Thanksgiving is over and our traditional post-holiday duck soup is simmering in the crock pot. We decided that it was time to buy some more produce today and stock up on meat again for the next week or two. We stopped at the Civic Center farmers' market and found, amazingly, 3 big boxes of raspberries for about $7. I mean, big. And they're organic! I couldn't resist. $7 is actually a chunk of change when it comes to produce, but that's some berry booty we're talking about. We also found some interesting lemons and limes. The lemons are called "sweet lemons" and are meant to be eaten like oranges. The limes were almost like lemons, sharp, bright and seedy, but somehow different tasting and very pleasant.
So I got it and all our other purchases home and set about thinking of a good use for 3 big boxes or raspberries. There's eating, of course, and I'm sure Little Moo could put away a box quite happily, but that still leaves two. Besides, it would be wimpy to let such a great creative moment go to waste.
We're also taking a break from dairy at the moment (again - time for a change) so the creaminess had to come from elsewhere. No flour, of course. I'd like to eat it, too.
Here's what happened:
Raspberry Banana Nut Pudding
Ingredients:
1 big box (probably a pint or so) raspberries
about 1/2 cup crispy cashews
1/4 cup raisins
3 tbs coconut milk kefir
1 ripe banana
2 rounded tbs coconut butter
juice of 1/4 lemon or sweet lime.
2 tbs gelatin
1/8 c hot water
Blend the raspberries, cashews, raisins, kefir, banana, lemon or lime juice and coconut butter well in a blender. In a small bowl, dissolve the gelatin in the hot water, then add this to the blender and also blend well.
Pour into custard cups or ramekins. Before serving, top with more raspberries and (Little Moo's request) a few raisins.
You will notice that the photo up top shows Little Moo shoveling it in. That's because, although I asked her to smile, she refused to be interrupted. I thought that spoke well of the pudding. :)
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