Be sure to include the toppings—they’re rich in antioxidants and essential fatty acids!
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
1/2 cup cooked and pureed sugar-pumpkin flesh (can be from the can, too), chilled 3 dates pitted and chopped (if you don't have a powerful blender, soak the dates for 30 minutes before blending)