Julie Daniluk’s Healthy Recipes – Holiday Pumpkin Rice Pudding

A satisfying recipe that combines the richness of pumpkin and coconut milk to be eaten all day!
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Children with eczema, like all other children, need healthy food to grow. Lack of sleep and the constant struggle with eczema may have affected your child’s growth and thus, it’s even more important to ensure a healthy diet. MarcieMom is privileged to be given permission to feature recipes of Julie Daniluk, TV Host and Nutritionist, and have selected nutritious recipes whose ingredients are anti-inflammatory and available in Singapore. Read more on Julie here.

Julie’s Recipe: Ingredients

  • 3 cups (750 mL) water
  • 1/4 cup (75mL) coconut milk (“light” if you want to reduce calories)
  • 1 cup (250 mL) short-grain brown rice
  • Pinch of grey sea salt or pink rock salt
  • 1/3 cup (85 mL) currants or cranberries
  • 1 tsp (5 mL) cinnamon (or to taste)
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) hemp seeds
  • 1 cup (250 mL)  pumpkin puree
  • 1/4 cup (63 mL)  honey
  • 1 tsp maca powder
  1. Bring water, rice and salt to a boil in an uncovered pot over high heat. Reduce heat to low and simmer, stirring occasionally for 45 minutes.
  2. Add currants and cinnamon. Cook on low for another 15 minutes or until rice is tender and liquid is absorbed.
  3. The rice should be very creamy.
  4. Remove from heat. Fold coconut milk, vanilla, hemp seeds, pumpkin puree and honey into pudding.
  5. Sprinkle with cinnamon. If desired, sweeten more with a drizzle of honey and add crunch with nuts or seeds.

Makes 8 servings

MarcieMom: Pumpkin’s Benefits include Anti-Inflammation & Low Calorie-d!

Pumpkin is one of the first solid foods that I gave my baby and I’m excited to know it can be incorporated into a rice pudding for the entire family! Some quick facts and benefits of pumpkin:

  1. Source of  Vitamin A, B-complex, C, K and E, antioxidant carotenoids (alpha and beta-carotenes), protein, essential fatty acids, minerals including magnesium, potassium, iron, zinc and fibre
  2. Source of carotenoids which help to reduce free radicals, prevent pre-mature aging and protect the eyes
  3. Good source of phytosterols that can help reduce blood cholesterol
  4. Due to low calories per weight, recommended for weight reduction
  5. The pumpkin seeds can be roasted and is a rich source of vitamins and minerals, and anti-inflammatory too! (studied in reducing arthritis)

I’m glad that Marcie ate lots of pumpkin when young and I’ve got to try this recipe and others to get her eating pumpkin again!

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