Pumpkin Mousse

healthy-pumpkin-mousse-recipe

Love the flavour of pumpkin spice and pumpkin pie? But looking for a healthy way to enjoy it? Look no further. This mousse is seriously delicious.

I admit that I'm lazy so I make it without the crust. And it's still fantastic! I find that the pumpkin mousse tastes best when refrigerated overnight.

This recipe is a great way to include some more veggies (for picky kids and us adults who can use to eat more veggies too). Pumpkin rocks the vitamin A and has good fibre too.

Baby Food Version: Make this recipe without the crust and omit the maple syrup.


Healthy Pumpkin Mousse Ingredients:

1 cup of full fat coconut milk (put in fridge overnight)

1 can of pumpkin puree

1/4 cup of black chia seeds

1/4 cup maple syrup

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp nutmeg

“Bottom crust”

  • 3 dates
  • 1 cup of raw nuts (e.g. walnuts and pecans)
  • 1/4 cup of oats
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Healthy Pumpkin Mousse Directions:

  1. In a food processor, mixer or blender, add all the ingredients. Start with low speed and work your way up to high speed.
  2. Once all the coconut chunks are pureed set aside in a bowl.
  3. For the “crust”, mix together dates, raw nuts, cinnamon, oats, and nutmeg in a food processor until the dates have broken down.
  4. Take a spoonful of the “crust” into a parfait cup and add the pumpkin mousse.
  5. Enjoy!

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Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)

Creamy Quinoa Pudding

Creamy Quinoa Pudding

This is the #1 most frequently pinned recipe from my Pinterest boards. A totally delicious update on tapioca pudding from the cookbook Quinoa 365.

This dish is fantastic for little ones who don't like to eat meat or other protein-rich foods.  If you're looking for more ways to use quinoa, I highly recommend the book. I've enjoyed many of it's recipes.

Creamy Quinoa Pudding Ingredients

1/3 cup quinoa

2/3 cup water

2 cups half and half cream

2 large eggs

1/4 cup white or cane sugar (I use less)

2 Tablespoons cornstarch

1/2 teaspoon vanilla extract

Creamy Quinoa Pudding Directions

  1. In a saucepan, bring water and quinoa to a boil. Cover, reduce to a simmer and cook for 10 minutes.
  2. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes.
  3. Fluff the quinoa with a fork and allow to cool.
  4. Place the cream in a medium saucepan and heat on medium-high until hot but not boiling (steam will rise from the top). Remove from the heat.
  5. In a small bowl, whisk the eggs, sugar and cornstarch with 1 TBSP of the hot cream.
  6. Add an additional 3 TBSP of hot cream, one TBSP at a time, whisking constantly.
  7. Whisk the tempered egg mixture into the saucepan and return to medium heat. Cook, whisking constantly, until the pudding has thickened.
  8. Remove from the heat and stir in the quinoa and vanilla.
  9. Pour the pudding into individual serving bowls.
  10. Cover and refrigerate until serving time.
  11. ENJOY!

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