Kabocha Spice Gelato

gluten-free, dairy-free, egg-free, soy-free, vegan, sugar-free, ACD friendly

You may remember my last post, in which I dove into the details of my self-revolution via love, acceptance, and trust, and my ongoing body-rebooting with a liver cleanse, detox techniques, and a strict anti-candida diet.

I didn’t really get into how this physical restoration of sorts has changed my lifestyle.  I guess I should have expected it.  I mean, changes in one’s body must require changes in one’s lifestyle, right?  For me, it’s my diet that is taking most of the hits.  My diet has become… unique.

Some strange things happening to me on this new regimen:

1) Seaweed.  Yeah, seaweed is happening to me.  I eat it now.  Sea Snax?  Annie Chun?  They’re all friends; I don’t discriminate.  It tastes like deliciously flavored tissue paper.   But it probably looks like just plain tissue paper.  It is an awkward snack to eat, especially in a public place.  Even the companies who make it know that.  Sea Snax labels their product as “strangely addictive.”  They might as well be saying, “we know that it is weird to eat this, and you’re weird if you do eat it, but it’s addictive – it’s not your fault.”  Thanks, Sea Snax.

2) I eat vegetables for breakfast.  Banned from grains, I haven’t seen my beloved oatmeal or millet porridge for months.  What’s a girl to do?  Discover her deep love for steamed cauliflower drizzled with olive oil, salted and peppered to perfection.  That’s what.  I am now known to eat an entire head of cauliflower for breakfast.  Who does that?

3) More seaweed.  Not nori… I’m talkin’ wakame.  This kind looks like boiled spiders.  Yep.  I make my own vegetarian sushi and roll it up.  It’s good, because I don’t have to actually look at it and be reminded of the spider-look-alike factor, and it tastes delicious.  Funny that this one isn’t advertised as “strangely addictive.”  It should be.  Heck, I’d even take off the “addictive,” and just mark “STRANGE” right on the package.  Hey, it wouldn’t help sales but at least it might give people some warning that when they rehydrate this nutritional sea veggie, their stove top may resemble a deleted scene from Arachnophobia.

4) Having abandoned all sugars (fruit included!), stevia is not only the new kid on the (chopping) block, but also ring leader of the popular crowd.  Enter Kabocha Spice Gelato.

This recipe is adapted from HEAB’s protein ice cream, which has been my saving grace whenever I feel deprived of dessert.  This protein ice cream has also become the canvas for MANY a flavor, Kabocha Spice being only one of my favorites.  Don’t be surprised if more versions appear in future posts…. Actually, you might want to count on it.  I call this lovely edition “gelato” because it seems to be creamier and a bit more melty than regular ice cream.  It is Soft Serve’s and Pudding’s scrumptious little love child.

Kabocha Spice Gelato

*If you dig this recipe, I’d love to know in the comment section below!  I’ve got my fingers crossed that Katie might feature it on her blog, since she’s just announced she’s choosing a vegan treat to show off in her “chocolate-covered” spotlight! :)

1/3 cup nondairy milk (I use unsweetened So Delicious coconut!)

15 grams/2 Tbsp vanilla protein powder (My favorite is Nutribiotic’s Vegan Rice Protein – Be sure you LIKE the taste of whatever you use!)

2/3 cup puréed kabocha squash (Cut in half, scoop out seeds, slow roast face down in 1/4 inch water at 275˚ for 2 hours)

1/2 tsp celtic sea salt or Himalayan pink salt (do not omit!)

1/3 tsp xanthan gum (see Heather’s original post to learn about the importance of the gums!)

1/2 tsp guar gum 

1/2 tsp vanilla extract

1/2 tsp pumpkin pie spice

1/4 tsp cinnamon

stevia to taste (I use 5-7 drops NuNaturals vanilla stevia)

225 grams/7-8 oz ice cubes (about 4 ice cubes from a standard 16 cube tray)

extra 1/4-1/2 tsp cinnamon swirled in at the end

soaked and dehydrated salted pumpkin seeds on top (I’m obsessed with Go Raw’s sprouted pepitas)

1) Place in vita-mix or other high-speed blender: non-dairy milk, protein, gums, spices, salt, vanilla extract, stevia.  Blend till smooth.

2) Add puréed kabocha and blend well.

3) With blender off, add all ice cubes and secure on blender top with tamper.  Blend on highest speed and use tamper to push the ice cubes into the blades until smooth and creamy (this takes less than a minute).

4) Pour into bowl, swirl in extra cinnamon, and top with yummy pumpkin seeds!



