You know what I am?
(Apart from slightly sick with a cold, slightly distracted by a longing for things I can’t quite describe, and slightly full from a surplus of pumpkin chips…)
I am slightly behind on The Cookbook Challenge. Or, to be entirely honest, very behind. As in “I’m really not even sure how many themes I have to catch up on” behind. However, this past long weekend (during which I worked one full day and was sick for the other two), I managed to create two dishes for recent Cookbook Themes. Guess what? This is for one of them!
I made Ani Phyo’s Very Blueberry Smoothie, a raw vegan drink that surprised me with its blend of delicacy, subtle sweetness, creaminess and fruitiness. I was a bit wary, when pouring water over the four ingredients in my blender, that the flavour was going to be watery and insipid. I should have known better than to doubt Ani. (After all, her raw vegan nacho cheeze was fantabulous.)
This smoothie was utterly lovely. And then it became even better, simply through the addition of a goodly amount of chia seeds. The magical chia seeds turned my smoothie into a Very Blueberry Pudding, which I happily took to work the next day.
… and Amy’s Slightly Indulgent Tuesdays event.
Believe you me, when your head is pounding, your throat is aching, and it’s just sunk in that you did, in fact, really and truly buy a midriff-baring top from Supre for your wild friend Jenni’s upcoming Jazzercize party…
A Very Blueberry Smoothie Pudding is exactly what you need.
From Ani’s Raw Food Kitchen
- 3 cups water
- 2 cups blueberries (I used frozen)
- 1/2 cup cashews
- 1/2 cup pitted dates (medjool or another variety of fresh soft date, preferably)
- 1 vanilla bean (I used 1 tsp vanilla extract)
- Blend 2 cups of water with the blueberries, cashews, dates, and vanilla until smooth (in your Vita-Mix, if you’ve got one! Wheee!). Add the remaining water and blend again until smooth. Keeps for three days in the fridge.
- Hannah’s tip: try adding chia seeds for extra pudding fun times galore!