As promised, here is my recipe for Kabocha Pie. It’s based off of a raw recipe from Natalia Rose. She’s quite inspiring. You could easily substitute another squash or sweet potato for the kabocha. This combines as a starch for those interested; if you don’t cook the kabocha it’s neutral, but my food processor isn’t strong enough to handle raw squash. Maybe if I had a Vita-Mix
Maggie’s Kabocha Pie
- 1.5 cups chopped kabocha or other squash or sweet potato (you may leave the skin on; I did)
- 1/2 cup water (or additional carrot juice)
- 1/4 cup carrot juice (I used Earthbound Organic)
- 1/4 of a large avocado
- 1/2 teaspoon pumpkin pie spice
- stevia or other sweetener (optional; I tried it with stevia and it was way too sweet; it was perfect without any sweetener and Bobby even said it was still too sweet)
- Steam the kabocha OR microwave it in the water for 3 minutes.
- Blend the cooked kabocha, water, carrot juice, avocado, spice, and (optional) sweetener in a food processor. Add more water/juice to get your desired consistency.
- Serve! I like mine at room temperature or chilled, but hot is good too.
I’m glad I started eating kabocha again. Sometimes after eating something so much I just stop for a while, but my kabocha love is now back with a vengeance. Last night I enjoyed a big bowl of “pie” along with a huge raw salad.
- base – red leaf lettuce, organic iceberg
- toppings – tomato, raw corn, kelp noodles (!), cilantro
- dressings – liquid gold elixir (garlic, olive oil, lemon juice, bragg’s liquid aminos, rice vinegar, stevia) & trader joe’s salsa
This morning I did rebounding for another 30 minutes while watching Millionaire. I’m trying to decide if I want to do some yoga now, or maybe later this afternoon.
Word of the day…
- vinegar – first appeared in the 13th century. break it down: vin = “wine” + aigre = “sour” (same root as eager!). in Latin it was vinum acetum = “wine turned sour”. so vinegar is sour wine
Hope you’re all planning to have a lovely weekend! What are you going to do?