1 pinch kosher salt
3 cups water
2 cups whole milk
1 cinnamon stick, whole (preferably Mexican canela)
1 cup masa harina ( corn flour)
Sugar to taste
Candied ginger, for garnish
Cook's Notes: Piloncillo, or whole cane sugar, is also known as panela and sold in Latin American markets.

Instructions

Atole will keep well refrigerated for two to three days, though it will thicken. To reheat, combine with a small amount of milk or water and stir over low heat until warmed through. In a large heavy pot, combine the cubed pumpkin, piloncillo, spices and salt with 1/4 cup of water. Set over medium heat and stir frequently until the the piloncillo melts. Continue to cook, covered, until the pumpkin falls apart, 15 to 20 minutes. Puree in a blender or food processor until smooth. In a large heavy pot, combine the water, milk and cinnamon stick and bring to a high simmer. Lower heat and whisk in the masa harina in a slow, steady stream, stirring constantly to eliminate any lumps. Add the pureed pumpkin and simmer until slightly thickened but still pourable, 5 to 10 minutes. Serve warm with added sugar to taste, and garnish with candied ginger.

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