It's been a good week, folks. Spring is in the air; the birds are chirping with delight; the orange groves are unfurling fragrant blossoms; and on top of all that, I've experienced no flooding, no illness, no cars breaking down AND I've gotten snail mail from friends three times — count 'em: three times, people. This is nothing short of a 21st century miracle. A good week, indeed.
It's also been a week of mastery. I've mastered power walking across campus in high heels (HIGH heels). I've mastered the "crumpled, used kleenex-hanging-out-of-the-front-pant-pocket" look (hey, it's allergy season, Jack!). And I've mastered a divine recipe for banana coconut chia seed pudding. You guys. I can't stop making it. Or eating it. For every meal. It just so rich, creamy and healthy. "It gives me nutrients. It gives me eagle powers!" [Name that movie]. I can't think of a reason to not eat it.
You should make yourself a Monday pudding treat, right now. And a Tuesday treat. And a Wednesday-Thursday-Friday treat. And then, on Saturday and Sunday you should make yourself this fudge. Just in case you want to eat pudding for first breakfast and fudge for second breakfast. It's always a good idea to eat fudge for second breakfast.
Here's the handy dandy, quick and easy pudding recipe:
Banana Coconut Chia Seed Pudding
- 2 1/4 cups of coconut cream (I refrigerate the cans of coconut cream the night before I make the pudding so the cream is a nice, thick consistency)
- 2 ripe bananas (the more freckled they are, the stronger banana flavor your pudding will have)
- 1 1/2 teaspoon of vanilla bean paste (or you could use regular vanilla)
- 2 teaspoons of freshly squeezed lemon juice
- a pinch of salt (I use pink Himalayan salt)
- 2 heaping tablespoons of raw honey (you could add more if you like it really sweet)
- 6 tablespoons of chia seeds (I use Bob's Red Mill brand which you can buy at most health food stores, like Sprouts, and some normal grocery stores. You can also buy them online)
- toasted, unsweetened dried coconut (shredded or flaked, however you like it!)
1. Blend the coconut cream, bananas, vanilla bean paste, lemon juice, salt and honey in a food processor or blender for at least 1 minute, until smooth and lump-less.
2. When the ingredients are thoroughly blended, mix in the chia seeds.
3. Pour the pudding into 6 ramekins and let it sit on the counter for 20-30 minutes.
4. Cover the ramekins with plastic wrap and keep in the fridge overnight.
5. Right before serving, top with toasted, unsweetened shredded coconut. You can toast your dried coconut ahead of time on a baking sheet at 300 degrees for 10-20 minutes. Just be sure to watch it carefully!
© by scj