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?
13 Replies to “Kabocha Pie!”
Best. Recipe. Ever.
Now I’ve got to find me some Kabocha!
I love kabocha in any form! This recipe sounds delicious with the avocado and carrot juice 🙂
The pie looks like my perfect dream mush! MMMMMM I want it! Maybe I will make a sweet potato version soon… we will see. I am so lazy.
Ooh, yum! Now you have me craving pumpkin pie…
Great pie!! Mmm…
Interesting meaning for vinegar 😀
OMG!!! YOu made me crave kabocha!!! I can’t find any here in Argentina and really miss it!!!
How’s that kelp noodles? I read about it and was curious how it taste like. 😀 Bounding sounds fun! But I don’t think I can find a mini trampoline nearby.
Good thing I made the time to stop by. This is calling to all my kabocha loving senses! Ohohohoho~
I’m going to have to experiment with avocado in mashed squash — sounds like it makes a big texture difference! Great recipe.
totally dig the “raw” energy 🙂
That looks absolutley delicious! I hope your having a great weekend 🙂
I haven’t had kabocha in a while either. I may have to pick one up at the Asian Market today. Your ‘pie’ looks really tasty.
I’m also going to pull out my rebounder today!
Have a great weekend!
I actually never had kabocha in my life. Is it worth trying? I guess so 😉
Cool recipe! Can you taste the avocado?
Kabocha pie looks refreshing!
we’re gonna do laundry. AND BAKE something! (and get better aquatinted with the MAS!
Comments are closed.