Pumpkin Coconut Turmeric Mousse
Looking to indulge in some pumpkin sweet goodness? Why not? And why not boost its better nutrition benefits by adding some turmeric. This sweet treat has your carbs covered so enjoy it after a salad or sautéd vegetables topped with wild salmon and hemp seeds, or just as a pre-workout delight. Turmeric has excellent anti-inflammatory properties (especially when combined with black pepper). Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 cans unsweetened coconut cream refrigerated overnight
- 2 cups pumpkin puree refrigerated overnight
- ½ cup maple syrup refrigerated overnight
- 2 teaspoons pumpkin spice mix plus extra for garnish
- 3 teaspoons vanilla
- 2 scoops MegaFood Daily Turmeric Nutrient Booster Powder™
- 6 gluten-free gingersnap cookies crushed, optional
Instructions
Directions
- Scoop cold coconut cream into a mixing bowl. Beat coconut cream with whisk attachment until stiff peaks form, about 2-3 minutes. Do not overbeat or coconut cream will get too warm and soften. Reserve 1 cup of whipped coconut cream for garnish.
- Place pumpkin puree, maple syrup, pumpkin spice, vanilla and Daily Turmeric Nutrient Booster Powder in food processor and process until smooth.
- Add pumpkin puree mixture to whipped coconut cream in bowl and whisk together until combined.
- Pipe or spoon pumpkin mousse into six serving dishes.
- Pipe or spoon reserved whipped coconut cream on top, and sprinkle crushed gingersnap cookies and a little pumpkin spice on top, if desired.
Notes
Courtesy of Jeanette Chen, MegaBloggers, MegaFood
