生機純素南瓜雪糕

Tis the season for some comfort food made from pumpkins! 南瓜季節來了！用南瓜做些美妙的食物吧！ 

Created in the Vegan Mama Kitchen. Tasted by the Vegan Siblings…..and rated their favorite! 

生機純素南瓜雪糕

材料：
椰青肉 150克
南瓜果肉（取自迷你南瓜）50克
生機大麻籽 2湯匙
龍舌​​草蜜 3湯匙
營養酵母 2湯匙
溫尼拿豆 1/4條
喜馬拉雅鹽 少許

南瓜碗：
迷你南瓜 2個

做法：
1.切開小南瓜的頂部。刮出籽和肉至大約為離開果皮1cm。
2.在雙鍋爐內，放入迷你南瓜碗和上蓋，蒸5分鐘，熄火；焗5分鐘。取出冷卻。
3.在攪拌機內放入所有材料，打拌至幼滑。
4.將雪糕混合物均勻地倒入兩個已冷卻的南瓜碗內，填至頂部。
5.在冰箱內，分開冷凍雪糕南瓜碗和南瓜帽子5小時或過夜。
6.從冰箱中取出雪糕南瓜碗和帽子，放室溫大約20-30分鐘便可享用。慢用！

Raw Vegan Pumpkin Ice Cream

Ingredients:
Young coconut flesh 150g
Pumpkin flesh (from mini pumpkins) 50g
Raw hemp seeds 2tbs
Agave syrup 3tbs
Nutritional yeast 2 tbs
Vanilla bean 1/4 of a pod
Himalaya salt A pinch to taste

Pumpkin Bowls:
Mini pumpkins 2

Instructions:
1. Cut open the top of the mini pumpkins. Scrape out the pulp and flesh to within about 1cm of the rind. 2. In a double boiler, steam the mini pumpkin bowls and tops for 5 minutes and let sit covered for 5 minutes. Take them out to cool.
3. In a blender, blend all ingredients until smooth and silky.
4. Pour ice cream mixture into cooled pumpkin bowls; filling to the top.
5. Leaving the top open, freeze the ice cream bowls and the pumpkin hats separately in a freezer for 5 hours or overnight.
6. Take out ice cream bowls and hats from the freezer. Let sit for 20-30 minutes before serving. Enjoy!

關於 Grace Wong

Grace Wong是註冊言語治療師，兩個孩子的母親。她熱愛分享健康食品和飲食的知識，她成為素食者已超過22年，親身體驗了素食和生食生活帶來的益處。
//Grace Wong is a registered Speech and Language Pathologist and a mother of two. She is passionate about sharing her knowledge of choosing healthy food and eating healthily. Grace has been a vegetarian/vegan for over 22 years and has personally experienced the many benefits of vegetarianism, veganism and the raw food lifestyle.

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