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Macrobiotic Kabocha Squash Pudding
Macrobiotic Kabocha Squash Pudding

Before you jump to Macrobiotic Kabocha Squash Pudding recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

A lot of us think that comfort foods are terrible for us and that we must stay away from them. But if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are a number of foods that actually can raise your moods when you consume them. When you feel a little down and need an emotional pick-me-up, test out a couple of these.

Put together several trail mix of nuts or seeds. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have plenty of magnesium which boosts your brain’s serotonin levels. Serotonin is the “feel good” chemical substance that directs your brain how you feel day in and day out. The more serotonin you have, the more pleasant you will feel. Not just that, nuts, in particular, are a fantastic protein source.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Test out these suggestions instead!

We hope you got insight from reading it, now let’s go back to macrobiotic kabocha squash pudding recipe. You can cook macrobiotic kabocha squash pudding using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Kabocha Squash Pudding:
  1. You need 380 grams Kabocha squash (skin, fibrous strands, and seeds removed)
  2. You need 380 grams Unprocessed soy milk
  3. Prepare 3 tbsp Maple syrup
  4. Get 1 tbsp Light brown sugar
  5. Use 1 pinch Salt
  6. You need 1 1/2 grams Kanten powder
Instructions to make Macrobiotic Kabocha Squash Pudding:
  1. Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.
  2. When cooked through, drain off the water. Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
  3. Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
  4. Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves. Do not bring to a full boil.
  5. Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
  6. Pour into whatever containers you like, and chill in the fridge.

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