PUMPKIN DESSERT W/ MIKAWA MIRIN This deliciously pudding is made with pumpkin. It's soooooo good! Can't get enough of it. It's an old recipe from the past where I was eating a macrobiotic diet. Because a lot of people are asking me what is macrobiotic, here is a quick and short answer: The macrobiotic diet developed in Japan inspired by the traditionally Chinese medicine. Food is grouped in more yin, more yang and middle. You should eat the food in the middle to come in your own center. The extreme should be avoid. Part of the macrobiotic is the five element theory, also called the five-phase theory. From the view of a cook macrobiotic is very interesting. You can find new inspirations, new cooking methods or new ingredients. Like mikawa mirin. It's a liqueur and condiment made with sweet rice. It's produced in a complex fermentation process in the rhythm of the seasons. I love traditionally Japanese craft . It's so important to buy the best organic quality and not rubbish in an Asia store. I like mikawa mirin in heavier desserts (yang) to make them lighter (more yin). It's delusory sly in fruit compote as well.
Ingredients for 3 servings: 600 g Hokkaido pumpkin , 120 g rice malt syrup, 2 tablespoons mikawa mirin, 2 ml vanilla powder from @rapunzel_naturkost, white almond butter (don't use the brown one), 1 teaspoon fresh grated orange cest
Steam the pumpkin with skin, but without crenels for about 20 minutes. Let it completely cool. Mix all the ingredients in the @vitamix really smooth. Let it cool for some hours in the fridge before serving. Topping: chopped almonds and vanilla powder