Filed under Confections

26 responses to “Kabocha Spice Gelato

  1. Scott

    WOW. This looks INCREDIBLE. I will pass on the dehydrated spiders, but I can’t wait to try this gelato, and every other flavor you dream up…YUM

  2. Em

    Your blog and pics are so beautiful! Love this!
    check out my blog?
    xo Em

  3. Betsi

    What kind of a detox did you do? Haven’t been able to find one I actually believed in just yet, but definitely open to suggestions!

    • Hi Betsi,
      I’m doing a number of different detox programs prescribed by my naturopathic doctor that I’m working with – She has basically created a regimen specific to me individually. However, it includes an anti-candida diet (which you can google and get the gist of-I believe everyone should do this!), a liver cleanse called Core Restore BT Kit, plus daily detox tasks like skin brushing, castor oil packs, deep breathing exercises, and skin care routines designed by my naturopath. If possible, I highly recommend finding a naturopath in your area and working with him/her! It really depends on what your complaints are/what you’re looking for that’s unique to your body…
      Good luck!

  4. OK, so probably not the time to tell you that I just restocked my millet supply so that I could make your porridge…but I just had to tell you. Sorry!

    However, doesn’t sound like you’re missing the millet too much these days. :)
    Your kabocha gelato looks and sounds amazing. I love the sound of the texture. Anything creamy and pudding like that contains kabocha is a winner in my book!

    P.S. How on earth do you consume an entire head of cauliflower? I did that…once…and then I don’t think I ate anything else for 24 hours. SO.FULL!

    • Bahaha! Well, I’m distracting myself from my millet-missing with all these other goodies… Still, though, I’m happy to hear you’ve restocked your own millet supply and I want to hear how it turns out! Yummm.
      And yes, this recipe has HEAB written all over it – not only because it’s adapted from your protein ice cream, but also because I know how you love kabocha! I’m in total agreement – kabocha ANYTHING is bound to be deliciousss..
      Regarding the cauliflower, the organic heads that Whole Foods has been stocking lately have been on the small side – so I guess I should say if it’s a SMALL head of cauliflower, I can Put. It. Away. Plus, I don’t eat the leaves (I think you do, don’t you? I need to be brave and try them…), and so that takes away some of the volume… :o)

  5. Mmmm, this looks so good and creamy! Im working on my recipe for Katie too, so much fun :)

  6. Now that looks sensational, and I can’t wait to try it! Thanks so much for sharing the recipe. We’ll be sharing it with all of our Twitter and Facebook fans!

    BTW, I often eat a whole head of cauliflower for lunch, although I dry-roast it at 375° for 35-40 minutes. So good!

  7. This sounds amazing! So you don’t feel alone, I’ve totally eaten and entire head of cauliflower in one sitting. I was pretty proud of it too. I’m definitely giving this a try.

    • Hope you like it, Sarena! It’s good to know I’m not alone in my cauliflower-devouring abilities, too… Hehe… Side note: I’m an avid reader of your blog (woot woot!), and was so pleasantly surprised to see your comment here! Thanks for stopping by! :o)

  8. Kristi

    Looks Super Delish.. can’t wait to try it..

  9. Such an intriguing recipe! Desi, I had no idea that you had this blog – we went to Laurel together :D

  10. This sounds delicious! Ver clever use of kabocha (which I LOVE). :)

  11. Just found your blog and I love it. I too am gluten, dairy and soy-free as well as a clean-eating machine as I cannot eat any grains. I love eating veggies for breakfast, as well. This recipe looks divine. Can’t wait to make it.
    Have a fabulous holiday weekend! Looking forward to more of your posts!

    • YEA! I love meeting people who eat just like I do! And if you’re anything like me, you’ll be addicted to this gelato too… ;o) Happy holiday weekend to you too, and thanks so much for stopping by and for your sweet comment!

  12. Pingback: Kabocha coco gelato | Gourmande in Osaka

  13. This looks divine, and such beautiful pictures too. Would love to try this.

    • Thanks so much, Vaishali! That is the highest praise coming from you! (I’ve been a fan of Holy Cow Vegan since forever and a half!) :)

  14. Hey Desi, I’m new to your blog, and must say this “gelato” looks delicious!

    I like wakame and nori, but what are your thoughts on arame? I have a bag of it and haven’t yet worked up the gall to hydrate and do something with it. I think I’m afraid it will actually be gross, and turn me off of seaweed forever! Heaven forbid.

    • Hi Caroline!
      To be honest, I have yet to try arame… I say gather up your nerves and hydrate away! (Then report back here and let me know if I should make it my seaweed-of-choice buy on my next grocery store run!) :) Even if it is gross, I doubt it could turn you off seaweed forever…. The other kinds are just too good!
      Thanks so much for your comment and for stopping by my blog. I hope to see you here again and again!

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