1 cup yellow cornmeal
1 Tbsp coconut sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup pumpkin purée
1 large egg beaten
2 Tbsp olive oil
Mix dry ingredients together in a bowl. Add remaining ingredients, blending everything well. Onto a well-heated & slightly oiled pan ladle batter in desired sizing. Flip pancakes when top is almost dry. Once cooked through, serve drizzled with maple syrup.
this recipe calls for a blender (preferably, hand-held immersion type)
10 garlic cloves, peeled
2 Tbsp white miso paste (amount may need adjustment)
2 cups water or vegetable or chicken broth
optional garnishings: gomasio, grated turmeric, chopped scallion or parsley
In a pot, cover garlic with water or broth and bring to boil. Lower flame, allowing contents to simmer for about 5 minutes until garlic softens. Pour out about 4 Tbsp of liquid into a small bowl and add miso paste. Using back of soup spoon mash miso paste and liquid together and scrape back into the pot. With immersion blender (or in a traditional blender), blend to desired consistency, adjusting for seasoning (with either more miso paste or a bit of water). Garnish and enjoy!!