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Macrobiotic Recipe Kabocha Squash Pudding
Macrobiotic Recipe Kabocha Squash Pudding

Before you jump to Macrobiotic Recipe Kabocha Squash Pudding recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some improvements. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

The kitchen alone offers you many small methods by which energy and money can be saved. It is pretty uncomplicated to live green, all things considered. It’s related to being sensible, usually.

We hope you got benefit from reading it, now let’s go back to macrobiotic recipe kabocha squash pudding recipe. To cook macrobiotic recipe kabocha squash pudding you only need 5 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Macrobiotic Recipe Kabocha Squash Pudding:
  1. You need 100 grams Kabocha squash
  2. Take 160 ml Soy milk
  3. Provide 30 ml Maple syrup
  4. Provide 1/2 tsp Powdered kanten
  5. Use 1/2 tsp Kudzu flour (arrowroot flour)
Steps to make Macrobiotic Recipe Kabocha Squash Pudding:
  1. Cut the kabocha squash into pieces, and microwave to soften.
  2. When it becomes soft, mash with a masher.
  3. Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix.
  4. When mixed, turn on the heat to medium. Simmer until it starts to boil gently while stirring occasionally.
  5. When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat.
  6. Wet the pan with water, and pour in the Step 5 mixture. When cooled, let it chill in the fridge for about 2 hours to harden.
  7. Cut into pieces of your desired size.

I got a hint from a macrobiotic sweets book I read at a book store. I made the recipe easier and not too sweet. But it's still got that natural sweetness from the kabocha squash. It's troublesome to peel the skin of the kabocha squash, so I just mashed it with the skin left on. I made a macrobiotic version of custard pudding.

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