12 Steps to Whole Foods

Reaping a Gardener’s Rewards
Vanilla Pudding
Steam and purée the squash when the kids aren’t looking. They’ll never know. My four kids, including the one
who gags on squash, all gave this pudding, served warm, thumbs up.
3-4 small yellow squash, chopped (about 5 C raw)
3 C water
1 Tbsp. Agar powder (page 338)
2 Tbsp. arrowroot powder
½ tsp. sea salt
1 egg yolk (organic, free-range) or 1 Tbsp. lecithin
2 Tbsp. ghee*
½ C maple syrup (or raw, organic agave with 1 tsp. maple flavoring)
1 Tbsp. vanilla extract
* Ghee is clarified butter from India. You can buy it in health food or Indian-cuisine stores. Or, I melt butter on
the stove and barely simmer it on low for about 10 min. to eliminate the water. Some nutrition experts claim
ghee converts to a short-chain fatty acid in the gut that regulates intestinal flora and promotes colon health.
Chop and steam squash for 10 min. Dissolve agar and arrowroot in 2 C of water in saucepan and cook over low
heat until thickened. Add the salt, egg yolk, maple syrup, ghee, and remaining water. Simmer 10-15 min. Cool
30 min., then blend with the squash in a high-powered blender, adding vanilla, until smooth. Serve warm.
If you refrigerate leftovers, the pudding will become gelatinous. To use leftovers, heat pudding and then
reblend in a high-powered blender until smooth and creamy.
Other Recipes
Chocolate Walnut Muffins (2) (page 307)
Peanut Butter Cookies (1) (page 309)
© Copyright Robyn Openshaw 12 Steps to Whole Foods 155