Friday, October 7, 2011

Vegan brown rice pudding with pomegranate and chocolate

Jerusalem artichokes in bloom

Jerusalem artichokes at 12 feet in height
Vegan brown rice pudding with pomegranate and cacao nibs

I decided to try growing Jerusalem artichokes this summer for the first time. I didn't know quite what to expect and was totally overwhelmed when they bloomed just like sunflowers (pictured above). I have always loved sunflowers and decided to snap a few photos before the blooms faded away.

Now, I am waiting to harvest the artichokes which are actually tubers that grow underground like potatoes but are lower glycemic. I can't have any artichokes just yet as they cannot be harvested until after the first frost but I can still enjoy their beautiful blooms. In the meantime, I have no recipe with Jerusalem artichokes but I did get a inspiration for a dessert/breakfast from a pomegranate I found at the market.

Vegan Brown Rice Pudding with Pomegranate and Cacao Nibs

  1. 2 cups regular coconut milk
  2. 4-5 T. coconut nectar or substitute less agave syrup
  3. 2 T. chia seeds
  4. 2 cups brown rice cooked
  5. pomegranate seeds
  6. cacao nibs
  1. Place the coconut milk and nectar in a pan. Heat the mixture.
  2. Add the precooked rice to the milk mixture and bring to a low simmer for 3-4 minutes. Remove from the heat and stir in the chia seeds.
  3. Place in a container and cool in the fridge.
  4. To serve, spoon into dessert dishes and top with a sprinkling of pomegranate seeds and cacao nibs or shaved chocolate.
More great ideas here:

1 comment:

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