Yoga, Health, and Wellness Articles + Recipes

It’s always best to eat foods that are in-season, and I recently got some pure kabocha flour and simply had to put it to good use. :) It’s 100% kabocha that has been dried and turned into a fine powder. I think I actually prefer this to cans of pumpkin puree because it’s very easy to measure, you don’t have to worry about what to do with any awkward leftovers, and it gives an intense pumpkin flavor and bright orange color to baked goods.

The inspiration for today’s recipe came from past cleanse participants who elected to try our new Low Sugar Plan. Who is the Low Sugar Plan for? Simply put it’s for those of us who struggle with our weight, mood swings, hormone issues, anxiety, and/or insomnia. It’s for those of us who have an insatiable sweet tooth!

I have what you could call a peach problem. That is if you consider consuming massive amounts of the cuddliest fruit ever over the months of July and August, then yes I have a problem. I know Georgia is known for their peaches. But my friends, Colorado is the sneaky underdog of peach production. We make a damn good peach. Like shenanigans good. But those Colorado beauties aren’t around all year round. And it sucks. And it’s painful. And at least a dozen times I want to rock a grocery store peach that has traveled miles upon miles to be meticulously piled up in ze Whole Foods. But I don’t. (At least not usually.) Because they are always a disappointment. And because they beg to ask the question: do I really need to eat peaches 12 glorious months out of the year?