Corn-free / Dairy-free / Egg-free / Gluten-free / Legume-free/ Peanut-free / Sesame-seed-free / Soy-free / Vegan
Note: Contains ALMONDS
The story behind this recipe
Like most people, I don’t particularly like change. I try something new, realize I like it, do it a few more times and before I know it, it has become part of my routine, and I end up feeling so comfortable with this repeated action that I don’t even think about nor feel like changing it.
For me, this is what happened with smoothies.
I had my first smoothie back when I was a junior in college, in Paris, when a smoothie bar opened just up the street, and I discovered the concept of fresh fruits blended together into a smooth, colorful, and delicious drink. I was hooked right from my first sip, and since then I have been “slightly” obsessed with smoothies.
Although I should have gained plenty of experience by now, this past week, I messed up one of our morning smoothies…
I made it so thick that we had to eat it with a spoon!!! (Picture here my horrified face when I realized we wouldn’t be able to drink it…)
And no, I could not just have added more liquid to it as it would have altered the taste and turned it into a boring grayish tasteless liquid. So, I just had to roll with it…
As I reluctantly took my first spoonful of whatever I had just made, feeling very disappointed for failing to make a good smoothie, I was surprised to actually like the taste and texture of my… cream pudding!
Feeling a bit hopeful, I finally dared turning to see what I had first expected to be a disgusted look on my boyfriend’s face, fearing he would ask me what in the world I had tried to feed him… (Could a terrible smoothie be a deal breaker?) and to my surprise again, he was already half way done with his pudding and said it was really nice to have something different for breakfast! Hurrah!
So now that I have accepted this fail as a win, here is how you can make one too.
The health benefits of this recipe
I use blueberries mostly because of their color and the beautiful tint they give to my dishes, especially my smoothies. They also don’t lose as much water as strawberries or pineapple, which helps achieve a pudding texture. We also hear a lot that blueberries are good for us, as they are filled with antioxidants, so this is definitely another reason to use them. Always better to combine great taste, beauty, and health for a dessert that looks good and makes you feel good. I must confess however that I was quite ignorant on the matter and had to google why antioxidants are good for you, so in case you are not sure as well, I will soon post a little summary of my findings.
I also decided to blend in a fresh fig to add sweetness to the supposed-to-be-smoothie-turned-cream-pudding without having to use any artificial, processed or refined sugar. I also love figs just to have the satisfying experience of cutting them in half and enjoying the inner beauty of a fruit that is just not that pretty on the outside. However, if you are not a fan of figs or are allergic to them, you can always add dates instead.
Finally, if you still prefer smoothies after this, check out this delicious Mango Carrot Ginger Smoothie that will please your palate and boost your immune system at the same time.
Eggless Blueberry Cream Pudding
- 1 banana large
- 1 cup blueberries
- 1 fig
- 1 tbsp almond butter
- 2 tbsp oats gluten-free
- 1 cup almond milk unsweetened
- Prepare your fruit. Peel the banana and cut it in half. Wash the fig and blueberries. Cut the fig into thin slices.
- Place all the ingredients in your blender. Use the “liquify” setting for 2 minutes to get a smooth texture.
- Serve your freshly-made pudding in two small bowls and enjoy right away, or refrigerate until ready to eat.