Mango Lime Baby Purée & Mango Tango Mocktail
This Mango Lime purèe has been tested and approved by my 6-month old great niece, Lucy! And the Mango Tango Mocktail has been...
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Have you ever eaten something amazing and asked, “what’s in this?!” Cooking winter squash and root vegetables in a pressure cooker brings a whole new dimension to the taste of these vegetables. They become caramelized, rich and sumptuous; you’d think there was a ton of butter in it. This soup is salt, oil and sugar free and you’d never know it. It can be thinned out with more coconut milk for a soup shooter, or a sauce, or left thicker to use as a puree. It can even be frozen and served as a rich and “wow” dessert!
1- Place the diced squash, sliced lemongrass, water and baking soda in the pressure cooker. Stir well. Lock the lid and pressure-cook the squash mixture at a gauge of 1 bar/15 psi for 20 minutes. Start timing as soon as full pressure is reached.
2- Depressurize the cooker quickly by running tepid water over the rim.
3- Puree the squash, using a stick blender, or scoop the mixture into a blender, blend until very smooth. Return the mixture to the pressure cooker.
4- Over medium heat, finish making the soup. Add ½ cup coconut milk, or more, considering the consistency you’d like; medium thickness for a soup, and thinner for a sauce.
Garnish with lime zest and unsweetened coconut flakes.
This Mango Lime purèe has been tested and approved by my 6-month old great niece, Lucy! And the Mango Tango Mocktail has been...
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