I love the smell of strawberries gently simmering on the stove. Today I made some non dairy chocolate strawberry pudding, and it turned out to be delicious! Normally I use carob because it has an alkaline balance, but on occasion cocoa can be used. The way I make this recipe includes many alkaline base foods so the cocoa isn't such a bad addition. Carob has a sweeter flavor and is rich in calcium, so I use it more often than the cocoa.
The following is a basic recipe for making the pudding:
1 package Extra Firm Mori-Nu Tofu, Extra Firm in fresh sealed container
(available at most health food stores)
1/2 cup Original flavor unsweetened Almond Milk
1/2 cup water, in which I have dissolved 1 packet Knox Gelatine
(if you are vegan, you can use 3 teaspoons psyllium seed husk. I use this when I am in a
hurry or when I feel the need for extra fiber in my diet. When I use the psyllium seed, I omit the gelatin)
1/4 to 1/2 cup Sugar Stevia blend, or your favorite sweetener. Sweeten to taste.
1/4 cup carob or 1 tablespoon cocoa powder
A pinch of salt
A dash of vanilla
Blend until creamy. Let sit to thicken.
You can add to this recipe:
1 cup berries of your choice
