kabocha

Sweet Kabocha Puree

Last week I promised the recipe for the dip you saw with the Low Carb Protein Stick recipe, so here it is!

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As you know, I LOVE kabocha. Love Love Love Love Love Love Love kabocha!!! Actually now, I get a discount at my local “Angel Home Mart”- just a random Korean grocery store on danhobak  단호박, as it’s called here. I told them it is my favourite, and because they like me, they say “special discount, only for you” :)


Chocolate Mint Thick Fudge Pudding

*My next post will be from after my Thailand vacation- look forward to something Thai inspired by the end of this week!*

This is a recipe I enjoyed a lot this summer. It was a great one to cook up then package for  a meal at work._MG_0967


Christmas Spice Kabocha Balls

Just in time for Christmas, here is a festive (or not) recipe! _MG_0687

Christmas Spice Kabocha Balls!!

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Kabocha Yogurt Boats (with Edible Bowls!)

Just a super quick, thrown together dish that turned out delicious!

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Made in the microwave with basically just TWO ingredients!!!


Kabocha Coconut Pudding Cake (in a jar!)

Okay so I’m sure you knew this was coming.

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This is the “kabocha and coconut” blog after all!

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This is really, really delicious!


Chocolate Peanut Pudding Cake

What is a Pudding Cake?

Well, it’s a term I’ve coined to describe most of the cakes/baked good I make. They aren’t quite cakes, they aren’t quite muffins, they definitely aren’t loaves or pancakes.. they are moist, dense, filling and full of fiber and protein, and are definitely delicious…and I think Pudding Cake sums them up pretty well.


Kabocha Powder

This is an exciting food find for me- kabocha in powdered form!? My immediate thought was that it could be a healthy flour substitute in all kinds of baked goods!

I have only had this powder for a short period of time, so I’m still experimenting, but what I have learned so far is:

1. It is very absorptive. It soaks up alot of moisture! Making it great for puddings, egg white recipes and moist cakes.

2. It clumps easily. Definitely use a sieve before adding to your recipe. Those clumps don’t break up that easily!!


Cauliflower Bread Two Ways

After my recent wonderful discovery on Gmarket for frozen cauliflower (see here), I was dreaming of ways to use it. When I was back home in Canada for a whirlwind visit this August, I had my mom make me a cauliflower bread because I hadn’t had cauliflower in over a year, and had been salivating over all these wonderful recipes I had seen. Most cauliflower bread recipes call for cottage cheese, which I haven’t really seen here, so I needed to try out my own way.


Persimmon Stuffed Kabochas

*Warning there are a lot of photos in this post

I. just. couldn’t. help. myself.

I mean…


Naked Roast Kabocha

This recipe is so simple that it didn’t even really need to be created… but I wanted to share this anyways, because it’s actually one of my favourite ways to enjoy kabocha, and it’s just so easy!!

And okay, it’s not completely naked, because I do like to sprinkle a bit of lime or lemon juice and some sea salt on top, but I’m calling it naked because its roasted sans oil. Yep- no spray, no nothing, and it’s still delicious! Of course you can add oil, but I prefer to eat it like this.

And because of my super exciting gmarket find, this recipe is super fast now that I can buy  cubed, frozen kabocha.. hee hee..


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