Thursday, July 15, 2010

Lucuma Pudding















Lucuma Pudding

I can eat different varieties of this raw pudding any day of the week. I am in love with this stuff. There are days when I can actually tell that I NEED this pudding. :) Well today was one of those days. I decided to use some Lucuma powder to flavor this version. It turned out spectacular. Right before I ate it I decided to sprinkle on one tablespoon of Hemp Seeds. They aren't in the photo. This will keep you full for HOURS. I sometimes don't get hungry again until almost dinner time! In June I posted a recipe for a basic carob pudding, this is a super charged version, minus the carob (I was out :() loaded with even more nutrition!! I added my buckwheat crispies to add a nice crunch. I have been adding these crispies to a lot of breakfast recipes lately. They take the place of dried cereals. Here is my recipe:

Lucuma Pudding

1  organic avocado
1 large organic banana or 2 small (plus a few slices for topping)
2 heaping Tbsp Lucuma Powder
1 Tbsp Tupelo Honey
pinch of sea salt
Handful of Buckwheat Crispies
1 Tbsp Nutiva Hemp Seeds

In a food processor, process the avocado, banana, lucuma, sea salt, and honey till smooth and creamy. Put into a serving bowl and top with the buckwheat crispies, sliced banana and hemp seeds.
Note: I was out of raw carob powder, next time I will add this also. You could also use raw cacao powder.

Buckwheat Crispies

1 pound buckwheat groats
Put buckwheat groats in a large bowl and fill to the top with water. The buckwheat will double in size, so use plenty of water to keep it submerged.
Rinse the buckwheat every few hours to remove the thick slimy layer. Cover again with fresh water. Let it soak a total of 6-8 hours.
Rinse the soaked buckwheat thoroughly after the 6-8 hours. Using your Excalibur dehydrator, place a teflex sheet or wax paper over the mesh screens so the buckwheat won't fall through. Spread the buckwheat out onto the trays and dehydrate 3-4 hours or until completely dry at 104 degrees. Once cooled, store in an airtight container in the pantry. Should keep for 6-9 months.
Uses:
These are like a raw version of rice krispies. They travel well and are very versatile because they are so bland. You can top them with your favorite nut milk or sprinkle on puddings, cobblers or salads. You could even try topping them with a chocolate nut milk for the children!!



~JMJ~ Today I am grateful that I can choose what I want to eat each day. My heart goes out to those who don't know when or where their next meal will come from. We are blessed in so many ways that often get taken for granted, let's not take things for granted; give thanks for even the simple things. Peace and Raw Health!

1 comment:

Rawfully Tempting said...

IF you like these, check out this recipe..makes a great snack or cereal with nut milk..

http://www.rawfullytempting.com/2010/02/choco-crunchy-munchy-sprouted-buckwheat.html