- 1/2 cup cold water
- 2 tsp gelatin
- 1 cup cooked ,skinned and mashed winter squash or canned pumpkin
- 3/4th ounce Isagenix Isa pro Protein powder(about 1/2 cup)
- 1/4 cup plus 2 tbsp sulfite free unsweetened premium coconut milk (not lite)
- 2 tsp Vanilla or Maple extract
- 1 tsp pumpkin pie spice
- Dash of unrefined sea salt
- Dash of powdered ginger
- 2-3 tsp raw honey or nectar.
- Place cold water in a small saucepan. Slowly sprinkle gelatin over the water.
- warm over low heat until gelatin dissolves. Then stir. Cover. Remover from heat and let it stand for 2 mins.
- Transfer to blender or food processor,cover and blend on low until frothy, about 30 secs
- Add boiling water, squash or pumpkin , protein powder, coconut milk, vanilla or maple extract, pumpkin pie spice and salt.
- Cover and blend until smooth, stopping to scrape the sides with a spatula.
- Taste, adjust sweetness and blend again.
- Pour into 2 10 ounce small container with lids. Chill for at least 4 hours .
- Before serving garnish with nuts creme mixture(recipe follows).
- Use within 4 days.
Cashew Creme Sauce
- 1 cup raw cashews
- 1 cup purified water
- 1 1/2 cup grape seed or coconut oil
- 4 tbsp real maple syrup
- 1 tsp real Vanilla Extract
- pinch unrefined salt.
Method:
- Combine cashews & water in blender until it forms a thick cream,approx 1 min
- Slowly add the oil in a fine stream until it thickens.
- Blend in the remaining ingredients and chill. It will thicken more when chilled.
