I am very excited to feature a guest post from my favourite twins today! Lori and Michelle from Pure2Raw come up with the most wonderful, super healthy, recipes.
They are both certified raw chefs and have their own gluten-free artisan bakery: Twin Cakes Bakery.
If this mash is anywhere close to as good as any of their raw treats I’ve sampled (the cardamom biscotti is to die for), it’ll knock your socks off! I’ll let the beautiful gals take it from here…
Hello Healthy Tasty Cheap readers,
We are honored that Gillian asked us to share one of our favorite ways to enjoy squash. Well, we went with one of our go-to snacks. We love kabocha squash but butternut or buttercup or any squash would work for this recipe. We typically change it up every time we make this. You can really have fun with it.
[box]Hemp Squash Mash:
- 1 cup puree of kabocha squash (or any squash you like) or even pumpkin is great
- pinch of salt (add more or less depending on your liking)
- 1/4 cup hemp seeds
- 1-2 tbsp water (add more or less depending on how thick you like the puree to be)
- 2-3 fresh basil leaves
- 1-2 stalks of kale
Place all ingredients into a blender (or food processor) and blend till creamy.[/box]
This recipe is so versatile you can really add any flavorings you like. You can even replace the hemp seeds with tahini or a nut butter. We feel this is a great alternative to mash potatoes
We love adding in some dark leafy greens to our mashes to give the dish a little extra nutrition kick! We have a few other squash recipes on our blog if you would like to stop by and check them out
Thanks again Gillian! We hope your readers enjoy our version of our squash mash.
Lori and Michelle