![\"\"](\"http:\/\/www.teresamisu.com\/wp-content\/uploads\/2013\/09\/IMG_60011.png\")
<\/a><\/p>\nRecipe<\/h2>\n\n- 1 mini pumpkin known as bumpkin bumpkin, you can also use a normal pumpkin or butternut<\/li>\n
- Thyme<\/li>\n
- 2 handful\u00a0of spinach (you can also use any other greens you have in the fridge)<\/li>\n
- Fresh parsley<\/li>\n
- 1 clove of garlic<\/li>\n
- 1 tbsp of olive oil<\/li>\n
- sliced 2 strips of bacon (VEGAN: you can leave it out, and use a bit of nutritional yeast)<\/li>\n
- handful of mozzarella or any other cheese (VEGAN: leave it out)<\/li>\n
- handful of pumpkin seeds<\/li>\n
- raw buckwheat<\/li>\n
- salt, pepper and a bit of fresh lemon juice.<\/li>\n<\/ul>\n
Preheat the oven to 200\u00b0C. Place the open pumpkin on a large baking tray. Bake in the oven for around 40 minutes until tender.<\/p>\n
When cooked leave a bit to cool. Meanwhile prepare the filling. In a mixing bowl add sliced bacon, garlic, spinach, parsley, lemon, cheese, thyme, salt and pepper. Scoop out the inside flesh of the pumpkin and transfer in to a mixing bowl. Mix until combined and fill the pumpkin shell with it. Sprinkle with pumpkin seeds and raw buckwheat. Return to oven for about 30 min or less.<\/p>\n
![\"\"](\"https:\/\/www.teresamisu.com\/wp-content\/uploads\/2013\/09\/IMG_6002.png\")
<\/a><\/p>\nJuice<\/h2>\n\n- Coconut water (or plain water or sparkling)<\/li>\n
- Handful of organic berries<\/li>\n
- Mint<\/li>\n
- Cucumber<\/li>\n<\/ul>\n
Mix everything together and you have a yummy healthy juice. If you have a “frizzer” you can use this recipe for it. Add sweetener (honey, stevia, rice malt syrup) if not sweet enough.<\/p>\n
Preheat the oven to 200\u00b0C. Place the open pumpkin on a large baking tray. Bake in the oven for around 40 minutes until tender.<\/p>\n
When cooked leave a bit to cool. Meanwhile prepare the filling. In a mixing bowl add sliced bacon, garlic, spinach, parsley, lemon, cheese, thyme, salt and pepper. Scoop out the inside flesh of the pumpkin and transfer in to a mixing bowl. Mix until combined and fill the pumpkin shell with it. Sprinkle with pumpkin seeds and raw buckwheat. Return to oven for about 30 min or less.<\/p>\n
Mix everything together and you have a yummy healthy juice. If you have a “frizzer” you can use this recipe for it. Add sweetener (honey, stevia, rice malt syrup) if not sweet enough.<\/p>\n<\/a><\/p>\nJuice<\/h2>\n
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