This rice pudding recipe is gluten-free, soy-free, AND vegan, so you’ll be hard-pressed to find someone who won’t enjoy it! Made from coconut milk, this warming winter treat provides ample medium-chain triglycerides which are believed to provide energy for athletes and be a fat source that is less likely to be stashed away by the body for future use. Coconut is popular in Ayurvedic medicine and cooking, and is well known for its antimicrobial properties and its ability to balance fats in the bloodstream. I created this recipe in response to having a delicious coconut-ginger tapioca pudding at my local health food store earlier this week.
- 1/2 cup uncooked brown rice
- 1 cinnamon stick
- 2 cups coconut milk (or 1 can + 2 oz. water or non-dairy milk alternative)
- 1-2 tsp. vanilla extract
- 1/4 cup date sugar (or sucanat)
- 1/4 cup candied ginger bits
Place rice in a small saucepan with the cinnamon stick and add water until just covered. Bring rice to a boil and turn heat down to simmer for 15-20 minutes. Remove cinnamon stick.
Add coconut milk, vanilla, and date sugar and simmer for 15 minutes.
Add candied ginger and simmer 15-20 minutes longer, until most of liquid is absorbed. Be sure to turn heat off when some liquid remains, as it will thicken upon cooling.
Serve warm or cold, and garnish with shredded coconut if desired.
I use this recipe on hikes, as sustaining fuel before long runs, or as a portable snack when traveling. The cherries help sore muscles heal and provide a nice tart bite to counter some of the sweetness. Enjoy!
Tropical Cherry Buckwheat Granola
â…“ cup maple syrup
Â¼ cup agave nectar
2Â½ cups toasted buckwheat groats (kasha)
Â½ cup finely shredded coconut
Â½ cup slivered almonds
â…“ cup raw pumpkin seeds
â…“ cup raisins or date pieces
â…“ cup dried tart cherries
Â¼ cup dried mango, diced
Preheat oven to 325Â°F.
Whisk together maple syrup and agave. Add kasha, finely shredded coconut, and almonds. Toss to coat. Spread in a thin layer on a baking sheet. Toast mixture for 20 minutes, tossing halfway through. Remove from oven and cool. Toss with remaining ingredients. Store in an airtight container.
This vegan pesto was a great hit last night! The miso is a fine substitute for cheese; most could not even tell the difference!
1 cup pinenuts (use equal parts pumpkin and sunflower seeds for nut allergies)
1/2 cup high quality extra virgin olive oil
4-5 cloves garlic
3 tbsp. chickpea miso (or mild yellow miso if you are not detoxing or soy-sensitive)
2 tbsp. fresh lemon juice (1/2 – 1 lemon)
2 bunches fresh basil
Tear basil leaves from stem. Place all ingredients in a food processor and blend until smooth. Thin with additional lemon juice, if desired.
Toss with spaghetti squash, use to flavor soups, or add onto sandwiches and pastas.
I was speaking with a client today about self-sabotage, de-evolution, or what I refer to as the two-year-old within.
De-evolution is essentially a backslide; it’s the obvious slip up we make when things are going really well. If everything else is good – we are well hydrated, rested, eating well and have a vibrant personal life we can still sometimes fall prey to slip ups even though we know better.
Why does this happen?
Continue reading “Testing Boundaries”