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Pumpkin Yam Pudding
from the kitchen of Sharmagne Leland-St. John

2 cups raw pumpkin pulp
1 cup raw sprouted tofu
1 small yam peeled and shredded
1/2 cup jicama sugar (if this is unavailable use palm sugar or dehydrated persimmon sugar)

Place the jicama in a dehydrator or low oven 105 degrees for 24 hours.  Grind in seed mill.  Purée the pumpkin and yam in a blender.  Add jicama sugar.  Blend thoroughly.  Add sprouted tofu and continue to blend until smooth.  Pour into individual ramekins and chill for at least 2 hours before serving. 
Serves 6


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