Saturday, November 20, 2010

Kabocha Squash

Here is a picture of a large Kabocha Squash (weighing about 4 pounds) that was given to my daughter by a friend of hers who had grown it. I'll definitely use kabocha again!

Called Japanese pumpkin, kabocha began its history in Japan where it was favoured for its sweetness and pleasing texture.

Kabocha's hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh, even sweeter than butternut squash, although the occasional one may forget to be sweet. The flavour and texture of the Japanese pumpkin is like a sweet potato crossed with a pumpkin.

Kabocha has an abundance of beta carotene, along with vitamin C, iron, potassium, and also folic acid, calcium, and trace B vitamins.

So what to do with this much squash? Well today, a pasta dish sounded awfully good to me, so out came the Spirooli vegetable slicer and squash noodles quickly appeared! Next a creamy sauce was whipped up in the Vitamix - using the old add and taste method!

The sauce was mixed with the squash pasta noodles until they were well coated and then I encircled the pasta with some marinated veggies that were already prepared.

So today I enjoyed a quick and easy raw food dinner that was absolutely delicious - and looked amazing on the plate! what to do with the rest of the squash?

Friday, November 5, 2010

Raw EZ Chocolate

This is a very simple chocolate recipe - give it a try and you'll be pleasantly surprised! You can substitute dehydrated buckwheat groats, coconut, or goji berries for the nuts, or make it a bit sweeter - it's up to you!

Raw EZ Chocolate
1/2 cup raw cacao butter
1/4 cup coconut oil (room temperature)
1/2 cup raw cacao powder
1/2 cup raw carob powder
1/3 cup raw Agave syrup
1/2 cup pecans or walnuts, chopped
  • To melt cacao butter, put solid cacao butter in a measuring cup, then sit the measuring cup in a pan of hot water
  • Coconut oil should be liquid also
  • Mix all ingredients in a bowl and combine well
  • Pour into a silicone square mold
  • Place in freezer for up to 15 minutes
  • At this point chocolate should be solid enough to cut into squares, or just break into pieces when fully set
  • To set, return to freezer, or leave overnight in fridge
  • Turn mold inside out to release chocolate squares