Healing food cream

Ingre­di­ents for approx. 8 servings: 

• 380 grams but­ter­nut squash
• 380 grams app­les (red)
• 1 papa­ya, lar­ge and ripe
• 2 bana­nas
• 100 g map­le syrup
• 100 g Honey
• 80 ml fresh oran­ge juice
• ¾ tsp Cey­lon cinnamon
• 1 sam­ple ground clove
• 1 sam­ple Car­da­mom powder
• ½ tsp lemon zest
• 3 tsp Coco­nut blos­som sugar
• 2 tan­ge­ri­nes
• 2 ope­ned cap­su­les if desi­red Micro‑C from Vimer­gyto pre­vent the cream from tur­ning brown

Pre­pa­ra­ti­on:

Peel and dice the raw pump­kin, wash, quar­ter and core the app­les, hal­ve and peel the papa­ya and also remo­ve the seeds and dice. Peel the bana­nas in the same way.
Place all of the fruit in a powerful blen­der and blend tho­rough­ly for about 1 minu­te. Then add the remai­ning ingre­di­ents (except the tan­ge­ri­nes) and mix ever­y­thing for seve­ral minu­tes to form a cre­a­my mix­tu­re.
Pour the mix­tu­re into glas­ses or bowls and place, cover­ed, in the ref­ri­ge­ra­tor for at least 6 hours (bet­ter 12) until it has gel­led.
Deco­ra­te with tan­ge­ri­nes and cin­na­mon and ser­ve imme­dia­te­ly chilled.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find:

Pho­tos: Maar­ja Urb