Submitted by elizabethh on December 21, 2007 - 9:16am
Serves 2, or 1 for a very filling meal
This pudding is my favorite way to eat the SUPER nutritious chia seed, which is a complete protein, and an excellent source of calcium. The Aztec messengers, running from place to place constantly, could subsist on just a handful a day!
A variation on an Anglo-American classic. Yummy and bready, spicy but not too spicy. Not too sweet. Excellent served warm topped with my Ginger Cranberry Relish—elsewhere on my profile. Happy Thanksgiving!
A more mellow, comforting autumnal drink. I’ve now tried it now with a pumpkin, but also with an acorn-shaped squash that ressembles a pumpkin in color, and with a flat pumpkin called “sweet” by the farmers. All turn out deliciously. I was going to work on my pumpkin pie recipe this morning, but this little pumpkin somehow ended up going through my juicer, and I’m glad it did. Without the almonds it is smoother, more elemental. With the almonds it is rounder, warmer.
A very warming jumpstart-type drink, this is my raw-foodist’s answer to all those coffee-shops’ super-spiced autumnal coffee concotions, the kind I used to imbibe while studying for my fall midterms in New England… But it’s also a more healthful (to me in any case) alternative to super-fatty cacao drinks based on coconut or nut/seed milks, which sit in my belly making me feel heavy while my mind gets all cacao-buzzed. In this drink the stimulant is still there, but it’s supported by real cellular nutrition thanks to the carrot juice.
Use in moderation! Cacao is addictive!
The cranberries seem to lighten up the flavor, but aren’t necessary—it’s all about the carrots and spices and cacao.
The coconut oil is for sweetness and smoothness but also to aid in the absorption of the carrots’ Vitamin A, which is fat-soluble.