4 C water
1/3 C lentils, rinsed
1/2 bunch kale, de-stemmed and torn into bite-sized bits
1 small butternut squash, cut into bite-sized pieces
1/2 small beet, peeled and quartered
1 C broccoli florets
1 small zucchini, chopped
1 T VegiZest (or other no-salt seasoning)
1/3 C raisins
1/4 C chopped dates
1/4 C raw cashews
15 dates, pitted
1 1/2 tsp, unsweetened cocoa powder
1 tsp. vanilla
1/3 C soy milk
2 1/2 oz. baby spinach
1/2 tsp. maple syrup (optional)
In a large pot, simmer the lentils, kale, squash, beets, broccoli,
zucchini, Vegi-Zest, raisins and dates
in the water for about 45 minutes, stirring occasionally,
until the veggies are very tender.
Separate beets and place in a separate bowl.
With slotted spoon, remove 2 C of the cooked veggies to the
Vita-Mix and blend until very smooth.
Add remaining ingredients (except beets) and blend to a smooth,
creamy pudding texture.
Add beets, 1/4 at a time until the mixture has a nice "chocolatey"
color.
Pour into custard cups and chill. Serves 6.
****************************** I have no idea why the recipe
calls for both chopped and pitted dates, but that's what it
says.
This recipe is from the Eat for Health book. I haven't tried
it...yet. :O) |
