Best Sweet Potato Pumpkin And Adzuki Jelly Dessert Macrobiotic Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS



Kabocha Squash and Sweet Potato Soup With Adzuki Beans image

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

1/2 cup adzuki beans, soaked for a couple of hours
1 medium onion, cut into 12 wedges
1 kabocha squash, peeled and cut into large chunks
2 sweet potatoes, peeled and cut into thick slices
1/2 teaspoon salt
parsley, chopped, for garnish

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

SEPHARDIC SWEET POTATOES AND SQUASH



Sephardic Sweet Potatoes and Squash image

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

1 lb acorn squash (I've only used butternut) or 1 lb butternut squash (I've only used butternut)
1 lb sweet potatoes or 1 lb yam
2 tablespoons vegetable oil
1/4 cup dried cranberries or 1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon ground cinnamon

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

KABOCHA (JAPANESE PUMPKIN) PIE WITH A COCONUT FLOUR CRUST



Kabocha (Japanese Pumpkin) Pie With a Coconut Flour Crust image

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

1/2 cup butter (1 stick, melted)
2 whole eggs
1/4 teaspoon sea salt
3/4 cup coconut flour
1/4 teaspoon stevia (to taste) or 1/4 teaspoon Splenda sugar substitute (to taste)
2 cups pureed kabocha squash
6 ounces heavy cream (non-dairy, Paleo version) or 6 ounces full-fat coconut milk (non-dairy, Paleo version)
1 whole egg
1 tablespoon coconut flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon sea salt
1/4 teaspoon stevia powder or 1/4 teaspoon Splenda sugar substitute, to taste

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

ROASTED PUMPKIN AND SWEET POTATO PILAU



Roasted Pumpkin and Sweet Potato Pilau image

This sounds like it will be good, with sweet potatoes and brown rice. I might make it with couscous or quinoa as well. From cooking light. cal - 200, fat 2.5g (sat 0.4) Carb 38.8 Serve with pork chops, roasts, chicken.

Provided by MarraMamba

Categories     Brown Rice

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups fresh pumpkin (1/2 inch cubes)
1 1/2 cups sweet potatoes (peeled and cubed. about 1 medium)
cooking spray
2 teaspoons olive oil
1 cup onion, diced
1/3 cup celery, diced
2 teaspoons garlic, minced
4 cups reduced-sodium fat-free chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 bay leaf

Steps:

  • Preheat oven to 400°F.
  • Arrange pumpkin and sweet potato in an even layer on a jelly roll pan coated with cooking spray. Bake at 400 for 35 minutes or until tender and veggies just begin to brown. Stir after 18 minutes. Remove from oven and set aside.
  • Heat oil in a large saucepan over medium high heat. Add onion, celery and garlic; saute 3 minutes. Add broth and remaining ingredients to onion mixture, stirring to mix. Bring to a boil. Cover, reduce heat and simmer 50 minutes until rice is done and liquid absorbed. Remove from heat, discard bay leaf. Add pumpkin mixture stir gently to combine.

Related Topics