(vegan, gluten-free)
Green Puddings are like Green Smoothies, but thicker. In fact, you can easily make these recipes into smoothies by adding more liquid. (To learn about the benefits of green smoothies, see the Green Smoothie Post).
You can pour these puddings over fresh berries, chopped fruit, nuts, etc; and sprinkle with shredded coconut, ground flax meal, hemp hearts, chopped nuts, dried fruit, etc. Get creative! You can also add more or different kinds of greens.
These make a great breakfast, dessert or snack.
EASY-to-DIGEST GREEN PUDDINGS:
These 3 puddings are very easy to digest, yet full of enzymes, fiber, vitamins, minerals and antioxidants. (See the Easy-to-Digest Foods for Upset Tummies post if you are dealing with a weak digestive system.) These are great for those with digestive upsets and kids love them.
For all recipes below, unless otherwise specified, put listed ingredients into a blender, and blend until smooth. The blender works better if you put the softer/juicier ingredients in first, near the blades. Put the greens in last. (Don’t worry…you won’t taste the greens). Pour into a bowl and eat with a spoon.
Banana-Papaya Pudding:
Approx. 1 to 1.5 cup of fresh papaya (no peel or seeds)
1 banana
1/2 tsp ginger powder
1/2 tsp ground cinnamon
0 to 1/4 cup water (just enough to make blender work).
1-2 handfuls spinach or other greens
Pumpkin Pie Pudding:
1 cup of cooked pumpkin
1 cup almond milk (add more if you want a smoothie instead of pudding)
1 banana
2 packets of stevia or 1.5 Tbsp honey or maple syrup (to taste)
2 tsp pumpkin pie spice blend (or 1.5 tsp cinnamon and 1/2 tsp ginger)
2 handfuls spinach
Brown Rice Pudding:
1 cup cooked brown rice
1 cup almond or rice milk
1 tsp cinnamon
¼ tsp ginger
1 packet stevia or 2 tsp honey (to taste)
1 large handful spinach
- First, blend everything but the rice, until well blended. Then add the rice and pulse the blender to desired consistency. It is better if it has some chewy texture to it. If you blend it too much, the rice will end up like grits.
- Also, the rice will soak up some of the liquid as it sits, so depending on how quickly you eat this, you may want to add more rice/almond milk.
DECADENT GREEN PUDDINGS:
These are not part of the Easy-to-Digest list, but are fun and yummy. Enjoy!
No-Guilt Chocolate Pudding:
1 avocado or banana
2 handfuls spinach
3/4 cup blueberries
1/2 cup almond milk
2 Tbsp cacao powder OR carob powder
5 dates, pits removed (soaked for 1 hour to soften)
- Use more dates if you want it sweeter. Combine all ingredients in blender or food processor and blend until smooth. I like to sprinkle it with shredded coconut, sliced almonds and dried cherries.
“Butterscotch” Pudding:
1 cup fresh papaya (no seeds or skin)
4 leaves of romaine
1 cup mango (fresh or frozen)
1/4 cup unsweetened hemp milk
1/4 tsp ginger powder
-though it isn’t exactly like butterscotch, the smell and color are very much like butterscotch, and the taste is reminiscent of it.
“Tapioca” Pudding: (this one came from the Raw Food Fairy)
1 cup almond milk (or hemp, rice or other nut milk)
3-4 Tbsp raw chia seeds
Sweetener of your choice (raw agave, raw honey, stevia, or xylitol)
Flavorings of your choice (rosewater, cinnamon, clove, chopped nuts, etc.)
- Use a clean 10 oz glass jar (with lid). Fill jar 3/4 full with milk. Add flavorings, sweetener and chia seeds. Close jar tightly and shake vigorously to mix well.
- Let this sit in the refrigerator for 2 or more hours. It will thicken as the chia seeds absorb the milk. Shake and stir frequently (the seeds will settle at the bottom), and add more chia as needed.
Dawn Balusik
727-475-4710
