Heirloom Hubbard Squash & Chia Parfait

I have simultaneously felt tired and wired with energy these days, and I have been seeking a way to get rooted, from the core on down. The most important thing we can do daily for our physical and mental well-being is to take care of our precious vessels, and root ourselves into the earth; visualizing all that energy effortlessly flowing through us and out to the Great Mother that holds us.

The food we eat is directly related to this practice and so I bring you a quick and easy, delicious meal or dessert that can support you and sustain you for any of the work you may be doing in the world. Pumpkins and their relatives (squash and the like) literally support our vision and perspective, which we are looking to foster in the world right now.

One cup of this magic fruit contains more than 200% of the daily Vitamin A needs, and they are also high in immune-boosting Vitamin C,  beta-carotene and potassium ( even more than bananas) which help to restore tired muscles. And this is so satisfying and delicious to eat, so treat your body and soul to something yummy!



1 cup organic canned, roasted or steamed pumpkin or hubbard squash

(We grow heirloom hubbard squash, so I throw that in the oven at 350F for about 2 hours with holes poked in the sides for venting. I then scoop out the seeds and remove a cup of the fruit from the inside.)

1/2 cup organic coconut milk from a can (I prefer Native Forest brand because their cans are BPA free.)

1/4 cup organic coconut milk (for the topping)

2 tablespoons chia seeds

2 teaspoons maple syrup or honey (totally optional if you are completely sweetener free)

A pinch of cardamom (found in the spice aisle, but feel free to use cinnamon or ginger)

1/8 tsp of sea salt, Maldon flake sea salt, or pink salt

1 tablespoon cacao nibs


Begin by blending the pumpkin with the 1/2 cup of coconut milk in a large bowl until creamy. Add the salt, maple syrup and cardamom to the pumpkin/coconut milk mixture and blend well. Feel free to add more coconut milk until it is a rich, creamy consistency. Sprinkle about half the chia seeds into the bottom of a wine glass, followed by a layer of the pumpkin/coconut milk mixture. Add another layer of the chia seeds and a thicker layer of the pumpkin mixture.

Now blend the remaining coconut milk with until it is frothy (depending on the brand it may be more or less creamy). Pour this mixture on top as the final layer. Sprinkle a touch of salt and the cacao nibs on top. I mix mine all together and wait a few minutes. The chia seeds will act like a thickener and will make it the consistency of thick and creamy mousse! Enjoy!

xo – Tara
*Find more at The Wild and the Tamed on Instagram and my website is coming soon!

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