Fun and Easy Recipe
Bursting with flavor, my comfort food favorite with anti-viral and anti-inflammatory punch.
Simple ingredients—just yams, non-dairy milk, and spices are all that you’ll need to make this very easy, non-dairy, dessert-like snack.
- 4 to 5 Large or 6 Small yams
- Optional: 1 small pumpkin or winter squash
- Hemp milk or other non-dairy milk: almond, cashew, coconut, flax, hazelnut, pea, sesame, soy, any milk but not rice milk because it is too watery.
- Powdered Ginger- ginger has antiviral and anti-inflammatory benefits so I add loads of ginger to every batch, I make
- Vanilla extract
- Almond extract
- You can add stevia (or honey) if you want it sweeter but it doesn’t need it – so I don’t add any sweeteners to it because the yams are very much sweet enough. If you use only pumpkin, if not to your desired sweetness, then you might want a few drops of stevia.
Bake yams at 350°F for at least 1 hour or until very soft
If adding pumpkin or winter squashes, bake face down in glass dish with a little water on the bottom for 1 hour or until very tender
Remove the skins—you can eat all these skins – (I enjoy the texture of the skins so I eat the yam and squash skins before I store the baked yams and squashes in a ball jar but I leave the skins out of the Mousse.)
Then cool the yams/winter squash/pumpkin in a jar in refrigerator for about an hour or until cool.
After they’ve cooled down, toss the yams in a blender- (you can store the yams in a ball jar until you’re ready to make the Mousse – if placed in a ball jar while they are hot out of the oven and if the ball jar forms a good seal you can keep them for a week before you make the Mousse out of them.)
Blend yams (and pumpkin/squash) with milk on high speed – add enough milk to the blender so that you can get a creamy, well-blended, consistency- the more milk you add, the more creamy the taste and the more spice you’ll want to add; the less milk you add to the mix, the more that the spices and pumpkin/yam will dominate the flavor of the mousse.
Add spice(s) to taste- (the amount of each spice will depend on the amount of milk you add; the more milk the more spice that will be needed.)
Then allow it to cool in the refrigerator for at least an hour.
Tastes like a pumpkin shake but you can make it into a frozen dessert by putting it in the freezer for 15 minutes and taking it out right away so it doesn’t freeze solid.
- It is naturally sweet and requires no added sugar, salt or fats
- Works for folks who are sensitive to dairy or who are vegans
- It’s full of fiber, and beta-carotene and antioxidants and if you skip the honey and use hemp milk and ginger, it’s also an anti-inflammatory treat.
- It is a quick and easy preparation with few dirty dishes to clean.
- It’s a lot easier if you have a blender- if you do not have a blender it is more challenging to achieve the smooth consistency
- It needs to be eaten within a couple of days after you add the milk. But I never have a hard time with that since it is so delicious!
Grateful to real people for the ginger mousse artwork