SWEET POTATO, PUMPKIN AND ADZUKI JELLY DESSERT (MACROBIOTIC)
I took advantage of the natural sweetness of sweet potatoes and pumpkin (kabocha squash) and minimized the amount of sugar in this dessert. It's packed with fiber and protein. If you cannot find kabocha squash, you can use butternut squash instead. Fore more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
- Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
- Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
- Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
- Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 - 8 inch square dish. I left the skins on but you can remove if you like.
- Cut chestnuts in half (if using) and add them to the pan.
- Spread adzuki beans on top.
- Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
- Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
- Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
- Let it cool and refrigerate for a few hours until set.
- Infuse love, slice and serve!
Nutrition Facts : Calories 58.4, Fat 0.1, Sodium 38.4, Carbohydrate 11.9, Fiber 2.2, Sugar 0.9, Protein 2.7
KABOCHA (JAPANESE PUMPKIN) PIE WITH A COCONUT FLOUR CRUST
This tasty, even-lower-carb-than-pumpkin kabocha squash (aka Japanese pumpkin) pie has a texture very similar to pumpkin, but the taste is slightly different. Almost a little sweeter if you ask us. Some say it's a cross between pumpkin and sweet potato. This recipe is a 2-step process which requires the pie crust to be made first. For a Paleo, non-dairy version, just replace the heavy cream for full-fat coconut milk.
Provided by FitLivingFoodies
Categories Pie
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- COCONUT FLOUR PIE CRUST:.
- Preheat oven to 400 degrees.
- In medium bowl, beat butter, eggs, and salt together with a fork.
- Add coconut flour. Mix well, until there are no clumps.
- Gather dough into a ball, then pat it into a 9-inch greased pie pan.
- Prick dough with a fork several times.
- Bake for 9 minutes, then let cool.
- PIE FILLING:.
- Preheat oven to 400 degrees.
- In a large bowl whisk egg.
- To puree pre-roasted squash, use a food processor, electric mixer or blender. Peel off and discard skin. Depending on size of device used, puree squash in small batches to avoid lumps. Puree should be smooth and slightly silky.
- Add heavy cream and kabocha puree to the bowl; mix well.
- Add coconut flour; mix until there are no more lumps.
- Add spices, sea salt and sweetener of choice; mix well.
- Pour mixture into premade pie crust.
- Carefully place pie on middle rack in oven.
- Bake 20-30 minutes or until a fork inserted into center comes out clean.
- Allow to cool for 10 minutes.
Nutrition Facts : Calories 290.5, Fat 28.9, SaturatedFat 17.5, Cholesterol 174.5, Sodium 377.3, Carbohydrate 4.9, Fiber 0.9, Sugar 1.1, Protein 4.3
KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS
I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 4h19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
- Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
- In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
- Puree the vegetables using a blender, food processor or hand blender. Add salt.
- Serve with cooked adzuki beans and chopped parsley on top.
Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1
SWEET POTATO, PUMPKIN AND APPLE PUREE
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 1h30m
Yield Makes six to eight servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Scrub sweet potatoes, and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil, lightly oil the foil, and place the potatoes, pumpkin (cut side down) and apples on top. Bake the pumpkin and apples for 30 to 40 minutes, until a knife can easily be inserted right to the core of the apples (it's fine if the skin pops off the apples, or if they collapse) and the pumpkin is soft. Remove the pumpkin and apples from the oven. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 15 minutes or longer, depending on the size. Remove from the heat, and allow to cool until you can handle them easily.
- Turn the oven down to 350 degrees. Remove the skins from the potatoes and pumpkin. Peel and core the apples, and scrape off any apple flesh that adheres to the skin. Chop everything coarsely, and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients, and blend well. Transfer to a lightly buttered 2-quart baking dish.
- Heat the puree in the 350-degree oven for 20 minutes, or until steaming. Serve hot.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 75 milligrams, Sugar 12 grams, TransFat 0 grams
SEPHARDIC SWEET POTATOES AND SQUASH
I was looking through (forgive me) another recipe site, and found this. I have been making it for the last four Thanksgivings. It has become a "traditional" Thanksgiving side dish (and for any other meal). I made it the first year and brought it to my daughter-in-law's house, now three years later, she is making it for Thanksgiving.It can be used with chicken and pot roast too) The peeling & cutting of the potatoes and squash is a little bit of a bother, but it's worth the work. You will love this dish! I usually double the ingredients so we will have leftovers.
Provided by Joyce18
Categories Low Protein
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Peel the squash and sweet potatoes.
- Cut both the sweet potatoes and the squash into 1 inch cubes. Place most of the oil in the pan (I use a 9-inch13"), and add the sweet potatoes and the squash and bake, covered with aluminum foil for about 20 minutes.
- After 20 minutes is up, remove dish from oven and remove foil.
- Add cranberries (I use more than 1/4 cup).
- Sprinkle the sugar and cinnamon on top and dribble with remaining oil (again, I use a little more of the sugar, cinnamon and oil).
- Bake uncovered at 375°F for 30-35 minutes, or until well browned.
Nutrition Facts : Calories 233.3, Fat 7, SaturatedFat 0.9, Sodium 68.8, Carbohydrate 42.6, Fiber 5.7, Sugar 11.6, Protein 2.7
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