Corn Pudding
Ingredients6 ears of corn ( 4 cups organic frozen if not in season)
1/2 cup pine nuts
1/2 teaspoon ground cumin
1 tablespoon curry powder
1 teaspoon psyllium
1/4 teaspoon turmeric
1 small onion chopped small
1 red pepper chopped small
to taste sea salt
Directions
Cut the top quarter of the kernels off the cob with a sharp knife and scrape
the rest of the kernels with a spoon. Place the pine nuts and 1/2 of the scraped corn kernels and salt, pepper, cumin, curry and turmeric in the blender and blend until smooth. Add psyllium and blend well. If too thick, add some filtered water. Add this mixture to the rest of the cut corn, onion and red pepper and place in a bowl and bake on low heat for about an hour to the formation of small crusts. Bon Appetite.
Serve 6
Nutrients per Serving
Calories 162Total Fat 4.82 gSaturated Fat 0.75gMonosaturated Fat 2.45gPolysaturated Fat 1.63gTotal Carbohydrate 19.4 gFiber 2.9 gSugar 0.7 gProtein 3.9 gCalcium 19 mgIron 1.53 mgPotassium 181 mgSodium 11 mgZinc 1.3 mgThiamin 0.13 mgRiboflavin 0.08 mgNiacin 1.32 mgVitamin B6 0.16 mgVitamin C 0.5 mgVitamin A 71 IUVitamin E 1.38 mgVitamin K 7.4 UgPoints 3
*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary.
