I love pudding. I really love pudding. When I saw An Unrefined Vegan’s chia seed pudding I decided that I had to have some. I’m not very good at following instructions so I made my own version of Food Doodle’s pudding.
I combined the following:
4 tbsp chia seeds
2 cups vanilla almond milk (use soy-milk if you’ve got a nut allergy)
a splash of almond extract (optional)
1 tsp maca powder
1 tsp carob powder
a smidge of maple syrup harvested by my cousin (maca is already very sweet and this might not necessarily need to be sweetened)
I’ll take an aside to promote maple syrup farming: this centuries old practice promotes the preservation of old growth forests, typically with a minimally disruptive human intervention. Above is a picture of miles of tubing running through the woods into a pair of collection vats that must be emptied several times during the repeated freezes and thaws of spring. Great care is taken to keep the taps and tubing clean so that the sap doesn’t ferment and the trees stay healthy to produce during the next season. The tubing is put into place after the first snow and removed after the last thaw has passed. I love the smell of maple sap being boiled down. Grade B is my favorite kind of maple syrup. It’s supposed to be lower quality than the grade A “fancy” syrup that looks so lovely in clear glass bottles but I love the intense maple flavor.
I let it sit for half an hour and then ate it. I kind of shared with Brent but not really. I really love pudding. It was delightfully nutty and chocolatey and loaded with antioxidants, calcium, omega fatty acids and other good-for-you stuff. I lé recommend. I’m also realizing that this is a very versatile recipe and can be manipulated with the ingredients you prefer… next I’m thinking mint chocolate chip!
This is Christie, signing off.