I created this recipe a week ago, I’ve never had it before, so when I tasted it I was blown away. It’s so delicious, so creamy. It’s vegan, gluten-free, nut-free, it’s not low-fat because of the coconut, but that’s perfectly fine thanks to the health benefits of the coconut. It contains dried fruit which combines well with fat, so you don’t have to worry about the proper food combining either.
For this recipe, I used coquina squash, because it’s super sweet and it reminds me the most of the pumpkin we have in Hungary. But you can also use pumpkin or butternut squash, even sweet potatoes.
Different varieties of squash can improve vision, help with skin issues, strengthen the immune system, prevent cancer, protect heart health, and reduce the symptoms of insomnia. Squashes are so rich in vitamin A which is a powerful antioxidant, essential for good skin, vision. They are also high in vitamin C, potassium, manganese, vitamins E, B, B6, thiamin, niacin, folate, calcium and magnesium, riboflavin, niacin, thiamin, and pantothenic acid.
“Coconut meat is antipathogenic due to its lauric acid content combined with other antioxidants present in it, so turn to coconut when you’re in need of an antibacterial and antiviral food. When coconut drops from the stomach into the intestinal tract, it kills off any pathogen it touches. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body.”
Dates are so beneficial for you.
“Dates are amazing for the digestive system. As one of the most anti-parasitical foods on the planet, dates destroy and sweep away parasites; yeast, mold, and other fungus; heavy metals; viruses from the gut. (…)
Contrary to popular belief, dates are also an ideal food for people dealing with diabetes and hypoglycemia, because they deliver vital glucose to the liver.
Dates are rich in nearly 70 bioactive minerals that support the adrenal glands to help you handle life’s daily challenges.”
One of my favorite herbs is turmeric. Even just looking at its bright, orange color makes me feel good. It’s one of the most powerful anti-inflammatory, antioxidant, antiseptic, and anti-depressant herb.
Turmeric also helps the body to digest proteins and fats as well as to regulate blood sugar for diabetics. It aids in healing skin wounds and inflammatory skin irritations such as psoriasis, eczema, and acne.
Turmeric is also a known blood purifier, it improves liver function, supports the circulatory system, regulates menstrual cycles, and heal gastrointestinal disorders.
DELICIOUS SQUASH PARFAIT
Prep time: 20 minutes Cook time: 40 minutes Servings: 2-3
For the squash puree:
- 1 medium coquina squash (or pumpkin, or butternut squash or sweet potatoes)
- 1 cup coconut milk
- 1 Tbsp maple syrup
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp turmeric
For the whipped coconut cream:
- 2 cans full fat coconut milk chilled overnight in the fridge
- 1 Tbsp maple syrup
For the “biscuit” layer:
- 5 small dates
- 1 Tbsp coconut flakes
- 1 Tbsp dried mulberries
- Preheat oven to 176 C (350 degrees F).
- Cut the squash in big pieces and place them on a non-stick baking mat, or parchment paper and bake them in the oven for 40 minutes, or until they get soft.
- While the squash is in the oven, make the “biscuit” layer. Soak the dates in warm water for 10 minutes, then blend them with the coconut flakes in a food processor until you get a chunky consistency. You can also add a little bit of water to make it easier to blend. Once it’s done, shape it into 2-3 flat circle (you can measure it with the glass you are going to use for serving) and put them into the fridge until serving.
- For the whipped coconut cream: chill your two cans of coconut milk in the refrigerator overnight, make sure not to shake them. The next day, take them out of the fridge, scrape out the top, thickened cream and discard the liquid. Place the cream in a mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add the maple syrup and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed. Put it in the fridge until serving. It will harden and set in the fridge the longer it’s chilled.
- Once the squash is baked and cooled down, remove the skin, transfer the pieces into a high-speed blender with the rest of the puree ingredients and blend it until smooth.
- For serving, use 2-3 dessert glasses. Put a layer of puree at the bottom, one layer of coconut whipped cream, then the “biscuit” layer, another layer of puree, some mulberries and lastly the other layer of coconut cream. Garnish them with some cinnamon and coconut flakes.
- Refrigerate for 3-4 days, if you don’t end up eating the whole thing in one sitting:)