I love creamy and sweet desserts.
This custard is divine, but also incredibly healthy.
It a breeze to make especially if you have a Vitamix or other high power blender.
Filled with pumpkin and cashew goodness it is high in fiber, protein, healthy fats and lots of nutrients.
The Pumpkin Custard is:
Agar is a vegetarian gelatin made from seaweed. It’s been long used in Asian cooking for making desserts. You can find it in health food stores or on Amazon.com
Put in you blender:
- 1/2 cup raw cashews
- 1 tablespoon agar flakes
- A pinch of sea salt
- Mix to a fine powder
- Add 1 1/4 cups of boiling water and mix until combined
- *** CAUTION: make sure your blender is closed tight so you don't end up getting burnt!
Add the following:
- 1 1/2 cups of baked pumpkin (you can also use canned)
- 1/4 cup of maple syrup
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- A pinch of allspice
- 1 inch piece of lemon peel
- Mix until smooth
- Pour into six cups and refrigerate until it sets, about 30 minutes.
Rachel Kieffer is a certified nutrition and health coach* living in New York with her family. She has worked with thousands of clients to transform their health and lives through her private consultation programs, workshops, women’s groups and writing. “I believe that every woman has a birth right to be deeply in love with herself and create a magnificent life that she loves. And that includes a joyous relationship with food, radiant health, and being completely pleased with how she looks.” Please visit HealthNutGirl.com to learn more about Rachel’s services.
*Certified by the Institute For Integrative Nutrition and the American Association of Drugless Practitioners (AADP)
This recipe appeared in the October 2016 issue of Elements For A Healthier Life Magazine on page 54; recipe and photograph by Rachel Kieffer.