A rainy day today. That didn’t stop me. Put on some splash pants and a hooded jacket, grabbed the dog, and off we went for a 45 minute walk in the cold drizzle. It was wonderful.
Husband and I ate a beautiful, big salad for lunch with about 1/2 cup of beans mixed in. A couple of brown rice cakes with pb and apple in the afternoon. Morning was the usual big green smoothy.
Tonight I made my favourite Indian dish: Chana Masala, which is chickpeas in curried tomato sauce. For the recipe, I will direct you to the master’s site – Manjula’s Kitchen. I’ve cook many dishes from her site, and all are wonderful…AND most are vegan or can be easily adapted.
Now, DESSERT. Very happy to tell you it was a huge success. Chocolate chia pudding. If you like tapioca pudding, you’ll LOVE this. It is hard not to eat the whole bowl. Apparently, chia seed is a superfood. Lots of iron, calcium, magnesium, etc. Raw cocoa powder is another food chalk-full of nutrients. All I know is this pudding hits the spot after a meal. It has to sit for a while to thicken, so do like I did and make it before you start to cook supper. That way it will be ready in time for dessert.
Chocolate Chia Pudding
2 cups almond milk (or other milk alternative)
10 dates (or more if you want it sweeter)
1 teaspoon pure vanilla extract
5 teaspoons cocoa powder
6 tablespoons chia seeds
Blend everything together, except chia seeds, until dates have been incorporated into the milk. Taste for sweetness. Pour into a bowl. Stir in chia seeds. For the next hour or two, stir the mixture every 10-15 minutes to prevent clumping. If the pudding had thickened a lot, but the seeds are still “crunchy” stir in some more milk and wait a while for the seeds to absorb the milk. Serve with fresh berries.