Jamaica, Sweet Potato Pudding & 25 Years!

My husband and I will be married 25 years tomorrow.

Our church and friends in the community blessed us with a trip to Jamaica a few weeks ago. What an unexpected, wonderful trip. It was relaxing and warm. Snowing in Minneapolis when we left, the comfortable 80 degree weather was more than welcome.

One evening we had dinner at the Jamaican restaurant on the resort. This was our dessert:

I asked our waiter how to make it. He gave me general directions, but no specific recipe. It's very simple and turned out well when I made it at home. 

• Bake sweet potatoes until soft.
• When cooled, grate the sweet potatoes into a bowl.
• Add vanilla, sugar, cinnamon, raisins (optional) and egg (optional).
• Blend the mixture and spread in a 8 X 8 dish (or 9 X 11 if using more ingredients. You can also pour it into individual dishes)
• Bake at 350 degrees. It should be stiff, not like a soft pudding.
• Serve topped with fresh or canned, warmed coconut milk and toasted coconut shavings. (I used canned, organic coconut milk)

The resort was beautiful and the food was delicious. Dan and I relaxed and enjoyed each other along with some Blue Mountain coffee. Our friends got married that weekend at the resort and we celebrated their beginning together along with our many years together. 

Here's a picture of our resort in Montego Bay, Jamaica

Pumpkin Parfait

Pumpkin and other orange winter squash contain plenty of Vitamin A--great for vision. They're full of antioxidants, which increase immune function, lower heart disease and increase brain function. Pumpkin is good for the skin since it adds hydration and elasticity.

Today I thought I'd repost an old blog with this simple pumpkin dessert. Enjoy!

November 2, 2011.
Here's a great pumpkin recipe I found at Simply Organic. If you've read my blog for a long time, you know I rave about the benefits of yogurt and other fermented foods. That combined with the health benefits of pumpkin and we have a delicious, health-inspiring dessert.

Pumpkin Parfait

 This creamy concoction is a proven winner. No need to spend hours in the kitchen to impress a crowd — this dessert is a cinch to make and yummy to boot.
 Ingredients

2 cans (15 ounces each) pumpkin puree (or use the flesh of a pumpkin you roasted in the oven yourself)
1 1/2 teaspoons Cinnamon
3/4 teaspoon Nutmeg
1 1/2 teaspoons Vanilla Extract
3 tablespoons Milk
1/4 cup Sugar
38 ounces (one 32-ounce container plus one 6-ounce container) Vanilla Yogurt
1 1/2 cups granola with raisin.

Directions

In a bowl, stir together pumpkin, cinnamon, nutmeg, vanilla, milk, and sugar. In 12 small bowls or ramekins, layer the pumpkin mixture and yogurt. Sprinkle with granola.

Chef Suggestions

Instead of making individual portions, layer in a trifle dish.