Find Tex

PUMPKIN CHIA SEED PUDDING

—

by

Philip Archer
in ,

Serves 2

Ingredients:
1/4 cup chia seeds
1 cup almond (or skim) milk
1/4 cup canned pumpkin (Cooked fresh pumpkin can be used and is better)
1/2 teaspoon cinnamon
1 pinch nutmeg

Directions:

Combine all ingredients in a bowl.
Cover and refrigerate for at least 3 hours, or overnight.
Scoop it, garnish with greens, and enjoy!

NOAH PUDDING 1       NOAH PUDDING 2       NOAH PUDDING 3

CAULIFLOWER PUDDING

INGREDIENTS

  • 1 cup unsweetened almond milk
  • 1 cup Heavy Cream
  • 1 teaspoon Vanilla essence
  • 12 ounces/ 340 g Cauliflower rice raw
  • 3 Egg Yolks
  • 1 teaspoon Cinnamon ground

INSTRUCTIONS

  1. Place a saucepan over medium heat and add the almond milk, cream and vanilla. Mix well.
  2. Bring to a simmer and add the cauliflower rice. Simmer uncovered for 10 minutes, then remove from the heat.
  3. Add the egg yolks to a bowl and whisk together. Ladle a small amount of the rice pudding into the yolks while whisking to temper the eggs, whisk in a second ladleful.
  4. Pour the egg mixture into the saucepan and whisk well. Place back over medium heat and simmer while stirring for 5 minutes.
  5. Remove from the heat and sprinkle with cinnamon. Serve warm or cold.

Nutrition of original

Calories: 283 kcal | Carbohydrates: 6 g | Protein: 5 g | Fat: 27 g | Saturated Fat: 15 g | Cholesterol: 228 mg | Sodium: 136 mg | Potassium: 314 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1069 IU | Vitamin C: 41 mg | Calcium: 155 mg | Iron: 1 mg

Adapted from Keto Rice Pudding – Easy Cauliflower Dessert Recipe (myketokitchen.com)

This and other cauliflower recipes can be found here.

http://www.findtex.com.au/diabetic-foods/roasted-turmeric-cauliflower/

NOAH’S PUDDING

Ingredients

  • 1/2 cup uncooked pearl barley
  • 1 tablespoon basmati rice
  • 4 cups water
  • 1/2 cup chickpeas, soaked overnight, rinsed and drained
  • 1/2 cup canned kidney beans, rinsed and drained
  • 1/4 cup raisins
  • 1/4 cup dried apricots, finely chopped (NB1)
  • 1/4 cup dried figs, finely chopped (NB1)
  • 1 tablespoon rose water
  • 3 tablespoons chopped almonds
  • 3 tablespoons chopped pistachios
  • 3 tablespoons pomegranate seeds

Preparation

  1. Place the barley and rice in a medium bowl, and cover with water to 2 inches above barley mixture. Cover and soak overnight. Drain.
  2. Place barley mixture and 4 cups water, in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat, and drain in a colander over a bowl, reserving 2 1/4 cups cooking liquid.
  3. Place 1 1/2 cups barley mixture and 1/4 cup reserved liquid in a food processor; process 2 minutes. Return pureed mixture to saucepan; add remaining barley mixture, remaining 2 cups reserved liquid and the other ingredients stirring to combine. Bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; stir in rose water, and sprinkle with nuts and pomegranate seeds.
  4. Serve with Greek yoghurt

NB1 some diabetics may find the sugar in these fruits effects their sugar levels. If this is you leave it out.

LOW FAT MAKHANA KHEER 1

LOW FAT MAKHANA KHEER

Serves – 4
Time – 2 Hours 15 Minutes to prepare
INGREDIENTS
1 litre low fat milk

1/4 cup makhana (puffed lotus seeds)

2 tsp chopped pistachios

2 tsp chopped almonds

1 tsp green cardamom powder (optional)
INSTRUCTIONS
In a deep vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.

Stir for a few minutes.

Add the pistachios, almonds and cardamom powder, stir well again.

Serve hot or cold as a sweet.

http://www.findtex.com.au/recipes/asian/texs-indian/

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