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just desserts yields 24 tartlets garnish soaked for 2–4 hours and drained and drained Mango slices or other tropical fruit, for 1 teaspoon agave nectar (optional) 1 tablespoon fresh lemon juice 1 cup dried unsweetened mango, MANGO FILLING Fresh fruit, cubed, or pecans, for garnish ½ teaspoon nutmeg 1 teaspoon grated ginger, or to taste 1 tablespoon lemon juice 1 cup dried dates, soaked for 2–4 hours GINGER-DATE FILLING other tropical fruit. until smooth. Spoon 1½ tablespoons of filling into ea

yields 2 servings
CHIA PUDDING
Chia seeds are a good source of protein. They’re high in dietary fiber, rich in essential fatty
acids, an excellent source of omega-3, and an effective energy booster. This recipe also calls
for coconut flakes, which aid in the absorption of essential fatty acids.

1 cup Basic Nut Milk (p. 45) 1. In a medium bowl, add the nut milk to the chia seeds. Let
¼ cup chia seeds stand for 15 minutes, stirring occasionally. yields 8–10 servings
1 teaspoon pure vanilla extract 2. Add the vanilla extract, coconut flakes, sweetener, cinnamon,
¼ cup unsweetened coconut and dates. Let stand for an additional 30 minutes at room
flakes temperature. PINA COLADA
Dash of stevia, raw honey, or 3. Blend the mixture and pour into two individual serving cups. ICE CREAM
other sugar substitute Mixture will thicken to the texture of pudding. Serve immedi- ½ pineapple, cubed
(optional) ately at room temperature or refrigerate for later use. 4 tablespoons ground coconut
¼ teaspoon cinnamon 9 eggs
(optional) ½ teaspoon vanilla extract
2 Medjool dates, chopped ½ cup organic sugar or xylitol

or 1/8 teaspoon stevia
Dash of salt
yields 6 servings 2 tablespoons sweet brandy
WHOLESOME RICE PUDDING WITH ALMONDS
(optional)
The silken tofu gives this dish its creamy, smooth texture.
½ cup oil or coconut milk
1 cup cooked brown rice 1. Preheat the oven to 350˚ F. Grease an 8x8-inch bak- 1. Blend the pineapple, coconut,
6 ounces silken tofu, blended ing dish.
¼ teaspoon pure vanilla extract 2. In a bowl, combine the rice and tofu. Add the vanilla, honey, eggs, vanilla, sweetener, salt, and
½–¾ cup honey oats, raisins, cinnamon, ginger, and eggs. If a smoother tex- brandy. Freeze for 2–3 hours until
3 tablespoons gluten-free rolled ture is desired, the mixture can be blended. partially frozen.
oats 3. Pour the mixture into the greased baking dish. Drizzle the oil 2. Blend once again, adding the oil
¼ cup raisins over the pudding and sprinkle with the almonds. Bake for 25 or coconut milk, until well pu-
¼ teaspoon cinnamon minutes. reed. Freeze.
Pinch of powdered ginger 3. Remove from the freezer 5–10
2 eggs, beaten minutes before serving for easier
handling.
1 tablespoon oil
3 teaspoons chopped almonds

Banana Ice Cream
388 HEALTHY EVER AFTER for dessert nuts and seeds mind. foods to overeat, so keep moderation in digestion, and they are one of the easiest Nuts and seeds require more energy for blend. water and soften, making them easier to 20 minutes. They will quickly absorb the place them in water for a minimum of recipe that calls for soaked nuts, simply If you want to use dehydrated nuts in a dients for preparing other dishes. as the convenience of ready-to-use ingre- have delightful ready-to-eat

389

liquid lecithin

1 fresh vanilla bean

apple, cored

• Add 2 teaspoons pure vanilla extract and 1/3 cup carob powder. Freeze for 2 hours. Blend once
• Add 1 pint of strawberries or blueberries (stems and buds removed) to every 6–8 bananas.
VARIATIONS

carob chips, for garnish